ASPARAGUS — Seed and Roots 
Asparagus roots are ready for spring delivery during March, April and early May 
No orders for Asparagus roots can be accepted after May 1 
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 to their permanent location, spacing them 15 to 18 in. apart in rows 2% ft. 
or more apart. One pkt. of seed will produce about 100 roots; one ounce about 750 roots. 
Cultural directions are sent with every order of asparagus roots; instructions for sowing the seed 
are printed on the package. As asparagus is perennial, it should be grown at one end of the garden. 
9 M a ry Was h i ngto Mh — 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 regular cuttings may 
be made each year thereafter. Seed crop is rather short. Pkt. 10¢; oz. 20¢; 1/4 Ib. 50¢. 
9950 Roots (1-Year-Old) Strong, carefully graded 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 aspar- 
agus bed will be benefited if cutting is delayed until the second year. Roots may be planted as early 
in the spring as the ground can be worked. 25 for $1.00; 50 for $1.75; 100 for $3.00, prepaid. 
Not prepaid, 250 or more @ $17.00 per 1000; 2000 or more @ $16.00 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. May 
be harvested from early spring until midsummer. 25 for $1.15; 50 for $1.90; 100 for $3.25, prepaid. 
: Not prepaid, 250 or more @ $18.00 per 1900; 2000 or more @ $17.00 per 1000. 
FOLLOW THE BULL’S EYE 
We have used this mark © for years to guide the gardener in the selec- 
tion of varieties 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 alchemists 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 in many different localities. 
BROCCOLI 
Same cultural directions as for cabbage will also apply for broccoli. 
One pkt. produces about 250 plants; oz., 3000; use }% lb. for an acre. 
Italian Green Sprouting 
Resembles cauliflower except in color. One large head is produced on 
the main stalk, and, after being cut, numerous smaller heads appear 
over a long period. A sowing made in early spring will furnish heads in 
~ summer, while seeds sown in midsummer will provide for a fall crop. 
157 Calabrese 85 days. The standard variety of sprouting broc- 
coli for home garden, market, and recently in large quantities for 
freezing. Plants are tall, erect and vigorous, reaching 2'% or 3 ft. in 
~ height under good conditions, with the central large, green, cauliflower- 
like head 5 or 6 in. in diameter. Delicious flavor when cooked. 
Pkt. 15¢; 12 oz. 40¢; oz. 75¢. 

Mary Washington Asparagus 
155 St. Valentine 150 days. Large white heads which look like 
cauliflower: hardier and takes longer to mature. Recommended where 
_ cauliflower is difficult to grow. Pkt. 15¢; 14 oz. 45¢; oz. 85¢. 
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¢; 14 Ib. 60¢. 
BRUSSELS SPROUTS 
Best results are usually had by sowing the seed thinly in a specially prepared 
seed-bed or coldframe before midsummer allowing plenty of time for sprouts 
to mature before hard frosts; light frosts seem to improve the flavor, which 
is more delicate than cabbage. In about 30 to 35 days after the seed is 
sown plants should be big enough to transplant to the garden. Set them 18 
in. apart in rows 3 to 4 ft. apart. The ‘‘sprouts,’’ dark green, tightly 
folded, cabbage-like heads, appear along the central stalk at the joints 
of the leaves and appear first at the bottom of the stalk. Therefore, 
the lowest sprouts on the plant should be picked each time, after 
which break off the leaves below the sprout to make further picking 
easier but do not remove the top leaves. One pkt. will sow 75 it. of 
Tow; an oz. 500 ft. 
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, round, cabbage-like 
sprouts measuring 114 to 1% in. in diameter, freely produced from 
bottom totop of thestem. Seed crop is short. Pkt. 10¢; 1% oz. 30¢. 
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., the number of days to maturity is from the time plants are 
set in the field. Of course, the time is average and some variation is to 
be expected, depending on the season, locality and time of sowing. 





