| Stokes Seed Farms Company, MooRESTown, New Jersey [ 



Five Vegetables 



220 CHICORY (French Endive) 



WITLOOF IS THE FINEST VARIETY OF CHICORY GROWN 



This delicious vegetable should be better known in this coun- 

 try.. For some time French gardeners have been exporting their 

 product to this country, and if it is possible for them to make a 

 profit on it even with ocean freights added, there is no reason why 

 American gardeners should not take it up more generally. The 

 seed is planted in May or June, and in the fall the roots are 

 planted in the earth in a dark cellar or under a greenhouse bench. 

 The crisp leaves should be cut from time to time, as new leaves 

 soon come to take their place. French Endive salad is becoming 

 more and more popular in our large hotels and restaurants. Pkt. 

 25 cts., oz. $1. 



213 COLLARD 



The culture and uses of CoIIards are very much the same as 

 for cabbage and kale. They withstand the heat better and, 

 therefore, are quite largely grown in the southern states. Georgia 

 CoIIard is the most common variety, forming a loose rosette of 

 leaves which, when blanched, are very tender and of delicate 

 flavor. Pkt. 5 cts., oz. 25 cts., V 4 lb. 85 cts., lb. $3. 



210 CORN SALAD 



Corn Salad is also known as Lamb's Lettuce, or Fetticus. It 

 makes a delicious salad and is very often used in place of lettuce 

 when it is not possible to procure that. Its flavor is very mild 

 and the quality is excellent. It is usually sown late in the autumn 

 in this latitude and the plants are covered over during the win- 

 ter. One ounce will sow 18 square feet; six pounds will sow one 

 acre. Pkt. 5 cts., oz. 10 cts., y 4 lb. 35 cts., lb. $1.25. 



Used as Salads 



DANDELION 



In order to get the best results from Dandelion, it is best to 

 sow the seed in the spring, thin the plants to 12 inches apart, culti- 

 vate well during the first season and then mulch them slightly 

 over the winter. Early the following spring the plants will be 

 ready for use and as greens will be greatly improved if blanched. 

 This will also remove part of the bitter taste and will make the 

 leaves more tender. Even then Dandelion greens should be boiled 

 twice to remove the bitterness. The seed of Dandelion is all 

 imported, and there is some danger of shortage this season. 

 One ounce will sow 100 feet of drill. 



340 French (common) 



A strain which has been selected and improved so that in its 

 present form it is wonderfully true to type and is a decided 

 improvement over the old and more common strain. It is very 

 early and of strong vitality. Pkt. 15 cts., oz. 85 cts., Vilb. $2.75, 

 lb. $10. 



342 Improved Thick-Leaved 



A variety noted for its thick green leaves and dark green color. 

 It is compact in growth, forming an upright tuft in the center. 

 This varietv is in every way superior to the common French. 

 Pkt. 5 cts.,~ oz. 60 cts/, Vilb. $2.25, lb. $8. 



CRESS 



EXTRA CURLED (Pepper Grass). Fine flavor; will cut 

 several times. Crop Jailed. 



UPLAND CRESS. Perennial; grown same as spinach; flavor 

 resembling water cress. Pkt. 10c, oz. 25c, Vilb. 85c, lb. $3. 



PriPiDI A\1T O ne ounce will produce 

 LUUrLrtn I about 1,000 plants 



352 New York Improved Purple 



This Eggplant will mature about one week later than the 

 earliest variety, and is, as the name indicates, a smooth deep purple 

 rather than black. The stem is smooth and free from thorns. 

 This has long been a standard among planters in the eastern 

 states, and where earliness is no consideration is not surpassed 

 by any other kind. Pkt. 5 cts., oz. 45 cts., V 4 lb. $1.40, lb. $5. 



ENDIVE 



New York Improved Purple Eggplants 



18 



Endive is a splendid salad, particularly used during the fall 

 and winter months. It is also used for garnishing and flavoring 

 purposes. It can be grown early in the spring if it is so desired, 

 but it is usually planted in June, July, or August. Its habit of 

 growth is very similar to lettuce, although more room should be 

 left between the individual plants. In order properly to blanch 

 the hearts, the outer leaves should be tied with string. 

 One ounce will sow 150 feet of drill and produce about 3,000 

 plants 



360 Mammoth Green Curled 



This variety forms a rosette 20 inches broad, not very full at 

 the heart but very finely cut and divided, which, with its dark 

 green color, makes a beautiful appearance. The center blanches 

 very readily to a beautiful golden white. It is very highly 

 esteemed by all classes of planters and is largely used for salad 

 purposes. Pkt. 5 cts., oz. 15 cts., y 4 lb. 45 cts., lb. $1.50. 



362 Giant Fringed, or Oyster 



The beautiful, creamy white heart of this variety is, no 

 doubt, responsible for its popularity as a salad. It is 

 slightly larger than the Green Curled described above and 

 is preferred bv some planters. Pkt. 5 cts., oz. 15 cts., 

 l/ 4 lb. 45 cts., lb. $1.50. 



364 Broad-Leaved Batavian(Escarolle) 



This variety forms a rosette of about 15 inches in diame- 

 ter. While the leaves are toothed at the edges and more or 

 less twisted, they are not finely cut as the two varieties 

 described above. Although this is not a self-blanching 

 variety it comes nearer to it than any other sort. It is 

 best, however, to tie this at the proper time in order to get 

 the best results. The inner leaves are particularly tender 

 and crisp and have a very agreeable flavor. This variety 

 is in larger demand than any other Endive under cultiva- 

 tion. Pkt. 5 cts., oz. 15 cts., y 4 lb. 45 cts., lb. $1.50. 



