WARNING! Many seed varieties 
scarce! Plan early! Buy early! 
The heaviest garden seed demand in history is straining the resources of 
the seed trade this year. So it is only natural that shortages will develop 
as the season progresses. War conditions are bringing a huge increase 
in the number of gardens, and in their size. 
We have done everything possible to take care of the gardeners we serve, 
and can assure you that we will have plenty of seed for your vegetable 
and flower gardens. But there’s no escaping the fact that supplies of some 
varieties will be exhausted before the end of the season. 
Therefore we must warn all gardeners that this year, as never before, it 
is best to plan early and buy early. 
* * * * * * 
This year PRESERVE...STORE... FREEZE 
It's good patriotism . 
sense, too! 
When you plan your garden this spring, be 
sure to think of next winter! Plan, not only 
for fresh vegetables for spring and summer, 
but for the long winter ahead! Plan to have 
plenty of garden-fresh vegetables . . . but 
think about canning, storing, and freezing, too. 
FREEZING —-THE MODERN WAY 
Particular consideration should be given, this 
year, to the “freezer storage” plan for pre- 
serving vegetables. This is probably the best 
of all methods for preserving fruits and vege- 
. . and good common 
value. 
Where home freezing facilities are not avail- 
able, community locker service may almost 
always be found near at hand. 
VEGETABLES FOR FREEZER STORAGE 
Many vegetables can be preserved success- 
fully by freezer storage. Asparagus, sweet 
corn, beets, lima beans, snap beans, soy- 
beans, spinach and peas are delicious pre- 
served this way. 
RULES FOR SUCCESS 
pleasing flavor, and most of the nutritive | 
tables, for the characteristics of fresh foods 
are more nearly preserved by freezing than 
by any other method of preservation. Freez- 
ing preserves the crisp, firm texture, mild 
Frozen foods, it must be remembered, are 
essentially fresh foods and perishable. But 
by giving attention to quality, and observing 
a few simple rules you will be rewarded 
with vegetables that retain most of their 
original fresh qualities. 
Wash food thoroughly. Use fresh, succulent 
vegetables which have been harvested at 
the best stage of maturity. Wash thoroughly. 
Discard all bruised and injured portions. 
Freeze immediately after picking. This pre- 
serves the original flavor and texture, and 
avoids spoilage. 
Pre-cook all vegetables. The amount of pre- 
cooking needed is so slight that a vegetable 
still looks and tastes almost like a fresh one, 
but this slight amount is absolutely neces- 
sary. After cooking, remove from fire and 
dip at once into cold water. 
Pack. After vegetable has been quickly 
cooled, drain thoroughly and pack tightly in 
containers, either pint or quart sizes. Take to 
locker and freeze immediately. 
““CELLAR”’ STORAGE 
Many vegetables can be kept for use during 
winter by home storage—in the cellar or 
other convenient place. 
Best storage conditions can be summarized 
thus: cool and moist—beets, carrots, salsify, 
turnips, winter radishes and celery; cool and 
moderately moist— cabbage and potatoes; 
cool and dry—onions and dry beans; warm 
and dry —squashes, pumpkins and sweet 
potatoes. 
All these except dry beans, onions, squash, 
pumpkins and sweet potatoes may be kept 
in the same storage room if the cabbages are 
on shelves and the potatoes are in slatted 
crates or bins. The best temperature for most 
vegetable crops is just above freezing. If 
potatoes are included, the temperature should 
not go below 34 degrees. A basement with- 
out a furnace is ideal. If the house has a 
concrete basement with a furnace, then a 
room protected from the furnace heat is 
necessary. 
LETTUCE, Iceberg—Very desirable for 
home gardens. Sure heading. Makes 
compact heads, with white interior. 
Crisp and sweet. Resistant to heat. 
Late variety. 



LIMA BEAN, Fordhook—The outstand- 
ing bush lima for home or market. 
Produces a very heavy crop of large, 
fat pods in clusters. Matures in about 
75 days. Large pkt. 10c. 

BROCCOLI, Italian Green Sprouting— 
This fine vegetable is extremely rich 
in vitamins, and should be in every 
garden. Tender heads, delicious 
flavor. Pkt. 10c. 
MARGLOBE TOMATO—A second- 
early, red-fruited tomato. Medium size 
fruits, smooth, solid and deep, rela- 
tively free from cracks. Resistant to 
wilt and rust. 







CABBAGE, Copenhagen Market — A 
favorite early cabbage. The heads 
are solid, round and of good quality, 
with few outer leaves. Cuts tender, 
white and compact. Pkt. 10c. 
BEAN, Tendergreen 
—The best early 
green bush bean. 
Absolutely string 
less, fleshy round 
pods of good 
greencolor, «< 
Produced on 
tall, sturdy 
plants, 
_ Pkt. 10c. 
CANTALOUPE, Hearts of Gold—This 
fine melon has thick, salmon-orange 
flesh, and a delicious flavor that is 
hard to beat. Very small seed cavi- 
ties. Resists drought. 
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