Bloomsdale— 
a long- 
standing 
Spinach 



soil. 
good quality. 
85c per Ib. 
SPINACH 

green leaves which are somewhat crum- 
pled. Excellent for spring planting as it is 
slow to go to seed. 
Ib. $1.00, prepaid. Not prepaid, 5 lbs, at 
585. FENDER GREEN MUSTARD 
producing large, dark green leaves with 
small lighter green’ ribs. 
vegetable that is ready for table or mar- 
ket in 21 to 24 days after planting, and 
will produce from 8 to 9 crops a year, 
Mildly pungent, combining the flavors of 
for Healthful Greens 
One ounce plants 100 foot row. 
Culture— Spinach succeeds best during the cool, moist weather of early spring, 
and should be sown just as soon as the ground can 
Make a shallow furrow and cover the seed with 14 inch of soil, then firm. 
Make the rows’8 to 12 inches apart. As the crop matures in 5 to 6 weeks, it can be 
planted between rows of slower-growing crops. Pull up the plants as soon as they 
be worked, in rich, well-drained 
go to seed. 
584. KING OF DENMARK—(45 586. BLOOMSDALE SAVOY 
days.) Highly desirable for canning and LEAVED—(39 days.) A very early, 
for market gardens. JLarge, spreading vigorous variety, desirable for home gar- 
plants carry broad, rounded, very dark dens, for shipping to distant markets and 
Plants erect in growth, har- 
Leaves large, crum- 
dark glossy 
Pkt. 5c, oz. 
Not 
for canning. 
dy and - attractive. 
pled, somewhat blistered; 
green, Seeds fairly early. j 
10c, Y Ib. 30c, lb. $1.00, prepaid. 
prepaid, 5 lbs. at 85c per lb. ‘ 
587. NEW ZEALAND—(60 days.) 
This green, distinct from spinach proper, 
thrives in hot dry weather. It makes a 
large plant, with small, thick, deep green 
leaves, and grows with a _ branching, 
spreading habit to a diameter and height 
of two feet or more. Both leaves and 
stalks are fleshy and brittle.and of finest 
Very hardy and of 
Pkt,bc;,.02. L0c.4-1b. S0e¢; 
quick-growing variety, 
It is the only 
ueterd and spinach. May be used in aualisy wie cooked. ee 
. . salads or boiled like spinach. Pkt. 8c, only the 4-inch tips o ranches. ts 
Bloomsdale Spinach has thick, glossy green leaves, oz. 15c, % Ib. 35c, 1b. $1.20, prepaid. 10c, oz. 25c, 4% Ib. 75c, Ib. $2.70, pre- 
attractively crumpled. 
Not prepaid, 5 Ibs. at 90c per Ib. 
paid. Not prepaid, 5 lbs. at $2.50 per Ib. 

Spinach 
Beet 

Swiss Chard 
One ounce will sow 
100 feet of drill. 
Swiss Chard is a sum- 
mer green that will stand 
the hottest weather and 
continue to produce until 
frost. Use only the young 
tender leaves six to twelve 
inches long. Old large 
leaves must be pulled off 
and disposed of at regular 
intervals. 
588. LUCULLUS (55 days.) 
Forms tall, sturdy plants, upstanding in 
habit of growth. Light green leaves, large, 
broad and heavily crumpled. Very tender 
when cooked. The thick white stalks are 
splendid for creaming like asparagus, and 
provide a most appetizing dish. Pkt. 8c, 
0Z. 18c, 4% Ib. 60c, 1b, $2.25, prepaid. Not 
prepaid, 5 lbs. at $2.00 per Ib. 







Chard 
Lucullus ‘, 
Eat leafy greens 
~ for health—Swiss 
Chard is rich in 
vitamins. 
Neu 
Crimdion 
@ Chard ~ 
Has a Sweet, Delicate 
Flavor You Never Knew 
-Existed in a Leafy Vegetable 
589. RHUBARB CHARD 
— (60 days.) The leaf-stalks, 
considered by. many as the most 
A delicious part of the. Chard plant, 
Sie are bright crimson, the rich color 
wis extending out through. the veins 
Chard into the dark green, heavily crum- 
= pled leaves. Grow. and cook it as- 
with you would other Chards, and you 
Ceront will find it even more delicious. 
g The plant: is so decorative and 
crimson striking in appearance that it may 
be grown in the flower garden. 
stalks. Pkt. 15c, oz. 60c, prepaid. 
The Three-in-One 
Vegetable! 
1—Cooked Tampala 
is different in flavor 
from all other greens. 
7/ 
Contains Carbohydrates, Minerals, 
Protein and Vitamin A 
590. TAMPALA —The tasty new 
vegetable. from China. Smooth, tender, 
rich green leaves—cooks in five minutes 
and holds its appetizing color. Different 
in flavor, it is a delightful change from 
all other greens. A real ‘‘cut-and-come- 
again’’ vigorous grower, ready to cut six 
weeks after planting. New shoots and 
leaves keep coming even in hot weather. 
Plants grow 2 ft. tall, 1% ft. across, and 
will not go to seed. Pkt. 15c, % oz. $1.75, 
prepaid. For Color Photo see Inside Back 
Cover. 
2—Young leaves, 
finely chopped, make 
a refreshing salad. 
3—Tampala stems 
too are tender and 
tasty. Remove leaves, 
cook and serve like 
asparagus. 
TAMPALA WITH HOT BACON DRESSING 
6 strips bacon 
% eup sugar 1% eup water 
2 tblsp. flour 1% cup vinegar 
Fry bacon until crisp, drain fat and measure 44° cup. Mix dry 
ingredients, add to liquids and bacon fat. Oook in top of double 
boiler seven minutes until smooth. Add half of crisp bacon to 
dressing, : 
Put fresh cleaned, cut Tampala (about one pound) into large 
kettle and toss lightly with hot bacon dressing over fire four or 
five times. Serve at once, using rest of bacon as a garnish. 
1 tsp. salt 1 tbisp. lemon juice 
4 tblsp. bacon fat 




Tampala— Produces greens 
“cut-and-come-again” all Summer. 
crop. Stands hot 
weather. 




Page 22. !’egetables are Natural Sources of Vitamins and Minerals—Serve them “Garden Fresh” 
