ss SPINACH 
A packet of seed will sow 25 to 30 feet of row; 1 oz. 80 ft.; 12 to 20 lbs. of seed an acre. 
Spinach may be sown very early in the spring. It will be ready for use in four or five weeks 
after sowing. For fall use sow August Ist, and to winter over sow about September Ist in 
this latitude, and later further south. 
Spinach runs to seed quickly in hot weather, so the seed should be sown early in the 
spring or late in the summer in order to avoid having the crop mature in July or 
August. If sown about August Ist, spinach will grow large and can be used from the 
first of September until the ground freezes. 
SPECIAL SUMMER SAVOY. Long Standing. For home gar- 
dens as well as commercial plant- 
ing this variety is the best of the Long Standing Bloomsdale type. The leaves 
are large, dark green and heavily crumpled or “‘Savoyed,” and have a heavy 
texture which makes the finest cooked spinach. 
This variety stands longer in hot weather than any similar kind and with 
it you can cut large crops of fine tender spinach over a period of several weeks 
with one sowing. 
This is an unusually good stock, uniform and attractive and for growers 
who want this type it is unsurpassed. j 
Pkt. 10c; Oz. 20c; 144 Lb. 45c; Lb. $1.20. 
LONG STANDING BLOOMSDALE. This is the standard heavily blistered 
savoyed type which grows quickly but stands a long time without bolting 
to seed. It is very valuable for spring sowing and is also used to plant in the 
fall for wintering over as it is quite hardy. 
The leaves are very thick dark green and intensely savoyed. We recom- 
é : mend it highly for home and market growers. 
Special Summer Savoy Spinach Pkt. 10c; Oz. 20c; 14 Lb. 45c; Lb. $1.20. 









VIKING Early, Large, Dark Green, Long Standing. This is the 
~ heaviest yielding variety we know and we recommend it 
most highly for both home and market growers. The leaves are very 
large, somewhat crumpled, dark green, quite tender and of excellent 
quality. This spinach grows fast so that it is ready before most other 
kinds. It is so large in fact, that you can start to cut it when it is 
only about two-thirds grown. 
When fully grown it attains enormous size but still retains its fine 
tender quality. It is a long standing type that does not bolt to seed 
quickly and it will produce an abundance of fine spinach over a long 
period of time. 
Pkt. 10c; Oz. 20c; 44 Lb. 45c; Lb. $1.20. 
BLIGHT-RESISTANT SAVOY. Grow this variety for Fall Crops. 
This strain of Norfolk or Bloomsdale Savoy is quite resistant to the 
blight or “‘yellows”’ which is destructive in many localities especially in 
the fall. A valuable variety in localities where blight injures fall spinach. 
Although no spinach of this class will stand a long time when sown 
in the spring, our strain stands without bolting three or four days 
longer than most stocks, and is the most uniform stock of this variety. 
Pkt. 10c; Oz. 20c; 14 Lb. 45c; Lb. $1.20. 
OLD DOMINION. A Longer Standing Blight Resistant. This new 
spinach is a cross between Blight Resistant Savoy and King of Den- 
mark. It has the large dark green crumpled leaf of the Savoy and stands AES get 08s 
up longer than other Blight Resistant kinds. This variety yields large Viking Spinach—targe Tanderilecves 
crops and holds up well when cut. It is a most valuable kind for fall, 
and for spring sowing in places where spinach blights. 
Pkt. 10c; Oz. 20c; 14 Lb. 45c; Lb. $1.20. 


New Zealand Spinach 
Although this is not a true spinach, it is popular for summer “greens.” 
Tt will grow during hot dry weather when other spinach would fail entirely 
and will furnish nice “‘greens”’ all summer. The seed is slow to germinate 
and should be soaked 24 hours before planting. 
Pkt. 10c; Oz. 25c; 144 Lb. 70c; Lb. $2.00. 
SWISS CHARD or Spinach Beet 
A packet of seed will sow 15 feet of row; an ounce 50 feet. 
Swiss Chard is really a beet grown for its leaves. The entire leaf may 
be boiled and served as spinach or the midrib cooked alone; either way 
they are excellent. Sown in the spring the leaves are soon ready to eat and 
if cut will continue to grow and produce tender young leaves all summer 
and fall. If given a little protection it will survive the winter and make 
unusually good greens early in the spring. 
FORDHOOK GIANT. The Best Variety. The leaves are 
— — dark green, very large, much curled 
or Savoyed,” thick of texture and quite tender making excellent boil- 
ing te Ser paris are pure white, broad and thick and make an 
unusual vegetable when cooked separately. We have the true stock 
Pkt. 10c; Oz. 25c; 14 Lb. 60c; Lh. $1.60. 
LUCULLUS. This is a very large variety with curled leaves like a Savoy 
cabbage. The plants grow nearly 2 feet high and the leaves are very 
large and of fine quality. 
Pkt. 10c; Oz. 20c; 14 Lb. 50c; Lb. $1.40. 
SILVER LEAF. Large, smooth, dark green leayes with broad silvery 
P : : o> white ribs and stems. 
Fordhook Giant Swiss Chard Pkt. 10c; Oz. 20c; 4 Lb. 50c: Lb. $1.40. 
38 

