GARDEN ROOTS 
ASPARAGUS 
Your garden season begins earlier when you grow Asparagus. 
The spears break through the soil in early spring and are 
ready to eat long before other fresh vegetables. As the first 
fresh vegetable it “hits the spot,’ and it is excellent for 
canning and freezing. 
Asparagus is easy to grow. The plants are set in a trench so 
that the tops are 4 to 6 inches below the surface of the soil. 
The trenches should be 3 to 4 feet apart, and there are 2 
feet between plants in the trenches. Spring plantings are gen- 
erally the most successful. The plants are covered with about 
one inch of soil, and as they grow, soil is worked in around 
them. Asparagus is not harvested during the year in which it 
is planted. In the second year the spears may be cut over a 
period of about two weeks. During the third summer it should 
not be cut after the first of June, and for the best continued 
yields it should never be harvested after mid-June. 
Mary Washington. Here is probably the finest Asparagus 
grown. An indication of its high quality is the fact that it is 
preferred by gardeners who raise Asparagus for the market. 
The stalks are of very large size yet tender and of delicious 
flavor. The yield is high, and the roots continue to produce 
ovet a long season. It is more resistant to rust than other 
varieties. 
Paradise. This recent introduction is doing very well. Many 
consider it to be of better quality than Mary Washington. 
The stalks are very large, tender and of fine flavor. It resists 
rust and yields heavily. 
PRICES OF ASPARAGUS 
25 50 100 1000 
Strong plants ..$1.45 $2.35 $3.75 $30.00 

oF 
Mary Washington 
“The Market Gardeners Choice’”’ 
RHUBARB 
A planting of Rhubarb will provide for sauce and pies 
over many years. Plant the roots with the eye just be- 
low the ground and with a spacing of 3 to 4 feet each 
way. They should be harvested only lightly the second 
year, but in the third year the stalks may be used 
heavily. 
MacDonald. You will recognize MacDonald as the 
finest of the large-stalked varieties of Rhubarb. It is a 
heavy producer of large but sweet and brittle stalks. 
The bright red of the stalks becomes a rich pink in 
sauce and pies. 
Ruby. If you prefer smaller stalks than those of Mac- 
Donald you will want to grow Ruby. It yields heavily. 
The bright red color is excellent for coloring sauce and 
pies. 
Canada Red. This variety cannot be surpassed for 
color. It is the reddest of all Rhubarbs. It is hardy and 
yields heavily. 
PRICES OF RHUBARB 

Each Per 5 
a " " MacDonald ............$0.60 eae 
| Rub V2 acetate cra soe 1 60 Aad 
jos Tera eC te Canada Red ........... .80 3.50 
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