24 
McCULLOUGH’S SEEDS 
PERMANENT VEGETABLES THAT SHOULD BE IN EVERY GARDEN 
Your first consideration in preparing a complete vegetable garden should be the planting of permanent crops such as asparagus, rhubarb, and 
perennial onions, We suggest that you set aside a space at one end of your garden plot, or in any other suitable location where they can grow 
undisturbed without interfering with the working of annual crops. 
_ Asparagus 
Roots can. be set from February to 
Fresh Dug Asparagus Roots w12)° oo'in the fail, in October or 
November. 100 roots plant a bed 100 feet long and are sufficient for a 
medium garden. An acre requires 4000 to 7000 roots. 
GROWING ASPARAGUS. It is only necessary to set out the roots ‘on good soil 
and give them ordinary care to keep weeds down, etc. No special preparation of 
the land is necessary. It should be plowed: or spaded deep and worked down well, 
and should be enriched by applying a heavy dressing of manure, which should be 
plowed or spaded in. The roots are set out 18 to 24 inches apart in rows about 
4 feet apart. 100 roots make a good bed, but more should be set out for a large 
family. Cutting may commence the third year after setting out the roots. A small 
the year before. 

60c; 1 ib., $1.00. 
Asparagus, Paradise 
cutting may be made the second year if not continued more than two weeks. 
PARADISE ASPARAGUS. Produces a normal crop one year earlier than any 
other variety. Growers who have seen this Asparagus growing have been amazed 
to see the straight, crisp, large stalks that were produced from plants set only 
An exceptionally strong, vigorous producer. 
say it produces twice the crop of ordinary Asparagus. Only six to eight stalks 
needed to make a pound. This variety“is every bit as rust-resistant as the Martha 
Washington. Has an unusually pleasant, milder flavor than ordinary Asparagus 
and is preferred by most who taste it. With today’s trend of freezing vegetables 
for the market, it has another distinct advantage because it retains its fresh 
flavor after freezing. Because it brings returns one year earlier and because of 
its great size, large crop, and fine, mild flavor, this NEW variety will quickly 
supersede all others for home-garden use, commercial production and shippers. 
2-year roots, 25 for $1.65; 100 for $5.00, postpaid. f 
WASHINGTON. This variety has proven as nearly rust-proof as is possible to 
produce Asparagus. It is much in demand on account of its heavy yield and fine 
flavor. The stalks are rich, dark green color, tinted darker at tips. 2-year roots, 
25 for $1.50; 100 for $4.25, postpaid. 
Garlic 
Used for flavoring. The bulbs are divided into “cloves’’ or flakes and set out 
like onion sets about 4 inches apart in the row, and covered 2 inches deep. When 
the tops die down, take up the bulbs and dry in a shady place. Bulbs only. 1% Ib., 
Some growers 
Rhubarb, MacDonald Red 
Rhubark tA Healthful 
* Rhubarb can be grown from seed sown in the spring and then 
planted to their permanent place the following spring. Seedlings 
do not always reproduce true to type. The plants which produce 
the thickest and longest stalks should be used, the balance being 
discarded. 
Rhubarb roots: Set in the spring 3 feet apart each way in 
good, moist, deep, very mellow and well-manured soil. The 
Rhubarb stalks will then be ready for use the following spring. 
LINNAEUS RHUBARB. Our select strain of this Linnaeus 
variety is early and produces large, tender stalks with good 
color and high quality. 35c each; 3 for $1.00. 

Horseradish 
, America’s most popular relish. An essential of every 
‘old-fashioned garden. 
MALINER KREN. This Bohemian variety makes an 
enormous yield and is so early that it can be harvested 
before the common kind is ready, besides, the roots are 
much larger and whiter. Root cuttings, 5 for 90c; 
25 plants for $3.00. 
HERBS 
BASIL, SWEET. Annual. The leaves are used in vine- 
gar, soup, stew, salad, with cottage cheese, in egg or 
Tomato dishes, chopped meat, sausage, in butter sauce 
for fish, sprinkled over Peas or boiled Potato and in 
ENGLISH BROAD LEAF. An ornamental gray- 
leaved plant with blue flowers. Pick the leaves when 
half grown, dry, and powder them. An old favorite 
for flavoring meat and poultry dressings. Sow in the 
open ground. Thin the plants to 6 inches apart. Field- 
grown plants, 35c each; 3 for $1.00. 
CRESS. Annual. Quick growing plant, which adds that 
much craved peppery taste to salads. Pkt., 15c. 
FLORENCE FENNEL. Annual. The bulbous base is 
eaten raw or boiled, used in fish sauces. 
MacDONALD RED RHUBARB. MacDonald is a popular new 
strain of Rhubarb. The attractive features are the new bright 
red color combination and a quick growth that will surprise 
you. It produces so quickly that you can cut stalks from it a 
year sooner than you can from the old style green-stalked varie- 
ties. Another great improvement in the new MacDonald is its 
excellent quality, sweeter than common Rhubarb and requiring 
less sugar. Low acidity. Thin skin. Plant some of this splendid 
red Rhubarb this year. It yields heav- 
ily and lasts a lifetime. When once 
you have tried MacDonald you will 
grow no other. Strong divisions, 50c 
each. 
Sage 

Stems are 

vegetable juice cocktails. Fkt., 15c. 
CHICORY, WiITLOOF (French Endive). Sow in 
spring like Parsnips. Roots are lifted in fall, trimmed 
and planted during winter in a box or trench in a 
cellar or under a greenhouse bench, so that the neck of 
the root is 9 inches below the top. Fill level with sandy 
soil, sand, or manure; the familiar white salad appears 
in about a month. Pkt., 10c. 
CHIVES. Perennial. Tops are used in soup, soft cheese, 
salad, vegetable cocktails and omeletes, chopped very 
finely and added to mashed Potatoes. A mild Onion 
flavor. Pkt., 15c. 
cut and eaten like Celery. The seeds are used in flavor- 
ing. Pkt., 15c. 
LAVENDER, VERA. Perennial. Flowers are dried and 
placed in the linen closet. Very fragrant. Pkt., 25c. 
MARJORAM, SWEET. Annual. 1 to 2 ft. Used for 
seasoning, either fresh or dried in soups, stews, salads, 
and in making sausage. Pkt., 20c. : 
SUMMER SAVORY. Annual. Leaves are used in 
salad sauce, meat dishes, sausage, poultry stuffing, 
scrambled eggs, soup and string Beans. Pkt., 15c. 
THYME. Perennial. 6 to 12 inches. Aromatic foliage 
which is used for seasoning soups, stews, sauces and 
dressings. Pkt., 25c. 
WHEN ORDERING, SEE PAGE 64 OF THIS CATALOG 
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