SUPERIOR VEGETABLE SEEDS 



J. MANNS & CO., Forrest and Hillen Sts., Baltimore, Md. 



BORECOLE 



Superior to the ordinary Kale in quality 

 and extensively grown in this section for 

 marketing during the winter months, when 

 other vegetables are scarce. Borecole 

 should be grown like cabbage, the seed 

 being sown from early spring to the middle 

 of August. It is customary to pull off 

 the lower leaves and let the plant grow 

 on to furnish a continuous supply. 



Hardy Winter &Vm«« r i e .u 7 bfc 



and profitable sort for either the home or 

 market gardener. The plant attains a 

 height of 18 inches and produces an abund- 

 ance of beautiful light green leaves, which 

 are densely curled and crimped. It is 

 extremely hardy and has the additional 

 advantage of putting forth a second crop 

 of leaves after the first have been gathered 

 or have fallen off. This new growth of 

 sprouts is of the finest quality and is 

 ready for market during the winter months 

 and early spring, when it commands a 

 fancy price in the markets. It is better 

 not to cut or handle the plants while 

 frozen but if this is unavoidable, thaw 

 them out in cold water. Pkt., 10c; oz., 

 20c; M lb., 60c; lb., $2.00. 



AifnDoko/-li A half dwarf, white rib- 

 lVlUfcsUdCJJ. bed variety of very dis- 

 tinct appearance. Its gracefully curled 

 light green leaves are self-folding which 

 causes the heart to blanch to a beautifu 1 

 yellow. It matures very early and is 

 superior to all other varieties in quality 

 and flavor for fall use. It is not hardy 



however, and should be gathered before frost or protected. Pkt., 

 10c; oz., 20c; M lb., 60c; lb., $2.00. 



This excellent sort is low spread- 

 'ng and compact in its nature 

 of growth, forming a mass of leaves which are beautifully curled 

 and mosslike in appearance. The color is an attractive bright 

 green and the quality is excellent. Being quite hardy, the plants 

 will remain green throughout the entire winter where the temper- 

 ature does not fall below zero. This strain is also called Norfolk 

 Kale and is extensively grown in this section and farther South 

 or the Northern markets. Pkt., 10c; M lb., 30c; lb., $1.00. 



Dwarf Green Scotch 



Swiss Chard — Lucullus. 



Borecole — Dwarf Green Scotch. 



BRUSSELS SPROUTS 



1 oz. will sow 500 ft. of drill or 3,000 plants. 



Brussels Sprouts are grown for use during the fall and winter 

 months. An abundance of sprouts, resembling minaiture cab- 

 bages are produced over the entire stem from tip to the ground. 

 When the young sprouts are well formed the lower leaves should 

 be stripped off to aid the formation of the heads. Sow the seed 

 thinly in drills in April for early crop or in early June for a late 

 fall crop. After the plants are 6 inches high transplant to rows 

 which are 3 to 4 feet apart and 18 to 24 inches apart in the rows. 

 The plants are hardy and in this section will live out through the 

 winter without protection. The sprouts are improved in quality 

 and flavor by frost. 



Otini^Vl Priyp Found to be the best variety both in 

 Ud-m&Ll .TITl/rC quality and productiveness. The sprouts 

 develop very evenly over the entire stem, the lower sprouts being 

 as tightly folded and as solid as those higher up. Consequently 

 a large crop can be gathered. Unsurpassed in quality. Pkt., 

 10c; oz., 30c; M lb., 90c; lb., $3.00. 



SWISS CHARD 

 or Spinach Beet 



This excellent vegetable is grown for its large, broad leaves 

 which make a delicious dish when prepared like spinach or aspar- 

 agus. The increasing demand proves conclusively that this variety 

 is finally receiving the attention its many valuable characteristics 

 deserve. It produces all tops and no edible root, the leaves stand- 

 2 to 234 feet high, growing well even in hot weather when spinach 

 fails altogether. It soon sprouts again after cutting and gives 

 several crops each year. 



Plant the seeds the same as ordinary beet seeds but thin out at 

 first to 6 inches apart, later to 1 foot apart. Ready for use in about 

 60 days. 



Lar£e Ribbed White ?i! e Iar s e . Ieave f are P al ? y ellow - 



-*-.<*! gc l\JUUCU VVIULC ish-green in color, having very 

 broad, white, tender midribs which are prepared and served like 

 asparagus. The leafy portion is cooked similar to spinach. 

 Pkt., 5c; oz., 10c; M lb., 25c; lb., 75c. 



T nrnllnc ^ n i m P rove d type cf Chard, being of more up- 

 1j tlctlll Ho right growth. The leaves are dark green with 

 white mid-rib and veins; very much crumpled and curled. The 

 stalks are thick and broad and as large as rhubarb. Pkt., 5c; 

 H lb., 25c; lb., 75c. 



COLLARDS 



This is a tall, loose leaved kale-like plant grown throughout 

 the South for table use and for stock feeding purposes. Collards 

 usually succeed in locations where cabbage cannot be grown to 

 perfection. One ounce of seed will sow 300 feet of drill; two pounds 

 per acre. 



Georgia, Southern or Creole J r h n e ?£?* t ?£; 



greens, growing 2 to 3 feet high and forming a large, loose open 

 head or cluster of leaves with a rather long stem. Quality is 

 improved by a light frost. Pkt., 5c; M lb., 25c; lb., 75c. 



CHIVES 



Chives are a small hardy perennial plant, resembling the onion 

 in appearance and growing in clusters. They are grown for the 

 young leaves, which are produced freely from early in the spring 

 and give a mild onion flavor to sausages, salads and various dishes. 

 Pkt., 10c. Roots per bunch, 10c. 



