A. CURRIE & CO. f* 



130 Wisconsin st..Milwaukee,Wii!| 



Broccoli. 



ARTICHOKE 



SWISS CHARD OR SPINACH BEET 



Swiss Chard Is a beet grown for its leaves. The mid-rib when 

 boiled makes delicious greens, or the leaves may bo boiled and 

 served as spinach. Sown in the spring the leaves are soon ready to 

 eat, and will continue to grow all through the summer and fall. If 

 given a little protection it will survive the winter and make excel- 

 lent greens early in the spring. 



One ounce will sow 100 feet of drill. 



Large Wliite — Grown extensively for the leaves, which are used the 

 same as spinach. Pkt., lOc; oz., 15c; >4 lb., S5cj 1 lb., 91.00. 



Giant Lucullus — The leaves are very large and crumpled with heavy, 

 broad, mid-ribs, which are a good substitute for asparagrus. 

 Pitt., lOc; oz., 15c; % lb., 35c; 1 lb., ^.00. 



BROCCOLI 



Resembles cauli- 

 flower and requires 

 the same cultiva- 

 tion. It, however, 

 is more hardy, and 

 withstands greater 

 extremes of heat 

 and cold. 



Snow's Whit e — 



Forms large 

 creamy white 

 heads of excel- 

 lent quality. 

 Pkt., 10c; oz., 

 80c; % lb., ?2.25. 



The Globe Artichoke bears large round heads with thick 

 fleshy scales, which are cooked and served like Asparagus. 

 Sow the seed early in March and transplant when warm in 

 rows four feet apart and two feet in the rows. Cut the tops 

 off in winter and protect with a heavy covering o' straw 

 or leaves. The first season will only yield a partial crop. 

 The second year thin the shoots to three of the best and 

 these will begin to form heads early in summer. 



Another use is to cut back the stems close to the ground 

 early in summer. The young shoots which start up rapidly 

 may be tied close together, filling in between with soil to 

 exclude the air until they are blanched, and these are used 

 In various forms of cookery or as a salad. 



Larsre Green Globe — Pkt., lOc; o«., fl.OO. 



12 



Brussels Sprout*. 



BRUSSELS SPROUTS 



Sow seed in June and cultivate the same as cabbagre. 

 The miniature cabbage-like heads are borne at the axles 

 of the leaves. The leaves should be broken off in fall to 

 give the sprouts room to grow. They are delicious when 

 cooked late In fall or winter. 

 Improved Dwarf — Pkt., 10c; oz., 20c; >4 lb., 60c; 1 lb., 



$2.00. 



