Dreer’s Reliable 
VEGETABLE SEEDS 
Cardoon 
Cardon, FR. Cardo, Sp. 
Cardo, ITAL. Kardon, GER. 
Culture —Sow seeds in open ground in early spring, where the 
crop is to mature. Have rows 3 to 4 feet apart and plants standing 
1 to 2 feet apart in the rows. Cardoon is sometimes grown in 
trenches in same manner as Celery and must be bleached like 
Celery. The full-grown leaves are tied together, wrapped in straw, 
and banked up with earth. The blanched stalks and ribs will 
become fit for use in 3 to 4 weeks and are a fine winter vegetable. 
The thick, fleshy main root is tender and of agreeable flavor. 
Never allow plants to suffer from lack of water, as stalks will turn 
hollow and pithy. 
230 Large Smooth Solid. This is the best variety in 
existence. Pkt. 10c; 4 oz. 20c; oz. 35c; $ lb. $1.00. 
Cerfeutl, FR. e Perifollo, Sp. 
Cerfoglio, ITAL. Chervil Kerbel, GER. 
Culture —Easy to grow and very useful. Sow in well prepared 
ground at any time during the spring. Place rows 1 foot apart. 
Cultivate like Parsley. The aromatic leaves are used for seasoning. 
One ounce to 100 feet of row. 
296 Curled Chervil. 
+ Ib. 75c; Ib. $2.50. 
Curled and crisp. Pkt. 10c; oz. 25c; 
Collards 
Chou Coba, FR. Cabu, Sp. 
Cavolo Verde, ITAL. Futterkohl, GER. 
Culture —Sow the seed at the same time as late Cabbage, about 
the middle of May. The crop of greens may be grown directly in 
the seed rows or the plants may be transplanted to stand 2 feet 
apart in the row. The flavor of this splendid wholesome green is 
greatly improved after it has been frosted. One ounce of seed 
will produce about 2000 plants. Health Value of Fresh Collards: 
Calories per lb. 225, Vitamins A, B, C, Proteins 4.5%, Carbohy- 
drates 6.3%, Fats .6%, Iron .0016%. 
302 Creole or Southern. Grows 2 to 3 feet high and forms 
bunches of delicate tender leaves slightly curled at edges. 
Pkt. 10c; oz. 20c; ¢ lb. 40c; lb. $1.00. 
Chicoree, FR. 
Cicoria, ITAL. 
Achicoria, Sp. 
Chicory Cichorie, GER. 
300 Witloof Chicory or French 
Endive. Grow the roots in the 
garden like Parsnips. Dig up before 
frost, cut off tops within one inch of the 
crown, and trim the root to within 8 
inches. Space them layer by layer in 
a tilted box, add sand or soil between 
thelayers. When fullstand up straight 
and heap 6 to 8 inches of dry leaves, 
shavings, excelsior, or other material 
of this sort over the tops. Water 
once a week and keep in a moderately 
warm room or cellar. Roots started in 
this fashion about November 1, will 
yield beautiful creamy white sprouts 
that make a delicious salad for Christ- 
mass dinner, Pkt=)10¢s" oz) 25c- 
1 Ib. 75c; Ib. $2.25. 
Witloof Chicory 
299 Large Rooted. Grown for the roots only which after 
roasting are mixed with coffee or used as a substitute. Sow seed 
early in spring and grow like carrots. One ounce to 100 feet of 
drill. Pkt. 10c; oz. 20c; ¢ lb. 50c; Ib. $1.75. 
Swiss Chard 
Poiree, FR. Bleda, Sp. 
Bieta, ITAL. Beisskohl, GER. 
Culture —This wholesome vegetable belongs to the same class 
as the beet root but it has been bred ana selected to make a large 
quantity of luscious, rich green foliage. It is a valuable vegetable 
taking the place of Spinach all during the hot weather months. 
Sow in drills 1 foot apart as early in the spring as the ground can 
be worked and cover the seed one inch deep. Thin the young 
plants to stand 6 inches apart in the row. Make succession sow- 
ings 2 weeks apart until the middle of July. The white midribs are 
splendid creamed. Also greedily eaten by chickens. Sow one 
ounce to 100 feet of row. 
Health Value of Fresh Swiss Chard 
Calories per lb. 173 Vitamins A, B 
Proteins 3.2% Carbohydrates 5.0% 
Fats .6% Tron .00309% 
167 Giant Lucullus. Though this is quite an old variety it 
still is one of the most popular. The plants make a vigorous, 
upright growth that will yield an extra large quantity of curly, 
light green leaves of a most delightful Spinach flavor. The 
white midribs give a tasty dish prepared in the same manner as 
Asparagus. One need not wait until the plants have attained 
considerable size to begin harvesting because the young thin- 
nings to be had 6 weeks after planting will give a palatable and 
tasty dish. Using the outer leaves only as they attain fair 
size will permit the heart to grow, providing a continuous supply 
of wholesome greens and tender white stems throughout the 
entire summer and fall. Pkt. 10c; 0z. 20c; } lb. 45c; lb. $1.25. 
Lyons Swiss Chard 
169 Swiss Chard—Lyons 
This variety will quickly produce plants from which leaves 
may becutallsummer. You can cut right down to the ground, 
leaving just the small center and new shoots will soon spring 
up and make a fast growth. Those plants which are allowed 
to grow will make large crumpled and curly dark green leaves 
with thick, white midribs which are delicious when cooked 
and served like asparagus, while the leafy parts make excellent 
“greens’’ of even finer flavor than Spinach. Pkt. 10c; oz. 20c; 
+ Ib. 45c; Ib. $1.25. 
Vegetable Greens are most delicious and wholesome 
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