In my descriptions this year, I am using the above classification method and 
marking each variety as Large, Medium or Small Decorative, or Formal. It is 
difficult to definitely place some varieties in a certain classification as different 
culture will often make a lot of difference in the size of blooms, so I can not guar- 
antee that each variety in my catalog has been put in the proper class, but I have 
done the best I could. Also varieties at different times will make different types of 
spike than they do at other times. About all we can do is to figure on what the 
variety naturally does in the majority of cases under ordinary good cultivation. 
My Rating by Stars 
& %& %& % means the variety is “‘extra good,” or as good as there is in its color. 
* *& *& Y2 means “‘very good.” 
* *%& % means “‘good.”’ 
%* % | means “fairly good.” This year I am not listing any 2 or 2% star 
* *% Yes varieties. 
As you will see there are very few four star varieties. It takes the very best 
to rate four stars. Many of the two and a half star varieties no doubt you would 
like but most of them have some feature that keeps them out of the higher ranking. 
Necessarily this star rating has to be a rather composite affair. A variety may 
rate higher as an exhibition variety than as a commercial or vice versa but we have 
to give a rating that will average for both classes. My rating may change on various 
varieties from year to year according as they perform in my field. Many varieties 
do perform differently in different locations so I can’t guarantee all varieties will 
do as well for you as for me.On the other hand I know some will do better in many 
locations than in my garden. 
Pure Vermont Maple Syrup 
Griddlecakes or Waffles and Syrup. Um! Um! 
Though some good maple syrup is made in three or four other States, the Fancy 
Vermont Maple Syrup is recognized as the finest to be had, and I handle only the 
best of the Fancy grade. If you have never eaten any of that quality syrup you don’t 
know what you are missing. 
Do not be misled by advertising of pure maple syrup as maple syrup can be 
pure in the sense that it is not adulterated, and yet be of very poor quality. To 
produce the Fancy Grade, weather conditions have to be just right, and extreme 
cleanliness and up to date methods have to be used in its manufacture. And then it 
has to be strained through a very thick felt to get out the so-called “‘maple sand.” 
If it is not strained you will often find a lot of sediment or “‘sand”’ in the bottom of 
the containers. 
Fancy Syrup should be light colored, the lighter the better. Some people think 
light syrup is adulterated but the dark grades which are made by poor sugar makers 
or are made in rusty or old evaporators, would be much more ikely to be adulter- 
ated, to make them pass for better grades. ; 
At this writing, December 1941, Fancy Syrup is very scarce. I have Just secured 
a limited quantity of the Fancy quality, and when this is gone there is no more to 
be had until the new crop comes in next April. 
ABOUT SUGAR, the 2 oz. cakes are good if you want to eat it like candy, but 
this sugar gets very hard in a short time. The 5 lb., pail of soft sugar is cheaper and 
I personally like it much better for eating, and it can also be used for cooking. This 
wil stay soft a long time. And to use it in cooking you simply put water with it and 
melt up only enough at a time for what you want. 
ABOUT PRICES. I have had to raise prices on all quantities of syrup, simply 
because there is a great scarcity of it. But even at that my prices are lower than 
some of the large companies charge for inferior grades. These prices are not going 
any higher as they cover the syrup and sugar that I have on hand now, but when 
this stock is gone I will not have any more till April. 
GALLONS $3.00 144 GALLons $1.65 Quarts $1.00 
CASE OF 12 bi Ae $5.00 : CAsE oF 12 % Pints $2.65 
5 Ls. Part Sort SuGAR $2.00 1 Ls. Box or 2.0z. CAKES oF HARD 
SUGAR $.60 
