4 
0D CURRIE’s SEED STORE, MILWAUKEE, WISCONSIN C.. 
CHICORY 
LARGE-ROOTED OR COFFEE—Sow the seed early in spring in 
moderately rich ground in rows 2% feet apart and thin to 3 inches 
in the row. The yourg leaves are used as a salad. The roots when 
dried and ground are used to mix with coffee. Pkt., 10c; oz., 25c; 
TAN bi 25Cs) Li lbs, 1.60: : 
WITLOOF CHICORY (French Endive)—Used as a winter salad. 
Sow the seed in June in drills 12 inches apart, selecting deep, rich 
soil. Long parsnip-like roots are formed which should be taken up 
early in November and the leaves cut off about 1% inches from the 
neck and all shoots trimmed off; the lower end of the roots may also 
be cut so as to have all a uniform length of 8 to 10 inches. ‘A trench 
should be opened 16 to 18 inches deep and the roots placed upright in 
it 1% inches apart, and filled in with light soil, which places the 
neck of the roots about 8 inches below the level. If a quick growth 
is desired a covering of manure 10 inches deep may be used. In a 
month’s time the leaves will be ready for use, and should be taken 
up cutting off the blanched head with a portion of the root attached. 
The roots may also be forced in a cellar covered to exclude light. 
Pkt., 10c; oz., 30c; % lb., 85c; 1 lb., $3.00. 
CHIVES 
SCHNITTLAUCH 
Used principally for seasoning sal- 
ads. Sow the seed early in spring, 
or divide clumps of plants, which 
are hardy and multiply rapidly. 
Seed—Pkt., 10c; oz., $1.00; %™% lb., 
$3.00. 
Plants—Per clump, 25c. 
Chives 
Large Smooth Prague Celeriac. 
CELERIAC 
(TURNIP-ROOTED CELERY) 
Grown for its bulbous roots which are excellent for soups and stews, or cooked and sliced as a salad. 
Seeds are sown and plants transplanted the same as ordinary celery, orly that it is not necessary to earth 
up the plants. Set the plants in rich soil in rows two feet apart and six inches apart in the row. The 
roots, will keep over winter in a cellar packed in sand, or outdoors covered with earth and straw. 
LARGE SMOOTH PRAGUE—Extra Selected Stock—An improved strain with very large, smooth roots, 
Pkt., 10c; 0z., 30c; % lb., 90c; 1 lb., $2.50. 
CHERVIL 
An annual plant resembling parsley, possessing a pleasing aromatic flavor. The young leaves are used 
for flavoring soups and in mixed salads. Sow the seed early in spring in rich soil in drills 1 foot apart, 
where it will have partial shade. The seed germinates slowly. 
One ounce to 100 feet of drill. 
CURLED—Used for flavoring soups and salads. Pkt., 10c; oz., 25c; %4 lb., 70c; 1 lb., $2.50. 
CORN SALAD 
Sow in shallow drills one foot apart during August and September, covering the plants with straw be- 
for hard frost. 
One ounce to 40 feet of drill. 
LARGE LEAVED—Used as a fall and winter salad. Pkt., 10c; oz., 15c; % 1b., 40c; 1 lb., $1.50. 
CRESS 
EXTRA CURLED OR PEPPER GRASS—Grown for its pungent leaves which should be cut when about 
2 inches high for use in mixed salads. Sow the seed in rich soil, either in shallow drills or boxes. 
One ounce to 100 feet of drill. Pkt., 10c; oz., 15c; ™%4 lb., 35c; 1 lb., $1.00. 
UPLAND CRESS—A hardy perennial sort growing flat on the ground, doing best in cool weather. Only 
the young leaves should be used, as it becomes bitter with age. Pkt., 10c; oz.., 20c; ™% lb., 45c; 1 Ib., 
$1.50. 
f 
i‘ ‘ 
WATER CRESS—Grows readily in shallow fresh water or a@long the edges of shallow streams. Sow the 
Whitloof Chicory 
seed in pans of wet earth and transplant when well started. Pkt., 10c; 0z., 45c; ™% lb., $1.25; 1 lb., $4.50. 
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