PEANUTS 
Aside from their confection or savory values, Peanuts 
are a real and important food, rich in fats and protein. 
They can be used in many ways, pleasantly reinforce 
many another food. You can, if you wish, make your 
own peanut butter. Our leaflet “‘Use of the Garden’’, sent 
to customers who request it, tells how. From Pennsylvania 
south there are few difficulties in growing Peanuts, and 
they will succeed all through the north, too, if an early, 
sunny site with fairly light, rich soil be chosen. They can 
be sown in the pod, or shelled, taking care not to break 
the inner skin, and the individual seeds sown. Space 
plants 15 inches in row, rows 30 inches apart. Dig when 
fall frosts nip the leaves, drying in little stacks about 
poles, or small lots may be cured by hanging vines, roots 
and all, in a shed or airy room to dry. 
439 EARLY SPANISH—Short-season, small-pod variety of 
especially high quality. » Pkt. 10c; 44 Ib. 35c; 1 Ib. 60c; 
2 lbseo1. 10. 
440 JUMBO VIRGINIA—Extra large Peanut of rich flavor. 
Pkt. 10c; % lb. 35c; 1 Ib. 60c; 2 Ib. $1.10. 
ONIONS 
Onions are easy from seed. Just sow in early spring, 
making sure your soil is fertile, then keep the weeds out, 
and in due course, thin the plants a bit. You can start 
pulling young green onions (scallions) for table use before 
mid-June, and the ones left should make dry, ripe bulbs of 
good size by the middle of August. 
385 RIVERSIDE SWEET SPANISH—A sweet, mild onion, 
wonderful for slicing and salads, always crisp and juicy, 
and it’s good for cooking, too, no better kind for rings to 
brown with a steak. <A very large onion, with thin neck 
and light yellow skin. It will keep well into winter, not 
quite as long as 
some of the other 
stronger sorts, but 
you should be able 
to hold it until 
February. Jllus- 
trated _ below. 
Siow, early. Pkt. 
15e; % oz. 45c; 1 
oz. 80c; % 4b. 
$2.60. 
387 EARLY YEL- 
LOW GLOBE 
DANVERS— Firm, 
heavy bulbs, near 
to globe shape 
skin golden yellow 
size medium tc 
large. This is an 
early ripening sort, 
a sure and easy 
cropper, and 
a splendid winter 
keeper. White flesh 
of very good fla- 
vor. Pkt. 10ec; % 
0Z. 38bc; 1 0Z. G6bC; 
> Ib $210. 
388 SOUTHPORT 
WHITE GLOBE — 
Large main - crop 
white variety of 
high quality. Heavy 
yielder; good keep- 
er. Pkt./15¢e;-44 0z. 25¢c3; 1 oz. 80¢;-%4 Jb. $2.70. 
389 SOUTHPORT YELLOW GLOBE—Just like last, save 
that it is yellow, and an even longer keeper. Pkt. 10c; % 
oz. 35c; 1 oz. 65c; 14 Ib. $2.25. 

392 RED WETHERSFIELD—We like this one. Thick, flat- 
tened globes of large size, flesh white (or with faint rose 
suffusion), layers thick, crispy, very juicy. Though not 
mild, flavor is good, sweeter than in most Onions. An ex- 
cellent winter-keeper. This sort will do better on poor 
soils, or under adverse conditions, than will the others. 
Pkt. 10c; % oz. 35c; 1 oz. 65c; %4 lb. $2.20. 
393 EBENEZER—The bulbs are_ straw-yellow, flattened 
globes. Flavor good, keeping qualities super-good. Most 
important variety for commercial onion set production. 
Pkt. 10c; % oz. 35c; 1 oz. 60c; % Ib. $2.10. 
[11] 
386 WHITE PORTU- 
GAL — Notable for 
mild, sweet flavor, 
flesh thick - layered, 
fine-grained, crispy, 
juicy. Large flat 
bulbs’ with silvery 
white skin. Ripens 
early. Keeping qual- 
ities as in Riverside 
Spanish. Pkt. 15c; % 
oz. 45c; 1 oz. 80c. 
395 AUSTRALIAN 
BROWN —The best 
winter-keeper of any 
variety, storing well 
in even warm clim- 
ates. Early ripening, 
flattened bulbs of 
medium size, but 
firmer and _ harder 
than in other varie- 
ties, weighing more 
to a measure. Skin 
is brown amber, 
flesh white. Good 
cooking quality. Pkt. 
10c; 4% oz. 35e; 2 
oz. 60c. 
GOOD ONION 
SETS 
We grow our own. 
Had a fine crop this 
year. Ougnt to b- enough from it to fill all orders, but if 
they don’t last through, we will make sure that any we 
get in from commercial growers are as good as our own. 
These are firm, well-grown sets from strain that will give 
you highest quality sweet young green onions for your 
spring table, or, if you let them grow you should get large 
bulbs, good for salads or cooking. We offer here good 
bottom sets, yellow-skin sort. Prepaid, 1 Ib. 40c; 2 lb. 75c; 
5 de eae Not prepaid, lots of 5 lb. or over at 30c 
per lb. 
LARGER ONION SETS—Above are standard small sets. 
We have a limited quantity of sets a little over-size, same 
strain otherwise. These are excellent for young onions 
(scallions), yield about as heavy as from the smaller sets, 
but they won’t make big dry onions. We offer them pre- 
paid any amount from 1 lb. up, at 30c per lb. Not prepaid, 
this only in lots of five lb. up, at 24c¢ per lb. 
EGYPTIAN TOP or WINTER TREE SETS—A winter- 
hardy perennial that will live and increase for years, giv- 
ing very early spring green onions. Put out only in 
autumn. For delivery then, % lb. for 20c; 1 Ib. 35c. 
POTATO 
We expect to have available IRISH COBBLER, smooth, 
early cream white, dependably good quality, and GREEN 
MOUNTAIN, long-keeping late of highest quality, smooth, 
attractive, productive. For home planting there are, per- 
haps, no two better all-round kinds than these, though of 
course there are many other excellent sorts. It is quite 
possible that we may have some of these other kinds avail- 
able, too, but as this catalog goes to press we can’t 
be sure of which ones. Neither are we in position to quote 
firm catalog prices on any potato, due to possible flexibility 
of O.P.A. price ceilings. 
HOW TO ORDER POTATOES—One way is to write us, 
asking for definite, immediate quotation. When you receive 
the quotation, please send order and remittance promptly 
for conditions may change quickly. If you don‘t want to 
bother with writing first, you can if you wish, simply send 
the amount you want to spend for seed potatoes, and ask 
us to ship you largest quantity that will pay for. Such 
orders will be filled at precisely the same rate as those 
that have just been quoted at the time. All seed potato 
shipments are sent not-prepaid for transportation unless 
specific advance arrangement to contrary has been made. 
SWEET POTATO PLANTS—See page 15. 
641 GARDEN SAGE 
The leaves, either in fresh state or dried, are valued for 

seasoning in Sausage, poultry dressings, sauces and in 
Bea meat dishes. A perennial herb. Pkt. 15e; 3 pkts. 
c. 
