In bulk at money-saving prices. 
Special quotations to market gardeners. 
Prices subject to change without notice. 

HERBS 
1. Chives 2. Dill 3. Fennel, Sweet 4. 
Sage 5. Sweet Basil 6. Thyme. 
SWEET CORN, Continued 
Stowell’s Evergreen—White. Large ears 
about 8-in. long; big kernels, very 
sweet. Good late variety. 93 days. 
POP CORN 
South American or Yellow Dynamite— 
Rich, creamy, yellow, smooth and round 
kernels, which pop double size of 
others. Ears 8 to 9-in. long. Vigorous 
grower. 115 days. 
New! Hybrid Pop Corn 
You will be delighted with the new 
hybrid pop corn. Yields are _ ter- 
tific; every plant produces corn 
with satisfying of big ears, with uniform 
popping ability. ASK US ABOUT THESE 
NEW HYBRIDS! 
CUCUMBER 
Select soil fully exposed to sun and 
enrich thoroughly with fertilizer. Seeds 
should be planted not over 1” deep 
in hills from 3' to 5’ apart each way. 
Sow 15 to 20 seeds to a hill. When 
plants crowd thin to 3 plants per hill. 
Frequent shallow cultivation necessary 
until runners appear. 
A and C—A long dark green cucumber 
which merits a trial. Uniform nearly 
cylindrical, well rounded at ends. 
Cubit—Won Bronze Medal Award in 
1944 All-American Selections. Dark 
green, white spine, cylindrical with 
blunt ends. Firm flesh and uniform col- 
oring. New and worthwhile. 
Davis Perfect—Midseason. 9” to 10” 
long. Tapered ends. Good color. 68 
days. é 
Early Fortune—Rich, dark green fruits 
with firm, crisp, pure white flesh. 
Grows to 9 by 2'%-in. Ships well, and 
is highly resistant to disease. 66 days. 
Long Green Improved—Black spined, 
good pickling. Grows 10 to 15 in. long. 
70 days. 
Marketer—Fine new variety, very pro- 
lific. Attractive rich, dark green color, 
carried right down to blossom end. 
Crisp, icy-white flesh, 734-in. long 2%- 
in. diameter. 
National Pickling— Rich dark green. 
Straight and rather blunt at ends but 
not chunky. Best all-around pickler. 55 
days. 
Straight Eight—Unsurpassed as slicing 
cucumber, All-America Selection, 2'- 
Ib. fruits, rounded at ends, medium 
green. 68 days. 
EGGPLANT 
Requires continuous warm weather for 
best results, Seed should be started 
in a hotbed, as it 1s slow to germinate. 
Set plants in open ground when 2” 
tall and protect from hot sun when 
young. Be sure to keep young plants 
developing rapidly. Cultivate freely. 
To produce large fruits, remove lateral 
branches so as to reduce number of 
fruits per plant, Spray to protect from 
potato bugs. 
Black Beauty (fr)—Large, egg-shaped, 
smooth, very dark purple fruits. Keep 
yell. Plant bears 4 to 5 fruits. Early. 
New Hampshire Hybrid—Developed for 
short season areas. Round to olive shape 
fruits, growing low on the bush. 
ENDIVE 
Sow at intervals for continuous sup- 
ply, When well started, transplant or 
thin to 1’ apart. To blanch, tie outer 
leaves together over the center when 
plant is nearly grown. Just before kill- 
ing frosts in fall, dig the plants, tak- 
ing plenty of soil with roots—pack 
closely together and store in dark 
cellar for winter use. 
Full Heart or Escarole—A _ strongly 
bunched mass of thick, slightly crum- 
pled leaves, well blanched heart. Up- 
right growing plant about 12 inches in 
diameter, 71 days. 
Green Curled Ruffec—Plants 16 to 18- 
in. in diameter. Fine fall variety. White 
tender, fleshy. 95 days. 
HERBS 
Every garden has a place for herbs. 
In the vegetable garden or even in 
the flower garden for their ornamental 
appearance. 
Anise—Garnish or seasoning. 
Basil, Sweet—Flavor for soups. 
Borage—Salad or to flavor drinks. 
Caraway—Seeds and leaves for flavor. 
Coriander—Flavor for candy. 
Chives—Flavor for soups, stews. 
Dill—Flavor for pickles. 
Fennel, Sweet—Garnish or salad. 
Marjoram, Sweet—Seasoning. 
Rosemary—Aroma and seasoning. 
Sage—Seasoning, fresh or dried. 
Thyme—Aromatic seasoning, 

The symbol (fr) following the variety 
names _ indicates 
vegetables best 
suited for home freezing. 


If you're not sure 
about your plant- 
_ ing, just ask us. 
- Many a good gar- . 
_den plan starts in 
our store. 

OLD GARDENER SAYS.... 
Head lettuce is fine if you like it, but did 
, you ever notice that all the fancy chefs in 
the big name restaurants use leaf lettuce? 
They pay big money for it, too, in com- 
parison with head lettuce because it is such 
a perishable commodity. By growing your 
own, you can enjoy this luxury for practi- 
cally nothing. And even the fancy chefs 
usually have to take some commercial 
variety rather than some superbly flavored 
home garden variety. 
By the way, don’t pull leaf lettuce plants 
up by the roots. Cut off the bunch of 
leaves, with a stump about 1%” long left 
in the ground. This stump will throw new 
leaves and produce a second crop far 
quicker than you could grow it from seed. 
Lettuce is best when it grows quickly. This 
means using plenty of water and a light 
feeding with nitrate of soda, ammonium sul- 
fate or some good general mixed fertilizer 
scattered between the rows about the time 
the third pair of leaves unfolds. By water- 
ing in this side dressing of fertilizer you 
get it to work quickly, and furnish the 
necessary water to get it moving into plant 
tissues. 
i SSS 
N 
