
ASPARAGUS — Seed and Roots 
Asparagus roots are ready for spring delivery during March, April and early May 
and in October for fall planting. 
Seed should be sown as early in the spring as ground can be worked. When the roots are 1 or 2 years old, 
transplant them in the spring or fall to their permanent location, spacing them 1% to 2 ft. apart in rows 
2 ft. apart. One pkt. of seed will produce about 100 roots; one ounce about 750 routs; 12 lbs. will sow 
an acre. Burpee’s leaflet No. 9, ‘‘How To MAKE AN ASPARAGUS BED,”’ will be sent free on request. 
9 M a ry Was h i n = to Mi — Our most valuable green asparagus 
The shoots are thick and heavy, long and straight, rich dark green lightly tinted purple, with very compact 
tips that are slow to branch or “‘blow.”” Heavy yielder and fine flavor. Highly resistant to asparagus rust. 
Mary Washington is undoubtedly the best green asparagus for home or market. 
Seed Seed sown this spring will give a light cutting of stalks in three years and, of course, regular 
cuttings may be made each year thereafter. Pkt. 10¢; oz. 20¢; 1% Ib. 50¢; 12 Ib. 90¢; Ib. $1.75. 
9950 Roots (1-Year-Old) Strong, healthy roots which, if planted this spring, saves a year over 
raising your own plants from seed. Some cutting may be done next spring but your asparagus bed will 
be benefited if cutting is delayed until the second year. Plant roots as early in the spring as the ground can 
be worked. Our roots are carefully graded and packed. 25 for 85¢; 50 for $1.50; 100 for $2.75, prepaid. 
Not prepaid, 250 or more @ $15.00 per 1000; 2000 or more @ $14.00 per 1000. 
9951 Roots (2-Year-Old) For the quickest returns, plant these large roots. They will give a light 
cutting during the coming season and can be cut in the regular way each year thereafter. Plant roots as 
soon as possible after they have been received. 25 for $1.00; 50 for $1.65; 100 for $3.00, prepaid. 
Not prepaid, 250 or more @ $16.00 per 1000; 2000 or more @ $15.00 per 1000. 
Follow the Bulls Eye 
We have used this mark © for years to guide the gardener in the selection of vari- 
eties which we believe will give the best results under varied conditions of soil and 
climate. This mark ©, usually called a bull’s eye, was used by the ancient alchem- 
ists to represent gold. It therefore is most appropriate for indicating the varieties 
which we consider the best of their class. If you are not thoroughly posted which 
varieties to choose as the most suitable for your particular section, we suggest that 
you make your selection from those marked with the bull’s eye. They have been 
found most reliable under all conditions. Mary Washington 
Asparagus 
BROCCOLI 
Same cultural directions as for cabbage will also apply for broccoli. 
One pkt. produces about 250 plants; oz. 3000; use % Ib. for an acre. 
Italian or Sprouting 
Resembles cauliflower except in color. One large head is produced on 
the main stalk, and, after being cut, numerous smaller heads appear. 
157 Calabrese 85 days. The standard variety of sprouting broc- 
coli. Calabrese is grown for home garden, for market, and recently in 
large quantities for freezing. Plants are tall, erect and vigorous, 
reaching 21% or 3 ft. in height under good conditions, with the central 
large, green, cauliflower-like head 5 or 6 in. in diameter. 
Pkt. 15¢; 14 oz. 40¢; oz. 75¢; 14 Ib. $2.25. 


155 St. Valemtime 150 days. Large white heads which look like 
cauliflower; hardier and takes longer to mature. Recommended where 
cauliflower is difficult. Pkt. 15¢; 12 oz. 45¢; oz. 85¢; 1% Ib. $3.00. 
154 Rapa Also known as Perennial Turnip. Produces many small 
green heads which are cut while green with about 6 in. of stalk. One 
of the first vegetables to mature in the spring if seed is sown in late 
summer or early fall of the previous year. Tops and flower shoots are 
superior in flavor to turnip “‘greens.’’ Pkt. 10¢; oz. 20¢; 1% lb. 60¢. 

Calabrese Sprouting Broccoli 
BRUSSELS SPROUTS 
More delicate in flavor than cabbage. Sow the seed thinly in a 
specially prepared seed-bed or coldframe in early June and 
transplant to the garden when plants have reached a conveni- 
ent size for handling. This is usually in about 30 to 35 days 
after the seed is sown. Space plants18 in. apart in rows 3 to 
4 ft. apart. When thesprouts begin to form, remove the lower 
leaves to allow for the better development of the sprouts. Quality 
is greatly improved by frost. One pkt. will sow 75 ft. of row; an oz. 
500 ft.; use 4 to 6 ozs. for an acre. 

158 Long Island Improved 120 days. Grown extensively 
on Long Island for the New York market, where it always brings a 
good price. Compact plants, 20 in. tall, with solid, heavy sprouts 
measuring 144 to 14 in. in diameter which mature successively from 
bottom to top of the stem. Seed crop is short. Pkt. 10¢; oz. 50¢. 

Brussels 
Sprouts 
The average number of days required from the time the seed is sown 
until vegetables are ready for use is given with each variety. Where 
plants must first be grown, such as Celery, Cabbage, Peppers, Toma- 
toes, etc., Epes ames of gaye to maturity is oon the time plants are 
set in the field. course, the time is average and some variation is to Philadelphia, Pa. 
be expected, depending on the season, locality and time of sowing. W. Atlee Bur pee Co., and Clinton, lowa 9 

