Mustard 
Mustard greens are tasty and very nutritious. The 
leaves are more tender than spinach and one of 
the earliest salad greens. 
PLANT IN FEBRUARY, MARCH AND APRIL, SEPTEM- 
BER AND OCTOBER. Plant in rows 12 to 18 inches 
apart: 1 ounce plants 100 feet of row. 
290. SOUTHERN GIANT CURLED 
(Long Standing Type) 
(35 Days) The best known and most popular 
variety. The plants are large and upright in 
growth, leaves large, long oval, deeply cut 
edge, which is ruffled and curled, medium dark 
green, mild flavor. 
292. CHINESE BROAD LEAVED 
(40 Days) Makes a large and tender growth 
without bitter taste. Ready six weeks from 
sowing; sweet and pungent. A fine salad or 
may be boiled for greens. 
294. FLORIDA BROAD LEAVED 
(40 Days) Popular for its fine table quality. 
Large leaves broad and thick; a quick grower; 
slow to shoot to seed. 
291. TENDERGREEN or MUSTARD 
SPINACH 
(25 Days) A mild mustard with a spinach flavor 
that can be grown in 3 to 4 weeks, and in 
almost any season of the year, even during hot 
summer weather, and make an abundance of 
greens. Make a planting every two weeks. 
289. FORDHOOK FANCY 
(45 Days) A fine upright growing variety with 
leaves deeply fringed with ruffled edges, mild 
flavor for greens or salad. Stands a long time 
before bolting to seed. 
293. OLD-FASHIONED MUSTARD 
A variety very popular in North Carolina. The 
leaves are long and ruffled, often referred to 
as Old-Fashioned Ragged Edge Mustard. No finer 
mustard salad grown. Matures in six weeks. 
Okra or Gumbo 
Okra pods are at their best when they are two 
to three inches long. Used principally in soups 
and stews. 
When the ground has become warm, sow thickly in 
drills 3 feet apart and thin out to a foot apart. For 
winter use, slice into narrow rings when young, string 
them and hang in the shade to dry; or they may be 
pickled like cucumbers or canned. One ounce will 
plant 30 feet of drill. 
297. DWARF LONG GREEN POD 
(60 Days) Dwarf, but immensely productive. 
The pods are tender, of the best quality, set 
thickly on the plant, form early and are borne 
throughout the season. 
298. PERKINS MAMMOTH LONG 
GREEN 
(60 Days) Wonderfully productive; the intense 
green pods, 8 to 9 inches long, are borne from 
3 to 4 inches above ground to the top of the 
plant. The long slender pods are straight, 
pointed, and hold their tenderness. Fine for 
canning. 
296. WHITE VELVET 
(60 Days) Bears round, white, smooth pods, 6 
to 7 inches long, without ridges like other 
varieties; slender, fleshy and very tender. The 
extra large pods are produced in great 
abundance. 
18 T. W. WOOD & SONS . 
295. CLEMSON SPINELESS OKRA 
(60 Days) The Clemson Experiment Station in- 
troduced this newest okra variety that was 
awarded the silver medal by the All-America 
judges. It is a spineless strain of Perkins Mam- 
moth Long Green; produces a prodigious crop 
of rich, deep green, tender, straight spineless 
pods of uniformly fine quality. As early as 
Perkins. Grows 4 feet high. 
ONION SEEDS 
PLANT IN FEBRUARY, MARCH, APRIL, 
AUGUST AND SEPTEMBER 
Plant 1 oz. to 100 feet of row; 5 to 6 Ibs. to the acre. 
In February, March and April plant thickly '/ inch 
deep in hotbeds or plant outside later. When the 
size of a goose quill transplant 3 to 4 inches apart in 
15 to 18-inch rows. Plantings may also be made where 
the onions are to grow, thinning out to stand 3 to 4 
inches apart, but the transplanting method saves seeds, 
at least two weedings, and gives larger yields. KEEP 
FREE OF WEEDS. 
309. EXTRA EARLY WHITE PEARL 
(85 Days) The earliest white onion; makes good 
sized pearly white bulbs, tender, mild and of 
the best flavor. To make early spring onions, 
sow thickly in rows during March or early 
April; put out the sets next fall to make large 
onions next spring before any other kinds are 
ready. Splendid for pickling. 
306. VALENCIA SWEET SPANISH 
(110 Days) A thoroughbred among onions. With 
proper culture, sowing the seeds in beds and 
transplanting 4 inches apart in the row, as large 
and as sweet onions can be grown as any that 
are imported. The globe-shaped bulbs are light 
yellow; the flesh sparkling white, fine grained, 
mild and exceptionally sweet. 
303. SILVER SKIN or WHITE 
PORTUGAL 
(100 Days) A beautiful pure white onion of 
good size largely used for growing matured 
onions, for sets, for pickling, for bunching in 
the spring, and for use as a salad when young. 
The flesh and skin are pure white, very mild 
and sweet. It makes a nice, firm, hard onion, 
one that will keep. The small bulbs make as 
good a pickling onion as our White Pearl. 
308. PRIZE TAKER or SPANISH KING 
(100 Days) Large and of fine flavor, like nearly 
all Spanish onions. The skin is rich straw color, 
the flesh is pure white, sweet, mild and tender. 
Ripens up firm and hard; a good cropper and 
always uniformly globe shaped with small neck. 
The young plants can be used as a salad, the 
half grown onions in early summer and the 
ripe onions during the remainder of the year. 
Prize Taker is a success wherever onions can 
be grown. 
302. YELLOW GLOBE DANVERS 
(110 Days) The best known and most largely 
grown yellow onion for spring planting. Medi- 
um to large size, averaging about 2 in. in 
diameter, uniformly globe-shaped, have small 
necks and ripen evenly. The skin is light yellow; 
flesh is creamy white, crisp and mild in flavor. 
A fine keeper, matures early and is universally 
recommended for general crop. Early and even 
ripening, attractive, uniform shape, good keep- 
ing quality and mild flavor have all combined 
to make Danvers the most popular yellow onion 
for spring planting. 
Seedsmen Since 1879 ° 
Onion Sets | 
> peck 4 Ibs.; Peck 8 Ibs.; Bushel 32 Ibs. Bushel Prices 
Quoted on Request. 
Plant 4 inches apart, in rows half an inch deep and 1 
foot between the rows, but do not cover the sets en- 
tirely, except Potato Onions, which should be planted 
in rows 2 feet apart and 10 inches apart in the row, 
and covered about one inch. Plant as early in the 
spring as the ground can be prepared and they will 
be ready for the table several weeks earlier than 
onions grown from seeds. All varieties can be set out 
in the fall as well as spring. 5 to 8 bu. plant an acre. 
EBENEZER—No onion will keep better, and none 
will send up as few seed stalks. It makes a 
fine, hard onion of good size and matures early. 
By mail postpaid, lb. 45c; V2 pk. $1.00; pk. 
$1.70. Not postpaid, lb. 25c; V2 pk. 70c; pk. 
$1.25. 
YELLOW DANVERS—The most popular of all the 
yellow varieties. The large, handsome onions 
are ready early in the summer. By mail post- 
paid, lb. 45c; 2 peck $1.00; peck $1.70. Not 
postpaid, Ib. 25c; V2 peck 70c; peck $1.25. 
SILVER SKIN—Silvery white. The best white onion 
for spring setting; mild flavor. By mail postpaid, 
Ib. 50c; V2 peck $1.10; peck $1.85. Not post- 
paid, lb. 30c; V2 peck 80c; peck $1.40. 
WHITE MULTIPLIER—Fine for early spring bunch- 
ing. Matures early; flesh is white and mild. By 
mail postpaid, lb. 65c; 2 pk. $2.05; pk. $3.20. 
Not postpaid, lb. 45c; V2 pk. $1.75; pk. $3.25. 
Parsley 
CULTURE—Plant in February, March or early in April 
half an inch deep, in rows 12 to 18 inches apart, press- 
ing the soil after planting. Slow to germinate, some- 
times 2 or 3 weeks in coming up. Germination may be 
hastened by soaking 24 to 36 hours before planting, or 
by covering the rows with boards to retain the mois- 
ture. A few radish seed should be sown in the row 
with parsley to mark the row and allow early cultiva- 
tion. The radishes can be pulied early and not interfere 
with the parsley. If dried and rubbed to powder it may 
be bottled for use later. An ounce plants 100 feet. 
314. CHAMPION MOSS CURLED 
(70 Days) The most improved strain; is beauti- 
fully curled and crimped, and is the best for 
garnishing and flavoring. If cut when about 3 
inches high, it starts a new growth that will be 
better curled and a brighter color. 
315. PLAIN or SINGLE 
(70 Days) Hardier than the curled; stronger 
flavored; color very dark green; fine for flavor- 
ing soups, stews and garnishing, or they may 
be dried till crisp, rubbed to a powder and 
kept in bottles till needed. 
313. HAMBURG PARSNIP ROOTED 
(90 Days) Both the tops and roots are edible. 
The 5 to 6-in. parsnip-like roots are used for 
flavoring soups and stews. 
e 
Parsnips 
PLANT FROM MARCH TO JUNE 15th 
Plant as early in the spring as the weather will permit 
and continue planting till the middle of June. Plant !/. 
inch deep in a rich, deeply worked, sandy loam, in 
rows 18 to 24 inches apart, and when 2 inches high 
thin out to 4 to 6 inches apart. Parsnips germinate 
slowly, especially in dry weather; plant a few radish 
seeds with them to mark the row for early cultivation. 
Parsnips are improved by frost, so they can be dug as 
wanted, or stored for winter use. Do not use fresh 
stable manure on parsnips. An ounce plants 100 feet 
of drill; 5 pounds plant an acre. 
317. SUGAR or HOLLOW CROWN 
(100 Days) The standard variety, making long, 
smooth, white roots, uniform in shape, tender 
and well flavored. Fine for both table and stock. 
RICHMOND, VIRGINIA 
