ee he 
Asgrow Seeds for Vegetable Growers 
Your first step to better crops 
Many varieties which only a few years ago were 
regarded as satisfactory have now been far sur- 
passed through the application of modern meth- 
ods of plant breeding. 
Such methods are fully employed at the Asgrow 
breeding stations, not only to develop new varie- 
ties, but also to improve and maintain at their 
best the standard types which are in general use. 
In this way Asgrowseeds are bred—not just grown. 
A seed is a plant in miniature. All its inherited 
characteristics are there and the grower’s great- 
est care can do no more than develop them. 
Choose your seed with care, therefore, and re- 
member that even the very finest seed costs but 
a small part of your total outlay in raising a crop. 
Asgrow Seeds are available through local dealers 
and are products of Associated Seed Growers, 
Inc., a consolidation of four of America’s oldest 
but most progressive seed houses, all founded 
over 80 years ago and responsible for much of 
the improvement in the quality of vegetables 
that has taken place since then. Asgrow Seeds 
represent an enduring standard of quality. They 
are your first step to better crops. 

\ALIEAMERICA (AN) SELECTIONS 
The All-America Selections Council, sponsored by the American Seed Trade Association and affili- 
ated bodies, has in each of the past ten years made awards to distinctively new varieties. These 
coveted awards are made on the results of trials conducted in twelve different sections of the country 
by impartial judges, to whom the entries are known only by numbers, and who allot marks for | 
Distinctiveness, General Usefulness, Adaptability, and Uniformity. 
The Asgrow record in these trials is: Gold Medals—3; Silver Medals—8; Bronze Medals—7. 
VITAMIN CONTENT IN VEGETABLES 
x—F air xx—Good 
Vitamins: 
Ate Bre BoC 
Asparagus (Green) .... Xgexk OX XX 
Beans—onap \- 22 sic hats XX Xx x x 
Dials eee bea cg XXX XK XX 
Phe ee ere Ker XR pe XX x 
Beeler ok aan eae xx x x 
BeCUAGYECNS! .2s.e% 28 XXX oO XNKUSEXE XX 
LOCC IE ee ras ae XXN ek Cee ke KKK 
Brusselssoprouts <=. ...: KoeeX Xe eX KX 
Cabbage (cooked) ...... XX 5. O.8 
arr rotraee Pa ae ee XX koe <x x x 
GaOiGWer™ o6 lp eo eh Xx Keene XX 
Gantaloupe =... cee. 2s ss x x » 9 6.8.4 
De lerytene  Re ait ais <5. xx x x x 
MOAT oe OR aes XX Kee Kore X 
(ory elloWe so oh he 8 were os x x 
GiGi Dele e sic «6 aes os XxX x 
DaAndenonsecietc ce. n+: XX 9 XX XK oe XX 
at | SOG Gin oer x xx x 
PecaTOlleisi ee as wrk Xxx x x x 
LA SCAE Sa eee aera SKM GE XX ERK XK 
xxx—Excellent 
Vitamins: 
Ag Diese base G 
eekaeettite co soe tae. XX |- XX x x 
Lettdces fiat eee Xx x x x 
IMAIStHY £2 a tiers. cree Xxx XxX x 
OK ra tee a en eee x x x x 
ORION Fey. nce eo nem soe Xx x 
Parsleyfer. oe ser 2 XXK OXXK 9 XK . XXX 
PaTsnips, Pa icn.eta i bad eas xx x x 
Peas ein ae XX-. -XX Xone xX 
Pepper, Green ......... XX XXX 
Ragish te eee ee, eee Kaus 06 <p x x’ 
Spina ieee ah eee XXX XK ee RR RKK 
Squash—Summer ....... xe Xk x 
Winter ia. os xx x 
Swiss Chards eee XXX RK eK x x 
Soy bean = aes eee ee OG ee Cue Oo. 
Tomatogace ae tech et RX fae 1X XXX 
Turnip White? 22a. Keer XK 
Turnip Greens ......... 96. OS Cn 66.6 Lm 6.6.4 
Watermelon 22.007. 2 x x x 
WratersGréss . gtes | XX sak Kaaeex x x 
[ncn nn nnn nn ee ayy et nIIEIEIEIIIE IIIS SISISSSE San nS SESS Sn 
VEGETABLES FOR FREEZING 
Recent advances in freezing methods make it 
now possible to enjoy many vegetables through 
the off-season months, almost as if freshly 
picked. The home gardener who owns a freez- 
ing unit, or rents a locker in a freezing plant, 
will be well rewarded by selecting and saving 
choice specimens of produce. 
The vegetables most suitable for freezing and 
locker storage include asparagus, peas, snap 
beans, lima beans, broccoli, spinach, carrot, 
cauliflower, chard and corn, preferably cut off 
the cob. These can all be neatly packed in con- 
tainers to economize locker space. The species 
generally regarded as unsuitable are celery, cu- 
cumber, lettuce, melons, onion, radish and _ to- 
mato—roughly speaking, those that are eaten 
fresh. Cabbage, squash and other large items 
could hardly justify their space even if the re- 
sult were successful. 
As to varieties of the freezable species the home 
gardener can be guided by a simple rule: If it 
is good fresh, it will be good frozen. This does 
not necessarily apply, however, to commercial 
quick freezing by mass production methods, 
into which many other factors enter. 
