SIDE VIEW OF SECTION OF A ROW SHOWING PLANTS GROWN HILL SYSTEM
Sex in strawberry plants graphically presented. Above; pistillate blossom. Below; blossom of a bi-sexual plant.
For the hill system, rows should be made 30 inches apart, plants set 15 inches apart in the row and all runners removed.
By setting in check rows the wide spaces can be cultivated with single-horse cultivator and the narrow spaces with hand cultivator. This leaves only a very small area around each plant to be hoed and reduces considerably the cost of cultivation.
In small gardens the rows may be made two feet apart and plants set one foot apart in the row and if crowded for room they may be set 15 inches apart each way.
Fourteen thousand plants may be set on a single acre when they are set 30 x 15 inches.
(NOTE: By Hill System, we do not refer to hilling or ridging the ground. The plants should be set with the crowns level with the surface the same as in either of the other systems. Never ridge the ground unless there is slow and improper drainage.)
The single-hedge row is formed by setting plants two feet apart in rows which are spaced three feet apart. Each original plant is allowed to make two runner plants which are layered on opposite sides of the mother plant directly in line with the row. All other runners should be removed. Seven thousand plants are required for one acre.
For the double-hedge row, plants are set two feet apart in rows which are spaced three and one-half feet apart. Each original plant is allowed to make six runner plants, two of which are layered on opposite sides of the mother plant directly in line with the row. The other four are layered, two on each side of the mother plant, in the spaces between the rows. This forms three distinct rows, the original row and a row of runner plants on each side. After the rows are thus formed all other runners should be removed. Six thousand plants are required for one acre.
Strawberry varieties are divided into sexes, male, (staminate or bi-sexual), usually indicated by the letter “B”; and female, (pistillate), by “P.”
The blossoms of the male varieties contain both male and female organs and are self-fertilizing while the blossoms of the female varieties contain only female organs and are dependent upon the pollen produced by the male varieties for fertilization. For this reason it is necessary to set plants of pistillate varieties in rows between rows of bisexuals of the same fruiting season. The pollen is carried by the wind and bees and in this manner, the blossoms of the pistillates become fertilized. Three or four rows of pistillates may be set with only one row of bisexuals on each side of the group.
Even with male varieties the crop may be increased and the quality of the berries improved if several bisexuals are set in the same patch as this provides an interchange of pollen which Nature intended.
Strawberry varieties do not mix or become crossed through the runners. Everbearers may be set beside standard varieties, or any number of different varieties may be grown side by side in a garden or field without mixing unless the runners of one variety are allowed to spread and take root in a row of another variety. Prevent this by restricting runners of each variety to their respective rows.
Plants should be pruned before they are set. This is done by cutting off the tip ends of the roots, causing a callous to form where each root is cut off. From these callouses, myriads of fine feeding roots start soon after plants are set.
SIDE VIEW OF SECTION OF A ROW SHOWING PLANTS GROWN SINGLE-HEDGE SYSTEM
Kellogg’s
PREMIER
THE PRIZE-WINNER AND MONEY-MAKER
Dr. Burrill
The
Million Dollar
Strawberry
In setting plants, make a small “V” shaped opening in the soil, place the roots straight down into this opening holding the crown slightly above ground level and press the soil firmly against the roots.
Kellogg’s All-Metal Corrugated One-Piece Dibble (see page 63) is an ideal tool for setting plants or an ordinary spade will answer the purpose. With a dibble, the setting can be done by one person while it requires two persons if a spade is used. One makes the opening with the spade and presses the soil against the roots and the other places the plant into the opening.
It is a very simple matter to set strawberry plants. Simply use the same judgment as in setting vegetable or flower plants.
Cultivation should begin as soon as plants are set and when soil conditions will permit, should be continued every week or ten days throughout the entire growing season. Never cultivate when the soil is wet but cultivate as soon as the ground can be worked after each rain. Stir the soil to a depth of about two or three inches going as close to the rows as possible and complete the cultivation by hoeing shallow directly around the plants and in the rows where the cultivator teeth do not reach.
Thorough cultivation prevents the formation of crust, keeps the ground free from weeds and promotes plant growth. During dry periods repeated shallow cultivation will prevent the escape of moisture and thereby bring the plants through a long period of drouth in good condition. You will experience very little loss from drouth if you put these instructions into practice.
Every bare spot in your strawberry rows reduces your profits. If for any reason an occasional plant should fail to grow, these vacant places should be filled in as soon as possible to form unbroken rows thereby making every square foot of your ground contribute its full share toward the crop.
In spots where only one or two plants are missing, the vacancy may be filled by allowing the adjoining plants to form the necessary runner plants and layering them in the proper place. If however, the spot is of considerable length, it is advisable to allow several plants to develop runners and reset these runner plants in filling the vacancies. The proper time for doing this work is in the early fall after a good shower. In resetting the runner plants for this purpose, a clump of soil should be taken up with the roots and care exercised not to disturb the roots so that there will be no check in the growth of the plant.
If these simple instructions are carefully followed, you will have perfectly filled rows.
Plants will begin to blossom soon after they are set. The blossoms or fruiting stalks of all standard varieties should be pinched or cut off throughout the first year. This strengthens the plants by preventing exhaustion which results from early pollen secretion and seed production. It is very important that this be done as early as possible to relieve the plants of unnecessary strain. This work is easily and quickly done and is usually necessary only once or twice. (See also “The Everbearers” Page 58.)
The runners also should be removed in accordance with the system you wish to follow.
For all insects which work upon the foliage either eating or folding the leaves, pour sufficient water over three pounds powdered arsenate of lead to make a paste and continue adding water until it becomes a creamy solution. Pour this into fifty gallons of water and mix thoroughly before spraying. For small gardens use at the rate of one ounce of the powdered arsenate of lead to each gallon of water.
For rust or leaf-spot which may be detected by reddish, rusty-looking spots which destroy the leaf cells, use Bordeaux mixture made as follows:
Suspend a coarsely woven sack containing four pounds blue vitriol into twenty-five gallons of water so that the vitriol in the sack will float on the surface of the water. Put four pounds lump or hydrated lime into a bucket and pour over it hot water, stirring until you have three gallons of creamy mixture. Pour this into twelve gallons of water, then combine this lime solution with the vitriol solution and the result is a Bordeaux mixture known as 4-4-40 solution. Mix thoroughly before spraying. This is a preventive rather than a cure and should be used at the first appearance of any leaf-spot.
The presence of black ants indicates that aphides or root lice are working upon the roots. Repeated cultivation and hoeing are the best remedies.
White grubs which eat off the roots of plants causing them to wilt and die can be destroyed only by digging about the roots of the wilted plants and killing the grub. While this may not always save the affected plant, it will prevent the grub from doing further damage. Late fall plowing is the best preventive against root lice, white grubs, and all other underground insects.
For mildew which causes the leaves to cup or curl and the leaf-stems to become dark, use lime-sulphur at the rate of three gallons to sufficient water to make fifty gallons. The lime-sulphur can be obtained from any manufacturer of spray materials. It is put up in small cans and fifty gallon barrels, and as it deteriorates with age or by freezing, enough for one season only should be purchased when ordering.
For smaller areas, prepare at the above rate in amounts determined by the area you have to spray.
These remedies may be applied with small hand-spray machines or large power sprayers.
(NOTE: Avoid spraying when plants are in blossom or while berries are ripening.)
Kellogg Pedigree Plants are sprayed frequently throughout the entire growing season to insure absolute freedom from all insects and plant diseases. Our plant fields are kept free from contamination of this nature and every shipment which leaves our farm is likewise free from insects and disease. We are giving the foregoing instructions for spraying simply that you may be familiar with the proper course to follow should any pest find its way into your field after plants are set.
Strawberries, properly packed like those illustrated above, sell at sight and at profitable prices.
Kellogg Pedigree Plants themselves furnish as strong insurance as can be had against the possibility of having to spray either for insects or diseases.
Mulching protects the plants during the winter, retains moisture in the soil, keeps down weed growth during the fruiting season and keeps the berries clean.
In cold climates mulching is necessary to protect the plants during alternate freezing and thawing. If not mulched this expansion and contraction breaks off the fine roots and greatly weakens the plants.
Any material such as oat, wheat or rye straw, marsh hay, shredded corn fodder, or coarse stable manure makes ideal mulching, or leaves will serve the purpose. It should be spread over the field or garden in the early winter soon after the first freeze, covering the plants and ground to a depth of about three inches. If stable manure is used it should be applied thinner, spreading the strawy matter directly over the rows of plants and the fine material between the rows.
In the spring as soon as the frost leaves the ground, remove the mulching which lies directly over the rows to the spaces between the rows. This permits the plants to grow without any obstruction.
In warm climates where freezing is very light, it is unnecessary to cover the plants. Simply apply the mulching between the rows and under the foliage, forming a bedding for the berries to ripen upon.
Mulching adds materially to the strawberry crop and gives the grower bright, clean berries which are in big demand at fancy prices.
The proper method of picking strawberries is to leave about one inch of the stem attached to the berry. This adds greatly to the appearance, shipping and keeping qualities of the berries thereby making it possible to obtain higher prices.
Unless absolutely necessary, never pick berries when the plants are wet from dew or rain as berries picked when the vines are dry remain fresh and retain their lustre much longer.
The berries should be graded by putting each grade into separate boxes when picking. This eliminates the expense of re-handling and prevents unnecessary bruising when packing.
The top layer in each box should be arranged in rows so as to present an attractive appearance and make the top as level as possible. This requires but little time and adds greatly to their appearance.
Long berries should be packed on their side while round or top-shaped berries present the best appearance packed with the calyx and stem down. The boxes should then be carefully placed into the crates.
A UNIQUE AND EFFECTIVE WAY TO ADVERTISE STRAWBERRIES
Placards posted in garages and at gasoline filling stations will be read by hundreds of automobile owners with the result that you will find it easy to dispose of your entire strawberry crop right at the patch. Try this simple, inexpensive advertising.
Berries of high quality packed in this manner will soon establish a reputation for the grower which will greatly increase his profits.
Your selling plan should be governed by local conditions. If you have a large acreage, it is advisable to sell to grocers while if your acreage is small and you can devote time, it is more profitable to sell direct to the consumer. In either case you should adopt a trade-name for your berries and label your crates and boxes so that the public will become acquainted with your name and particular brand of berries. Large placards should be placed in stores where your berries are for sale and by also placarding garages and gasoline filling stations, many buyers can be brought direct to your patch. Small advertisements in local papers are also effective.
Peerless
The
Big, Solid Beauty
SUPERB
the BIG
EVERBEARING WONDER
Strawberry plants should not be permitted to fruit more than two years.
After the first crop has been picked, the foliage of standard varieties should be mowed off and removed from the patch. The rows should then be narrowed down by plowing a furrow from each side of the row leaving a ridge or back-furrow between the rows. This should be worked down with harrow and cultivator until the furrows have been filled and the ground again made level. A spike-tooth harrow may be used but the teeth should be set with a back slant so as not to tear out the plants when crossing the rows. In small gardens this work may be done with spade and garden rake. Continue working the ground until the surface is smooth. This will slightly cover the crowns and the plants which remain in the rows will soon come up through the fine covering of soil. Apply a top-dressing of manure, continue to cultivate the same as the first year, and your second crop will be fully as profitable as the first.
After fruiting the second year plow the plants under and plant the ground to some other crop at least one year before again setting to strawberries.
The everbearers are so exceedingly productive and their fruiting season covers such a long period that it is absolutely necessary that the soil contain an abundance of plant-food and berry building material.
A heavy dressing of manure should be plowed under and thoroughly worked into the soil before plants are set and a top dressing of manure applied soon after setting, spreading the coarse material close around the plants under the foliage to serve as mulching when they begin fruiting.
The season the plants are set, all blossoms should be removed from Superb and Peerless until the latter part of June and from Perfection and Progressive until the early part of July, after which they may be allowed to fruit to full capacity. They should then fruit heavily until freezing weather. The following year they will fruit abundantly from early summer until late fall with the exception of a short rest period during July.
The everbearers may be grown either hill, single-hedge or double-hedge row system, but the hill system has proved the most profitable. It is unnecessary to mow the foliage off the everbearers although this may be done if desired the second year after the early summer crop has been picked, when the plants enter their rest period. If this is done prepare the bed the same as for standard varieties.
If these simple instructions are followed, the everbearers will prove exceedingly profitable either for home use or market.
Crop rotation is very essential in strawberry growing. After plants have fruited two years, they should be plowed under and the ground planted to some other crop. This may be done as soon as they have finished their second crop.
Cantaloupes make an ideal crop for rotation because they do not draw heavily upon the fertility of the soil and their viny nature keeps the soil mellow. Two years in strawberries, one year in cantaloupes then back to strawberries, with a legume crop to rest and replenish the soil once every five years, fertilizing each year, makes the very best program of rotation for the strawberry grower.
Any of the legumes—clover, cow-peas, soy beans, velvet beans, vetch or alfalfa, are ideal crops for rotation because they add great quantities of humus and nitrogen to the soil. Vegetables or farm crops also may be used to advantage as rotation crops.
Irrigation is an insurance policy on the crop, therefore, if you are situated so that you can irrigate you will find it highly profitable to do so. One can realize only through actual experience, the increased profits which result from irrigation.
The two systems most generally used are the overhead or sprinkling system and the ditch or gravity system. With the overhead system, the water is applied in the form of a fine rain. With the ditch system, shallow furrows or corrugations are made between the rows into which water is run until the entire ground is wet. The water may be obtained either from a well, lake, river or city supply. It may be applied during the heat of the day if desired without any injury to the crop, however if applied at night the evaporation is less. The ground should be cultivated as soon after irrigation as conditions will permit.
We have in operation on the Kellogg Farm, 120 acres of Skinner Overhead Irrigation which was selected by us as the best after a thorough testing of several different systems. Our experience with Skinner Irrigation has been so satisfactory that we recommend it to our customers with absolute confidence that it will prove equally satisfactory and profitable both for the small home garden and the large commercial strawberry grower. For irrigating the small strawberry or vegetable garden or the lawn and shrubbery, Kellogg’s Rain-Maker, manufactured for us by the Skinner Irrigation Company, is unequalled as it furnishes positive insurance against drouth. For description and price, see Page 63.
“In the spring of 1920 I set 1,250 Kellogg Pedigree Plants. The varieties were Kellogg’s Premier, Dr. Burrill, Magic Gem, Kellogg’s Prize and Kellogg’s Big Late. Plants made excellent growth until August, when a severe hail storm which caused over $50,000.00 damage in our County, stripped their foliage giving them a serious set-back. In spite of this, they produced 600 quarts of fine berries this season which brought 25 and 30 cents per quart with ready sale. I follow the Kellogg Way and find it most profitable. I intend to order 1,200 more Kellogg Plants in time to be sure of getting them next spring.” James C. Tarrance, Kansas.
Note: In the following recipes (with the exception of uncooked sun preserves), any light colored syrup may be substituted for sugar by using equal weights of berries and syrup and adding one cup sugar to each quart syrup. If boiling is required, boil slowly.
Folks ’way down South eat strawberries in wholesale lots and make them up in many tasteful ways. A favorite breakfast dish in the South is to sprinkle hot waffles with sugar and then spread over them plenty of freshly mashed strawberries. Another good dish is hot toast moistened with butter and cream and then covered with mashed or cut berries.
The pie-eating members of the family will enjoy the Southern way of making strawberry custard pie. Make your favorite recipe for custard pie with milk, eggs, sugar and grated nutmeg, but leave out the strawberry juice or any acid flavoring; then, just before serving, cut some berries in half and spread them thickly over the top of the pie, and cover with a meringue flavored with lemon juice.
Line tart tins with nice puff paste, filling with plum pits, corn or some such thing so they will keep their shape while baking. When done, fill with sweetened strawberries and heap up with whipped cream.
Pour one cupful boiling water over two cups sugar, boil for five minutes, then cool. Separate the whites from yolks of four eggs and beat the yolks until thick; then add the syrup to them, beating constantly; now add two cups flour sifted with one and one-half teaspoons baking powder; add a pinch of salt and one teaspoon lemon juice, then fold in the whites, beaten stiff and dry; spread in two round layer cake tins, bake in a quick oven. When done, remove to warm platter; spread with fine sugar and crushed berries. Place on top a thick meringue of beaten egg whites seasoned with sugar and arrange berries about the cake.
Strawberries hold the color and shape better when preserved in the sun. Weigh the fruit; to each pound allow three-quarters of a pound of sugar; put a layer of sugar, a layer of fruit, another layer of sugar on a large granite or stoneware platter, cover with glass and stand in the hot sun. As the sun cools toward evening bring them in and put them out again the next day. Lift each berry carefully with a fork and arrange them neatly in tumblers or bottles. Boil the syrup for five or six minutes, pour it over the fruit, cover with the glass and let them stand all night in a cold place. Next morning cover the jars with melted paraffine, over which stretch tissue paper and fasten it down with white of egg. When the covers are dry brush them over with water.
Mash one quart berries with one cup powdered sugar and rub through fine sieve; dissolve one and one-half ounces gelatine in one pint sweet milk; strain and add one pint whipped cream and the berry juice. Pour into a wet mould and set on the ice to form.
Take equal parts of berries and granulated sugar, mash them together, put into a preserving kettle and cook for more than half an hour. Put into jars and when cold, seal.
Add one-third currant or rhubarb juice to the strawberry juice before cooking and proceed as for other jellies.
For every quart of fresh, firm berries allow one teacupful of granulated sugar. Add the sugar in layers and allow the fruit to stand covered for an hour. Bring slowly to the boiling point and let simmer two minutes. Do not stir the fruit and when done dip carefully into cans and seal.
To three quarts of cleaned berries use two quarts of sugar. Make a thick syrup of the sugar and when it is boiling up like taffy, turn the berries in and after they begin boiling, let them boil briskly for twenty minutes. Turn out into platters or shallow dishes, putting just a layer of berries and plenty of juice on each dish. Set them in the hot sun until evening, then bring in, let stand until morning and put into clean (and cold) jars or glasses and seal. Any surplus juice may be put out in the sun until it turns to jelly.
If there is no sun or it is too cold, leave the preserves in the plates for two or three days or more and they will thicken and be just as good.
Wash, pick over and hull two boxes berries. Sprinkle with two cups sugar, cover and let stand two hours. Mash and squeeze through cheesecloth; then add three pints thin cream and a few grains salt. Freeze, using three parts finely crushed ice to one part rock salt.
Beat up one cupful of sugar with one-half cupful of butter, add two well beaten eggs, two-thirds cupful of milk, two teaspoons of baking powder and enough flour to make a stiff batter. Bake in a buttered ring mold in a moderate oven and turn out when ready. Fill the center with sugared strawberries and serve with whipped and sweetened cream.
One quart berries, one-half box gelatine, one and one-half cups water, one cup sugar, juice of one lemon, beaten whites of four eggs. Soak the gelatine in one-half cup of water; mash the berries and add half the sugar to them; boil the remainder of sugar and the cup of water gently twenty minutes; rub the berries through a hair sieve; add gelatine to boiling syrup; take from the fire and add berry juice; place the bowl in pan of ice water and beat with egg beater five minutes, add beaten whites and beat until it begins to thicken. Pour into well moistened moulds and set on ice. Serve with cream.
Line a pie plate with a good crust and fill with strawberries. Sweeten to taste and cover with a sponge batter made as follows: Beat yolks of eggs until lemon colored, add sugar and beat until creamy, then add flour sifted three times and fold in stiffly beaten whites. Bake in a moderate oven. When cool, cover the top with sweetened whipped cream.
Ingredients: 1 quart strawberries, 3 eggs, pie crust, 1⁄2 cupful sugar, 1⁄2 cupful flour, 1⁄2 pint sweet cream.
One quart sifted flour, one-half cup butter and lard mixed, two teaspoons baking powder, sweet milk enough to make a soft dough. Divide into three equal parts, roll out, spread melted butter on each and place on top of each other and bake.
A Trio
of
Kellogg Strawberry
Dainties
Strawberry Shrub
A Healthful, Delicious
and Refreshing Beverage
One quart of strawberries, one large cup of white sugar, juice of one lemon, one-third of a package of Cox’s gelatine soaked in one cup of cold water, one pint of boiling water; mash the berries to a pulp and strain through coarse muslin. Mix the sugar and lemon juice with the soaked gelatine, stir up well and pour over them the boiling water. Stir until clear; strain through a flannel bag; add the strawberry juice; strain again without shaking or pressing the bag. Wet a mold with cylinder in center in cold water; fill it and set it in ice to form. Turn out upon a cold dish; fill with whipped cream made quite sweet with powdered sugar and serve at once. It is very fine.
Put a layer of strawberries into a deep dish, cover thickly with pulverized sugar; then a layer of berries and so on until all are used. Pour over them orange juice in the proportion of three oranges to a quart of berries. Let stand for an hour and just before serving sprinkle with crushed ice.
Crush two teacups of very ripe berries with a cup of granulated sugar. Press through a fine strainer to remove the seeds. Beat the whites of four eggs so stiff that the dish may be inverted without spilling the contents. Add gradually one-half cup of powdered sugar. Next beat in the juice by degrees and continue until the mass becomes so stiff it stands in ragged peaks. Serve with a soft custard made of the unused yolks, cup and a half of milk and four tablespoons of sugar cooked in a double boiler until thick as cream. Pour custard into a pretty dish and slip the blanc-mange upon it while custard is hot.
Beat the white of an egg for a minute or so. Dip berries one by one into this, roll in powdered sugar and let dry.
To a pint of double cream add the juice of a lemon and a cup of strawberry preserve. Beat until thick to the bottom of the bowl. Have ready a three-pint mould lined with lemon, orange or pineapple sherbet. Put the mousse mixture into the center and cover with more sherbet. Adjust the cover over paper and pack in equal parts of ice and salt. Let stand about two hours. Lining the mould with sherbet may be omitted, but it is a great improvement to the dish. Thus lined, it is removed from the mould with ease.
Make a good crust, not too rich, for the undercrust and one more rich for the upper. Fill the pie well with berries, sprinkle generously with flour, then the sugar. Put no water in the pie, but dip the finger tips into water and wet the undercrust all around the edge, running the fingers around until a sort of paste is formed. Then put on upper crust and press down firmly. Do not bake too quickly.
Pour three quarts of best cider vinegar over nine pounds of fine, ripe strawberries, let it stand for twenty-four hours, then bring to a boil and strain. Add a pint and a half of sugar for every pint of juice, boil together five minutes, then strain again. Put up in self-sealing cans. A tablespoonful or two added to a glass of water makes a delicious and refreshing drink.
Boil one-half cupful of rice in milk until done. When nearly cool stir in gently, fine ripe strawberries. Sweeten to taste. Serve with a nice custard or whipped cream.
Sugar syrup, rather than sugar in a crude form, is preferable for sweetening any kind of beverage and is especially desirable when the foundation of the beverage is a fruit juice or a combination of several varieties of fruit juices.
Boil three pints of water and three cups of sugar twenty minutes. When cold add a pint of strawberry juice, a cup of orange juice, juice of three lemons and one quart or more of water.
Cover one cup pearl tapioca with a pint of cold water and soak two hours. Put it over the fire, add one pint of water and sugar to taste. Cook about thirty minutes or until clear. Pour while hot over a quart of stemmed strawberries and put by to cool. Serve with powdered sugar and cream.
One quart of fine, ripe fruit, put through a press, and one pound of sugar; let stand until the sugar is dissolved, then add a quart of water and freeze until thick, but not stiff.
Boil together one quart of water and one pint of sugar fifteen minutes. Add a teaspoonful of softened gelatine and when cold strain over one pint of strawberry juice and the juice of a lemon. Freeze in the usual manner.
Wash and stem the berries. Fill into jars, jostling down but not enough to break the berries, (have the jar on folded cloth), and when filled, screw on the lid, (partially). Set in a vessel deep enough to come above jars and have board or rack in bottom, then fill almost to top of jars with cold water. Watch closely and let boil one minute, by the clock. Then lift out and fill the jars with a rather thin hot syrup which has been prepared; put on hot rubbers and seal tight.
One-third cup of butter, one cup powdered sugar, one teaspoon lemon or orange extract. Cream the butter, add sugar gradually and flavoring. To this add one cup strawberry pulp and the lightly beaten white of one egg. Chill thoroughly.
Cream together butter and powdered sugar. Add flavor and when ready to serve mix in one or two crushed berries to tint the sauce and a generous quantity of hulled berries,—sliced.
Crush berries and add almost an equal weight of sugar. Put mixture in preserving kettle and let come to boiling point. Stir well and when whole mass is boiling, let boil twenty or twenty-five minutes. Then stir into this mixture one tablespoon of cornstarch to every gallon of jam. Wet the starch with enough cold water to thin it good, add to boiling jam and continue boiling for five minutes. Then seal in jars.
Note: I have found Kellogg’s Delicious (The Strawberry That Satisfies) a splendid variety;—unsurpassed for canning, preserving and immediate table use. This variety is a very heavy producer and I recommend it with positive assurance that its berries, whether served in any of the foregoing recipes or in any other manner, will give you a new and lasting impression of how deliciously satisfying strawberries can be.
Kellogg’s Rain-Maker
You don’t need to gaze wistfully at the sky and wish for rain if you have Kellogg’s Rain-Maker. Solves the watering problem for garden, lawn or shrubbery as it is light and portable (weighs only 25 lbs.) and is easily moved wherever you need rain. It is manufactured for us by the Skinner Irrigation Company of Troy, Ohio, and embodies on a smaller scale, the same principle of Skinner Irrigation which we use exclusively on the Kellogg Farm and which we have found most desirable and efficient. Consists of two nine-foot sections of 3⁄4 inch galvanized pipe fitted with nine of the famous Skinner System Silver Stream nozzles. Attaches to water supply with hose and at ordinary city pressure irrigates a strip 50 x 18 feet. Supported by three pointed iron rods. Nothing to get out of order—lasts a lifetime.
We use and recommend Kellogg’s Rain-Maker. Make certain having yours when you need it by ordering today. After using the first time, you wouldn’t part with it at any price if you couldn’t get another. Weight packed for shipment, about 30 pounds. In ordering, please specify whether you prefer shipment by Express or Freight.
Price only $11.00 each f. o. b. Troy, Ohio.
Hearts of Gold Cantaloupe
Enormously productive,—thrives everywhere. Melons are of uniformly supreme quality, round, medium-size, with thick, golden flesh, small seed-cavity and thin, perfectly netted rind. Sells readily at highest prices on all markets.
We quote genuine Hearts of Gold seed,—grown, packed and shipped direct to our customers by Roland Morrill, the originator of this famous melon, at the following prices:
Seed for planting one acre, $5.00; one-half acre, $3.00; one-fourth acre, $1.75; family garden, $1.00; trial packet, 50 cents. (Postpaid.)
WIZARD
TRADE BRAND MARK
PULVERIZED
Sheep Manure
WIZARD
—BRAND—
SHEEP
MANURE
We use and recommend this reliable brand of concentrated, Pulverized Sheep Manure. Ideal for strawberries, vegetables and flowers. A whole wagon-load of manure in a bag. For full information regarding use and rate of application of Pulverized Sheep Manure, see “Soil Preparation and Fertilizers,” Pages 47 and 50.
Send us your order today for enough to last through the growing season. In ordering, please specify whether you prefer shipment by Express or Freight. Price, $2.25 per 100 pounds, f. o. b. Chicago, Ill. Prices in ton lots quoted upon request.
BIGGER CROPS—
and GREATER PROFITS
Your gardening success, whether with several acres or in a small back-yard, demands that plants must be properly set. Disappointing, unprofitable crops express with unfailing certainty Nature’s disapproval of careless, slip-shod transplanting. Avoid disappointment and enjoy the satisfaction resulting from bigger, more profitable crops
By Planting With
KELLOGG’S
All-Metal
CORRUGATED
One-Piece
DIBBLE
The Practical, Efficient Plant-Setting Tool
Just the tool for setting your vegetable, fruit and flower plants. Light, strong and durable. Will last indefinitely. Every home and market gardener should have one or more of these profitable money-savers.
Price Only 75 Cents Each—3 for $1.50
Delivered, all transportation charges prepaid
for HOME and MARKET
GARDENERS
Kellogg’s
BIG WONDER
A Wonderful Strawberry
(NOTE: These prices supersede and cancel all previous quotations and are for acceptance not later than May 25, 1922)
(See also paragraph below entitled “Kellogg’s Free Delivery”)
Beneath the variety names in each column below are complete scales of prices of 25 to 1,000 plants. The price which appears opposite any given quantity of plants applies separately to each variety in that column and not to a combination of varieties. For example; 200 plants of any one variety in column 3 are priced at $3.20, but should you order 100 plants each of more than one variety listed in that column, the price of each 100 plants will be $2.00. Regardless of how many varieties you may order, figure the price of each separately the same as though you were ordering that one variety only. 500 or more plants of any one variety are sold at the 1,000 rate. A 5 per cent discount is allowed on orders amounting to $50.00 to $100.00, and 10 per cent discount on orders amounting to more than $100.00.
PLEASE WRITE VERY PLAINLY AND BE SURE THAT YOUR ORDER IS CORRECTLY MADE OUT
| COLUMN 1 Standard Varieties |
COLUMN 2 Standard Varieties |
COLUMN 3 Standard Varieties |
COLUMN 4 Standard Varieties |
COLUMN 5 Everbearers |
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|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Aroma B Haverland (P) Senator Dunlap (B) Warfield (P) |
Gibson (B) Glen Mary (B) Wm. Belt (B) |
Kellogg’s Premier (B) Dr. Burrill (B) Magic Gem (B) Kellogg’s Prize (P) Kellogg’s Big Late (P) Kellogg’s Big Wonder (B) Sionilli (B) |
Kellogg’s Delicious (B) Kellogg’s Marvel (B) |
Peerless (B) Progressive (B) Superb (B) (See prices of Kellogg’s Perfection, Everbearer beneath scale of prices.) |
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| 25 | plants | $ | .60 | 25 | plants | $ | .70 | 25 | plants | $ | .85 | 25 | plants | $ | 2.80 | 25 | plants | $ | 1.75 |
| 50 | plants | 1.00 | 50 | plants | 1.05 | 50 | plants | 1.25 | 50 | plants | 4.30 | 50 | plants | 2.60 | |||||
| 75 | plants | 1.25 | 75 | plants | 1.40 | 75 | plants | 1.65 | 75 | plants | 5.40 | 75 | plants | 3.40 | |||||
| 100 | plants | 1.50 | 100 | plants | 1.70 | 100 | plants | 2.00 | 100 | plants | 6.70 | 100 | plants | 4.15 | |||||
| 125 | plants | 1.65 | 125 | plants | 1.95 | 125 | plants | 2.30 | 125 | plants | 7.70 | 125 | plants | 4.75 | |||||
| 150 | plants | 1.80 | 150 | plants | 2.20 | 150 | plants | 2.60 | 150 | plants | 8.70 | 150 | plants | 5.40 | |||||
| 175 | plants | 1.95 | 175 | plants | 2.45 | 175 | plants | 2.90 | 175 | plants | 9.70 | 175 | plants | 6.00 | |||||
| 200 | plants | 2.10 | 200 | plants | 2.70 | 200 | plants | 3.20 | 200 | plants | 10.70 | 200 | plants | 6.65 | |||||
| 225 | plants | 2.30 | 225 | plants | 2.95 | 225 | plants | 3.50 | 225 | plants | 11.70 | 225 | plants | 7.25 | |||||
| 250 | plants | 2.50 | 250 | plants | 3.20 | 250 | plants | 3.80 | 250 | plants | 12.70 | 250 | plants | 7.90 | |||||
| 275 | plants | 2.65 | 275 | plants | 3.45 | 275 | plants | 4.10 | 275 | plants | 13.70 | 275 | plants | 8.50 | |||||
| 300 | plants | 2.85 | 300 | plants | 3.70 | 300 | plants | 4.40 | 300 | plants | 14.70 | 300 | plants | 9.15 | |||||
| 325 | plants | 3.00 | 325 | plants | 3.90 | 325 | plants | 4.60 | 325 | plants | 15.50 | 325 | plants | 9.65 | |||||
| 350 | plants | 3.20 | 350 | plants | 4.10 | 350 | plants | 4.85 | 350 | plants | 16.30 | 350 | plants | 10.15 | |||||
| 375 | plants | 3.35 | 375 | plants | 4.30 | 375 | plants | 5.10 | 375 | plants | 17.10 | 375 | plants | 10.65 | |||||
| 400 | plants | 3.50 | 400 | plants | 4.50 | 400 | plants | 5.35 | 400 | plants | 17.90 | 400 | plants | 11.15 | |||||
| 425 | plants | 3.65 | 425 | plants | 4.65 | 425 | plants | 5.50 | 425 | plants | 18.40 | 425 | plants | 11.50 | |||||
| 450 | plants | 3.75 | 450 | plants | 4.75 | 450 | plants | 5.65 | 450 | plants | 18.90 | 450 | plants | 11.85 | |||||
| 475 | plants | 3.90 | 475 | plants | 4.90 | 475 | plants | 5.80 | 475 | plants | 19.50 | 475 | plants | 12.20 | |||||
| 500 | plants | 4.00 | 500 | plants | 5.00 | 500 | plants | 6.00 | 500 | plants | 20.00 | 500 | plants | 12.50 | |||||
| 1000 | plants | 8.00 | 1000 | plants | 10.00 | 1000 | plants | 12.00 | 1000 | plants | 40.00 | 1000 | plants | 25.00 | |||||
KELLOGG’S PERFECTION EVERBEARER
25 plants, $2.50; 50, $4.50; 75, $6.50; 100, $8.00. More than 100 plants, at the rate of $8.00 per 100.