37 
BUTZER’S SEED STORE, PORTLAND, OREGON 
SALSIFY or VEGETABLE 
OYSTER 
Though not as generally grown as it should be, 
this is, when cooked, a really delicious vegetable, sur¬ 
passing in richness of flavor both carrots and par¬ 
snips. It acquires a decided oyster flavor after a good 
frosting. Roots for winter use should be lifted in the 
fall while those for early spring use may be left in 
the ground over winter. 
Mammoth Sandwich Island—This variety is much 
more uniform in growth than the old standard “Long 
White” variety; it is twice the size and weight; the 
roots are of superior quality and most delicate flavor. 
Pkt. 10c; oz. 30c 
SPINACH 
Culture—Sow in drills 16 to 20 inches apart, thin to 
3 inches. For early spring use, sow in the fall, or sow 
in early spring for later use. Fine fall spinach can be 
grown by planting seed August 20th to September 1st, 
and winter spinach can be planted until October 15th. 
King of Denmark Spinach “Antvorskov”—This va¬ 
riety of Spinach will eventually replace all others for 
spring planting, as it is very slow to go to seed, con¬ 
tinuing to grow and hold its fine quality for weeks 
after all other sorts have gone to seed. It makes a 
very quick and low growth, producing an abundance 
of dark green leaves which are of large size and very 
much crumpled. 
Pkt. 5c; oz. 15c; r A lb. 35c; lb. $1.00 
Victoria—The foliage is heavy, the broad, dark-green 
leaves being of the true Savoy appearance, and of the 
finest quality. It remains in prime condition from two 
to three weeks after nearly all other varieties have 
run to seed. Pkt. 5c; oz. 15c; *4 lb. 35c; lb. $1.00. 
Thick Leaved Improved—Medium early rapid grow¬ 
ing variety, forming large, thick, slightly crumpled 
deep green leaves of good quality. 
Pkt. 5s; oz. 15c; X A lb. 35c; lb. $1.00 
NEW ZEALAND SPINACH 
While this is not a member of the Spinach family 
proper, it may well be classed as such, since it fur¬ 
nishes an abundance of delightful “greens” through¬ 
out the summer and right up to cold weather. Both 
the leaves and the stalks of the plant are very fleshy 
and extremely brittle and of the finest quality when 
cooked. 
Do not sow seed until May 1st or when the soil is 
fairly warm. Pkt. 10c; oz. 35c; X A lb. $1.00. 
TOBACCO SEEDS 
Culture—A very clean piece of land is best for the 
tobacco plant beds, hence it is customary to burn a 
piece of land in the woods for plant beds. This de¬ 
stroys grass, weeds and insects, adds fertility through 
the action of the wood ashes, and leaves the ground 
in good order. The seeds are sown about February 
and protected by plant-bed cloth to keep off tobacco 
flies. When large enough and weather is settled (about 
June), set the plants out in highly manured or fer¬ 
tilized soil in 3%-foot rows, 3 feet between the plants. 
Constant care must be given, cultivating, suckering, 
worming, etc. 
CONNECTICUT SEED LEAF 
An old, well-known variety. Pkt. 10c; oz. 75c. 
IMPROVED WHITE BURLEY 
This strain is much superior to the regular White 
Burley. Pkt. 10c; oz. 75c. 
SQUASH 
WARTED HUBBARD 
A large-fruited, hard-shelled sort, for winter use. 
Heavily warted skin of a rich dark green. Shell is 
extra hard, making it a good keeper. Has bright 
orange flesh. Pkt. 5c; oz. 15c; X A lb. 40c; lb. $1.35 
SQUASH 
Culture—Squash plants are very tender and sensi¬ 
tive to cold, and planting must be delayed until warm 
weather. The general methods of culture are the same 
as these given for cucumbers and melons but squash 
is less particular as to soil. The summer varieties 
should be planted four to six feet apart each way, and 
the winter sorts eight or ten. Three plants are suffi¬ 
cient for a hill. In gathering the winter sorts care 
should be taken not to bruise or break the stem from 
the squash as the slightest injury will increase the 
liability to decay. 
TABLE QUEEN, “Des Moines” 
Called Danish Squash on Portland Market 
A trailing variety, producing acorn-shaped fruit 
with a thin, distinctly ribbed, dark green shell; 6 
inches long by 4% inches in diameter. Flesh light yel¬ 
low. Pkt. 5c; oz. I5c; *4 lb. 40c; lb. $1.35. 
BANANA 
The squash grows from one to two feet in length. 
The skin varies from a bright yellow to a dark olive 
green. Flesh firm and solid, of beautiful orange-yellow 
and excellent quality. It keeps from one season until 
another. Pkt. 5c; oz. 15c; X A lb. 40c; lb. $1.35. 
“THE DELICIOUS” 
The squashes weighing from five to ten pounds, vary 
both in color and form, but are uniformly delicious in 
flavor and splendid winter keepers. The dark-orange 
flesh. Pkt. 5c; oz. 15c; *4 lb. 40c; lb. $1.35. 
MARBLEHEAD 
Similar to Hubbard, but much earlier. It is warted 
somewhat and the rind is slate green. 
Per pkt. 5c; oz. 20c; X A lb. 45c; lb. $1.35 
TRUE HUBBARD 
This is the well-known winter squash, now grown so 
largely throughout the country. Vines of strong run¬ 
ning growth; fruits large, olive-shaped, with dark- 
green skin and very rich flesh. An excellent keeper 
and of splendid quality. Our strain is extra fine. 
Pkt. 5c; oz. 15c; *4 lb. 40c; lb. $1.35 
