6 BUTZER’S SEED STORE, PORTLAND, OREGON 
GREEN FLESHED VARIETIES 
Extra Early Hackensack—An old favorite. Melons of 
good size, heavily ribbed and netted; thick light green 
flesh of fine flavor. Pkt. 10c; oz. 20c. 
Rockyford—The leading green fleshed melon, with a 
so-called gold lining. The fruits are rather small, 
round, without ribs, and heavily netted. Flesh is thick 
and well flavored. Excellent shipper. Pkt. 10c; oz. 20c. 
Mixed Muskmelons—A mixture of our best select ' 
strains that will produce early, medium and _ late. 
Green and orange flesh varieties. Pkt. 10c; oz. 20c. 
WATERMELONS 
Culture—Watermelons do best on a rich, rather 
sandy soil, but a well-drained loam with southern ex- 
posure is nearly as good. Seed should not be planted 
until the weather is quite warm. Place 6 to 8 seeds in 
a hill, 6 to 8 feet apart each way. Cover one-half inch 
deep. 
Butzer’s Favorite—This very popular melon grows 
very large and is almost round. Rich dark green color; 
medium rind; flesh, deep red. Drought resisting and 
produces a profitable crop when other varieties are 
sometimes scarce. Pkt. 10c; oz. 25c; %4 Ib. 75c. 
Cole’s Early—The Northern States’ favorite. An 
early melon of high quality. In sugary delicious crisp- 
ness, flavor and melting tenderness, it is the top- 
notcher. Oblong shape, about 20 inches long, 12 inches 
through; skin mottled green and thin brittle rind. 
Pkt. 10c; oz. 20c; %4 Ib. 50c. 
Fordhook Early—An extra early variety of fine qual- 
ity and fair size; form round to oblong; skin dark 
green mottled with a darker shade; flesh bright red; 
seeds white. Pkt. 10c; oz. 20c; %4 Ib. 50c. 
Kleckley’s Sweets—Large in size, medium early and 
exceedingly sweet; oblong, slightly tapering towards 
the stem end; rind very dark green; flesh very bright, 
rich red and ripens nearly to the rind. Pkt. 10c; oz. 20c; 
Y Ib. 50c. 
Klondike—Rind dark green, thin. Flesh bright red, 
brittle and sweet. Fruits oblong. A good shipper. Pkt. 
10c; oz. 25c; %4 Ib. 75c. 
White Seeded Ice Cream—Fruits almost round, rind 
thin, medium green. Flesh pink, sweet. Matures early. 
A fine keeper. Pkt. 10c; oz. 20c; %& Ib. 50c. 
Black Seeded Ice Cream—Same as above with black 
seeds. Pkt. 10c; oz. 20c; % Ib. 50c. 
Mixed—Contains both large and small varieties of 
all types. Pkt. 10c; oz. 20c; %4 Ib. 45c. 
CITRON 
The fruits are medium sized, uniformly round and 
used exclusively for preserves. Color, dark green, dis- 
tinctly striped and marbled with light green. Flesh is 
white and solid. Pkt. 10c; oz. 20c. 
MUSTARD 
Culture—Sow the seed as early in the spring as the 
weather permits, sowing thinly in rows about 1 foot 
apart. Water freely. 
Fordhook Fancy—Plants are of vigorous growth, 
having dark green leaves which curve outward like a 
fine ostrich plume. Stands heat well. Pkt. 10c; oz. 20c. 
Southern Giant Curled—Leaves light green, frilled 
and much crumpled at edge. Excellent quality. Pkt. 
10c; oz. 20c. 
ONIONS 
As early as soil can be worked in spring, sow the 
seeds thinly in drills 1 foot apart, covering lightly and 
later thinning out to about 6 inches apart. The soil 
must be well fertilized. Water frequently during hot 
weather. 
Oregon Yellow Danvers—The standard variety for 
winter use. Produces well-ripened bulbs, averaging 
2 inches in diameter. Skin light golden brown; flesh 
pure white; crisp and mild in flavor. Excellent keeping 
qualities. Pkt. 10c; oz. 85c; % Ib. $2.50. 
White Bermuda—A pure white flat onion, mild and 
sweet. Pkt. 10c; oz. 95c; %4 Ib. $2.75. 
Yellow Sweet Spanish—A new variety that is gain- 
ing much popularity. Globe shaped, bright yellow skin 
and very mild flavor. Pkt. 10c; oz. 85c; % Ib. $2.50. 
White Sweet Spanish—One of the earliest, mildest 
and sweetest onions on the market. Globe shaped. Pkt. 
10c; oz. 95c; %4 Ib. $2.75. 
White Portugal—A medium early variety with flat- 
tened shape and clear white skin. Extensively used 
for pickling and green onions. Very firm, mild and 
sweet. Excellent keeping qualities. Pkt. 10c; oz. 85c; 
¥% Ib. $2.50. 

BOTTOM ONION SETS 
Small onions grown from seed.. Excellent for green 
onions and if left to stand, they make ripe onions of 
the best quality, maturing some six weeks earlier than 
a crop grown directly from seed. Per lb. 30c. 
POTATO ONION 
Makes large onions of mild flavor. The smallest sets 
produce one to two large onions; medium sized sets 
produce a number of medium to small sets, the large 
onions produce a great many small sets. They are pro- 
duced in clusters, increasing by division of the parent 
onion. Per Ib. 30c. 
PARSLEY 
Culture—Parsley is slow to germinate. Sow in rows 
1 foot apart, covering with not more than % inch fine 
garden soil, pressing the same down firmly. A light 
mulch will retain moisture and prevent crusting. 
Plain or Single—Plain leaves, excellent flavor. Pkt. 
10c; oz. 20c. 
Extra Curled Dwarf—The moss-like leaves of a 
bright green color are finely curled. Pkt. 10c; oz. 25c. 
Turnip-Rooted—The edible portion is the fleshy root, 
which resembles a small turnip and is esteemed for 
flavoring. Pkt. 10c; oz. 20c. 
OKRA 
Culture—Plant, after danger of frost has passed, in 
rows 2% feet apart and thin to 12 inches apart in the 
rows. Keep well cultivated. The young seed pods are 
used in soups, stews, etc. 
Tall or Perkins Mammoth—tThe long pods, measur- 
ing 4 and 6 inches, are produced in great quantities. 
Pkt. 10c; oz. 25c. 
PARSNIPS 
Culture—A deep rich sandy loam is the best for par- 
snips. Plant in rows as early in the spring as possible 
114 feet apart, covering to % inch with fine soil. When 
plants are well up, thin to 2 to 3 inches apart. Parsnip 
seed is slow to germinate; be sure to press soil down 
firmly over seeds. 
Guernsey—An ideal parsnip for the home and mar- 
ket gardener as it is easily dug. Has all of the good 
qualities of other sorts but grows about half as long, 
which makes it suitable for heavy soils. Very tender 
and sweet. Pkt. 10c; oz. 25c; %4 Ib. 75c. 
Long Smooth, or Hollow Crown—A great cropper, 
tender, sugary, and considered the best for general 
cultivation. Pkt. 10c; oz. 25c; % Ib. 75c. 
PEANUTS 
Culture—For best results select warm, light or sandy 
soil rich in lime. Plant in rows 214 to 3 feet apart, 
spacing shelled nuts 8 to 10 inches apart in rows, or if 
planted in hulls, place them 16 to 18 inches apart. 
Cover with 2 inches of soil. Cultivate and hoe freely. 
In the fall, before the frost dig and hang vines under 
a shed or in an airy room to cure. 
Jumbo Virginia—120 days. Most productive, extra 
large peanut of rich flavor with 2 or 3 kernels to the 
pod. Vines make valuable fodder for stock. Pkt. (10 
pods) 10c; % lb. 40c; Ib. 75c. 
Spanish—110 days. The kernels are small and very 
sweet. Early, and a heavy bearer. Easily cultivated and 
gathered. Pkt. 10c; % Ib. 40c; Ib. 75c. 
SWEET POTATOES 
Culture—Set out in rows 4 feet apart and 15 inches 
between plants, about May 5th to June lst. Use sandy 
loam in a warm location. 
Prices on Plants—Strong, healthy plants of local — 
growth. Doz. 50c; 3 doz. $1.00; 100 plants $1.75. 
Nancy Hall—Produces good sized tubers of medium 
length and quite thick in diameter. The flesh is of rich 
orange color and very sweet. 
Porto Rico—A large reddish skin sort. Strong, vig- 
orous grower, producing heavy yield. 
RHUBARB or PIE PLANT 
Rhubarb is cultivated in gardens for its leaf stalks 
which are used for pies, etc. 
Roots—30c each; $2.50 per doz. Not Postpaid. 
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