SPINACH 
A packet of seed will sow 25 to 30 feet of row; 1 0z. 80 ft.; 12 to 20 lbs. of seed an acre. 
Spinach may be sown very early in the spring, and succession plantings can be 
made every two weeks until summer. It will be ready for use in four or five weeks 
after sowing. For fall use sow August Ist, and to winter over sow about September 
Ist in this latitude, and later further south. 
Spinach runs to seed quickly in hot weather, so the seed should be sown fairly early 
in the spring or late in the summer in order to avoid having the crop mature in July 
or August. If sown about August Ist, spinach will grow large and can be used from 
the first of September until the ground freezes. 
765 SPECIAL SUMMER SAVOY. Long Standing. For home gardens 
as well as commercial planting this 
variety is the best of the Long Standing Bloomsdale type. The leaves are large, 
dark green and heavily crumpled or ‘‘Savoyed,” and have a heavy texture which 
makes the finest cooked spinach. 
Special Summer Savoy stands longer in hot weather without going to seed than 
any similar kind and with it you can cut large crops of fine tender spinach over a 
period of several weeks. For spring sowing there is no better variety. 
Ours is a very good stock, uniform and attractive and for growers who want a 
well crinkled spinach for either home or market, it is unsurpassed. 
Pkt. 10c; Oz. 20c; 14 Lb. 45c. 
755 LONG STANDING BLOOMSDALE. This is the standard heavily Viking Spinach— Quick growing—Fine to eat. 
blistered or savoyed type which grows quickly but stands a long time e ; 
without bolting to seed. It is very valuable for spring sowingandisalso 768 VIKING. Early, Large, Dark Green, Long Standing. This 







used to plant in the fall for wintering over as it is quite hardy. aS en ESSE the heaviest yielding variety we know and we 
The leaves are very thick dark green and intensely savoyed. We recommend it most highly for both home and market growers. The 
recommend it highly for home and leaves are very large, somewhat crumpled, dark green, quite tender 
market growers. and of excellent quality. This spinach grows fast so that it is ready 
Pkt. 10c: Oz. 20c; 14 Lb. 45c. before most other kinds. It is so large in fact, that you can start to cut 
it when it is only about two-thirds grown. 
When fully grown it attains enormous size but still retains its fine 
BUY tender quality. It is a long standing type that does not bolt to seed 
WAR BONDS quickly and it will produce fine spinach over a long period of time. 
Home gardeners like Viking because its big leaves are easier to wash 
than the heavily savoyed type. 
Pkt. 10c; Oz. 20c; 14 Lb. 45c. 
750 BLIGHT-RESISTANT SAVOY. Grow this variety for Fall Crops. Fall spinach 
crops are very likely to get blight or “yellows” unless resistant strains are used. This is 
the best resistant savoy-leaf type and should be sown for all fall crops. The growth is 
rapid and vigorous, giving heavy yields, and the leaves are upright, very dark green 
and heavily crumpled. We offer an exceptionally fine uniform strain. 
Pkt. 10c; Oz. 20c; 14 Lb. 45c. 
762 OLD DOMINION. A Longer Standing Blight Resistant. This resistant 
variety has well crumpled leaves and will stand without bolting much longer than 
other resistant strains. It is a heavy yielder, holds up well when cut, and is very 
valuable for late fall or early spring sowing in places where spinach blights. 
Pkt. 10c; Oz. 20c; 14 Lb. 45c. 
758 New Zealand Spinach 
Not a true spinach but an excellent variety to grow for summer greens as it thrives 
in hot dry weather. The plants are very large and spreading and branch freely, 
producing great quantities of small thick fleshy leaves. Pick off the tender new 
leaves and the tips of the branches, and the plants will continue to develop succulent 
Special Summer Savoy Spinach new growth all summer and fall. 
The seed is slow to germinate and should be soaked 24 hours before planting. 
PERENNIAL SPINACH. Produces an abundance of small Pkt. 10c; Oz. 30c; 14 Lb. 60c. 
spinach-like leaves and will last for years. Excellent for greens _ 
in the spring. Plants only. See page 75. 
SWISS CHARD 
A packet of seed will sow 15 feet of row; an ounce 50 feet. 
Swiss Chard is really a beet grown for its leaves. The entire leaf may be boiled 
and served as spinach or the midrib cooked alone; either way it is excellent. 
Sown in the spring the leaves are soon ready to eat and if cut will continue to 
grow and produce tender young leaves all summer and fall. If given a little protec- 
tion it will survive the winter and make unusually good greens early in the spring. 
830 FORDHOOK GIANT. The Best Variety. The leaves are dark 
green, very large, much curled or “Savoy- 
ed,” thick of texture and quite tender making excellent boiling greens. The 
stems are pure white, broad and thick and make an unusual vegetable when 
cooked separately. 
Pkt. 10c; Oz. 30c; 14 Lb. 85c; 4% Lb. $1.25. 
834 LUCULLUS. This is a very large variety with well curled and crumpled 
leaves of excellent quality. The plants grow nearly 2 feet high and the leaves 
are broad, tender and delicate, and of attractive light green color. The stems 
are thick and fleshy. 
Pkt. 10c; Oz. 25c; 14 Lb. 70c; 4% Lb. $1.10. 
836 SILVER LEAF. Large, smooth, dark green leaves with very broad silvery 
white ribs and stems. : 6 0 
Pkt. 10c; Oz. 25c; 14 Lb. 70c; 4% Lb. $1.10. Fordhook Giant Swiss Chard 
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