ROYAL QUALITY SEEDS BEST BY EVERY TEST 
TURNIPS 
CULTURE—Sow early varieties in April, in 
drills 12 to 18 inches apart. Cover seed one- 
half inch and thin out to 4 to 6 inches in the 
row. Cultivate frequently. For succession, sow 
at intervals until the last week in May. For 
Fall and Winter crop, sow in July or August 
in drills or broadcast. Use one ounce to 250 
feet of drill; 1^^ pounds per acre in drills or 
2 V 2 pounds broadcast. 
EARLY WHITE MILAN—Entire bulb of a 
soft creamy white. Small tops and with a 
single small tap-root. Flesh pure white, fine 
grained, sweet, and tender. The earliest white 
turnip, very smooth and handsome. 
EXTRA-EARLY PURPLE-TOP MILAN— 
This splendid new turnip is the earliest in 
cultivation. The bulbs are flat, medium size, 
smooth, and free from rootlets, with thin and 
crisp white flesh of excellent flavor. The up¬ 
per portion of the bulb is a rich purple, while 
the lower half is pure white. 
WHITE EGG-—An egg-shaped variety that 
grows to good size and matures very quickly. 
The skin is thin and white and the flesh solid 
and fine-grained. Fine for either spring or 
fall planting and a very good keeper. 
EARLY WHITE FLAT DUTCH—An early 
white-fleshed strap-leaved variety; for quick 
growth, mild flavor; is best for the family 
garden in the spring, also grown for a fall 
crop. Medium size; matures in about 40 days. 
Skin is clear white; flesh excellent, mild, juicy. 
A good keeper. 
PURPLE-TOP WHITE GLOBE—An excel¬ 
lent keeper and fine to grow for stock-feeding 
as well as for table use. The turnips measure 
6 inches and more in diameter, and are of 
perfect globe form. They are clear, creamy 
white below and rich purplish red above. The 
white flesh is firm, crisp, and of mild flavor. 
PURPLE TOP STRAP LEAVED — The 
most widely cultivated and best known 
variety; fine grained, never stringy and of 
mild flavor. It is white below with a bright 
purple top; flesh white, leaves short, narrow 
and will mature in 55 days. Desirable for 
the home garden or market. 
COWHORN (Long White)—Mainly used 
as a stock-food, but of excellent quality for 
table use. It is a rapid grower, and is fine 
for turning under with crimson clover as a 
green manure crop. The roots are large, long, 
of carrot shape, and grow partly above the 
ground. 
GOLDEN BALL—A rapid grower of excel¬ 
lent flavor; bright yellow color; good keeper 
and a superior table variety or for stock. 
LARGE YELLOW or AMBER GLOBE—A 
beautiful variety of large size and regular 
shape. The roots are almost round, smooth 
and form a single tap-root. The skin is even 
and smooth, of a pale amber color. The beau¬ 
tiful creamy yellow flesh looks very attractive 
and is fine grained and free from hard fiber. 
The flavor is sweet and delicious. Easily 
stored for winter. 
SEVEN TOP (Winter Green)—Used exten¬ 
sively for winter greens; does not produce a 
good bulb; desirable only for its tops. 
RUTABAGAS or SWEDES 
CULTURE—Sow the seeds a month earlier 
/3 
than turnips. Rutabagas should be sown on 
ground enriched with well rotted manure, in 
drills 2 V 2 feet apart, and should be thinned 
to 6 to 8 inches apart in the row. 
PURPLE TOP YELLOW—Leading yellow 
variety; very productive; unsurpassed for 
stock feeding. Has the good quality of grow¬ 
ing to a very large size and yet remaining 
solid and fine-grained. The yellow roots are 
purple at the top and oblong in shape, with 
short taproot, and the flesh is deep yellow, 
mild, and sweet. Keeps well until spring. Seed 
resembles that of turnips. 
NASTURTIUMS 
Few plants are more easily grown or remain 
longer in bloom than the Nasturtium, with its 
large shield-shaped leaves and beautiful ir¬ 
regular flowers, having long spurs and bril¬ 
liantly colored petals. In favorable soil, Aovy'’- 
ers are produced in abundance throughout the 
season. Seed is usually sown outdoors as soon 
as the weather is warm and settled, in the 
rows where the plants are to remain. Well 
pulverized soil, preferably well drained and 
moderately rich, should be used and the seed 
covered with about one inch of fine soil, firm¬ 
ly pressed down. A sunny situation is essen¬ 
tial for free blooming. If the soil is very 
rich, the plants give a large amount of foliage, 
but few flowers. 
DWARF—Two months from sowing, these 
neat, compact plants are covered with gor¬ 
geously colored flowers, and they continue to 
bloom the entire season. The foliage is very 
attractive and the plants rarely reach a height 
of more than 1 foot. 
TALL—These reach a height of 8 to 12 feet 
and are fine for trailing over stone walls, trel¬ 
lises, fences, and the like; they can also be 
grown as pot-plants for winter blooming, as 
screens, or as trailers for hanging-baskets and 
vases. The gorgeous coloring of their blooms 
and their long season of flowering place them 
among the most important plants for the gar¬ 
den and home grounds. 
SWEET PEAS 
These lovely flowers are steadily growing in 
popularity, and each year sees great improve¬ 
ment in color, shape, and number of blooms 
to a stem. Plant early, just as soon as the 
ground can be dug and is not sticky. If you 
are growing sweet peas every year, prepare 
your ground in the fall, and dig 18 inches 
deep, mixing manure thoroughly in subsoil. 
The surface soil in which the seed is sown 
should not contain manure. Sow seed three 
inches deep if on sandy soil, or two if in clay. 
The roots should not be allowed to become 
too dry. Water applied once or twice a week, 
preferably early in the morning or in the eve¬ 
ning, is better than light sprinkling more fre¬ 
quently. 
ECKFORD’S FANCY MIXED—A mixture 
of named varieties in all colors, from dark 
maroon through all shades of red to pink and 
white, and from dark blue and purple to 
lighter blues and lavender, also yellow and 
buff. 
SPENCER—These are sometimes called the 
“Orchid-flowering Sweet Peas.” They have 
very large flowers with waved or fluted petals 
A great improvement on the old variety of 
Sweet Peas, with all their beautiful coloring. 
