. Descriptive catalogue : Wood's high grade seeds and guide for the farm and garden, 1902. Nursery stock Virginia Richmond Catalogs; Vegetables Seeds Catalogs; Flowers Seeds Catalogs; Grasses Seeds Catalogs; Gardening Equipment and supplies Catalogs. T. W. WOOD & SONS, Richmond, Va. MUSTARD. This is grown to quite a large extent in the Southern States. It is used the same as Spinach, or boiled with meat as greens. The white or yellow seeded variety is culti- vated chiefly for medicinal purposes or pickling. Southern Giant Curled and Ostrich Plume are best for general use. Culture.—Sow duri
. Descriptive catalogue : Wood's high grade seeds and guide for the farm and garden, 1902. Nursery stock Virginia Richmond Catalogs; Vegetables Seeds Catalogs; Flowers Seeds Catalogs; Grasses Seeds Catalogs; Gardening Equipment and supplies Catalogs. T. W. WOOD & SONS, Richmond, Va. MUSTARD. This is grown to quite a large extent in the Southern States. It is used the same as Spinach, or boiled with meat as greens. The white or yellow seeded variety is culti- vated chiefly for medicinal purposes or pickling. Southern Giant Curled and Ostrich Plume are best for general use. Culture.—Sow during February, March or April, or during Septem- ber or October, either broadcast or in rows six inches apart Cut when about three inches high. Sow one ounce to eighty feet of drill, or broad- cast at the rate of five or six pounds per acre. VOstrich Plume Mustard.—This new variety originated in the South, and is one of the most desirable mustards in cultivation. The leaves are exquisitely crimped, ruffled | and frilled, and make an excellent table garnishing. It is ' of superior flavor when cooked, and very popular wher- ever grown. Per pkt. 5c; oz. 10c.; i lb. 25c; lb. 75c. ^ Southern Giant Curled. A favorite variety, much es- teemed in the South. Very succulent, pungent, and of sweet flavor. Pkt. 5c; oz. 10c; ilb. 20c; lb. 60c. White or Black. Used for salad. Oz. 5c; i lb. 10c.; lb. 25c. Mustard Seed for Pickling. Lb. 15c OKRA OR GUriBO. This vegetable should be much more generally grown, as it makes a fine flavoring for soups, stews, and gravies. Also gives a good flavor to canned tomatoes. Should be gathered and used while young, and may be kept for winter use by drying the young pods on a string. Culture.—When the ground has become warm, sow thickly in drills three feet apart, and when large enough, thin out to eight inches apart in the rows. To keep for winter use, slice the pods when young and tender into narrow rings ; string and hang in the shade to dry. One ounce
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