COMPLETE 
PRICE LIST OF VEGETABLES 
Listed and Described on Pages 24 to 32 
ASPARAGUS, 
BEANS. 
Bush, Green Pod. Pkt. 15c; ¥% lb. 25c; 
1 lb. 45c. 
Bush, Top Crop. Pkt. 15c; 1% Ib. 35c; 
1 Ib. 60c. 
Bush, Wax Pod. Pkt. 15c; % lb. 30c; 
1 lb. 55c. 
Pole, Kentucky Wonder Wax. Pkt. 
15¢c; ¥% Ib. 35c; 1 Ib. 60c 
Pole, ‘Oregon Giant. Pkt. “ise: Y% Ib. 
35c; 1 lb. 60c. 
All Other Beans. Pkt. 15¢; 1% Ib. 25c¢; 
1 Ib. 45c. 
' LIMA. Pkt. 15¢; % Ib. 35c; 1 Ib. 60c. 
BEETS. Pkt. 10c; 1 oz. 25c. 
MANGEL (or Stock Beet). 
Y% Ib. 60c; ¥% Ib. $1.60. 
BROCCOLI. Pkt. 10c. 
BRUSSELS SPROUTS. Pkt. 10c. 
“Elta Pkt. 10c; 12 oz. 20c; 1 oz. 
5c. 
elles Pkt. 10c; ¥% oz: 15c; 1 oz. 
5c. 
CAULIFLOWER. 
Ideal. Pkt. 25c. 
All Other Cauliflower. Pkt. 15c. 
CELERY. Pkt. 1l5c. 
CHICKORY. Pkt. 10c. 
CORN. 
Hybrid. Pkt. 15c; 1 lb. 30c; 1 Ib. 55c. 
lochief. Pkt. 15c; % 1b. 35c; 1 Ib. 65c. 
Open Pollinated, Yellow. Pkt. 15c; 
1% |b. 20c; 1 lb. 35c. 
CUCUMBER. Pkt. 10c; 1 oz. 25c; %4 
lb. 75c. 
EGGPLANT. Pkt. 10c; 1 oz. 65c. 
ENDIVE. Pkt. 10c; 1 0z. 25c; 4 oz. 75c. 
KALE. Pkt. 10c; 1 oz. 25c; %4 lb. 75c. 
KOHL RABI. Pkt. 10c; 1 0z. 50c. 
LEEK. Pkt. 10c; 1 oz. $1.00. 
LETTUCE. 
Head. Great Lakes. Pkt. 10c; 1 oz. 
50c. 
Pkt. 10c; oz. 25c. 
IOZ250C3 
All Other Head Lettuce. Pkt. 10c; 1 
oz. 40c; %4 lb. $1.20. 
Leaf, Oak Leaf. Pkt. 15c; 1 0z. 50c. 
All Other Leaf Lettuce. Pkt. 10c; 1 
oz. 30c; %4 Ib. 90c. 
MUSKMELON. Pkt. 10c; 1 0z. 250; % 
lb. 75c. 
Granite State Canteloupe. Pkt. 25c. 
All Other Melons. Pkt. 10c; 1 oz. 
25c; %4 Ib. 75c. 
MUSTARD. Pkt. 10c; 1 0z. 25c. 
OKRA or GUMBO. Pkt. 10c; 1 0z. 25c. 
ONIONS. Pkt. 10c; 1 0z. 75c. 
PARSLEY. Pkt. 10c; 1 0z. 25c. 
PARSNIP. Pkt. 10c; 1,0z. 25c. 
PEAS. Pkt. 15c; 1% lb. 20c; 1 Ib. 35c. 
PEPPER. Pkt. 10c; 1 oz. 75c. 
PUMPKIN. Pkt. 10c; 1 0z. 25c. 
RADISH. Pkt. 10c; 1 0z. 25c; %4 Ib. 75c. 
RUTABAGA. Pkt. 10c; 1 0z. 25c; 4 
lb. 75c. 
SALSIFY, Vegetable Oyster. Pkt. 10c; 
1 oz. 50c. 
SPINACH. Pkt. 10c; 1 0z. 25c. 
SQUASH. 
Caserta. Pkt. 15c. 
Butternut. Pkt. 15c. 
All Other Squash. Pkt. 10c; 1 oz. 25c; 
- 4 oz. 75c; 1 Ib. $2.00. 
SWISS CHARD. Pkt. 10c; 1 0z. 25c. 
TOMATO. 
Yellow Pear. Pkt. 10c; 1 oz. $1.00. 
Red Plum. Pkt.'10c; 1 oz. $1.00. 
Ground Cherry or .Husk Tomato. 
Pkt. 10c; 1 oz. $1.00. 
All Other Tomatoes. Pkt. 10c; 1 oz. 
70c; 4 oz. $2.00. 
TURNIP. Pkt. 10c; 1 0z. 25c; %4 lb. 75c. 
WATERMELONS. 
New Hampshire Midget Watermelon. 
Pkt. 25c. 
All Other Watermelons. 
0z. 25c; %4 Ib. 75c. 
Pkt. 10c; 1 
PREPARING VEGETABLES for FREEZING 
1. Use only the finest vegetables ob- 
tainable. 
2. Prepare and freeze vegetables as 
quickly as possible to preserve the 
vitamins, texture and flavor. 
3. Seald vegetables by placing in col- 
ander, strainer or similar container 
and immerse in rapidly boiling 
water. 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. 
5. 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 HEN) 
after packing. 
Asparagus. Wash and cut into desired 
lengths, blanch 2 to 3 minutes. 
Green Lima Beans. Shell and scald 
1 to 11%2 minutes. 
Green Beans. Wash, stem and string. 
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 24% 
to 3144 minutes in brine. 
Carrots. Wash and dice or slice. Small 
carrots may be left whole. Scald 
diced or sliced carrots 2 to 3 min- 
utes, whole ones 3 to 5 minutes. 
ae, 
SAeded 
ASPARAGUS 
ASPARAGUS 
1 oz. to 100 ft. 
Sow in spring, 15 to 20 seeds to the 
foot. Cover 2 inches. Transplant to 
permanent beds the next spring. 
Mary Washington. The most extensively 
grown variety. Large green spears with 
tight, purple-tinted tips, of fine quality. 
ae productive and very uniform. 
Z.) 
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 cook- 
ing. 
Whole Kernel Corn. Husk, trim and 
wash. Scald on the cob 2 to 3 min- 
utes. Cut from cob, pack dry and 
seal tightly. 
Peas. Shell and immediately scald for 
1 to 14% minutes. 
Spinach. Blanch 1 to 2 minutes, a small 
quantity at a time. Avoid cooking. 
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%4 to 
2 minutes. 
Note: In each case in the above direc- 
tions it is understood that scalding is 
to be followed by draining, chilling, 
packing and quick-freezing. 
PRICES MAY CHANGE, SOME SEED WILL BE SCARCE, ORDER EARLY 
