MUSTARD 
1% oz. to 100 ft., 4 Ibs. per acre. 
The leaves of these varieties of mustard, as listed here, 
make excel.ent greens of sharp, pungent flavor, and are 
cooked the same as spinach or beet leaves. Sow seed in drills 
early in the spring and at frequent intervals throughout the 
summer to secure a constant supply of fresh greens. Mustard 
is hardy and is easily grown. Pkt. 10c; oz. 20c; 14 Ib. 60c. 
Fordhook Fancy. Plants are of vigorous growth. and have 
beautiful dark green leaves which curl outward like fine 
ostrich plumes. It stands well, even during the hot summer 
months. 
Giant Southern Curled. Large var‘ety forming a great mass 
of beautiful leaves, which are ruffled and finely curled on 
the edges. Hardy, vigorous, highly recommended. 
Mustard Spinach. A healthful and palatable green. Has a 
pleasant fiavor, and many who do not like true spinach will 
relish it. Cut within a month of sowing seed. 
GROW 
MUSHROOMS! 

Mushrooms may be grown in any place where the conditions 
of temperature and mo’sture are favorable. 
Eliminate the chief element of uncertainty in mushroom 
crops by using our pure culture spawn, made from the spores 
of pedigreed mushrooms. 
Package $1.25, plus postage. 
ONIONS—100 Days 
¥ oz. for 100 ft., 3 to 4 Ibs. per acre. Price: Pkt. 10c; 1 0z. 75c. 
Cover seed lightly. When seedlings are 3 to 4 inches tall 
thin out according to size of variety. Keep bed weeded and 
cultivate lightly during the grow:ng season. When bulbs 
have reached maturity the tops will bend down and the roots 
must be harvested. Store in a dry, frost-proof room, where 
fresh air circulates freely. 
Large Red Weathersfield. The standard variety of red onions. 
Of large size, rather flat, a heavy yielder and one of the best 
for keeping. Good shipper. Flesh white and fine grained. 
Skin a deep purplish-red, smooth and glossy. 
Prize Taker. This onion has become a great favorite on 
account of its large size and great solidity. Perfectly globe 
shaped, with straw-colored skin, necks are very small and 
onions always ripen up hard. An excellent keeper. 
Oregon Yellow Danvers. This variety is very extensively 
planted in the Northwest, particularly in Oregon. The largest 
crop of onions and the best keepers, bring the highest prices 
in Pacific Coast and Middle Western markets, are our Oregon 
Yellow Danvers. 
Yellow Globe Danvers. Early, large and a good keeper, color 
deep yel.ow. Buibs are uniformly large, full %4 globe shupe, 
small necks. It matures quite early, is the largest in size. most 
perfect in shape, and as a market or table onion cannot be 
excelled. 
White Portugal or Silverskin. Finest flavored of all white- 
skinned onions, Quite early, half globe shaped, fine cropper, 
very firm and an excellent keeper. Excellent for bunching 
green, or for pickling, if grown close so as to hold the size 
down. A good all-around sort. 
Southport White Globe. Best of the white varieties. Bulbs 
round, medium sized, solid pure wh te, very attractive. Skin 
thin and delicate, flesh waxy white, fine grained and mild. 
Keeps well in fall storage. 
Sweet Spanish. A very large, mild, yellow globe-shaped onion. 
One of the best for home garden; also an early market Spanish 
type. 
Bunching Onion. Best for early small green onions. 
Crystal Wax Bermuda. Medium size, pure, waxy white. One 
of mildest sorts grown. 

PARSNIPS 
OKRA or GUMBO—60 Days 
2 ozs. to 100 ft., 8 to 10 lbs. per acre. 
Prices: Pkt. 10c; 1 oz. 25¢c; % Ib. 75ce. 
CULTURE—Sow when the weather is warm and settled, im 
drills 1 inch deep and 8 feet apart; thin to 12 inches. 
Improved Dwarf Green. Very early, with long, green slender 
pods. 
White Velvet. The large pods are smooth or very slightly 
ribbed, remain tender a long time. 
Mammoth Long Green Podded (Perkins). A very large plant. 
growing 3 to 4 feet high in some areas, and covered with dark. 
green pods frequently 7 to 8 inches long, ribbed and tapered. 
PARSLEY—70 Days 
% oz. to 100 ft., 3 Ibs. per acre. 
Parsley seed is even slower than parsnip in germinating. 
It grows best in rich mellow soil and should be sown as early 
as possible in spring in rows 1 to 2 feet apart with a covering’ 
of not more than ¥ inch of soil firmly pressed down. When 
the plants are well up, thin them 8 to 12 inches apart in the 
row. I kt. 10c; 1 oz. 20c; %4 Ib. 60c. 
Extra Triple Curled (Moss Curled). This vigorous compact 
grower is one of the most popular varieties because of its. 
deep green color and tightly curled leaves that look like moss. © 
It is unusually decorative for table use. 
Plain. Largely used for flavoring, leaves dark green, flat, 
deeply cut but not curled. 
Hamburg, Thick Rooted. The root of this variety is edible 
and resembles a slender parsnip in color and shape. 
flesh is white, dry, and similar to celeriac in flavor. It is usedi 
for flavoring soups and stews. The roots may be stored in. 
sand for winter use. 
PARSNIP—100 Days 
1 oz. to 100 ft., 3 Ibs. per acre. 
Sow the seed as soon as season will permit, in drills about 
2 feet apart, and thin plants out to 1 foot apart in the row. 
The ground should be deeply trenched and well manured. 
Pkt. 10c; 1 oz. 25¢e; % Ib. 75e. 
Hollow Crown, Thick Shoulder. This is the best and most 
popular variety in cultivation. The skin is smooth and white, 
while the flesh is tender. The roots grow 18 to 20 inches in 
length, but the first 8 inches from the top is the best part. 
Guernsey. Attractive medium-long roots with a broad shoulder 
gradually tapering downward. The skin is light in color and 
quite smooth. The flesh is fine grained, tender and sweet. A 
productive variety, considered the best for table use. 

ONION, SWEET SPANISH 

8 CONSULT US FOR THE BEST VARIETIES OF VEGETABLES TO PLANT FOR ASSURED SUCCESS 
The-~ 

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