8 R. H. Shumway—"The Pioneer American Seedsman"—Established 1870 

Culture 
sufficient quantity for family of five. 
straight, with closely folded tips. 
ereen tips. 
Ib., 50 cts.; % Ib., 85 ets.; Ib., $1.50, postpaid. 


158 Mary Washington 
Improved Thick-Leaved 
Increasing sales with every 
year are a sure indication 
that this delicious vegetable 
—a relative to our common 
Dandelion—is becoming more 
and more popular with gar- 
deners everywhere. Rich soil 
is needed where a heavy crop 
is wanted. The leaves are 
offered in the market either 3 
to be eaten like Endive. 
Pkt., 25 cts. oz., 75 cts.; 14 
Ib., $2.50, postpaid. 
green for boiling or blanched & 


155 Artichoke Large Green Globe 
A delicious vegetable which is cultivated for its large 
flowerheads, which are cooked like Asparagus. It is con- 
sidered a delicacy and demands a high price in all better 
city markets. The plant is a perennial and when setin good 
soil and given slight winter protection of leaves or straw, 
will remain in bearing several years, but for best results 
it should be renewed every two or three years. Import item 
not obtainable. 








—Not obtainable. 
2 Year Old Asparagus Roots 
1901 Mary Washington. Doz., 50 cts.; 50 $1.25; 100 $2.25; 500 
$10.00; 1000 $19.50, prepaid. For Special prices on larger quantities 
see page 6. Complete culture leafiet furnished free with every order. 
Market Gardeners—See Pages 6 and 
7 for Special Low Prices on Quantity 
Specialties for the Garden that Everybody Should Plant 
9 e 
Shumway’s Superior Asparagus 
Biggest Money Making Vegetable Crop—Start Your Plantings This Spring 
Well-drained soil and a southern exposure produce the earliest and best crops of 
: . _._ Asparagus. For small plantings we recommend the use of roots because they 
will give quicker returns. It is best not to cut the one-year-old roots until the second year af- 
ter planting; the two-year-old roots will produce a limited crop the following spring after 
they have been set out. One oz. of seed will sow 40 ft. of row. 2 lbs., are needed to produce 
enough roots to set out one acre. Plant Asparagus in fertile soil and keep the crop cultivated 
throughout the season. For home garden, 100 roots will plant a row 100 ft. long, producing 
Rust-Proof Asparagus 
This variety of Asparagus is so superior to all other varieties that it has com- 
pletely replaced them, both in the home garden and for market. 
was selected by the United States Department of Agriculture, Washington, D. C. 
The plants form large clean shoots which are thick and heavy. They are long and 
The color is a rich dark green with still deeper 
It is a heavy yielder and a long-lived producer of exceptionally fine 
quality. It has proved to be practically rust-free. Pkt., 10 cts.; oz., 20 cts.; 4 




410 Dandelion 



341 Corn Salad or Fetticus 
Large Leaved Round 
An excellent and valuable vegetable for sal- 
ads; can be had continuously by successive 
sowings. Late sowings may be covered with 
straw in winter for early use in the spring. 
In some sections of the country it is used in 
place of lettuce for winter use. 
Import Item 


267 Long Island Improved. 
Le variety of the Cabbage family, possessing the peculiarity of bearing 
upon its stem or stalk from 50 to*100 small, compact round heads, each 

measuring from 1 to 2 inches in diameter. These heads are cut off when 
well formed and are usually marketed in quart berry boxes. The plants 





are very hardy, are not injured but improved by frosts. Pkt., 20 cts.; 
OZ. 90 cts.; 44 Ib., $2.75, postpaid. 
Georgia Collards 

340 Collards Georgia 
or Southern Creole 
A tall cabbage- 
like, loose-leaved 
plant which stands 
cold weather or ad- 
verse _ conditions 
very well and will 
grow on land which 
is too poor for a 
erop of cabbage. 
Most Southern gar- 
deners will not be 
without it. Often 
called .“Cabbage 
Bunch.” Grows 2 to 
3 feet high and 
forms. large, loose, 
open heads, The 
quality is improved 
by frost, if not too 
severe. Pkt., 10 cts.; 
oz., 15 cts.; %4 Ib., 40 
cts.; % Ib, cts.; 
Ib., $1.20, postpaid. 
It originated and 










266 Broccoli 
Italian Green Sprouting 



It forms a rather loose head made up of flower 
buds. The plants branch freely and each branch 
terminates in a head or bud cluster. The center 
heads are cut first and as the side shoots develop 




bunched for market. Frequently 5 and 6 cuttings 
are made from one plant. Large heads of bright 
green, tender sprouts, which are cooked like Spin- 
ach or Brussels Sprouts and have a most delectable 
flavor, even milder and more palatable than that 
of Cauliflower. Sow the seed in May and harvest 
in August. have a very remarkable strain 
of this vegetable which has become a great fayor- 
ite. Pkt., 15 cts.; 1% 0z., 30 cts.; 0z., 50 cts.; yy 
Ib., $1.75, postpaid. ; 










Dwarf 
Green 
Curled Kale 
Borecole or Kale 
Sow the seed from early spring until the middle of 
August. The early sowings give fully grown plants, 
whereas the later sowings will furnish excellent small 
tender leaves. One ounce sows 500 feet of drill. 
462 Dwarf Green Curled. The plants of this variety are 
hardy when the temperature does not go below zero. A 
heavy frost or freezing improves this delightful green. 
Leaves are large, curled and fringed, bright green in 
color. The plants are of even dwarf growth. Pkt., 15 cts.; 
ay 40 cts.; %4 Ilb., $1.15; %4 1b., $2.15; lh., $4.00, post- 
paid. : ‘ 
463 Siberian or Sprouts Curled. This variety is very 
similar to the Dwarf Scotch except that it is not as 
curled. 
of the year. Pkt., 15 cts.; oz., 40 cts.; %4 Ib., $1.15; % Ihb., 
$2.15; Ib., $4.00, postpaid. 
464 Tall Green Curled Scotch. Very much like the Dwarf 
Curled Scotch except that it has a spreading habit and 
the stalk holds the leaves well up off of the ground. Pkt., 
15 cts.3 oz, 40 cts.5; 44 1b., $1.15; 14 Ib., $2.15; Ib., $4.00, 
postpaid, 

338 Chicory 
_Witloof or French Endive. This splendid vegetable 
gives every gardener a chance to grow his own winter 
salad without the use of a greenhouse, since the roots 
can easily be forced in the cellar during the winter. To 
grow the roots, sow the seed in the open not later than 
June 1 and lift them in the fall. For forcing, dig them 
and pack closely together in boxes and cover with 6 in. 
of sand, light earth, peat moss or sawdust. Water them 
and place near the heater to keep warm. "When the 
sprouts break through the surface they are ready for 
the table. They are delicious served with French dress- 
ing. Pkt. 25 cts.; 0z., 75 cts.; 44 lb., $2.25, postpaid. 
they are cut with about 6 inches of stem and 



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