SPINACH—Inportent in Your Diet 
Contains Vitamins A, C, G, Calcium and Iron 
One ounce of seed will plant 100 foot row 
Culture—Spinach best 
cool, moist weather of early spring, and should 
succeeds during the 
be sown just as soon as the ground can be worked, 
in rich, well-drained soil. Make a shallow furrow 
and cover the seed with |/> inch of soil, then firm. 
Make the rows 8 to 12 inches apart. 
585. GIANT NOBEL—(45 days). An improved 
large, smooth, thick leaved spinach, slightly 
crumpled toward the center. Very crisp and 
tender, with a fine flavor. Large, vigorous, 
spreading plant, slow to form seed stalks, and 
extremely heavy yielding. Pkt. 10c, oz. 15c, %4 
Ib. 40c, lb. $1.00, prepaid. Not prepaid, 5 lbs. 
at 80c per lb. 
MUSTARD 
Used for Greens Same as Spinach 
Culture same as for lettuce. 
391. FORDHOOK FANCY—A handsome, mild 
variety, slow to bolt seed stalks; leaves bright 
green, plume-like, with fringed edges. Delicious 
as a salad, or cut and boiled like spinach. The 
reddish-brown seed is used for flavoring and in 
pickles. Pkt. 10c, oz. 15c, Y% Ib. 40c, lb. $1.25, 
prepaid. 
392. TENDERGREEN MUSTARD SPINACH—A 
quick-growing variety, producing large, dark 
green leaves with small lighter green ribs. It 
is the only vegetable that is ready for table or 
market in 21 to 24 days after planting, and will 
produce from 8 to 9 crops a year. Mildly pun- 
gent, combining the flavors of mustard and spin- 
ach. May be used in salads or boiled like 
spinach. Pkt. 10c, oz. 15c, %4 lb. 35c, lb. $1.15, 
prepaid. Not prepaid, 5 lbs. at 90c per lb. 
RHUBARB SEED 
One ounce of seed will plant 200 feet 
571. VICTORIA—A vigorous grower with thick, 
ted stalks of excellent quality. Sow in April in 
drills one foot apart, covering % inch. Thin out 
to 12-inches apart in the row, when a few 
inches high. The following spring, transplant 
to deep, rich soil, 3 feet apart. Pkt 10c, oz. 25c, 
Yq lb. 90c, prepaid. 
For Rhubarb Roots, see page 27, 
SALSIFY 
Vegetable 
Oyster 
One oz. for 100 ft. 
of row 
578. MAMMOTH 
SANDWICH Is- 
LAND—A delicious 
vegetable, appetiz- 
ing and nutritious, 
with a mild oyster- 
like flavor. Roots 6 
to 8 inches long, 
from 1 to 14 inches 
thick, tapering, 
smooth, dull white. 
Plants 1% ft. tall. 
Like parsnips, the 
flavor. is improved 
by frost. The roots 
are ready for use 
in October, when a 
supply should be 
taken up and stored 
like carrots; the re- 
mainder may be 
left in the ground 
for use in spring. 
Pkt. 10c, oz. 45c, 
Y lb. $1.50, pre- 
paid. 
Page 22 
586. BLOOMSDALE LONG 
STANDING—(39 days.) A very 
early, vigorous variety, desirable 
for home gardens, for shipping to 
distant markets and for canning. 
Plants erect in growth, hardy and 
attractive. Savoy type leaves, 
large, thick and dark glossy 
green. Quick growing, slow to 
run to seed. Pkt. 10c, oz. 15c, 
Y% Ib. 40c, lb. $1.00, prepaid. 
Not prepaid, 5 lbs. at 80c per Ib. 
Peis 
Bloomsdale 
Spinach 
has thick, glossy 
green leaves 
attractively crumpled 
. 
587. NEW ZEALAND—(60 days). This green, 
distinct from spinach proper, thrives in hot, dry 
weather. It makes a large plant, with small, 
thick, deep green leaves, and grows with a 
branching, spreading habit to a diameter and 
height of two feet or more. Both leaves and 
stalks are fleshy and brittle and of finest quality 
when cooked. In harvesting cut only the 4-inch 
tips of branches. Pkt. 10c, oz. 20c, % Ib. 55c, 
lb. $2.00, prepaid. Not prepaid, 5 lbs. at $1.75 
per Ib. 
Sown in Early Spring, New Zealand will Furnish 
“Greens” from Summer to Frost. 
SWISS CHARD 
Spinach eet 
One ounce of seed will plant 200 ft. of drill 
Swiss Chard is a summer green that will stand 
the hottest weather and continue to produce until 
frost. Use only the young tender leaves six to 
twelve inches long. Old large leaves must be 
pulled off and disposed of at regular intervals. 
Rhubarb Chard a Swiss Cha 
with bright crimson stalks 
588. LUCULLUS—(55 days). Forms tall, sturdy 
plants, upstanding in habit of growth. Light 
green leaves, large, broad and _ heavily 
crumpled. Very tender when cooked. The thick 
white stalks are splendid for creaming like as- 
paragus, and provide a most appetizing dish. 
Pkt. 10c, oz. 20c, %4 Ib. 60c, Ib. $2.25, prepaid, 
Not prepaid, 5 lbs. at $2.00 per Ib. 
CRIMSON 
CHARD 
Has a Sweet, Delicate Flavor a 
You Never Knew Existed in a Leafy Vegetabl 
589. RHUBARB CHARD—(60 days). The leaf- 
stalks, considered by many as the most delicious 
part of the Chard plant, are bright crimson, the 
rich color extending out through the veins into 
the dark green, heavily crumpled leaves. Grow 
and cook it as you would other Chards, and you 
will find it even more delicious. The plant is so 
decorative and striking in appearance that it 
may be grown in the flower garden. Pkt. 10c, 
oz. 45c, Y4 lb. $1.35, prepaid. 
590. LARGE WHITE BROAD-RIBBED CHARD— 
(60 days). Here’s a real treat for those who like 
cooked greens! Relished mainly for the broad, 
white, tender, succulent mid-ribs, in the smooth 
green leaves. The tender, thick-textured foliage 
has a particularly nice flavor when cooked like 
spinach. Pkt. 10c, oz. 25c, %4 lb. 65c, Ib. $2.35, 
prepaid. 
Swiss 
Chard Sh i 
Lucullus , oa - 
Eat Leafy Greens for 
Health, Swiss Chard 
is Rich in Vitamins 
A 10c Packet of Chard Will Supply Vitamin Rich "Greens" all Summer for a Family of 4 
