52 RICHARD FROTSCHER’S ALMANAC AND GARDEN MANUAL 
and very uniform in size; a prolific bearer, 
oblong in shape; the rind is of mottled green 
and black color, somewhat like the Rattle- 
snake, but of a darker green. The flesh is of 
a deep red color, solid, crisp and very sweet; 
in flavor it cannot be excelled by any variety. 
It is excellent for market as well as for family 
use. When better known it will become one 
of the leading varieties for the South. Re- 
commend sane very highly. 
MUSTARD. 
MovrarvE (Fr.), Senr (Ger.), Mosraza (Sp.). 
White or Yellow Seeded. | 
Large Leaved Curled. | 
Chinese very large Cabbage Leaved. 
This is grown to quite an extent in the Southern States, and is sown broad-cast during fall, 
winter and spring. 
It may be used the same as Spinach, or boiled with meat as greens. 
The 
White or Yellow Seeded is very little cultivated, and is used chiefly for medical purposes, or 
pickling. The large-leaved or Curled has black seed, a distinct kind from the Northern or 
European variety. The seed is raised in Louisiana. 
more and more every year. 
Large-Leaved Curled. This is the 
favorite kind here, sown largely for the market. 
Leaves are pale green, large and curled or 
scalloped on the edges. 
Chinese Very Large Cabbage- 
Leaved. This is a European variety, with 
It makes very large leaves; cultivated 
light green very large leaves. It has not the 
same taste as the large-leaved or the large 
curled, but will stand longer before going to 
seed. 
NASTURTIUM. 
CaPucINE (Fr.), INDIANISCHE KREsSE (Ger.), CAPUCHINA (Sp.). 
Tall. 
Planted here only for ornament. 
Dwarf. - 
(For description see List of Climbing Plants.) 
OKRA. 
Green Tall-Growing. | 
Dwarf Green. | 
White Velvet. 
This is a highly esteemed vegetable in the South, and no garden, whether small or large, is 
without it. 
to prepare than any other nationality. 
It is used in making ‘‘“Gumbo,” a dish the Creoles of Louisiana know better how 
It is also boiled in salt and water, and served with 
vinegar as a Salad, and is considered a wholesome dish. Should not be planted before the 
ground is warm in spring, as the seeds are apt to rot. 
Sow in drills, which ought to be twogto 
three feet apart, and when up, thin out, and leave one or two plants every twelve or fifteen 
inches. 
Tall Growing. This is the variety 
most cultivated here. The pods are long, 
round towards the end, and keep tender longer 
than the square podded kind. 
Dwarf Green Prolific. This is an 
extra early variety, very prolific; the pods are 
close together, from which the name. If 
planted for market it will be only in demand 
up to the time the long podded varieties come 
in; as in this market no ribbed pods sell well. 
White Velvet Okra. 
Tall Growing Okr}. 
