COFFEE 
ONE CENT 
PER LB. 
Grow your own coffee at 
an expense of less than 
one cent per pound. The 
Domestic Coffee Berry 
makes a delicious, nourish¬ 
ing drink, to take the place 
of injurious coffee. It is a 
pure food drink that gives 
health and strength to 
young and old. The best 
coffee substitute ever dis¬ 
covered, and thousands pro¬ 
nounce it as good or better 
than the best coffee. It has 
the rich, deep brown color 
of old Java. One of the 
easiest grown and most pro¬ 
ductive of all plants. It is 
an early variety of soy 
beans, can be successfully 
grown in any climate, and 
is sure to ripen even in the 
extreme North. As easily 
grown as corn or beans, and 
does well on all soils. Thou¬ 
sands suffer untold injury 
from store coffee. Better 
grow some of the Domestic 
Coffee Berry this year and 
save your health and money. 
Prepared like any other cof¬ 
fee. Pull directions with 
every packet. Pkt., 10c; % 
lb., 30c; lb., 50c, postpaid. 
GARDEN HUCKLEBERRY 
FINOCCHIO 
Grows from seed the first year. A new fruit that cannot be 
excelled for Pies and Preserves. It is very prolific, yielding 
an immense crop of fruit. It is an annual and must be planted 
each year from seed. Grows and thrives in all climates and on 
all kinds of soil. The fruits grow larger than the common 
Huckleberry or Blueberry and will remain on the plant two 
months after they are “ripe. If cooked with apples, lemons or 
anything sour, they make the very finest jelly. You will be 
de’ighted and astonished with this easily grown and wonderful 
novelty. Pkt., 10c; y 2 oz., 30c; oz., 50c, postpaid. 
GROUND ALMONDS 
200 TO 300 NUTS IN A HILL 
The Ground Almond, or Chufa, has a fine flavor, resembling the 
Coconut or Almond. The meat is snow-white, covered with a thin 
shell or skin of brown color. It grows close to the surface. Is very 
prolific, a single nut yielding from 200 to 300 nuts in a hill and will 
do well in any kind of soil. If nuts are planted in the spring a big 
crop can be expected about potato harvest time. Usually eaten raw 
but have an excellent flavor either raw or roasted. Pkt., 10c; 3 pkts., 
20c; y 2 lb., 40c; lb., 75c; 3 lbs., $2.00; 10 lbs., $5.00, postpaid. 
Florence Fennel 
MORE EASILY 
GROWN THAN 
CELERY 
The flavor is some¬ 
what like celery, but 
sweeter. A delicious 
vegetable which should 
be more largely grown. 
It is extensively used 
as a salad in some 
parts of Europe, and 
is particularly palata¬ 
ble when served boiled, 
with a cream dressing. 
Very distinct fro m 
Sweet Fennel, easily 
cultivated,- and ma¬ 
tures quickly from 
seed sown in early 
summer. The thick¬ 
ened bases of the leaf¬ 
stalks form a bulb¬ 
like growth, which is 
blanched by earthing 
up like celery. Re¬ 
quires less blanching 
than celery. Pkt., 10c; 
oz., 25c; *4 lb., 75c, 
postpaid. 
DASHEEN 
A Delicious Vegetable and 
Ornamental Foliage Plant 
Large Tuberous Roots Used Like Potatoes, Blanched Stems Like Asparagus, and the 
Leaves Used for Greens. Large Tropical-like Ornamental Foliage Similar to the Popular 
Elephant’s Ear Caladium. 
Large Dasheen Tubers like this often grow from 3 
5 lbs. each and sometimes to more than 6 lbs. 
Gartien Huckleberry 
The Dasheen is popular in various parts of Europe and Asia, where it is grown principally 
as a root crop, the tubers being used the same as potatoes. The tubers sometimes reach a 
weight bf more than 6 pounds each. One hill will produce on good rich soil 6 to 8 pounds or 
more of tubers, and in rare instances .20 to 26 pounds of Dasheens have been taken from a 
single hill. Crops of 600 to 900 bushels per acre have been produced. 
The U. S. Department of Agriculture report 1,400 bushels from less than 5 acres in Florida, 
and on their different experimental grounds have secured yields of 450 bushels to the acre. 
The “Country Gentleman” published the following regarding it: “Not only does the 
Dasheen promise well as a market crop once the public generally has recognized its merits, 
but in the meantime it is capable of furnishing food for home consumption. Its food value 
is higher than the potato, and about fifty per cent more protein and fifty per cent more 
starch. The flavor of the Dasheen is decidedly richer and more tempting than that of the 
potato.” 
Land that is too wet for ordinary crops can be used to advantage in growing Dasheens. They- can be grown 
on lands that are subject to short overflows that would ruin most other crops, thus making much land available 
for food crops that is now considered worthless. They may also be successfully grown in hot, dry regions as 
has been demonstrated by tests in Arizona and in the desert regions of Southern California. 
The Dasheen can be used in almost any way that Irish Potatoes or Sweet Potatoes can be used. They are 
excellent when baked, boiled, fried, creamed, stuffed, meat filled or scalloped, and for Saratoga Dasheen Chips 
and Fritters they are delicious. 
Dasheen crisps, made from raw Dasheen with a fluted vegetable slicer and fried in deep fat, are declared 
by some epicures to be the most delicious of all Dasheen dishes. The delicate, nutty flavor of the Dasheen is 
accentuated by this method of preparation. 
As a filling for fowl and other meats the Dasheen can hardly be surpassed. Served au gratin, that is, 
cooked with grated cheese, it is equal to any similar dish. It makes a delicious salad and may be French 
fried or German fried like potatoes. 
The young leaves of the Dasheen make .excellent greens, used like Spinach. 
The stems, when grown under a box or barrel, so as to be blanched, are equal to Asparagus, and 5 to 8 
crops of these shoots can be harvested. The Department of Agriculture says: “The shoots are very tender 
and have a delicate flavor, suggestive of mushrooms. There are probably few plants so well suited for forcing 
purposes as the Dasheen.” First cutting can be made in about 35 days after tubers are set in ground, and 
subsequent ones at intervals of 10 to 14 days. 
Dasheens require a rather long growing season in order to produce large size tubers, so planting should be 
done as early in the spring as conditions of soil and climate will permit. 
For field culture the tubers are planted singly and entire, not more than 
2 to 3 inches deep in hilis 3 feet apart, the distance between rows being 4 feet. 
This will permit horse cultivation. In cultivating, the soil should be gradually 
drawn to the plants and the ground kept free from weeds, but require little culti¬ 
vation after large enough to shade the ground. For ornamental purposes, they 
produce a gorgeous effect when planted with Cannas or used in the shrubbery or 
perennial border. 
In growing Dasheens there seems to be no disease or insect enemy to contend 
with, as there is in growing potatoes. No dreaded potato bugs to be poisoned ; 
no rot, scab, blight, mildew or other trouble. 
While we do not recommend the Dasheen as a root crop in Northern sections 
where the season is short, we surely consider it worthy of a place in every gar¬ 
den. If you live in a locality where the growing season is not long enough to 
mature a satisfactory crop of tubers, the blanched asparagus-like stems and 
spinach-like leaves alone will many times repay you for the small garden space 
occupied by a few hills of Dasheens. If you haven’t the room in your garden 
to give them a trial, you can at least plant a few for ornamental purposes and 
food. In addition to being one of the finest vegetables, you will also find them one of the 
most showy ornamental foliage plants, the leaves resembling closely the Caladium Esculentum, 
or Elephant's Ear. As our stock of tubers is limited, we recommend that you send your 
order early. 
Choice seed tubers, 3 for 40c; 6 for 75c; 12 for $1.25; 25 for $2.00; 50 for $3.75; 100 for 
$7.00, delivered to you prepaid. Pamphlet giving cultural directions and recipes for prepar¬ 
ing and cooking the Dasheen free with each order. 
GIANT CABBAGE-LEAVED DANDELION 
One Ounce Will Sow 100 Feet of Row 
GIANT CABBAGE-LEAVED or IMPROVED THICK LEAF is an improved type which should 
not be confused with the wild Dandelion. It is one of the earliest spring vegetables, and is 
much prized as a blood purifier and for its other health-giving qualities. Unsurpassed for early 
spring greens, and esteemed for making salad when the leaves are young and tender. The 
leaves are of a dark green color, but can be blanched by sheltering from light with inverted 
pots, covering with boards or tying up the same as Cos Lettuce. Cultivate same as Lettuce. 
It remains over winter and is ready for cutting the following spring. If the roots are not 
disturbed, they will grow again, affording another supply the next year. Pkt., 15c; y 2 oz., 
35c; oz., 60c; % lb., $1.90; lb., $6.75, postpaid. 
FLORENCE FENNEL OR 
Burgess Seed & Plant Co. 
GALESBURG, MICHIGAN 
