A YOUNG DUCHESS PEAR_TREE 
DEMONSTRATING ITS PRODUC- 
TION QUALITIES. KENNETH MA- 
SON 1S THE YOUNG MAN IN THE 
PICTURE. 


HORSERADISH 

5 PEARS in Great Demand 
The cultivation of this fruit is rapidly extending as its value is appreciated and the 
demand is increasing every year, making it one of the most profitable to plant. The 
range of varieties is such that, like apples, they can be had in good eating condition 
from August until early spring. The melting, juicy texture, the refined flavor and the 
delicate aroma of the pear give it rank above all other fruits, excepting the grape. One 
of the most important points about the management of pears is the gathering at the 
proper time. Summer pears should be gathered at least ten days before they are ripe, 
and autumn pears at least two weeks. Winter varieties may hang until the leaves begin 
to fall; then place in a cool, dry cellar. When the pear trees are heavily laden the fruit 
should be thinned when about one-third grown, else it will be poor and the tree injured. 
BARTLETT—Summer. Large size, with a beautiful blush next to the sun, buttery, very 
juicy, and highly flavored; tree a strong grower, bears early and abundantly. Ripens 
in August and September. The Bartlett is more extensively grown for home use 
and for market than any other pear because of its excellent flavor and tenderness. 
DOUGLAS—In this pear we believe we have a blight-proof variety. In over 19 years’ 
experience we are told blight has never appeared in the parent tree. It bears young. 
In this respect no other pear equals it. Douglas frequently bears in the nursery row. 
When you can plant pear trees that come into bearing as early in life as cherries and 
plums, you have something. The quality is good. Some planters believe it excels 
Bartlett in quality. The demand for Douglas will increase as fast as the public be- 
comes familiar with its hardiness, young bearing and excellent qualities. In size it is 
large, about like Bartlett. 
DUCHESS—Season autumn. Very large, greenish-yellow, sometimes russeted. Makes a 
beautiful tree and is a heavy bearer; buttery, melting and sweet. The Duchess always 
creates admiration because of the huge size. It is the largest pear of any and may al- 
ways be recognized because of this. The tree is vigorous in growth, entirely hardy 
and very productive. Without any hesitation we can recommend this pear to you. 
KIEFFER—Season autumn. This is the most popular pear grown; fruit of fine size, rich 
color and good quality. The tree is very vigorous and seldom blights. Should be 
picked at maturity and ripened indoors. The most largely and successfully grown pear 
in the Middle West and invariably produces a good crop. 
SECKEL—Small, rich, yellowish-brown; one of the best and highest flavored pears 
known. In its resistance to disease and regularity of bearing, Seckel is of outstanding 
merit and we consider it an outstanding pear for home use and local market. Season 
is September and October. 
RHUBARB... 
THE NEW MacDONALD RED—Large staiks, long and thick, yet tender from bottom to 
tip, all the way through, no stringy.tough part anywhere in the stalk. It is sweeter 
than any rhubarb we know of and requires less sugar. As it has that beautiful crim- 
son red color, it is the most desirable rhubarb for sauce, pie, pudding, jam and pre- 
serves. It is a tremendous yielder and because of the heavy crop and the attractive 
color it is the ideal commercial variety. In the market other rhubarb does not have 
a chance and it is a money maker for the grower. Don’t get the idea the price is 
high because MacDonald costs more than other rhubarb. When you buy New Mac- 
Donald Red you get more for your money in quality and production. 
RUBY RED—Another good variety. It is red all the way through and makes a beautiful 
red sauce that is tasty and attractive. It is excellent for desserts and pies. Stalks 
are long but slender and in production is not equal to MacDonald. 
VICTORIA—Stalks tall and large. Comes extra early and is valuable therefore for mar- 
ket. Extremely hardy and productive. 
ASPARAGUS... 
Asparagus is easily grown. Spade or plow a furrow from 6 inches to 10 inches 
deep and spread roots out on the bottom, Space from 12 inches to 16 inches in the row 
and rows 3 to 4 feet apart. Plant so the crown will be about 4 inches below the ground 
level so you can cut the stalks below the ground and get the finest and most tender 
asparagus. 
MARTHA WASHINGTON—The old stand-by, rust-proof and is undoubtedly the most 
popular asparagus. Production is heavy and stalks are large. 
THE NEW PARADISE—We are pleased to offer customers this fine new variety which 
has created such a sensation among commercial growers. The principal merit of this 
variety over other asparagus is its heavy production, early maturity and the extra 
fine quality. Also rust-proof. The mild flavor is making it a favorite. 
HORSERADISH... 
HORSERADISH—The heavy crown plants we affer originated from a heavy producing 
strain, assuring you a good yield. 
9 
