n 



RELIABLE WGEmBLESEED;/ 



i 



■0^ 



21 



Chow Fleur, FR. 



Coliflor, Sp. 

 Bliimenkohl, GeR. 



One ounce of seed will produce about 2500 plants. 



CULTURE — For earliest Cauliflower, rai- e plants by sowing in hotl ed or greenhouse during February and early March and trans- 

 plant to flats or cold frames, 2 or 3 inches apart each way. Set in open ground as soon as the land can be put in good order. Tliis crop 



prefers rich fibrous loam, well supplied with humus. 



light dressings of nitrate of soda and potash will 



help. Set plants 2 to 2\ feet apart each way. When 



heads are formed, they should be blanched by 



drawing the leaves over the heads and tying 



them with raphia, or strips of soft cloth. For late 



Cauliflower, to mature during the pickling season, 



start plants in open ground like late cabbages, 



and handle them like that crop. 



DREER'S Earliest Snowstorm. (See cut.) 



The best and earliest strain, both for forcing 



and growing in the open ground. It is a dwarf 



variety, with short outer leaves, and forms fine, 



large and exceedingly beautiful, snowy-white 



heads, way ahead of any other variety. Pkt., 



25 cts.; \ oz., SI. 75. 



Dreer's Selected Dwarf. Suitable for either 



forcing or open ground. It produces a solid 



medium sized head, of excellent quality. Pkt., 



20 cts.; \ oz., $1.00. 



Early Snowball. A very early dwarf variety, 



producing magnificent heads. Of compact 



growth, with short outside leaves, and heads of 



medium size. Well suited for hotbed culture, 



Pkt., 20 cts.; i oz., $1.00. 



Dry-weather Cauliflower. Especia,lly adapted 



for sections with long dry seasons. The head.s 



grow to a large size, are veiy solid, and of 



. typical flavor. Pkt., 25 cts.; i oz., $1.75. 



Copious watering during dry weather, especially when the plants are heading, and 



LATE CAULIFLOWER 



The following four sorts are especially recommended for sections 

 enjoying a long growing season and cool weather, as for instance, 

 the Pacific coast. Where conditions differ, as in most parts of the 

 country, customers will do well to select any of above four sorts. 

 Algiers. Extra fine, and sure to head. Pkt., 10 cts.; oz., $1.00. 



Half Early Paris. A popular white, sure-heading variety, 



good for early or late use. Pkt., 10 cts.; oz., $1.50. 

 Lenormand's Short Stem. Pkt., 10 cts.; oz., $1.00. 

 Veitch's Autumn Giant. Pkt., 10 cts.; oz., $1.00. 

 For CAULIFLOWER PLANTS, see page 212. 



CHICORY 



Culture — Sow seed in early spring as for Carrots, in rows 12 

 to 16 inches apart, and thin the plants to 2 to 3 inches. To blanch 

 the leaves for salad in winter, dig the roots in the fall, cut the 

 leaves off a little above the root crown, and place them horizontally 

 in layers, alternating with layers of sand or loam, in a dark cellar, 

 the tops all pointing outward of the sloping heap or heaps. One 

 ounce to 100 foet of drill. 



Witloof Chicory, or French Endive. The last ten years 

 have seen this salad make rapid strides in popularity among salad 

 connoisseurs. While nothing excels well grown butterhead 

 Lettuces, in quality as a salad, Witloof Chicory undeniably has a 

 flavor not found in ordinary lettuces and it is this peculiar aromatic 

 flavor which causes it to be so highly prized. 



Seeds should be sown outdoors in rows two feet apart just like 

 those of any other root crop. As a matter of fact the cultivation of 

 the plants is very much like that of carrots or parsnips, the young 



plants should b.e thinned out to stand 4 to 5 inches apart in the 

 row, depending entirely on the richness of the soil. Cultivate like 

 any other root crop and if a seed stalk should appear here and 

 there, simply cut it out. 



Along end of October, before heavy frosts do damage, dig up the 

 roots which in good soil will grow to be 12 inches long by 3 inches in 

 diameter at the crown. They somewhat resemble a well grown 

 parsnip. Cut off the tops to within an inch of the crown of the 

 plant. Trim the roots at base so that altogether they do not 

 exceed 8 inches in length. Secure a strong box 12 to 14 inches 

 deep, laying it on the side and packing your trimmed roots in it 

 layer fashion. Fill in with soil or sand and place in the cellar. 

 Build up the sides of the box 6 or 8 inches and fill in with dry leaves, 

 shavings, excelsior, or any other material of that sort. Water 

 about once a week. Roots treated in this fashion about Novem- 

 ber 1st will yield beautiful creamy white sprouts of delicious salad 



in time for Christmas din- 

 -..^ ner. If when cutting care 



is taken not to cut into the 

 crown, new shoots will be 

 sent up by the roots through- 

 out the winter. Pkt, 10 cts.; 

 oz., 25 cts.; i lb., 75 cts.; 

 lb., $2.50. 



SiSS^ 



^ 



Common, or Wild. Used 

 for salads. Pkt., 10 cts.; 



oz., 20 cts. 

 lb., $2.00. 



lb., 60 cts.; 



king" — Witloof Chicory or French Endive 



Large Rooted. The dried 

 roots, properly ground, are 

 used as a substitute for 

 coffee. Pkt., 10 cts.; oz., 

 20 cts.; i lb., 60 cts.; lb., 

 $2.00. 



