t of Burpee’ yeu vegetalle —Tampala 
Fully described and offered on the next page. 
After growing Tampala at both our Fordhook and Floradale Farms, we were 
sure it would be welcomed as a new green leafy vegetable but wanted to know 
what others thought of it. Samples of Tampala were sent to some of the coun- 
try’s leading horticulturists, garden editors, food experts and radio commentators 
and here are extracts from some of their letters: 
BETTER HOMES AND GARDENS TASTING TEST KITCHEN, Des Moines, Iowa. 
Tampala rating, very good; flavor, very good, resembles spinach but more mild; color, excellent, 
green; texture, similar to spinach but more tender—not the gritty feel that some spinach has. 
Tampala leaves cooked to just right tenderness in 5 minutes. Tampala stems, cooked separately, 
required an 8-minute cooking period, were pleasingly mild in flavor, tender, yet crisp in texture. 
T. A. WESTON, Associate Editor, The Florists Exchange, New York. 
-Tampala is the best new vegetable in many a year. A short row trial in my home garden has 
convinced us that spinach can be eliminated, except perhaps as an early crop. 
Tampala is even better than spinach as it is never gritty; leaves need only five minutes cooking 
in a little water; it has not the streng, and, by many, disliked flavor of spinach; it cooks a rich, 
dark green and, above all, it can be drained or squeezed dry, thus being more attractive looking. 
; A ten-foot row of Tampala sown the latter end of May has given us many pickings and the 
_ plants still are going strong (Aug. 22, 1943). My wife and I think highly of it. Friends to whom 

we have given Tampala say it is superior to spinach at its best. 
E. I. FARRINGTON, Editor, Horticulture, Boston, Mass. : 
Tampala is a real cut-and-come-again green—a grand all summer vegetable cooked like spinach, 
To my way of thinking, it is far nicer than the 
true spinach or, for that matter, New Zealand Spinach or even Swiss Chard. Tampala re- 
it is less watery and very dark green in color. 
ceived the approval of the entire family. 
PAuL F. Frese, Editor, The Flower Grower, New York. 
Tampala, this lush growing vegetable, certainly cooks down to 
the smoothest textured green that I have ever eaten. My family 
all like the mild flavor, too. 
RatpH BAILEY, Managing Editor, House Beautiful, New York. 
My feeling is that you have really got something in this new 
vegetable. Tampala grows rather better and more handily than 
New Zealand Spinach and, in my way of thinking, has a better 
flavor. There is a hint of sorrel about it which carries me back to 
my childhood days and, incidentally, leads me to regard it highly 
as a zipper-upper for green salads. 
RICHARDSON WRIGHT, Editor-in-Chief, House & Garden, N. Y. 
We found Tampala more delicate than New Zealand Spinach, 
_more easily prepared than the average Swiss Chard, and certainly 
way ahead of mustard greens. It is a plant of subtle flavors 
that delighted our palates. Thank you for letting me try it. 
ANDREW S. W1nG, National Victory Garden Institute, New York. 
I think you have one of the outstanding novelties of the year, 
especially considering the heat and dry weather we have had. 
Tampala not only grew well in my garden but met with the 
approval of the Wing family who, I might explain, are extremely 
fussy about their ‘‘greens.”” The unanimous report was that 
Tampala is a new and decidedly interesting vegetable with a better 
taste than spinach. 
~ Wat K. Jamess, Philadelphia-Weeks Co., Philadelphia. 
Without a doubt, Tampala is the best tasting green I have ever 
eaten. We are particularly fond of spinach, but we enjoyed 
Tampala more both for flavor and texture. Really, it was delicious. 
E. S. BAyArp, Editor-in-Chief, Pennsylvania Farmer, Pittsburgh. 
Tampala arrived in good condition and kept in good condition 
until used. All of us liked it very much; it is superior to spinach. 
Kirk Fox, Editor, Successful Farming, Des Moines, Iowa. 
The Tampala seed sent me last spring has grown well and pro- 
duced heavily in our back lot garden, in soil of medium fertility, 
and was the mildest, most tasty spinach I have ever eaten. 
F. D. Nicuot, Editor, Life & Health, Washington, D. C. 
I started in on the Tampala with some terrific prejudices, be- 
cause of its close family relationship to spinach, but I confess I like 
it. I made my way through a very generous serving of it. It has 
a much more tasty flavor than spinach, and doesn’t seem to kind 
of dissolve into a hopeless pulp quite so easily as does spinach. 
I really think you have something in Tampala. 
Dorotny Krrx, Foods Editor, Woman’s Home Companion, N. Y. 
It has been very interesting to work with your new vegetable, 
Tampala. Weare especially glad that Burpee has developed a new 
green leafy vegetable because of the important place this group 
holds in the nutritional program. The greens were cooked for 
5 minutes and had an excellent flavor with a very slight, but 
pleasant, bitter taste. We consider them a very good change from 
the usual bland spinach flavor. The stems, cooked separately, 
proved a grand taste surprise; they were tender—without the 
least bit of stringiness and delightful in flavor. Please pass on to 
Mr. Burpee our congratulations and tell him how much we like 
his new vegetable. 

David Burpee picking branches of 
Tampala at Fordhook Farms 
Dorotuy H..JEnkins, Garden-Editor, The New York Times 
We have given Tampala a thorough trial at home and I am glad 
to report that we do like it. I should call it an excellent green, 
enough different from spinach in texture and flavor so that it 
offers variety for the table. The lack of sand and grit to the leaves 
is certainly an added boon for the housewife. 
E. C. Vick, Horticultural Editor, New York Journal American 
The box of Tampala received and used for dinner last night. 
It was approved and enjoyed by the whole family. It certainly is 
an excellent green leafy vegetable. 
Mary C. SECKMAN, Garden Writer, Clarksburg, West Va. 
_Tampala seed received and planted May 27th; ready for can- 
ning August 5th. Good flavor, shrinks very little when cooked or 
canned. Its most remarkable feature is that it should stay green 
after processing it in a steam pressure cooker for 95 minutes at 
10 Ibs. pressure. This fresh green color gives Tampala so much 
more appetizing appearance than either chard or spinach. Canned 
product kept color better than Swiss Chard or New Zealand 
Spinach canned in the same lot. 
MARTHA Pratt HAIs.ip, Garden Writer, Shinnston, West Va. 
Upon opening the box of Tampala which was delayed in reaching 
me, I found it only slightly wilted and immediately put it in a cool, 
damp cellar house over night. In the morning the Tampala was 
as fresh and crisp as if it had been recently picked. So you can 
see that this new vegetable is a good shipper and keeper—a de- 
sirable characteristic. I cooked the leaves and stems as sug- 
gested. They are delicious. My husband, who loathes any 
“spinachy”’ sort of vegetable, admitted that this was really worth 
eating and growing. The flavor, we found, is more delicate than 
spinach. 
ADELAIDE HAWLEY,‘ Woman’s Page’’—*‘ News of the Day’’— N.Y. 
Thank you for the foretaste of Tampala. It’s always fun to 
sample a new food—especially when it carries the flavor of future 
fame, as this one obviously does. I like Tampala. It seems to 
have all the virtues of spinach, plus,a pleasanter taste and 
greater versatility. 
ELEANOR Hanson, WHK & WCLE, Cleveland,’ Ohio. 
Tampala was cooked according to your instructions, and is it 
delicious! We've always been quite fond of spinach but Tampala 
has more zip and personality by far. Even its color is more 
appetizing. Again, thank you for a real treat. 
Eve.tyn GARDINER, Director KDKA Home Forum, Pittsburgh. 
I like the flavor of Tampala. It made a very tasty dish. In 
fact, I like it much better than spinach as spinach always has a 
bitter flavor I do not care for. Cooked in various ways and with 
proper seasoning, I see no reason why this new vegetable should 
not meet with the homemaker’s enthusiastic approval. 
Mrs. Pace, Home Adviser WJR, Detroit, Michigan. 
I cooked the Tampala, as spinach, and enjoyed it very much 
indeed. Liked it more than spinach, due to the slightly rougher 
texture and a better flavor. If given a choice, I would always buy 
it in preference to spinach. 
See neat nage for Tampala recipes 7 
