THE HYBRID 
SWEET CORNS 
For seeds of them, direct 
crosses are made each year 
between seperate varieties 
or inbred strains. Hybrid 
Sweet Corns are very even 
in maturing, practically all 
ears being ready at one pick- 
ing, a definite advantage for 
the market grower, but a 
characteristic not so much 
appreciated by the home gar- 
dener who likes to pick 
over a _ period of several 
days. The Hybrid Corns 
show a high resistance to 
diseases, and in particular 
to the bacterial wilt that is 
found in certain areas. 
WARNING, don’t try to save 
your own seeds of Hybrid 
Corns, for they break badly 
in second generation. The 
crossing has to be repeated 
each year, a technical oper- 
ation not suited to the home 
garden. 
MARCROSS C6.13—70 days. 
A first early, at least usually 
earliest of the kinds we 
offer, and it makes a good 
ear, 12-rowed, some 7 inches 
long, light yellow, high 
quality. Highly resistant to 
the wilt (Stewart’s disease). 
Wg albyos oy a, Ghxoe Ab is 
60c; 2 Ibs. $1.10; 5 lbs. $2.60. 
WHIPCROSS P39—82 days. 
An excellent second early in 
the Golden Bantam season 
and coloring, but with larger 
ears, and more even in rip- 
ening. Very good quality. A 
fine market corn. Pkt. 15c; 
Y% lb. 35c; 1 Ib. 60c; 2 Ibs. 
$1.10; 5 Ibs. for $2.60. 
It just nicely follows Golden Bantam 
and has the same golden coloring, along with 
is in reminder of Bantam. Ears 

IOANA—86 days. 
in season, 
sugary flavor that, too, 
run about 8 inches long, 12 to 14 rows. 
It is resistant to 
wilt, and apparently also to smut. It is, moreover, an 
exceedingly prolific sort. Pkt. 15c; % Ib. 35c; 1 lb. 60c; 
2 Ibs. $1.10; 5 Ibs. $2.60. 
HYBRID BLEND—We have mixed seeds of three Hybrid 
Sweet Corns that ripen in close succession. The Blend offers 
the advantage to the home gardener that the longer 
pollen period insures a good set, even in hot dry weather, 
and that the patch will yield table ears over a longer 
period from a single planting than would one Hybrid 
alone. Pkt. lic; 14% Ib. 35c; 1 Ib. 60c. 
POP CORN 
It is not only a crunchy winter evening savory, or 
a confection foundation, but it can, and should be a 
very real, very good, and quite easily prepared food. The 
popped corn may be crushed or ground in an ordinary 
household food grinder, the hulls sifted out, and _ the 
light, fluffy white meal used as an ingredient of pud- 
dings, hot breads, or griddle cakes. A good way to handle 
the popped corn is to put it in a bag and crush coarsely 
by use of a rolling pin, then put through the food grinder. 
The preliminary crushing will make it easier to feed 
through the grinder, this the chief difficulty because of 
the light nature of the material. It should be ground 
while fresh and crispy. Of course the main purpose in 
life of pop corn is, as always, to be eaten hot from 
the popper, with plenty of butter and a sprinkling of salt. 
TOM THUMB or HULLESS—95 days. Short, chunky ears, 
filled with deep, narrow, pointed kernels. White. Par- 
ticularly tender when popped. Pkt. 10c; % Ib. 20c; 1 Ib. 
85c; 2 Ibs. 60c. 
DYNAMITE or SOUTH AMERICAN—110 days. Golden 
yellow kernels that explode to thick, rich creaminess, often 
more than an inch in diameter when popped. A very 
heavy yielder. Pkt. 10c;,%4 lb. 20c; 1 Ib. 35c; 2 Ibs. 60c. 
[10] 

OLDFASHIONED DRIED CORN—Made right, it is bet- 
ter than canned Sweet Corn, but with flavor different 
enough so that it scarcely competes with it. To us, 
the only commercially canned corn that tastes rather 
like, and almost as good as the best dried, is that 
sold as ‘“‘Niblets’. Corn for drying should be picked 
when prime for the table, lightly cooked (just brought to 
boil), then allowed to drain and dry off surface moisture 
for a couple of hours. Now it is ready to cut from 
the cob (don’t cut too deeply). The shaved kernels may 
be spread thinly on cloth, paper or shallow pan and 
slowly dried in the sun, being of course screened from 
insects. Drying may also be done in a very slow oven, 
the trays being removed at intervals, kept out until 
they almost cool, then re-inserted. Oven drying needs 
careful watching. Dried Sweet Corn, like dry beans, 
must be soaked before cooking. It will keep for a 
very long time, if in tight containers. 

FLINT CORN 
The Flint Corns make the richest flavored corn meals, 
and thereby the most delicious of jonnycakes, and they 
are used, too, for the old time samp or lye hominy, and 
for the hominy grits of the South. You may be fortun- 
ate enough to find some mill near that will do custom 
grinding, or small hand mills operating with a crank 
may be purchased at low cost, and corn meal ground at 
home as you are ready to use it. Hominy, of course, can 
be made at home. Both the white and the yellow flint 
Corns have their partisans for meal use; it is rather 
the thing to prefer the white; we are philistine enough 
to prefer the yellow, like the flavor better, and we offer 
here seeds of a fine yellow Flint Corn suitable to such 
use. 16 lb. 15c; 1 Ib. 25c; 2 lbs. 45¢c; 56 Ibs. for $1.00: 
HOMINY OR SAMP—Put flint corn in an enameled kettle 
with lye solution (2 oz. concentrated lye to gallon of 
water.) Boil hard for 30 minutes. Then run water 
over and through the corn for several hours to wash away 
all the lye. Stir vigorously to remove hulls. Hominy may 
be boiled for present use with meat or with syrup. Some- 
times it is canned for later eating, being put up plain, 
with milk, with tomato sauce, or with sausage, according 
to taste desire. 
CHICORY, THE SURPRISING 
One of the better vegetables with possibilities that too 
few have explored, yet it is being grown more, and appre- 
ciated more, each year. Varieties differ widely in habit 
and use. Sow the seeds in early spring, as you would of 
Parsnips. Thin to 3 inches apart in the row. 
WITLOOF—Makes an appetizing winter salad. Lift the 
roots in fall, cut tops off about an inch from crown, pack 
reots closely upright in boxes, sift sandy soil between 
roots until all spaces are filled. Then water and place 
in warm cellar. As soon as new leaf growth starts, in- 
vert another box over the tops to keep them dark. Blanch- 
ed heads will form that make wonderful salad material. 
Pkt: 10¢;,4 oz. 25¢3 1 0z. 45c. 
CATALOGNA or ASPARAGUS—Also called Italian Dan- 
delion. Grown for the young, tender sprouts that appear 
in repeated crops after the main center stalk has been 
cut out. These may be used in salad, blanched and used 
like Dandelion, or perhaps more usually, the fresh 
succulent green shoots are boiled in salted water and served 
like Asparagus, or cold in salad. New shoots keep com- 
ing, and it can be cut and enjoyed for a long time. Pkt. 
10c; % oz. 30c; 1 oz. 55c. 
MAGDEBURG OR COFFEE—A large rooted sort, used 
chiefly in preparation of ‘‘coffee’, the roots being sliced 
and roasted first. Flavor is preferred by many to that 
of coffee, and coffee itself is said to be improved when 
a proportion of roasted Chicory is used in the making of 
it. In these rationing days it is perhaps the best coffee- 
extender. Pkt. 10c; % oz. 30c; 1 oz. 55c. 
COLLARDS 
We offer the BLUE STEM variety. Collards are pri- 
marily a southern vegetable, a mnon-heading, or rather 
loose-heading type of cabbage of which the leaves are 
stripped off and used for greens, and usually used green, 
but here’s a bit of a trick with it that will give you, if 
you wish, leaves that are celery-white, brittle-tender. Just 
pull a big paper or cloth bag over the whole plant when 
it is pretty well grown, but not fully so. That will do 
the blanching. MHardier than Cabbage, and in the South 
rather easier to grow. Pkt. 10c; 1 oz. 20c; % Ib. 50c. 
