Bloomsdale 
Long Standing 
One of our most wholesome : 
“greens’’ in the spring and early fall = 
when cool weather is most favorable - 
for its growth. Also suitable for quick 
freezing. New Zealand Spinach will 
supply delicious ‘‘greens”’ throughout 
the summer and fall. It withstands 
heat, as does Swiss Chard and Tam- : 
pala. Why not plant some of each ’ 
class to supply you with vitamin-rich 
fresh ‘‘greens’’ throughout the season; 
canned or frozen for use during the 
winter? The number of days from sow- 
ing the seed until spinach is ready to 
use applies to spring plantings in vi- 
cinity of Philadelphia; this will vary 
according to locality where and. the 
season when seed is sown. 
5052 Virginia 
Blight Resistant 
42 days. A greatly improved se- 
lection, the leaves of which are 
somewhat smoother and not so 
curled as Bloomsdale Reselected; 
they are large, dark green, ex- 
tremely crisp, tender and of up- 
right growth. It is especially rec- 
oo 
6093 Bloomsdale Long Standing O_ Vigorous plants 
48 days. Quick-growing hardy spinach much planted for home and market use 
as well as for canning. The glossy dark green leaves are intensely crinkled, in 
addition to being of a very heavy texture. Valuable for spring sowing or plant- 
ing in the fall. Remains in the rosette stage for a long time without bolting. An 
greens.’ Plants are rather erect. 
4, lb. 90¢; 
oe 
extremely-heavy yielder of delicious 
Pkt. 15¢; 
5054 Nobel © — Giant thick, smooth leaved 
49 days. All-America Silver Medal Winner. The largest as 
well as the heaviest -producer of all, with thick, smooth, 
pointed green leaves that are quite succulent, crisp, tender 
and of extremely delicious flavor. Long standing. Highly 
recommended variety for home, market and canning. 
Pkt. 15¢; oz. 35¢; 14 1b. 90¢; 14 lb. $1.35 
5058 Amer 1Ca— Long standing, savoy leaf 
50 days. All-America Silver Medal Winner. Improved strain 
noted for its long standing and heavy yields. Leaves are 
glossy, dark green, thick, tender, savoyed and crumpled. 
Plants grow 10 in. across. Ideal for home and market. 
Pkt. 20¢; oz. 40¢; 14 Ib. $1.10; 1% lb. $1.75 
oz. 35¢; 
at 
New Zealand Spinach (Tetragenta expansa) 
ommended for planting in soil 
where mosaic is prevalent. 
Pkt. 15¢; oz. 30¢; 
1, Ib. $1.45 14 lb. 80¢; 14 Ib. $1.25 
6091 New Zealand O 
HOT WEATHER OR EVERLASTING SPINACH 
70 days. When prepared for the table, it so greatly re- 
sembles spinach in appearance and flavor that most per- 
sons will not be aware of the difference. It makes strong 
plants which resist heat and produce an abundance of 
fleshy, brittle green leaves and young stem tips that can be 
picked repeatedly all during the summer and fall. Plants 
attain a spread of 4 ft. when fully grown and thrive in any 
good soil in a warm location. One sowing will do for the 
season, It is not hardy so cannot stand frost. Seeds are 
large and should be soaked before planting. 
Pkt. 15¢; oz. 40¢; 14 lb. $1.10; 14 lb. $1.75 
5059 Bloomsdale Savoy Reselected 
45 days. Distinct improvement over the old standard 
Bloomsdale Savoy. The leaves are of heavy texture, very 
thick, dark green, heavily crumpled and savoyed. A per- 
fectly hardy variety which may be used for early spring 
sowing or for planting in the fall to winter over. 
Pkt. 15¢; oz. 35¢; 14 lb. 85¢; 1% Ib. $1.25 
How to Grow Spinach 
Sow seeds very early in the spring, either broadcast or in 
rows 18 to 24 in. apart; cover the seed with 1 in. of soil and 
thin plants to stand 5 or 6 in. apart in the rows. At each 
picking, remove every other plant, which will allow room 
for remaining plants to fully develop. Additional sowings 
may be made when the preceding planting is up and grow- 
ing, but the last should be two months before hot weather 
is expected. For fall use, sow in late summer; for early 
spring use, where winters are mild, sow in early fall and 
cover with a few inches of hay, leaves or litter. A pkt. will 
sow 25 ft. of row; 1 oz. 75 ft. Directions for growing New 
Zealand spinach are given on the seed bags. 
RHUBARB 
5308 Victoria—Delicious flavor 
The broad, thick, tender green stalks shaded with red make 
an appetizing dessert, either stewed or in pies. Never use 
rhubarb leaves for food purposes. Victoria is a heavy 
yielder and a strong, upright grower. Reliably hardy. 
Pkt. 20¢; oz. 50¢; 14 Ib. $1.40 
118 Rhubarb Roots, page 136 
How to Grow Rhubarb from Seed 
Sow seed early in the spring in rows 18 in. apart. Thin the seed- 
lings to stand 7 to 12 in. apart in the row. The following spring 
transplant to a permanent location. Sown this spring, usable stalks 
will be ready two years hence; for quicker results plant roots. In 
gathering rhubarb stalks, select the larger ones growing on the out- 
side of plant, grasp them firmly near the base and with a slight 
sideways twist, pull them from the crown. Being perennial, rhubarb 
should be planted at one end of the garden. A pkt. of seed will sow 
10 ft. of row; oz. 75 ft. 
