Garden Fresh Sweet Corn — Truly Delicious 
SWEET CORN 
CULTURE—Plant sweet corn in the spring 
after all danger of frost, when the soil is 
warm’ enough to assure germination. Plant 
4 to 5 kernels in hills 18 inches apart in 
3-foot rows. Cultivate after each irrigation 
until stalks shade the ground. Do not al- 
low the soil to become too dry at any time. 
One pound of seed will plant 200 to 300 
feet of row or from 8 to 10 pounds per acre, 
depending on the size of the seed. 

YELLOW VARIETIES 
GOLDEN CROSS BANTAM—HFdible in 88 days. 
This hybrid is undoubtedly one of the best and 
most prolific of the yellow sweet corns. The 
ears are 8 to 10 inches long with 14 to 16 rows 
of kernels, slightly lighter in color and yield- 
ing about 40 per cent more marketable ears 
than Golden Bantam. Grows 5 to 6 feet high 
with sturdy stalks and deep green foliage. 
Pkt. 10c, 14 Ib. 20c, ¥2 lb. 30c, 1 Ib. 50c, 10 
Ibs. $4.00, postpaid. Write for quantity prices. 
GOLDEN BANTAM (83 days)—tThe earliest 
really sweet variety. Fine flavor, sweet, and 
very tender. Ears are 6 to 7 inches long and 
have 8 rows of very broad golden kernels. 
Pkt. 10c, 2 lb. 25c; 1 lb. 45c, 5 lbs. $2.00. 
WHIPPLE’S EARLY YELLOW (85 days) — An- 
other early maturing variety for home or 
market garden. Quality is good. Ears 7-8 
inches leng and 12-14 rowed. About double the 
size of Golden Bantam, and, therefore, used 
more than this variety by market gardeners. 
Pkt. 10c, 1 Ib. 25c; 1 lb. 45c, 5 lbs. $2.00. 
GOLDEN BANTAM EVERGREEN (95 days) — 
Very large thick ears, 7-8 inches long, with 
14-18 rows of tender kernels. One of the lead- 
ing and best late varieties of yellow corn. Re- 
mains in condition a long time. Pkt. 10c, 1/2 lb. 
25c, 1 lb. 45c, 5 Ibs. $2.00. 
WHITE VARIETIES 
ALAMEDA SWEET (90 days)—A medium early 
variety developed by market gardeners in Ala- 
meda County. Ears 8 to 9 inches long, with 
10-14 rows, protected by strong husks about 
the top. This character limits injury by corn 
ear worm. Very tender and deliciously sweet. 
Pkt. 10c, 1% lb. 25c; 1 Ib. 45c, 5 Ibs. $2.00. 
OREGON EVERGREEN (95 days)—Earlier than 
the variety Stowell’s Evergreen. Ears rarely 
less than 8 inches long covered with a tight 
thick husk protecting ear from corn ear worm. 
Kernels white and very sweet. Pkt. 10c, 1/2 Ib. 
25c, 1 lb. 45c, 5 Ibs. $2.00. 
COUNTRY GENTLEMAN (110 days)—An old fa- 
vorite, often called ‘‘Shoe Peg’’ corn because 
of the long narrow kernels, without row forma- 
tion. Ears 71%-9 inches long, 2 inches thick. 
Very late, and fine for home or market garden. 
Pkt. 10c, 2 lb. 25c; 1 lb. 45c, 5 Ibs. $2.00. 
STOWELL’S EVERGREEN — One of the best 
late varieties. Large ears about 8 inches long. 
Kernels clear white, deep, rather broad, very 
sweet and tender. 16 to 20 rowed; uniform. 
Holds well in prime condition at eating stage. 
Stalk sturdy and erect. Highly desirable for 
home and market gardeners. Matures in 105 
days. Pkt. 10c, 1% lb. 25c, 1 Ib. 45c, 5 lbs. $2.00. 
MISCELLANEOUS VARIETIES 
BLACK MEXICAN (88 days)—One of the richest 
flavored and most tender varieties. Although 
when ripe the seed is dark bluish or black, 
when ready for table use it is white. The ears 
are about 9 inches long, usually 8 rowed. 
Pkt. 10c, 1/2 Ib. 25c; 1 lb. 45c, 5 Ibs. $2.00. 
COLLARDS 
CULTURE—Similar to cabbage, but does 
not produce a head. 

TRUE GEORGIA —A strong growing variety 
with light green leaves. Pkt 10c, oz. 15c, 1% Ib. 
40c, 1 lb. $1.00, postpaid. 
Preparing Vegetables 
for Freezing 
1. Use only the finest vegetables ob- 
tainable. 
53 Prepare and freeze vegetables as 
quickly as possible to preserve the 
vitamins, texture and flavor. 
3. Scald vegetables by placing in col- 
ander, strainer or similar container 
and immerse in rapidly boiling wa- 
ter. Use only small quantities so 
water will come to boil within half 
a minute after vegetables are 
added. Count only the time that 
the water is boiling. Drain quickly. 
4. Cool by immersing immediately in 
cold water, preferably ice water. 
When vegetables are thoroughly 
cooled remove and drain. 
S$. Pack in suitable airtight containers 
such as waxed cardboard cartons, 
tempered glass jars or lacquered tin 
cans. Allow 1 to 1% inches space for 
expansion in freezing. 
6. Place in quick freeze immediately 
after packing. 
ASPARAGUS—-Wash and cut into de- 
sired lengths, blanch 2 to 3 minutes. 
GREEN LIMA BEANS—Shell and scald 
1 to 14% minutes. 
GREEN BEANS—Wash, stem and siring. 
Scald whole beans 5 to 6 minutes, cut 
beans 2 to 3 minutes, French cut beans, 
1 to 2 minutes. 
BRUSSELS SPROUTS—Soak in salt brine 
or cold water 15 minutes. Scald 3 to 
4 minutes. 
CAULIFLOWER—Break into flowerets, 
soak 5 minutes in brine, scald 2% to 3 
minutes in brine. 
CARROTS — Wash and dice or slice 
Small carrots may be left whole. Scald 
diced or sliced carrots 2 to 3 minutes, 
whole ones 3 to 5 minutes. 
CORN ON THE COB—Husk, trim and 
wash. Scald, a few ears at a time, for 
1 to 2 minutes. Chill thoroughly in ice 
water, drain and wrap each ear in 
parchment paper or moisture proof 
locker paper. THAW before cooking 
WHOLE KERNEL CORN — Husk, trim 
and wash. Scald on the cob 2 to 3 min- 
utes. Cut from cob, pack dry and sea! 
dghtly. 
PEAS — Shell and immediately 
for 1 to 1% minutes. 
scald 
SPINACH—Blanch 1 to 2 minutes, a 
small quantity at a time. Avoid cook- 
ing. Stir gently while in the boiling 
water to prevent sticking together. 
ZUCCHINI-—Use young tender squash. 
Wash, remove blossom ends, slice in 
sections 1 inch thick, scald 1! to 2 
minutes. 

NOTE—In each case in the above di 
rections it is understood that scalding is 
to be followed by draining, chilling, 
packing and quick-freezing. 
CRESS 
FINE CURLED or PEPPER GRASS.—Sow 1 oz. to 
50 feet of row. Requires a rich well prepared 
soil. Plant 2 inch deep in rows 12 to 16 
inches apart. When plants are well started 
thin to 4 to 6 inches apart. Pkt. 10c, oz. 45c, 
VY lb. $1.50. 


Corn, Golden Cross Bantam 
SWISS CHARD 
FOLIAGE BEET 
| CULTURE—-Same as beets. 
FORDHOOK GIANT—A very tine vegetable 
giving large returns for the little care required. 
Leaves are rich green turning to white in ad- 
vanced stages. Used for greens the same as 
spinach or beet tops. The ribs are excellent 
cooked and served as you would asparagus 
Pkt. 10c, oz. 20c, 1% lb. 60c, lb. $1.75, postpaid 
LARGE WHITE RIBBED—60 days. Large smooth, 
leaves of thick texture grown mostly for the 
broad, white tender mid-ribs. The green, suc- 
culent leaves may be used like spinach and’ 
have a nice flavor. Pkt. 10c, oz. 15c, 14 lb. 50c, 
lb. $1.50, postpaid. 
RHUBARD CHARD—Looks like Rhubarb. The 
leafy stalks are bright, translucent crimson, 
extending out through the veins into the dark 
green, heavily crumpled leaves. Different, 
tasty. Pkt. 15c, 1 oz. 40c, 14 lb. $1.45, 1 lb. 
$4.00, postpaid. 

Chard 

SMITH’S SEEDS 
for 
Home and Market Gardeners 

F. FK. SMITH & CO., INC., Sacramento, California 7 
