36 VEGETABLE SEEDS 
State Nursery and Seed Co. 
PEERLESS VEGETABLE SEEDS 
“MONTANA TESTED” 
-. Vt 
FAMOUS FOR QUAUITY 
III our vust Seed Testing’ Grounds all of our Floiver .-ind Vegetable Seeds are tested and tried and 
only after exhibiting all the faetors that bring them as near perfection as possible are they offered to 
you, our friends and customers, as State Nursery and Seed Company’s PEERUESS SEEDS. 
The maintenance of our Seed Testing Grounds whieli assures you of only the best Seeds is a service 
which only a few of the very largest seed houses in America offer, and added to this you have OUR 
FIFTY years of experience in Montana and the Northwest, something which no other firm can offer you. 
Asparagus 
Ger.—Spargel. Scand.—Asparges. 
1 ox. to 50 feet of drill—5 lbs. to the acre 
Sow early in the Spring in 
drills 2 inches deep and 12 
inches apart if to be culti¬ 
vated by hand. When the 
plant.s are one or two years 
old transplant to rows 5 
feet apart, and 18 inches 
apart in the row. Cover 
the soil 4 to 5 inches deep 
‘with well rotted manure 
and disc well — then plow 
as deep as possible and 
harrow. Turn furrows 5 
feet apart, about 6 inches 
deep. Place plants in rows 
about 18 inches apart, with 
roots well spread out. Turn 
a light furrow back over 
them and level by cross 
Asparagus harrowing. 
Mary Washington—Rustproof —The Washington is 
a rust-resi.stant, vigorous, high-yielding strain of 
Giant A-sparagus. Plants grow rapidly and pro¬ 
duce uniformly long shoots of superior table 
qualities. It produces large straight shoots of a 
dark green color. The tips are tight and firm 
and do not open out or begin to branch until 
well out of the ground; a very valuable feature. 
Pkt., 5e; ox., 15c; %-lb., 35c; lb., $1.25. 
ASPARAGUS ROOTS—(See Vegetable Plants) 
Asparagus Knife 
This Asparagus Knife is made of the best steel; 
cutting edges are hardened and tempered to stand 
rough usage. Used also as digger and weeder for 
long tap-rooted weeds such as dandelions. Each, 
40e; postpaid, 48c. 
Collection—Salad Greens 
Very few people are acquainted ivith salad 
vegetables other than head lettuce. We of¬ 
fer the following collection of palatable, de- 
lieiou.sly flavored green vegetables, to .supply 
greens from April through the Winter: 
Cos Lettuce Chinese Celery Cabbage 
Corn Salad French Endive or Chicory 
Endive Water Cress 
One Pkt. of each for 25c, postpaid 
Another bumper crop of vegetables at the St. 
Labre’s Indian Mission, Ashland, Montana; from our 
Peerless Montana Tested Seeds; under the careful 
supervision of Mr, Fintoii .Schaub. 
.\SPARAGUS NOVELTY—(See Page .33) 
Broccoli or Winter Cauliflower 
'%-ox., to 100 feet of drill—Vi-ib.. to the siere 
Ger.—Spargelkohl Seand.—Broceoli-kasil. 
(One ounce will produce .about 3,000 plants) 
Sow the first week in M.ay in drills 2 to 4 inches 
apart, covering seeds liglitly. When the leaves are 
about three inches broad, transpl.ant to prepared 
beds two feet apart each way. Resembles Cauli¬ 
flower; cultivation the same. 
BROCCOLI—Snow AV'hite —150 Days—Pure white 
color; heads medium size, close and compact. 
Pkt., lOc; Vz-ox., .30c; ox., 50e; i/i-lb., $1.50. 
BROCCOLI—Green Sprouting — This delicious 
Italian vegetable became a great favorite; does 
not make solid heads but produces an abundance 
of green, tender sprouts with loose flower heads 
at the ends which can be cut off and cooked like 
Spinach or Brussels Sprouts. The sprouting Broc¬ 
coli provides delicious, healthful, boiling greens 
during Summer, Autumn and early Winter. A 
continuous supply may be had for a long time; 
cut when the buds begin to burst into flower. Sow 
in May. Pkt., 10c; %-o*., 25c; ox., 40c; Vi-lb., $1.25. 
Brnccnli—Green Sprouting 
