SWEET CORN 
If you have only tasted the corn of the markets, as good as 
that can be, then you have never known this great American 
delicacy at its superb best. For that, one should pick Sweet 
Corn when the kernels are in the milk, keep it out of the sun, 
and cook it at once, within the half hour at the latest. Let 
the cooking be brief. Serve hot, season with butter and salt) 
and start appreciating really good Sweet Corn. 
189 GOLDEN MIDGET—65 days. Our earliest. Ears to 4% 
inches, with 8 rows of creamy yellow kernels, sweet and tender. 
see as 36 inches tall. Pkt. 25c; 2 pkts. 40c; 14 Ib. 7T5c; 
FE 25. 
191 GOLDEN BANTAM—80 days. The superlative of eating 
quality, 8 rows of tender, delicious honey sweetness. We con- 
sider this true, original strain as the very best of Sweet Corns 
where but one variety is to be grown. Soft yellow. Ears about 
6 inches long, plants about 6 feet tall. Wonderful sort for 
freezing. Pkt. 10c; % Ib. 80c; 1 Ib. 50c; 2 Ibs. 95c; 5 Ibs. $2.25. 
195 STOWELL EVERGREEN 
—95 days. Big, long, fat ears, 
white kerneled, of sugar-sweet, 
tender goodness. Called ‘“‘Ever- 
green” because it keeps long 
in right eating condition be- 
fore hardening up. The com- 
bination of large ears with 
luscious table quality has made 
this the most popular of all the 
white Sweet Corns. Pkt. 10c; 
¥% Ib. 30c; 1 Ib. 50c; 2 Ibs. 95c; 
5 Ibs. $2.25: 
199 MARCROSS—75 days. Fine 
early hybrid with 12-rowed 
ears of creamy yellow sweet- 
ness, running 7 to 8 inches of 
length. Fine for freezing. Pkt. 
15c; % Ib. 40c; 1 Ib. 75c; 2 Ibs. 
$1.85; 5 Ibs. $3.15. 
200 CARMELCROSS—80 days 
Heavy yielding, second early 
hybrid, golden yellow, ears 10 
to 14 rows. A high-quality fa- 
vorite. Pkt. 15c; 14 Ib. 40c; 1 
Tb. 75c; 2 Ibs. $1.85 ; 5 Ibs. $3.15. 
Illustrated opposite. 
POP CORN 
232 MINHYBRID—A 90-day 
hybrid that is sure to ripen a 
crop, even in short season 
areas. Deep, white, pointed ker- 
nels that are particularly large, 
fluffy and crispy when popped. 
Pkt. 20c; 1% Ib. 55c; 1 Ib. $1.00; 
2 Ibs. for $1.90. 
EGGPLANT 
Not at all hard to grow, given general handling of Tomato, 
but it should be started a bit earlier, and put out in the garden 
a bit later, for it needs a slightly longer season from sowing to 
fruit than does Tomato, and prefers somewhat higher tem- 
peratures. 
264 BLACK BEAUTY—75 days. By far the best variety for 
the home garden. Yields large, glossy, black-purple fruits of 
finest quality, on rather dwarf, thornless plants. Pkt. 15c; 
¥Y% oz. 50c; 1 oz. 95c. 
ENDIVE 
273 GIANT FRINGED—Crispy leaves of rich green, much 
fringed and curled. Tie up leaves to blanch. It becomes then 
tender, brittle, creamy white, making a refreshing salad. 
Pkt. 10c; oz. 30c; % Ib. 85c. 
[8] 
CUCUMBER 
Plant plenty of Cucumbers. You will need them for slicing 
and for salads, and of course they are the best of all materials 
for crispy, tangy, piquant pickles. 
245 MINCU—52 days. Our earliest, selected to give the first 
home-grown slicers. Even, blocky fruits, 5 inches long by 2 
inches through. A high-quality White Spine sort. May also be 
used for pickling. Pkt. 10c; 1 oz. 30c; %4 Ib. 90c. 
247 MARKETER—Splendid dark green sort for slicing, 
illustrated above. Rather long, even, smooth fruits of excellent 
table quality, firm, sweet, crisp. Vigorous, heat-resistant vines. 
Gives heavy yields. No better slicer. Makes a good pickle, too. 
65 days. Pkt. 15c; 1 oz. 40c; %4 lb. $1.10. 
252 YORKSTATE PICKLER—Will yield heavily of slightly 
tapered fruits that are just right in shape, size and quality for 
the best of pickles if kept picked at right stage. This strain is 
highly resistant to the mosaic disease, resulting in longer 
bearing season. Pkt. 15c; % oz. 25c; 1 oz. 45e; %4 lb. $1.25. 
KALE 
447 DWARF GREEN CURLED—Low compact plants yield 
profusely of much curled green leaves that make delicious 
boiling ‘‘greens.’’ May be used at any stage of growth, but is 
perhaps at its best after light frosts have come. Pkt. 10c; 
oz. 35c; % Ib. $1.00. 
KOHL RABI 
288 WHITE VIENNA—Grown for the succulent, bulb-like 
enlargement of the stem, all above ground. The tender, fine- 
grained flesh has a delicate flavor between that of Cauliflower 
and the best of Turnips. Sow in rows in early spring, thin- 
ning well. Make succession sowings. Use when young. Easy 
and good. Pkt. 10c; % oz. 35c; 1 oz. 60c. 
LEEK 
296 BROAD LONDON—The most tender, sweetest, and most 
delicate in flavor, of the vegetables of the onion group. It 
makes long, thick stems that are blanched by drawing earth to 
them. Sow in rows in early spring. Thin to four inches in the 
row. Pkt. 15c; % oz. 45c; 1 oz. 85c. 
MUSTARD FOR GREENS 
376 FORDHOOK FANCY—Curled, ostrich-plume leaves of 
deep green. This handsome sort is fine for salads. Good for 
greens, too. Make three spring sowings at 10-day intervals. Then 
in August start sowing again. Pkt. 10c; oz. 25c; %4 lb. 85c. 
PARSLEY 
425 DWARF EMERALD CURLED—Deep green leaves, crisped 
and moss-curled. Valued for flavoring and decorative garnish- 
ing. Pkt. 10c; oz. 30c. 
PARSNIP 
433 GUERNSEY—A broad-shouldered variety of only medium 
length. Sow it early in deep, rich soil, thin well, keep weeded, 
and you will have big, smooth roots that will be tender and fine- 
grained all the way through, richly sweet and delightfully 
flavored. Pkt. 10c; oz. 30c; 4 Ib. 95ce. 
PEANUTS 
439 EARLY SPANISH—A small-seeded, bunch-type variety of 
highest eating quality, prolific, dependable, and early enough 
to ripen a crop in the northern states. Choose a position with 
light, warm soil, sowing either the whole nuts or the separate 
seeds, keeping inner skin unbroken, at 10 to 12 inch intervals. 
Give about 2 inches of covering. Dig before frost, and hang 
vines under a roof to cure a while before removing the nuts. 
Pkt. 15c; % Ib. 40c; 1 lb. T5c. 
