GARDEN ROOTS from ANDREWS 
PARADISE ASPARAGUS 
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roduces a normal crop one year earlier than any other variety. Growers who have seen this Asparagus growing 
, aye een ama zed to see the straight, crisp large stalks that were produced from plants set only the year 
before. An exceptionally strong, vigorous producer. Some growers say it produces twice the crop of 
or ^ ar y i '- s P ara S us - k-'nly six to eight stalks needed to make a pound. This variety is every bit as rust'resistant 
as the Martha Washington. Has an unusually pleasant milder flavor than ordinary Asparagus and is preferred by 
most who taste it. With today s trend of freezing vegetables for the market, it has another distinct advantage 
because it retains its fresh flavor after freezing. Because it brings returns one year earlier than other varieties 
and because of its great size large crop and fine, mild flavor, this NEW variety will quickly supersede all others 
on the market for home'garden use, commercial production and shippers. Prices on page 29-L. 
MocDONALD 
RED RHUBARB 
MacDonald is a snappy “new model” 
Rhubarb. The attractive features are the 
new bright red color combination and a 
“pick up” that will surprise you. It “gets 
into high” so quickly that you can cut stalks 
from it a year sooner than you can from the 
old style green-stalked varieties. 
Another great improvement in the new 
MacDonald is its excellent quality, sweeter 
than common Rhubarb and requiring less 
sugar. 
Plant some of this splendid Red Rhubarb 
this year. It yields heavily and lasts a life' 
time. When once you have tried MacDonald 
you will grow no other. 
Prof. L„ G. Bunting, MacDonald College, 
Quebec, where this variety was originated, 
writes: “MacDonald is very highly colored, 
attractive, red stalk, of large size, productive, 
very tender and succulent, and of excellent 
quality, and particularly valuable for pies 
and desserts. Its color, when cooked with' 
out peeling, is as attractive as that of rasp' 
berries.” 
“Hardy Fruits” Magazine, Winnipeg, Can¬ 
ada, describes MacDonald as follows: “Mac' 
Donald requires less sugar for cooking than 
any of the old standard varieties.” Prices 
on page 30-F. 
RUBY RED RHUBARB 
Another new Red Rhubarb introduced from Canada. The stalks are 
intensely red as the name implies—even the inside of the stalk is red. 
Rhubarb sauce made from Ruby is as red as strawberry sauce. The skin 
is so tender it can be cooked with the stalk. Both Ruby and MacDonald 
are money'makers on the market because- they sell on sight at a premium 
over common Rhubarb. Prices on page 30-F. 
Paradise 
Asparagus 
