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A DREER PHILADELPHIA: PA: 
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Sy RELIABLE VEGETABLE seEDS- [fT] 
27 
KALE, or BORECOLE 
Gruner oder Bletterkohl, GER. 
Chou Vert, FR. Breton, Sp. 
One ounce of seed will produce about 5,000 plants. 
Culture. The Kales are more hardy than Cabbage, make excellent greens for winter and spring use, and are improved by 
frost. 
winter. 
greens. 
Dreer’s Imperial Long Standing Kale. Leaves are of 
spreading habit, very large, beautifully ‘curled and crimped 
and of a bright green color. Very hardy and will furnish an 
abundance of greens during fall and winter. Pkt. 5 cts.; oz., 
15 cts.; 4 Ib., 40 cts.; lb., $1.25. 
Dwarf Green Curled German. Very hardy, leaves yellow- 
ish-green, compact and beautifully curled. Leaves are long, 
deeply cut, and quite ornamental. Pkt., 5 cts.; oz., 10 cts.; 
2 Ib., 30 cts.; Ib., $1.00. 
Dwarf Curled Scotch. Leaves bright green, curled, very 
tender and fine flavored. It.is largely grown in the Southern 
States, also very hardy in the north, and the quality and flavor 
are excellent. Pkt., 5 cts.;0z.,10 cts.; }1b.,30cts.; lb., $1.00. 
Sea Kalle. When blanched, the leaf stalks are cooked and 
served like asparagus, or the leaves may be used as greens. 
Sea Kale may be blanched by placing a flower-pot over the 
crown of plant, first closing the hole at bottom in order to ex- 
clude the light. Pkt., 10 cts.; 0z., 25 cts.; } lb., 75 cts.; 
Ib., $2.50. 
KOHL-RABI 
(Turnip-rooted Cabbage.) 
Kohl-Rabi, GER. Chou Rave, FR. 
Colde Nabo o Nabicol, Sp. 
One ounce of seed will sow a drill of about 300 feet. 
Culture. The edible part is the bulb, which grows on a stalk 
a few inches above ground. Sow seed in drills, allowing 16 or 
18 inches’ space between the drills, and thin to 4 or 6 inches 
apart in the row. First sowing may be made as soon as ground 
can be worked in spring and successive ones repeatedly later. 
Earliest Erfurt Kohl-Rabi. A white, tender variety, with 
smooth root and very short top; the best variety for outdoor 
culture. A fine variety and of excellent flavor. Pkt., 10 cts.; 
oz., 30 cts.; } lb., $1.00. 
Early White or Green Vienna Kohl=Rabi. Flesh white 
and tender; a standard sort for market and table use. Good 
for forcing. This variety has a very short top and forms the 
ball quickly, thus making it particularly desirable on account 
of earliness. Pkt., 5 cts.; oz., 25 cts.; } lb., 75 cts. 
Early Purple Vienna Kohl=-Rabi. A small, but early 
variety, used for forcing or early planting in the garden. Skin 
purple, but flesh white and of good flavor. Pkt., 5 cts.; 0z., 
30 cts.; 4 Ib., 85 cts. é 
LEEK 
Culture. Sow early in April in drills 1 foot apart and 1 
inch deep. When plants are 6 to 8 inches high, transplant in 
a deep, rich soil, in rows 12 inches apart and 6 inches in the 
rows as deep as possible, so that the neck may be covered and 
blanched; draw the earth to them as they grow. The seed may 
also be sown in August or September and the plants trans- 
planted in the spring. 
Dreer’s Prizetaker Leek. An excellent large variety of 
Leek, which is very mild and tender. The Leeks grow very 
long and thick, and pure white in color. On account of its 
size and attractive appearance, this variety is an ideal one for 
growing to show at exhibitions in the fall. Pkt., 10 cts.; oz., 
80 cts.; 4 Ib., $1.00. 
Giant Carentan. Produces a large, thick stem and of mild 
flavor. An attractive variety for market and very hardy. Pkt., 
5 cts.; oz., 15 cts.; 3 lb., 80 cts. 
Musselburg. An improved variety of Leek which grows to 
avery large size, with broad leaves, spreading like a fan. 
Pkt., 5 cts.; oz., 15 cts.; } 1b., 50 cts. 
London, or American Flag. A popular sort, hardy and 
good quality. Grows quickly and ready at an early season. 
Pkt., 5 cts.; 0z., 15 cts.; }1b., 50 cts. 
Poireau, FR. 
Lauch, GER. 
u Puerro, SP. 
Sow from May to June, and cultivate the same as Cabbage. é 
Some of the varieties are so hardy that the green leaves may be dug out from under the snow in winter and used for 
For early spring use sow in September, and protect during 
HERB SEEDS. 
CULTURE. Sow early in spring in shallow drills, 1 foot 
apart; when up a few inches thin out or transplant. They 
should be cut on a dry day just before they come into full blos- 
som, tied in bunches and hung up or spread thinly on a floor 
todry. Those marked with a * are perennial, 
PKT Oz. } Ls. 
Anise. For flavoring.............- $0.05 $0.10 $0.30 
*Balm. For tea or wine............ 05 -20 60 
Basil, Sweet. Used in soups...... -05 15 -40 
Bene. Used medicinally............ 05 10 -30 
Borage. Excellent for bees........ 05 15 -40 
Caraway. Used in bread, etc....... -05 10 25 
*Catnip. MJRelished by cats.. ....... 10 30 1.00 
Chamomile. Used medicinally..... 10 30 1.00 
Coriander. Very aromatic.......... 05 10 25 
Cumin. For flavoring pastry.... -05 -10 .30 
Dilley hor DillPRickllesneas eee -05 15 -40 
*Fennel, Sweet. For sauces...... 05 10 25 
*Horehound. For coughs.........- -05 25 75 
*Layender. For perfume.......... 05 -20 60 
*Pennyroyal. Used for medicine... .10 85 3.00 
*Peppermint. For flavoring........  .20 
*Rosemary. For seasoning........ 05 40 1.25 
*Rue. Used for seasoning.......... -05 30 1.00 
Saffron. For flavoring andcoloring.. .05 16 40 
*Sage. For seasoning fowls, etc..... .05 +20 .00 
*Savory, Summer. For flavoring.. .05 25 a) 
*Savory, Winter. For flavoring... .05 40 1.25 
*Sweet Majorum. For flavoring... .05 20 60 
*Tansy. For medicinal purposes.... -.10 -30 1.00 
Tarragon. (Plants only, see page 264) 
*Thyme, Broad-leaved English... .10 -40 1.25 
Thyme, French Summer......... .10 45 1.50 
*Wormwood, Used medicinally.... .05 -25 «15 
