SPINACH 
No plant makes more palatable and nutritious greens than Spinach. For 
spring and summer use, sow the seed in drills 1 foot apart and 1 inch deep, 
as early as the ground can be worked, and make successive sowings every 
2 weeks up to May 15th. Thin the plants to stand 6 inches apart in the row. 
For fall use sow the seed in early August; for spring use sow about September 
Ist. Keep Spinach well cultivated and water liberally during dry weather. 
One package of seed will sow 25 feet of row; 1 ounce 75 feet. 
«Blight-Resistant Savoy. 42 days. Plant this variety in the fall. We 
do not recommend it for spring as it goes to seed more quickly than most kinds 
during hot weather. This strain we offer here is almost as curled as Long 
Standing Bloomsdale. The savoyed and crumpled large dark green leaves of 
upright growth make it a splendid variety for both home and market. 
Pkg. 10c; oz. 20c; 4 Ib. 50c 
Old Dominion. Blight-Resistant. A typical ‘long-standing’ Spinach with 
large, dark green, thick, crumpled leaves. Seed may be sown in the spring for 
summer cutting, or in the late fall for an early spring crop. The fact that It 
is of fine quality and long standing make it extremely desirable for commercial 
growers and for home gardeners. Ready in 40 days. 
Pkg. 10c; oz. 20c; Y% Ib. 50c 
*Long-Standing Bloomsdale Savoy. A very early variety, and one 
of the best and most popular to plant in the home garden and for market. It 
is an upright grower with thick, glossy, dark green leaves, broad and crumpled, 
like Savoy Cabbage. Very hardy, rapid hide standing longer before going to 
seed than many other kinds. Ready in 48 days. Pkg. 10c; oz. 20c; Y% Ib. 50c 

Special Summer Savoy Spinach 
Special Summer Savoy 
A Very Good Kind for Home Freezing 
Large, thick, crumpled, dark green leaves held well off the 
ground by strong growing plants that stand longer before going 
to seed than other kinds. A mighty good Spinach for the home 
garden for it can be cut for the table for a very long time. Espe- 
cially good when sown in the spring. Ready in 40 days. 
Pkg. 10c; oz. 20c; 4 Ib. 50c 
Viking. 45 days. Large, slightly crumpled, round, heavy dark green leaves 
that grow very rapidly and make exceptionally large plants very early in the 
season. A long-standing kind that does not bolt to seed quickly and produces 
Spinach of very excellent quality for a long time. This is a mighty good Spinach 
for the home garden as well as the commercial grower. 
Pkg. 10c; oz. 20c; V4 Ib. 50¢ 
NEW ZEALAND 
SPINACH 
The Cut-and Come-Again 
Spinach That Yields Con- 
tinuously All Season Long 
Unlike the true Spinach, it thrives 
during hot weather and in any soil, 
rich or poor. The tender shoots are 
of splendid quality, and may be cut 
throughout the entire summer. If 
you have never grown this great 
green, it will pay you to try it this 
season. Gardeners all over the 
country are loud in their praise of 
it. Both the rich green, fleshy 
leaves and the stems are of the 
finest quality when cooked. Plant 
three or four seeds in hills 2 feet 
apart each way. Germination of the 
seed can be hastened by soaking in 
warm water 24 hours. Ready in 70 
days. Pkg. 15c; oz. 35c 

VIKING—Here is a splendid Spinach for your garden, 
early, large, easily cleaned leaves, tender and of very 
high quality. 



Fae ee 
New Zealand Spinach Will Give an Abundance 
of “Greens” From Early Summer Until Frost 

_ Dust Spinach seed, before you plant it, with Arasan. It protects the seed against many organ- 
isms which cause rot, reduces damping off, and increases germination. 
34 oz. 25¢. Will treat several pounds of seed. 

_ Did any of our readers ever hear of “Strawberry Spinach” (Blitum capitatum)? Vick’s Maga- 
zine of August, 1887, describes it in a letter from a Dr. T. H. Hoskins of Newport, Vt., as 
singularly beautiful Strawberry-like fruits borne abundantly on plants with blistered foliage, 
regarded as a very early and excellent sort of ‘greens’.” One of the few spots where it was 
known to thrive was Indian Point, Lake Memphremagog, in New England. 
HART & VICK’S 
SWISS CHARD 
Sow the seed when the ground is warm, in rows 18 inches apart, cover with YW inch of soil. 
Thin to stand 10 inches apart in the row. Seed planted early in spring will produce plants from 
which cuttings may be made all summer. Just break off the leaves and stems as they get large 
enough to use and new ones will start up and make very rapid growth. A short row of Swiss 
Chard is generally all that the average family needs to supply its wants. 
A package of seed will make a 15-foot row; 1 ounce 50 feet. 
*Fordhook Giant. Large, crumpled, thick, | *Giant Lucullus. One of the older varie- 
fleshy leaves, 10 inches wide and 24 inches ties which still holds its popularity. The plants 
long. The quality of both leaf and wide white are vigorous, producing great quantities of 
midrib is excellent. Pkg. 10c; oz. 30c; V4 Ib. 75c large, light green, curled leaves, with a little 
narrow midrib. Pkg. 10c; oz. 30c; Y% Ib. 75c 
*xRuby. 
IN VICK’S ILLUSTRATED MAGAZINE OF 
MAY, 1878 Fordhook 
Customers of ours are very enthusi- 
A reader, Mrs. S. of Dansville, N. Y., reminds astic about this new crimson-stalked Chard oat 
other gardeners the Swiss Chard plants can be that somewhat resembles Rhubarb. The heavily Chord 
carried over winter in the ground, if given just 
a little protection. This plant came to us from 
Switzerland and should really be hardy 
crumpled leaves are dark green, veined with 
crimson. Flavor is different, tasty and delicious. 
Pkg. 15c; oz. 45c; Y% Ib. $1.45 
[22] 

