
the whole range of desirable variations in season, 
You need add to our prices only the amount of 
That kitchen garden, is always good to have, for no vege- 
tables will ever be quite as crisp, will ever taste quite as 
sweet as those you have grown yourself. Largely, of course, 
that is because of their complete freshness, prime quality 
factor, but again it is partly the keen sauce of appreciative 
satisfaction in production accomplishment. Never was the 
growing of food more important than now, never was each 
ay garden more of an individual and collective insurance 
policy. 
The vegetable varieties that we have chosen for our offer- 
ing are just those ones that we know to be of the very 
highest merit, actual eating quality the only test and 
consideration. Under this standard we have tried to Fathi 
orm, 
size, color, and flavor, to meet each climatic condition and 
personal taste, while avoiding long lists of useless duplica- 
tions and popular mediocrities that would only confuse 
choice. Always we have had first in mind the home garden, 
and the home table. 
It should be noted that it is not always the newer intro- 
duction that we have chosen, for often an old and tried sort 
has proved to be very much better than a later one. 
ALL VEGETABLE SEEDS ARE SUPPLIED POSTPAID. 
any sales 
taxes that may be levied. As to CULTURAL DIRECTIONS, 
they are not printed on the packets. Instead we send out 
with each lot of seeds a folder that contains all necessary 
directions in ready reference form. 
ASPARAGUS IN SPRING 
ASPARAGUS MARY WASHINGTON—It’s the best green 
Asparagus (and thereby the best Asparagus). It will give 
great, thick rich green shoots, the tips somewhat darker, 
firm and tight. Rust-resistant. Flavor delicious. You 
may cut third year from sowing. Sow early, soaking the 
seed first. Pkt. 10c; 1 oz. 15c; 4 Ib. 45c. ASPARAGUS 
ROOTS—One year old. We strongly advise planting this 
size, rather than those older. They will give better even- 
tual results, even though you should wait an extra year 
before cutting. Put them out early. 25 for 70c; 50 for 
$1.10; 100 for $2.00. 
WAX SNAP BEANS 
BRITTLE WAX—tThe pods snap almost as though they were 
really of wax. They run to 614 inches of length, round, 
meaty, always completely without strings. Very early, and 
of finest eating quality. Heavy yielder. Pkt. 10c; % Ib. 
25¢c; 1 lb. 45c; 2 Ibs. 85c. 
SURECROP STRINGLESS WAX—A particularly vigorous, 
robust strain, giving enormous yields, great handfuls of 
pods, these somewhat flattened, but very thick, very long, 
completely  stringless. Excellent flavor. Black-seeded. 
Rust-resistant. Pkt. 10c; % lb. 25c; 1 lb. 40c; 2 lbs. 75c. 
WEBBER WAX—Perhaps earliest of all. Flat pods, meaty, 
slightly curved, stringless, quality very good. Clear yellow. 
Pkt. 10c; %4 Ib. 25c; 1 lb. 40c; 2 lbs. 70c. 
N 
GREEN SNAP BEANS 
TENDERGREEN—There is no better flavored, more tender, 
more crispy green bean, at least that’s the way we feel 
about it. Slender as a pencil, and near as long, are the 
pods, almost crystalline in texture and brittleness. Early. 
Pkt. 10c; % Ib. 25c; 1 lb. 40c; 2 Ibs. 70c. 
STRINGLESS REFUGEE—tThe pods are round, slender, com- 
pletely stringless, just right size for canning whole. A 
tremendous yielder. Pkt. 10c; % Ib. 20c; 1 Ib. 35c; 2 Ibs. 
60c; 5 Ibs. $1.25. 
KENTUCKY WONDER POLE—tThe only three climbing or 
pole beans in our list are this, the Scarlet Runner, and King 
of the Garden Lima. None of the others need support. 
Kentucky Wonder bears great quantities of very long green 
pods, thick, meaty, brittle. Eaten in the right young stage, 
they are stringless, and the quality is extra good. Later 
pant es slight strings. Pkt. 10c; 4% lb. 25c; 1 lb. 35c; 
- 65e. 
[ 36 ] 
THE VEGETABLE GARDEN 
SCARLET RUNNER POLE—With its showy sprays of 
scarlet blossoms it is a highly ornamental vine, but not 
that only, for the young, slender pods make good snaps, 
and a bit further along they are delicious in the green 
shell stage. Here is decorative utility. Pkt. 10c. 
DWARF HORTICULTURAL—An all-purpose bush _ bean, 
stringless when young, and then of excellent snap quality. 
As the seeds develop, it is used for green shelling, and we 
think it is the best of all varieties for this. Any pods 
that escape to reach maturity may be shelled out for dry- 
bean use, soup or baking. Pods green when young, carmine- 
splashed when old. Pkt. 10c; % lb. 20c; 1 Ib. 40c; 2 Ibs. 60c. 
LIMA BEANS 
FORDHOOK BUSH LIMA—TIf you like a Lima of rich, 
nutty flavor, texture dry and mealy, (and most folks do), 
then you will find nothing better than Fordhook. It’s rather 
early, and an enormous bearer, the beans wide and thick, 
of a good green coloring until nearly ripe. Pkt. 10c; % Ib. 
25c; 1 Ib. 45c; 2 Ibs. 80c; 5 lbs. $1.45. 
HENDERSON BUSH LIMA—tThe earliest of the three, and 
with the smallest seeds, but a heavy yielder, and perhaps 
easiest to grow, certainly so in the North. Flavor sweet, 
rich, buttery. Pkt. 10c; % Ib. 20c; 1 Ib. 35c. 
BURPEE IMPROVED BUSH LIMA—tThe largest seeds, and 
the largest pods of the three, flavor excellent, but quite 
distinctive. You need all three. Pkt. 10c; % Ib. 25c; 
1 Ib. 40c; 2 lbs. 70c. 
KING OF THE GARDEN POLE LIMA—It is an oldtimer, 
but we still think it is the best pole Lima for the home 
garden, considering the high quality and heavy yield. Pkt. 
10c; 4% Ib. 25c; 1 Ib. 40c; 2 Ibs. 70c. 
FOR DRY BEANS 
MICHILITE PEA BEAN—A heavy yielding, high quality 
small white soup or navy bean, to be used dry. Pkt. 10c;_ 
¥% lb. 20c; 1 Ib. 30c; 2 Ibs. 50c. 
RED KIDNEY BEAN—Large red beans of particularly rich 
flavor. To be used for either green or dry shelling. Pkt. 
10c; % Ib. 20c; 1 Ib. 35c. 
BEETS FOR THE TABLE 
IMPROVED BLOOD TURNIP—tThere is usually a very real 
reason why old favorites are old favorites, and with the 
Blood Turnip Beet it is very definitely the honey sweetness 
and fine flavor, as well as the ease of growing that has 
won it high place. It grows quickly, and lends itself well 
to succession sowings, so one may always have it in per- 
fection. Flesh shows some slight zoning, going with par- 
ticular sweetness. The tops, too, are tender, for greens. 
Pkt. 10c; 1 oz. 20c; 44 Ib. 55c. 
DETROIT DARK RED—Rich deep red, evenly globe-shaped, 
quality particularly high. Fine sort for canning, good, too, 
for all other uses. Short-top strain. Pkt. 10c; 1 oz. 20c; 
% Ib. 60c. 
EARLY FLAT EGYPTIAN—Quickest growing, and thereby 
rightfully earliest, of Beets. Flavor sweet, flesh tender, 
somewhat zoned. Valued for first pulling. Pkt. 10c; 1 
oz. 20c; % Ib. 55c. 
WINTER KEEPER—A slow-growing, half-long beet that 
is just right for use in late autumn, then richly sweet 
and tender when other kinds are old and tough. It cellar- 
stores well. Pkt. 10c; 1 oz. 25c. 
MANGEL WURZEL SLUDSTRUP—Tremendous yielder of 
big roots, yellow with red shadings. For poultry or stock 
feeding. % oz. 10c; 1 oz. 15c; % Ib. 50c. 
SWISS CHARD LUCULLUS—Wide, thick, tender white 
stalks (to be used as Asparagus) ; leaves crispy, fleshy, much 
crinkled (to be used as Spinach). Pkt. 10c; 1 oz. 20c. 
SNOWBALL CAULIFLOWER 
Round, symmetrical heads of good size, with firm, solid 
curds of snowiest whiteness. It is medium early, a depend- 
able selection, pretty sure to head well. We believe that 
we are offering here the one best home garden Cauliflower. 
It’s all in the strain, and we are proud of this one. Make 
two spaced sowings. Pkt. 25c. 
