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PEPPER, Pimento — Smooth, heart-shaped 
fruit, 314 in. long; dark green, changes to 
crimson; exceptionally thick flesh, sweet, 
mild. Ideal for canning, 73 days. 

COLLARD, Georgia or Southern — Favorite 
of winter ‘greens.’ Grows to 2 ft., forming 
large, loose heads of succulent leaves on 
long stem. 24 to 36 days. 

PEAS, Thomas Laxton — Very good early 
wrinkled variety. Vigorous vines grow to 
3 ft. Pods about 4 in. long, filled with tender 
peas that retain flavor. 57 days. 
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SWISS CHARD, Lucullus—A superb table 
green. Rich green, heavily crumpled leaves. 
Creamy white, edible stems are about as 
large as Rhubarb—and as tasty. 50-60 days. 
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CUCUMBER, Long Green—A general pur- 
pose cucumber, equally good for slicing 
and for pickling. Fruit 10 to 12 in. long, 
rich, dark green. 70 days. 

World’s greatest bargain — HOME GROWN VEGETABLES 
You get dollars for pennies, with 
a lot of healthy fun thrown in free, 
when you grow your own vege- 
tables! Where else can you get so 
much for so little? 
And besides, no vegetables you 
buy at the store ever taste so good 
RUTABAGA (or Swede Turnip), American 
Purple-top—A fine keeper. Large, smooth, 
globe-shaped roots; sweet, fine-grained, 
vellow flesh. Also used for stock feeding. 
88 days. 
— or are so good for you. Because 
vegetables begin to undergo a 
profound change, almost as soon 
as they’re picked. Inevitable nat- 
ural processes quickly alter their 
flavor, texture, vitamin content. 
That’s why there’s no substitute for 
garden-fresh vegetables. 

BEETS, Crosby Egyptian—An early, attrac- 
tive variety popular both for market and 
home gardens. Medium tops. Root is bright 
red. 60 days. 
