
ASPARAGUS 
Equally good results may be secured by planting seed or roots; 
seed is cheaper but from one to two years’ time is saved by start- 
ing with roots. 
Sow seed early in the spring, in shallow drills 12 to 15 inches 
apart, and when the plants are 4 inches high, thin out to 3 inches 
apart; transplant to the permanent bed the following spring. 
An Asparagus bed should be deeply dug and plenty of manure 
worked in. Set the plants so that the crown is about 3 inches 
below the bed-level, in rows at least 3 feet apart and 11% to 
2 feet apart in the row. Barely cover at first, filling in as the 
plants grow. Do not cut the first year. 
Three ounces of seed will sow a 100-foot row; 
15 pounds will sow an acre 
Martha Washington. Produces abundant crops of large, 
tender stalks and is practically immune from “rust’’ and 
other Asparagus diseases. A little earlier than Mary Washing- 
ton. Seed, pkt. 10 cts., oz. 25 cts.; 4lb. 50 cts., Ib. $1.50. 
Mary Washington. % Plants vigorous, very productive and 
nearly rust-free. Shoots dark green with heavy purple overtone 
and of excellent quality. By far the most extensively grown 
variety. Seed, pkt. 10 cts., oz. 25 cts., 4lb. 60 cts., Ib. $2. 
Two-year-old roots, 50 cts. per doz., $1.65 for 50, $2.75 
per 100, $8 for 500, $14 per 1,000. 


F THERE ever was a time when everyone 
I with even the smallest space for a garden 
should grow their own vegetables, the 
year 1943 is it 
Because of the war, a large portion of 
the food-stuffs raised here must be sent 
abroad to feed our allies, with the result that 
vegetables as well as all food is going to be 
scarcer and higher priced. So it will be com- 
mon sense, as well as patriotic, for every one 
of us to grow all the food we can. 
A vegetable garden will provide pleasant, 
healthy exercise and the tastiest of vitamin- 
filled foods for the table, fresh this spring, 
summer and fall, and canned for next winter. 
You can depend on Scott’s seeds for results. 
They are fresh, full of vitality, and will give 
you a garden to be proud of. Your small 
packet of seed comes from the same container 
that fills the pound, peck, and bushel orders 
from the large-scale growers whose living 
depends on their crops. Quality has always 
been our first consideration. 
BROCCOLI 
A kind of hardy cauliflower which thrives best in moist fall 
weather. Grow like late cauliflower, sowing in May and trans- 
plant in June or early July. 
An ounce.of seed will produce 2,000 plants 
True Italian Sprouting. A distinct variety with large, solid 
heads that stay green. Many sprouts develop from the leaf- 
axils after the heads are cut, and each terminates in a small 
head which is also edible. Pkt. 15 cts., oz. 50 cts., 4b. $1.50. 
FRENCH ARTICHOKE 
This highly prized salad can be grown in our climate, pro- 
vided the plants are given light protection over winter. Start 
the seed indoors and give the same treatment as you would 
tomatoes, transplanting to the garden in May. The plants are 
poreamal: An ounce of seed will produce 500 plants 
Large Green Globe. The best variety. Pkt. 15 cts., oz. 75 cts., 
Ylb. $2.50, lb. $8. 
BRUSSELS SPROUTS 
The “sprouts” are like miniature cabbages growing along the 
main stem. Takes the same culture as cabbage. 
An ounce of seed will produce 2,000 plants 
Half-Dwarf Improved. Pkt. 10 cts., oz. 50 cts., 4lb. $1.50, 
Ib. $4.50. 
% WHEN IN DOUBT, ORDER THE STAR VARIETIES 

