JUNEBERRY 
A delicious and easily grown 
fruit. Big berries that remind of 
the finer cultivated blueberries, 
but here the fruits are darker, 
almost black. Flavor is rich and 
sweet. Very good for eating : 
fresh. Also may be cooked, canned, made into pies. 
bushes, two to three feet. 
Low 
It is a rather ornamental shrub, 
particularly when in massed white bloom. Juneberry grows 
readily from seed, sown outside in either late fall or 
earliest spring, and one-year plants will usually bear some 
fruit, though not really in full bearing until third year. 
Pkt. 15c. 
CRESS FOR RELISH 
CURLED CRESS—A delightfully piquant salad plant of 
easiest culture and quick growth. Makes an appetizing 
sandwich filling just by itself. Much used in mixed galads, 
or with lettuce, adding the tang that lettuce lacks. Because 
of its handsome fine curliness, it equals parsley for gar- 
nishing. Have plenty of it in your garden. In winter 
you can; grow it in pots or boxes on your kitchen window 
sill, keeping a continual supply by succession sowings every 
four weeks. Pkt. 10c; %4 oz. 25c; 1 oz. 40c. 
UPLAND CRESS—A biennial. If sown in very early spring 
tufts of good salad leaves should be ready by mid-summer, 
or soon after. The plants will winter over and furnish 
first salad in early spring, but by mid-spring it will have 
shot to seed and be done for edible use. Pkt. 10c; % oz. 30c. 
CUCUMBER 
The proverbial coolness of the Cucumber springs, we 
suspect, from its refreshing qualities, so apparent after a 
hot day. The salad values of the Cucumber are self- 
evident, but perhaps in these times it might be in order 
to use it a bit more in putting up pickles and relishes 
at home. Sweet pickles, sour pickles, mustard pickles, oil 
pickles, never forgetting the dills, what a push and 
piquaney they will give next winter to the ever more 
limited, more drab, wartime menus. Be happy these days 
to have a garden. 
EARLY WHITE SPINE—56 days. An excellent all-purpose 
Cucumber, rather early in season, and a sure and easy 
producer of handsome deep green fruits, these nearly 
eylindrical, some 7 inches long. Quality very good for 
slicing and it may be used, gathered at a younger stage, 
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BS PANUE 
STRAIGHT EIGHT—60 days. Another fine White Spine 
variety, about four days later, but fruits somewhat larger. 
They are slender, blunt-ended cylinders that average a full 
eight inches in length, color dark green. Exceedingly 
prolific, and extra fine in quality, particularly for salad 
ne oes above, Pkt. 10c; 1 oz. 25c; 4 Ib. 80c; 
1 Ib. $2.65. 
BLACK DIAMOND (or Stays Green)—62 days. This strain 
of White Spine has been selected for dark, rich green 
color, and to retain this deep coloring and the firm erisp- 
ness of the fruits for a long period. These are qualities 
that are of particular importance to the market grower. 
Well-shaped fruits about 7 inches long. This variety 
tends to remain long in bearing. Pkt. 10c; 1 oz. 20c; 
4 Ib. 65c; 1 Ib. $2.35. 
LONDON LONG GREEN—68 days. This dependable variety 
still holds its own because of the distinctive “cool” flavor 
and altogether desirable table quality. A fine slicer, but 
it can be used for pickling, too. Rather good for making 
dills. _Fruits are deep green, about 12 inches Jong, taper- 
ing slightly at each end. Of the Black Spine group. Pkt. 
10c; 1 oz. 25c; 4 Ib. Tb5c. 
MINCU—48 days. Here you have 
to give the first home-grown slicers. 
4% inches long by two inches 
carried on _ short-jointed vines. 
May also be used for pickling. 
Ib. 80e. 
SHAMROCK—65 days. This sort has been selected for 
resistance to the mosaic disease, the only variety so far 
as we know that has such resistance bred into it. Fruits of 
very good quality for either slicing or p*ckling, average 
about 9 inches long by two in diameter. Color of skin is 
a rather odd gray-green: Pkt. 10c; 1 oz. 25c; Y% |b. 80c. 
our earliest, selected 
The fruits are blocky, 
through, and they are 
Flavor and texture good. 
Pkt. 10c; 1 oz. 25c: 4% 

[11] 
EVERBEARING—55 days. Valued 
particularly for the long-continued 
and heavy yield of small pickle 
sizes; good too for early slicers. 
Pkt. 10c; 1 oz. 20c; % lb. 65c; 
Jelbaeo2soos ; 
MIDGET—60 days. A real “hill” 
or ‘“‘bush’’ Cucumber, size scaled 
to the smaller home garden, where wide-ranging vines of 
other sorts would take too much room. Plant grows 6 to 
10 inches high, with just a few short lateral branches. 
Plants can be spaced 18 inches apart each way. Thick, 
smooth dark green fruits of very good quality. Pkt. 10c; 
YY, OZ, 20G: 
LEMON CUCUMBER —It grows to about size of a big 
lemon, and coloring is about the same, but it is a real 
Cucumber, and a very good one for salad use. The flavor 
is quite distinctive, somewhat milder and sweeter than that 
of other sorts, and for this reason it is by many esteemed 
very highly. Pkt. 10c; 1 oz. 25c. 
WHITE WONDER —It’s never green, always ivory white, 
but otherwise of shape and quality of a good White Spine 
sort. Valued for contrast in exhibition work, but it is 
a fine slicer for table use, too. Pkt. 15c; 1% oz. 30c. 
NATIONAL PICKLE—56 days. A specially selected pickling 
variety, yielding enormous quantities of small fruits that 
run even, uniform, of just the right size, shape and texture 
to make the finest of pickles. Pkt. 10c; 1 oz. 25c; \% tb. 
80c; 1 Ib. $2.75. 
WEST INDIA GHERKIN—60 days. Oval prickly fruits in 
vast numbers, these suitable for small pickles. Not used 
for slicing. A distinct botanical species. Pkt. 15c; 1 oz. 25c. 
DILL 
Most valued of the herbs. Used in making pickles, and 
home-made dill pickles, from your own cucumbers and 
your own dill, can be better than any you buy. This winter, 
and next, piquant appetizers such as these will be needed 
more than ever before to relieve the tiring tendencies of 
wartime menus. Leaves and young stems are also used in 
flavoring soups and various sauces, in certain relishes, and 
sometimes are minced and a bit mixed with lettuce in 
salad. Of easy growing in any garden. Pkt. 10c; 1 Oz. 
80c. 
DILL PICKLES—In the bottom of a stoneware jar or a 
cask put a layer of dill, along with half an ounce of 
mixed spices. Fill jar with washed cucumbers. Add another 
layer of dill, with spices. Pour over all a brine (not hot) 
made in proportion 1 lb. salt, 1 pint vinegar, 2 gallons 
water. Cover with grape leaves if obtainable. Weight to 
insure brine coverage. At 86 degree temperature, ferment- 
ation requires 12 to 14 days. Skim as needed to remove 
wild yeast scum. After fermentation, cover top with 
paraffin layer, or otherwise repack in glass jars, the 
brine then being brought to a boil and repoured over 
pickles before jar is sealed. Some prefer to omit all 
spices beyond dill. Try to have cucumbers even size. 
DANDELION 
Valued for early boiled greens, and for salad. May be 
blanched by tying up. Sow early. Cutting may begin in 
September, but it’s really the early spring cuttings to 
which one looks forward. IMPROVED THICK LEAF. 
Pkt. 10c; %4 oz. 25c; % oz. 40c. 
FINOCCHIO 
Here is something different, a vegetable that you will 
enjoy as a fresh salad, or boiled and served with cream 
dressing, or seasoned with salt and butter. It is the bulb. 
or rather the bulb-like enlargement of the closely over- 
lapping succulent stem bases that is used, this appearing 
just above the ground surface. This is blanched by drawing 
earth up about it, not very much of a job since the bulb 
is only a few inches high, and blanches quickly. Flavor is 
a bit on the order of celery, but much sweeter and more 
aromatic. Called also Florence Fennel. Sow it early. Pkt. 
10c; 1 oz. 25ce. 
GARLIC 
Grown from composite bulbs that are separated into their 
individual sections or ‘cloves’? before planting. Plant in 
early spring in rich soil, spacing cloves 4 inches apart 
and covering about 114 inches. Crop short. Order early. 
Not more than 1 lb. to a customer. ¥% lb. 30c; 1 Ib. 50c. 
