








ety 
Rhubarb is the earliest spring vegetable. It should be 
in every garden. Grows in most any kind of soil. Lasts 
a lifetime without any care or attention. Plant 3 to 
4 feet apart. A little manure around them once in a 
while, will mean more and larger stalks. Also break 
off all seed stalks. 
INTER-STATE’S NEW RED 
5AI6 ~ New Red MacDonald— Many think this is the best and 
finest of all Rhubarb. The stalks are giant size, 2 or 3 times as 
large as common rhubarb, tender and sweeter, requiring less 
sugar. Its bright red skin and white flesh makes the finest look- 
ing and best tasting rhubarb sauce and pies you ever ate. It 
stays tender far into the summer, so you can use it for months. 
The stalks are 18 to 24 inches long, many half as thick as your 
wrist. A tremendous producer, as fast as you pull up one stalk, 
another takes its place. It is practically seedless. Nothing you 
can plant in your garden will give you more returns than Mac- 
Donald Rhubarb. A few plants will supply you with all your fam- 
ily can use fresh and also plenty to can or cold pack for winter. 
The skin is so tender you do not peel it off, but cook it all. We 
send you big Number One roots and if you plant real early, you 
will get some Rhubarb this year. Postpaid. Each 65c, 3 for $1.75. 






RB OFFER 

5200 TRIAL RHUBA 
d MacDonald All 3 For 5Al7 Ruby Red— Another newred rhubarb introduced from Can- 
1 Re $] A5 ada. The stalks are intensely red, even the flesh is red. Rhubarb 
1 Ruby . Gal d sauce made from Ruby is as red as Strawberry sauce. The skin 
os 
is so tender it can be cooked with the stalk. Prolific yielder. The 
stalks are smaller than MacDonald. Large Number One roots, 
Postpaid. Each 65c, 3 for $1.75 


4 Skinner’s 
5A18. Skinmer’s—This variety does exceptionally well in Kansas 
and Oklahoma. It is a tremendous grower and heavy producer of 
great big juicy stalks. Fertilize it every year or two, and you will 
be astonished at how much you will get. If any seed stalks come, 
just break them off. If you have had trouble growing good rhu- 
barb, try some of this. The skin is not as red as MacDonald but the 
stalks are just as large or larger. Stays tender so you can use it 
for many weeks. It certainly makes mighty fine sauce and pies. 
Large Number One roots. Postpaid. Each 40c, 3 for $1.00 
5AI9.  Victoria—This is an old favorite that for many years has 
supplied millions of families with their first fresh rhubarb sauce 
and pies. Not as red, nor as large, nor as productive as the others 
but it makes good sauce and pies. Grown from seed it can be 
sold cheaper as the others are grown from root divisions. Post- 
paid. : 
Per 3 Per 6 Per 12 
Jumbo Roots ior 2722. 85c $1.50 $2.75 
Large: Roots oo SAceay 75c 1.25 2.25 

