

TOMATOES Contain vitamins A, B,, C, G, P.P., and minerals, 
Why pay a high price for plants when you can grow your own at a small cost? 
514 Earliana—A widely planted extra 
early variety. Medium size, bright red 
fruits. Matures about 65 days after plants 
are set. Pkt. 10c; 14 Oz. 22c; 1 Oz. 35c. 
517 Greater Baltimore—Large, firm 
smooth tomatoes of deep scarlet red. Ex- 
tra fine for canning. Matures 80 days 
after plants are set. Pkt. 10c; 14 Oz. 25c. 
515 John Baer—An early variety, with 
bright scarlet red, smooth medium sized 
fruits. A fine early variety for home gar- 
dens. Matures about 71 days after plants 
are set. Pkt. 10c; 14 Oz. 20c; 1 Oz. 35c. 
*519 Marglobe—A most valuable all-pur- 
pose variety having large, smooth deep red 
fruits. Fine for both canning and slicing. 
Matures about 75 days after plants are set. 
Resistant to wilt and Nail-head rust. Pkt. 
10c; 44 Oz. 25c; 1 Oz. 40c. 
518 New Stone—A fine variety for home 
gardens and canning. Bright scarlet, 
smooth and a good yielder. Matures about 
85 days after plants are set. Pkt. 10c; 
% Oz. 20c; 1 Oz. 35c. 
.) P | N A C H Contains vitamins A, By, 
C, G, P.P., Caleium, Phosphorus, Iron. 

One Packet will sow 35 feet, 1 ounce 
110 feet. 
513 Mustard Spinach or Tendergreen 
—An attractive garden green that com- 
bines the flavors of mustard and spinach. 
Pkt. 10c; 1 Oz. 20c. 
*511 Nobel’s Giant Thick Leaf (43 
days). Has large dark green crimpled 
leaves, and one of the heaviest yielders. 
Does not go to seed early. Pkt. 10c; 1 Oz. 
18c; 1%4 Lb. 54c. 
512 Savoy Bloomsdale (40 days)—Large, 
curled, deep green leaves. Plant real early 
and enjoy early greens. Pkt. 10c; 1 Oz. 
20c; 14 Lb. 59c. 
SPINACH 
Nobel’s Giant Thick Leaf 
VITAMIN SPECIAL 
One each of these 7 varieties 
for 50c, Postpaid. 


520 Oxheart— Very large, almost seedless, 
solid and sweetly flavored fruits. Espe- 
cially fine for slicing. Matures about 90 
days after plants are set. Pkt. 10c; 
14 Oz. 40c. 
516 Giant Ponderosa—Our selected 
strain produces fruit of immense size and 
smoother than most others. Fruits have 
few seeds, are very solid and have a fine 
flavor. Matures about 85 days after plants 
are set. Pkt. 10c; 14 Oz. 30c; 1 Oz. 50c. 
522 Red Head—A round, smooth, me- 
dium early variety that does unusually 
well. Firm, bright red flesh, fine for slicing 
and canning. Pkt. 10c; 144 Oz. 25c; 
1 Oz. 40c. 
*523 Rutger’s Certified— Most widely 
planted of all tomatoes. Deep red, meaty 
fruits are fine for slicing and canning. 
Fruits ripen from the inside out, are fleshy, 
firm and of excellent quality. We espe- 
cially recommend this tomato. Matures 
about 83 days after plants are set. Pkt. 
10c; 14 Oz. 30c; 1 Oz. 50c. 
TOMATO, Rutger’s 

521 White Beauty—A very large, ivory 
white tomato of the Ponderosa family. It 
has no acid, thus giving much pleasure to 
many who cannot eat other kinds. Makes 
the tomato dish very attractive. Pkt. 10c. 
524 Yellow Pear — Bears yellow pear- 
shaped fruits that are excellent for pre- 
serves. Matures about 75 days after plants 
are set. Pkt. 10c; 14 Oz. 35c. 
SQUASH Contains vitamins A, B, and G; also Calcium and Iron. 

POSTPAID PRICES ON ALL SQUASH 
Pkt. 10c; 1 Oz. 20c; 14 Lb. 59c. 
528 Acorn, Table Queen (58 days)—An 
excellent squash. Weighs about 1 pound, 
just the right size to cut in half for serv- 
ing. Keeps well. 
527 Chicago Warted Hubbard (115 
days)—Dark green, warty, and deep or- 
ange-yellow flesh. Weighs about 16 pounds. 
The best winter squash. 
TURNIP 
530 Early Straightmeck (55 days)— 
Warted, lemon yellow fruits with light yel- 
low flesh. Weighs about 3 pounds. 
*526 Spaghetti (60 days)—A new vege- 
table that you will enjoy growing. Dis- 
tinct flavor and very nourishing. Makes 
an appetizing dish. Weighs about 5 pounds. 
When cooked whole and cut open the flesh 
is in loose threads resembling spaghetti 
from which it gets its name. 
531 Striped Cushaw (115 days)—Fruits 
are crooknecked. 
Contain vitamins C and Calcium. 
Turnip top greens contain A, B,, C, G, P.P., Calcium, Phosphorus, Iron. 

wne Packet sows 75 feet, 1 oz., 225 ft. 
533 Purple Top Strap Leaf—Flat, me- 
dium sized roots, purple vad es fine 
grained and mild. Pkt. 10c; 1 Oz. 13c; 
14 Lb. 30c; 1 Lb. 65c. 
THE FOLLOWING VEGETABLES 
RICH 
*534 Purple Top White Globe— Most 
widely planted turnip. Globe shaped and 
white, tender flesh. Very mild in flavor. 
Pkt. 10c; 1 Oz. 13c; %4 Lb. 30c; 
1 Lb. 75c. 
ARE ESPECIALLY 
IN VITAMINS AND MINERALS 

564 Broccoli, Italian Green Sprouting 
—Tender tops and flower shoots used for 
reens. Contains A, B,, C, G, Calcium, 
ron and Phosphorus. Pkt. 10c. 
563 Brussel Sprouts, Long Island— 
Thickly set stems with solid cabbage-like 
balls. Contains A, B,, C, Calcium, Phos- 
phorus and Iron. Pkt. 10c. 
567 Collards—A type of cabbage, used ex- 
tensively for greens. Contains A, B,, C, 
G, PP, Calcium, Iron and Phosphorus. 
Pkt. 10c. 
459 Endive, Green Curled— Delicious for 
autumn and winter salads. Frost improves 
its quality and flavor. Contains A, C, G, 
Calcium and Iron. Pkt. 10c, 1 oz. 20c. 
71 
460 Kale, Green Curled— Makes tasty 
greens for early fall, winter and spring. 
Contains A, B, C, G, PP, Calcium, 
Phosphorus and Iron. Pkt. 10c, 1 oz. 
30c. 
468 Mustard, Giant Southern Curled— 
Long and wide leaves with curled edges for 
greens. Contains A, B,, G, PP, Calcium, 
Phosphorus and Iron. Pkt. 10c, 1 oz. 
25c. 
534 Turnip Top Greens— Extra rich in 
Vitamins and excellent for greens. Con- 
tains A, B,, C, G, PP, Calcium, Phos- 
phorus and Iron. Pkt. 10c. 1 oz. 13c, 
14 Ib. 30c, 1 Ib. 75c. 
