
Se, 
Salsify or Oyster Plant 
2 Oz. per 100 Ft.; 8 lbs. per Acre 
A Fall and Winter vegetable which has a decided oyster-like flavor. 
The roots are boiled like carrots or parsnips and served with a butter 
or cream dressing, or they may be sliced and fried. Cooked in any form, 
they are delicious and nutritious. 
Culture—In every respect as to soil, planting time and cultivation, the 
Salsify is treated the same as parsnips. For smooth, uniform roots 
avoid the use of coarse and fresh manure. Frost does not hurt the roots 
and it improves the oyster flavor. Dig a quantity for Winter use before 
the ground freezes and bury in pits the same as carrots or store in a 
cool cellar. For Spring use, the roots may be left undisturbed in the 
ground over Winter. 
MAMMOTH SANDWICH ISLAND 
110 Days—Tapering root, 7 to 8 in. long, with almost white, smooth 
skin, resembling a good-sized Parsnip. It is very mild and delicately 
flavored, hence very popular. The young leaves may be used as salad. 

Spinach 
2 Oz. per 100 Ft.; 10 lbs. in Drills 20 lbs. per Acre Broadcast 
The leading leaf vegetable and when cooked, the most appetizing, 
healthful and nourishing of all the “greens.” 
Culture—As all spinach, except New Zealand shoots to seed in hot 
weather it thrives best as an early Spring or Fall crop and should not 
be condemned if weather conditions necessitate re-planting. Rains 
directly after planting invariably destroy germination, for seed will 
rot, rather than pentrate a hard packed soil. 
Sow early in well prepared, limed and fertilized ground, % in. deep 
in rows 1 ft. apart and thin to 4 ins. in the row, planting every 10 days 
to May 15 for a succession. August sowing for Fall and September 
sowing for Winter crops, is best. Seed sown on snow lies dormant and 
Mammoth Salsify 
PERFECTION CURLED SAVOY 
38 Days—The best first early savoy-leaved spinach 
for either home or market gardener. Repeated selec- 
tion has made our strain the most perfect. Plant 
compact, erect with prolific dark green, beautifully 
blistered and crumpled leaves. 
BLOOMSDALE SAVOY 
40 Days—A nationally popular variety for early 
Spring sowing prized by gardeners, shippers and 
canners due to its hardiness and numerous rich 
green, crumpled leaves. 
LONG STANDING BLOOMSDALE 
42 Days—Popular for home and commercial grow- { 
ers alike. It combines the Savoy quality with Long 
Standing merit of retaining a luxuriant freshness 
10 to 14 days longer than other sorts before bolting 
to seed. A sturdy plant producing a heavy crop of 
dark green, well-crumpled leaves. 
KING OF DENMARK 
46 Days—Excellent long season, Spring planting 
variety recommended for market growers and can- 
ners. Plant low, spreading, with extra large, slightly 
crumpled, dark green leaves. 
OLD DOMINICN BLIGHT-RESISTANT 
40 Days—Savoy type with leaves more pointed. At- 
tractive and valued for resistance to “yellows” or 
mosaic. Sow only in the Fall or early Spring in 
areas where Spinach blight is prevalent. 
47 
germinates in the Spring. 
NOBEL OR GIANT THICK LEAVED 
45 Days—Produces the largest spinach, suitable for 
home garden, market or canning. Plant vigorous 
and slow to form seed stalks. Leaves smooth deep 
green, pointed with round tip; large, thick and 
tender. 
NEW ZEALAND 
70 Days—Hot Weather Spinach—Ideal for home 
garden. Sow 1 in. deep in rows 2% ft. apart and 
thin to 4 ins. apart. Although not a true spinach, 
the leaves resemble spinach and taste similar. When 
true spinach bolts to seed, New Zealand is at its 
best, bearing continuously from July until killed 
by frost. Plant bushy with abundant, brittle but 
thick pointed leaves of delicious flavor. As top stalks 
are cut, side shoots develop into another crop of 
leaves. 

Perfection ‘Curled Spinach 
