GARDEN ROOTS from ANDREWS 
PARADISE ASPARAGUS 
Produces a normal crop one year earlier than any other variety. Growers who 
have seen this Asparagus growing have been amazed to see the straight, crisp, 
large stalks that were produced from plants set only the year before. An excep- 
tionally strong, vigorous producer. Some growers say it produces twice the crop 
of ordinary Asparagus. Only six to eight stalks needed to make a pound. This 
variety is every bit as rust-resistant as the Martha Washington. Has an unusually 
pleasant, milder flavor than ordinary Asparagus and is preferred by most who 
taste it. With today’s trend of freezing vegetables for the market, it has another 
distinct advantage because it retains its fresh flavor after freezing. Because it 
brings returns one year earlier than other varieties and because of its great size, 
large crop, and fine, mild flavor, this NEW variety will quickly supersede all 
others on the market for home-garden use, commercial production and shippers. 
Prices on page 33-J. 
MacDONALD RED RHUBARB 
MacDonald is a snappy “new model” Rhubarb. The attractive features are the 
new bright red color combination and a “pick up” that will surprise you. It “gets 
into high” so quickly that you can cut stalks from it a year sooner than you can 
from the old style green-stalked varieties. 
Another great improvement in the new MacDonald is its excellent quality, 
sweeter than common Rhubarb and requiring less sugar. 
Plant some of this splendid Red Rhubarb this year. It yields heavily and lasts a 
lifetime. When once you have tried MacDonald you will grow no other. 
Prof. L. G. Bunting, MacDonald College, Quebec, where this variety was 
originated, writes: “MacDonald is very highly colored, attractive, red stalk, of 
large size, productive, very tender and succulent, and of excellent quality, and 
particularly valuable for pie and desserts. Its color, when cooked without peel- 
ing, is as attractive as that of raspberries.” 
“Hardy Fruits” Magazine, Winnipeg, Canada, describes MacDonald as follows: 
“MacDonald requires less sugar for cooking than any of the old standard va- 
rieties.” Prices on page 34-E. 
MacDonald Rhubarb 
RUBY RED RHUBARB 
Another new Red Rhubarb introduced from 
Canada. The stalks are intensely red as the name 
implies —even the inside of the stalk is red. 
Rhubarb sauce made from Ruby is as red as 
strawberry sauce. The skin is so tender it can 
be cooked with the stalk. Both Ruby and Mac- 
Donald are money-makers on the market because 
they sell on sight at a premium over common 
Rhubarb. Prices on page 34-E. 
CANADA RED RHUBARB 
A brand new Rhubarb imported from Canada. 
Stems dark red clear to heart and up in the leaf. 
Produces the sweetest and finest flavored, most 
beautiful red sauce. Stock limited. Strong divi- 
sions, $1.00 each. 

RHUBARB is HEALTHFUL 
Plant the Three Varieties 
Listed Above 



Paradise Asparagus 

