Cucumbers for Salads 
This is one of the oldest vegetables in 
use, being cultivated long before Greek 
civilization, but it still is of doubtful 
value from a nourishing standpoint. 
It contains only one point of vitamin A 
and none of the others. Its calories are 
only 65 to the pound. It is a tender 
crop and must not be planted in the 
open until all danger of frost is over, 
and then in well prepared rich loam 
with a lot of moisture. A cucumber 
contains over 96% water, the highest 
water content of any of our vegetables. 
There are many good varieties on the 
market, and it is nearly impossible for 
one to buy a poor sort. 

STRAIGHT EIGHT. A general favorite 
for family use, being slim and dark 
green, with small heads. 
WHITE SPINE is rather large but of 
fine texture and is used extensively 
for dills. 
DAVIS PERFECT is an early variety, 
growing about 9 inches and tapering 
at both ends. Skin is dark green and 
the flesh pure white and tasty. 
PICKLING CUCUMBERS are of several 
varieties, among which are National 
16 
Pickling, Chicago Pickling, West In- 
dia Gerkin, and others. 
LEMON CUCUMBER is well flavored 
and resembles a lemon in color and 
shape. 
Seed Treatment is Red Copper Oxide 
Onions 
Here is another vegetable known to 
man in early Bible times and now uni- 
versally used wherever food is eaten. 
The onion contains 87% water, but also — 
contains a vast amount of mineral mat- 
ter and vitamins. Many varieties are 
on the market and all taste the same 
except some are a little stronger than 
others. 
SWEET SPANISH leads the list of 
popular varieties for the Western states. 
It is easy to grow and a good size with 
white flesh. 
YELLOW GLOBE DANVER is a good 
long-keeping variety but a little smaller . 
than the Sweet Spanish. 
PARSLEY for garnishing and as an 
addition to salads is all the vogue. The 
curly variety is a very healthful food 
containing vitamins A and C in liberal 
amounts. It is a hardy plant and likes 
a lot of food and water. 
The Hamburg or rooted parsley is 
used largely as a flavor for soups. It 
has a root resembling parsnips and 
should be thinned to stand 3 inches 
apart. 
PARSNIPS are a long-season crop 
and withstand the cold of winter, and 
the flavor is improved after cold weath- 
er has stopped the top growth. They 
like plenty of cultivation during the 
first 90 days, with about three applica- 
tions of a balanced fertilizer. The one 
variety that is in universal use is — 
IMPROVED HOLLOW CROWN. 

Seattle Seed Company 
