22 MiG UE O20 Gtr orga cin iS 

New and Better Vegetables 
Bean, Streamliner 
There is a constantly growing demand for a dwarf, white seeded, 
stringless, green pod bean. Here it is. Bush, 14 to 18 inches in height, 
shows some frost tolerance. Pods 7 to 9 inches in length, thick, flat, 
straight to slightly curved, stringless, tender until full maturity. Seeds 
are pure white and if allowed to ripen, are useful for soup or baked 
beans. 1% Ib., 30c; 1 1b., 50c; 5 lbs., $2.25. 
Edible Soy Beans, Bansei 
Since the introduction of the vegetable type of soy bean, the demand 
has increased rapidly. These beans are not only delicious when eaten 
green or dry, but they are also an excellent source of Vitamins A, B, 
and G. The Bansei variety is one of the earliest, and very productive. 
It is suitable for growing in almost any section of the country. Plants 
grow 24 inches high and do not require support. They are literally 
loaded with pods. Seeds are bright green while young and yellow when 
matured. % Ib., 25c; 1 lb., 45c; 5 lbs., $2.00. 
Corn, Carmelcross 
(C13-P39.) Developed by the Connecticut Experiment Station for a 
large ear, wilt resistant, early market hybrid. Ready in about 79 days. 
Stalks about 6% feet, ears 714 to 8 inches with 12 to 14 rows. Kernels 
light yellow, fine quality. 1% 1b., 40c; 1 1b., 70c; 5 lbs., $3.25. 
Great Lakes Lettuce 
Wins top place in the 1948 All-America vegetable trials. This crisp- 
head type is very attractive but besides being popular, Great Lakes is a 
summer lettuce. It stands the heat and sun, remarkably slow to throw 
a seed head and is very resistant to tip-burn. Will also do well in cool 
weather. PKt., 25c. 
Bibb Lettuce 
A waxy head variety with very deep green outer leaves, bleaching to a 
rich yellowish green inside. Heads medium size, unusually crisp and 
tender, and of a distinct flavor. Very popular for family gardens, high 
class hotel and restaurant trade. Pkt., 25c; 0z., 50c; 1%4 Ih., $1.50. 
Jubilee Tomato 
All-America Bronze Medal Winner. 72 days. A new orange-yellow 
tomato which compares favorably with the best of the standard red 
varieties in shape, quality and solidity. Jubilee is entirely different 
from any yellow or orange tomato you ever grew. Fruits are bright 
yellow-orange, globular, weigh about 6 ounces. The orange-colored in- 
terior is modern, thick-walled, and with few seeds. The flavor is some- 
what mild but not flat. Makes delicious juice of unusual and attractive 
color. Very high in Vitamins A and C. The plants are short-stemmed, 
but not determinate, stiff, compact, and bear over a long season. The 
fruit color develops evenly and uniformly. Pkt., 15c; %4 oz., 60c; 
1% 0z., $1.10; oz., $2.00. 
Celtuce 
Easy to grow. Plants grow quickly, forming a rosette of light green 
leaves which may be eaten as a salad, or cooked as “greens.” In less 
than 90 days after seed is sown, the central stem or stalk is usable and 
will be found most tender at this age. The stalks are solid throughout, 
the stem greenish white and tough, but the inside is very succulent, most 
delicate pale green, crisp and brittle. The stalk may be eaten raw or 
cooked. In either case, the outer skin is removed, and only the tender, 
light green heart is eaten. As a raw vegetable, the centers of the stalks 
are cut into 4- or 5-inch lengths and split lengthwise, .chilled and eaten as 
you would celery or carrots with salt. Cooked Celtuce stalks are pale 
green, attractive, and have a pleasing, mild flavor, suggestive of celery 
or lettuce. It can be cooked in many ways such as celery au gratin; 
steamed like asparagus and served with a favorite sauce; or plain 
boiled and served hot with butter and lemon sauce. 
Make first sowing of seed as soon as ground can be worked in the 
spring. Succession sowings at intervals of a week or ten days until 
July. first will give a continuous supply. Seed may also be started in- 
doors four to five weeks before outdoor planting time and the seedlings 
set in the open as early as the ground can be worked. 
Grow Celtuce—it is good, it is interesting, and it is healthful. 
Pkt.,.15c; 4% oz., 35c; 144 oz., 65c; oz., $1.25. 
Tampala 
Tampala (Tam-pal-a) is a delicious green vegetable, the leaves of 
which are cooked, prepared and served like spinach. 
Tampala is so different in flavor to other vegetables used as “‘greens’’ 
that it is difficult to compare it to any of them. It retains its tenderness 
for a longer time, has a consistency and flavor all its own, less irony and 
less puckery than spinach—a pleasing change from all other “greens.” 
It does well in hot weather and will keep on producing all summer, as 
repeated cuttings may be made as new leaves and stems grow. 
Tampala leaves are so tender that they require only five minutes to 
cook, with only the water that clings to the leaves when washed. 
Branches 4 to 5 inches in length may be quickly gathered instead of 
picking individual leaves. These young stem tips and leaves may be 
cooked together; the larger stems, up to the size of one’s little finger, 
may be separated from the leaves and cooked separately for 8 or 10 
minutes as you would cook asparagus. The stems have a taste suggestive 
of artichokes. Young leaves, cut finely, make a refreshing salad. 
Tampala has an unusually long period of usefulness; it is ready to 
eat in from 6 to 8 weeks after sowing the seed. It will not bolt or go 
to seed during hot weather. One sowing usually produces enough 
“oreens’” for the season. However, for a continuous supply of the most 
tender leaves, several successive sowings may be made 10 days or 2 weeks 
apart, letting plants remain where they come up and using entire plants 
when they become 5 or 6 inches high. These young plants are most de- 
licious, raw or cooked. When grown singly, 2 feet apart, they make a 
large, round plant 1144 feet and more across and 2 feet high. 
Tampala is not a new creation but a newly recognized vegetable here. 
It has been enjoyed by the Chinese and the people of India for centuries. 
Pkt., 25c. 
PERMANENT VEGETABLES THAT SHOULD BE IN EVERY GARDEN 
“Your first consideration in preparing a complete vegetable garden should be the planting of permanent crops such as asparagus, rhubarb, and 
perennial onions. 
undisturbed without interfering with the working of annual crops. 
MARY WASHINGTON. 
$3.00, postpaid. 
and with a very mild flavor. 
Used for flavoring. 
35c; 1 1b., 60c. 
balance being discarded. 
Rhubarb roots: 
very mellow and well-manured soil. 
the following spring. 
$2.00. Medium roots, 15c each. 
beautiful red sauce. 

garden: 
Asparagus, Paradise 
Strawberries, raspberries, grapes, 
Asparagus 
(Rust-resistant.) For complete description and cul- 
tural directions see page 38. 2-year roots, 25 for $1.00; 50 for $1.65; 100 for 
PARADISE. A comparatively new variety claimed to be a heavy yielder, early, 
2-year roots, 25 for $1.25; 100 for $4.00. 
Garlic 
The bulbs are divided into “‘cloves’’ or flakes and set out 
like onion sets about 4 inches apart in the row, and covered 2 inches deep. When 
the tops die down, take up the bulbs and dry in a shady place. Bulb only. % Ihb., 
Rhubarb is Healthful 
Rhubarb can be grown from seed sown in the spring and then planted to their 
permanent place the following spring. Seedlings do not always reproduce true to 
type. The plants which produce the thickest and longest stalks should be used, the 
Set in the spring 3 feet apart each way in good, moist, deep, 
The rhubarb stalks will then be ready for use 
VICTORIA. A popular red strain, Large roots, 25c each; 3 for 65c; 10 for 
Seed, pkt., 15c. 
RUBY RED. Another new red rhubarb introduced from Canada. 
intensely red, as the name implies-—even the inside of the stalk is red. Rhubarb 
sauce made from Ruby is as red as strawberry sauce. 
can be cooked with the stalk. Strong divisions, 50c each. 
CANADA RED. A brand-new rhubarb imported from Canada. 
clear to heart and up in the leaf. Produces the sweetest and finest flavored, most 
Strong divisions, 75c each. 
The following berries and bush fruits should be included in your permanent 
boysenberries—see page 55. 
We suggest that you set aside a space at one-end of your garden plot, or in any other suitable location where they can grow 
The stalks are 
The skin is so tender it 
Stems dark red 

Rhubarb, Canada Red 
