CUCUMBERS 
The cool salad refreshment of 
Cucumbers we all know, and 
like, but perhaps we might use 
them a bit more in putting up 
at home the many and _ varied 
pickles and relishes that are pos- 
sible. The lift and sparkle these will give next winter to 
drab wartime menus will make you glad at the having of 
them, and never a ration point spared for them either. 
238 EARLY WHITE SPINE—56 days. Excellent all-pur- 
pose sort, rather early in season. Splendid slicing quality. 
or when young may be used for pickling. Handsome near- 
cylindrical fruits of bright green. Pkt. L0C3 41 soz) 30c% 
Y%~Ib. 90c; % Ib. $1.65. 
239 STRAIGHT EIGHT—60 days. Another fine White Spine 
variety, just a few days later, but fruits are somewhat 
larger to balance, about eight inches long. See illustra- 
tion above for form. Dark green, exceedingly prolific, 
particularly good as a slicer. Pkt. 10c; 1 oz. 30c; %4 Ib. 95c. 
244 BLACK DIAMOND—62 days. A strain of White Spine 
selected for richness of dark green coloring, and for ability 
to retain both the coloring and the firm crispness of the 
fruits for a long period. Well-shaped 7-inch fruits. <A 
long bearer. Pkt. 10c; 1 oz. 25c; % Ib. 85c; 1% lb. $1.60. 
240 IMPROVED LONG GREEN—68 days. Long, glossy 
green fruits to 12 inches. Firm, crisp, refreshing as a 
slicer. Sometimes used for pickles, too, particularly for 
dills. A dependable sort. Pkt. 10c; 1 oz. 30c; 4 Ib. 90c. 
241 FORDHOOK PICKLING—56 days. Long, tapering 
knobby fruits, Just right shape for pickles, especially for 
mustards and dills. Makes a pretty good slicer, too, if 
alowed ae at ernere tlie only primarily pickling 
variety at ranks rst-quality dual-pur i : ; 
1 oz. 20c; % lb. 75e. ey Mertes eee 
242 EVERBEARING—55 days. Gives especially long con- 
tinued yield of small pickle sizes; also valued for first- 
early slicers. Pkt. 10c; 1 oz. 25c: Y% Ib. 80c. 
252 HEINZ PICKLING—57 days. Exceedingly heavy 
yielder of straight, smooth dark green fruits. High quality 
pickles from this. Pkt. 10c: 1 oz. 20c; 4 Ib. T5e. 
248 NATIONAL PICKLE—56 days. 
lific pickling strain, running very 
colorss Pkt. 10c-1  oz:. 25c. 
246 LEMON—True variety. Pkt. 10c. 
249 WEST INDIA GHERKIN—60 days. Little oval fruits 
in vast numbers. Much used for fine pickles ; worthless 
for slicing. Pkt. 15c; 3 pkts. for 40c. 
251 CUCUMBER MIXTURE—All above, with others. 
10c; 1 oz. 25c. 
Specially selected pro- 
even in right size, shape, 
Pkt. 

_ Cucumbers may be picked each day as they reach right 
size, and put into brine until enough have accumulated to 
make up into pickles. A brine just salt enough to suspend 
an egg about half way to the top will be right. Weight 
the cucumbers down to keep them under the brine. 
ENDIVE 
Grow it for tangy, piquant salad. Easily handled. 
tural direction leaflet comes with seed. 
273 GIANT FRINGED OR CURLED—Leaves of rich green 
are finely cut to feathery beauty. Blanches creamy white 
when tied. Pkt. 10c: 1 oz. 25c; 4 Ib. 80c. 
gig DEEPHEART BATAVIAN—Broader leaves, waved, 
wisted, but not slashed, form rather upright tufts with 
deep full hearts that may be blanched to pale, buttery 
crispness. Pkt. 10c; 1 oz. 25c; Y% I|b. 80c. 
Cul- 
ASK FOR OUR LEAFLET “Use of the Garden’’, 
sent only to actual customers who specifically request 
it. It tells how to grow, store and use dry beans, in- 
cluding Soys, how to pickle and salt snap beans for 
winter use, how to dry sweet corn, the making of 
kraut, the handling of popcorn and ways of using it 
as staple food, how to make hominy or samp from 
your Own corn, several ways of blanching and storing 
celery, how to prepare your own dill pickles, table 
syrup from watermelons, with many another hint or 
story that will help you to make fullest and longest 
possible use of the products of your garden. 



[8] 
271 FINOCCHIO 
A newer vegetable that you 
will enjoy as fresh salad, or 
boiled and served with butter, or 
a cream sauce. The overlapping, 
succulent stem-bases form bulb- 
like enlargements that are 
blanched by drawing earth up about them, quickly done 
since the ‘“‘bulbs’” are above ground, and low. Called 
Florence Fennel. Sow early. Pkt. 10c; 1 oz. 25ce. 
278 GARDEN HUCKLEBERRY 
The fruits look like big Huckleberries, but it is not a 
Huckleberry at all, but belongs instead to the plant group 
that contains Tomato, Pepper and Eggplant. Should be 
grown in manner throughout of Tomato, but set plants 
closer. You probably won’t care for the fruits eaten 
fresh, but cook them with sugar and a bit of lemon and 
you will have something mighty good for pies. A heavy 
yielder, starting before midsummer and continuing even 
after heavy fall frosts. Pkt. 15c; 3 for 40c. 
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. 1% lb. 35c; 1 Ib. 60c. 
HORSERADISH 
The most appreciated of early spring appetizers, the 
roots ground or grated, then vinegar added. Grown from 
sections of the smaller roots. From spring planting, one 
may start using in late autumn, but it is more usual to 
wait until the next spring before digging. A hardy 
perennial. Plant sets with small end down. Bundle of 15% 
for 50c; 50 for $1.65; 100 for $3.00; prepaid. In large 
amounts, ask for special quotation. 
276 JUNEBERRY 
Delicious, easily grown berries that remind of the culti- 
vated blueberges, though here darker in color, near black. 
Rich, very sweet flavor. Good for eating fresh, or may 
be cooked, cafffied, made into pies. Low bushes, to three 
feet. It is AMELANCHIER, 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 usually carry some 
fruit, though not really in full bearing until third year. 
Pkt locscom DKtSseror4 0c. 
KALE 
It yields delicious ‘‘greens’’ in autumn, and again in 
very early spring. Indeed in areas where weather is not 
excessively cold one may cut good leaves all winter long, 
for the flavor is actually improved by some freezing. As 
far up as Philadelphia, and again far enough north so 
snow is sure on ground all through, Kale usually winters 
without difficulty. In area between, where considerable 
cold may find the ground bare, a protective mulching of 
straw or the like may be necessary. Sow mid-June to 
mid-July, later thinning in row, or transplanting. 
280 DWARF SIBERIAN—Thick, broad, somewhat frilled 
leaf-plumes of blue-green. Will stand more cold than any 
other Kale. Flavor very good. Pkt. 10c; 1 oz. 20c. 
281 DWARF GREEN CURLED—Leaves excessively curled, 
so densely frilled that they resemble soft green ostrich 
plumes. Of highest table quality, and decorative enough 
so it may be used as garnishing, too. Pkt. 15c; 1 oz. 45c. 
288 KOHLRABI 
Grown for the tender, succulent stem-enlargement, this 
all above ground. Used cooked, flavor in reminder of 
Cauliflower, but rather more delicate. Personally, we like 
it better than Cauliflower, and it is far easier to grow. 
Just sow in rows, then thin to one plant each five inches. 
Use when “bulbs’’ are about 2144 inches through, never 
when much larger. Make. succession sowings so that a 
‘just-right’”? lot may be always coming on all season 
long. WHITE VIENNA variety. Pkt. 10c; % oz. 25c; 
1 oz. 45c. 
