


gar as a salad, and is considered a very wholesome dish. Should not 

sc eC aa ee I ee 

For the Southern States. 51 | 
oS a ee 

. OKRA. 
GREEN TaLL Growine. | Dwarr WHITE. 
This is a highly esteemed vegetable in the South, and no garden, 
whether small or large, is without it. It isused in making ““Gumbo,”’ 
a dish the Creoles of Louisiana know how to prepare better than any | 
other people. It is also boiled in salt and water, and served with vine- 
be planted before the ground is warm in spring, as the seeds are apt to 
rot. Sow in drills, which ought to be two to three feet apart, and when 
up, thin out, and leave one or two plants every twelve or fifteen 
inches. 


Tali Growing Okra. 
Pali Growimg. This is the variety most cultivated here. The 
pods are long, round towards the end, and keep longer tender than 
the square podded kind. 
Dwarf White. This isa very early and ‘stolifie variety, remains 
tender longer than any other. It will come into general cultivation 
when better known. The stock of seed I offer has been selected for 
years, and is very pure. 

ONION. 
OGNON (F'r.), ZWIEBEL (Ger.), CEBOLLA (Sp.) 
7 ; | 2 a 
YELLOW DuicH oR STRASSBURG. WHITE, OR SILVER SKIN. 
Large Rep WETHERSFIELD. CREOLE. 
The Onion is one of the most important vegetables, and is grown 
to a large extent in Louisiana. Hundreds of barrels are shipped in 
spring from here to the Western and Northern States. There is one 


