Ciloice Vegfetable Seed^. 



BECKERT, 

 AULEGHENY, 



PA. 



Everbea. 



Lite umber. (See page 45. j 



'. The fruits are remarkable and interesting as curiosi- 

 ties, of enormous size, and yet of fair quality. They grow in 

 coils, like a snake, with the head protruding, and are sometimes 

 six feet long. Pkt. 10 cts. 



JAFANHSZ: CLmSING. Distinct and new in fruit and habit- 

 The vines are vigorous, tall-climbing, and cling tightly to trellises, 

 or any support provided. The fruits are almost straight, large- 

 and from 12 to 16 inches long; the skin is dark green, turning a 

 netted brown when ripe ; the flesh is thick, tender, and delicately 

 flavored. When- young the Cucumbers make attractive pickles, 

 and are also good for slicing as salads. Pkt. 10 cts. , oz. 25 cts. 



ENGLISH FRAME CUCUMBERS. 



These varieties are used principallv for forcing. They can be 

 grown in hot-beds or houses where the temperature does not fall 

 below 65° at night. The fruits arc very long, smooth and handsome, 

 frequently growing from/20 to 30 inched long. Per n4cket, 25 cents. 

 BEST VARIETIESV Sion HouseVTele^raphVDuke of Edin- 

 burgh. Each, 25 cents. 



WEST INDIA GHERKIN. 



This is not properly a cucumber, but its small, rough, prickly 

 fruits resemble cucumbers in shape, and are used like them for 

 pickling. The vines grow quite rapidly, and bear heavily. Pkt. 5 

 cts., oz. 10 cts., J^lb. 35 cts. 



ENDIVE. 



(Gnbicicn.) 



This is an important fall and winter salad. For early the seed 

 should be sown in April, in drills 15 inches apart, and the seedlings 

 thinned to stand 12 inches apart in the rows. Sowings for the main 

 crop can be made in June and July, as the vegetable is used princi- 

 pally in fall and winter. The inner leaves may be blanched to a 

 beautiful yellowish white in from three to five weeks, by tying the 



tips of the outer 

 ones together, or 

 by laying boards 

 over the pl^Jief 

 Ordinarily^Ood 

 soil and culture 

 are all the crop 

 requires. An 

 ounce of seed 

 will sow 100 feet 

 drill. 



REEK 

 CURI.ED . 



The hardiest 

 variety and the 

 one most gen- 

 erally cultiva- 

 ted. The dark 



BROAD-LEAVED BATAVIAN. The broad, thick leaves of 

 this variety are slightly wrinkled, and form large, loose heads, 

 which are used for soups and stews, and also make e.xcellent 

 salads when blanched. The plant is very hardy, and yields heavier 

 crops than other sorts, but does not blanch so easily'. Pkt. 5 cts., 

 02. 20 cts., Klb. 60 cts. 



:OSS-CUE>LED. A dense-growing Endive, with finely cut and 

 curled, moss-like leaves. They are very beautiful when well 

 blanched, and quite crisp and tender. Pkt. 5 cts., oz. 20 cts., 

 Klb. 60 cts. 



HITE CURrZiED. This and the preceding sort are not so hardy 

 is other varieties, but the fault is atoned for by the beauty and 

 delicate flavor of the leaves. White Curled has tender, curly 

 leaves of silvery green. Pkt. 5 cts., oz. 20 cts., '.I'lb. 60 cts. 



I (Sieripflanse.) 



! This is a tropical, neat-loving vegetable, and should be given a 

 I rich soil. Sow the seed in hot-beds early in March, and when the 

 plants are three inches high transplant them to small pots, and 

 jilunge them in the same beds; this is to make them strong and 

 stocky. The}' should not be planted out in rows until May or June, 

 when the weather becomes warm and settled, as cool iiights and 

 wet weather will check their growth. Set the plants in rows three 

 feet apart each way, and give them thorough cultivation, drawing 

 the earth up to 

 the stems when 

 they are about a 

 foot high; it is 

 well to keep 

 some plants in 

 the hot-bed for 

 replanting. Re- 

 peated sowings 

 are sometimes 

 necessary, as the 

 seed does not 

 germinate freely 

 without strong 

 and uniform heat. 

 In cutting the 

 fruit be careful 

 not to injure the 

 plants. .An ounce 

 of ?eed will pro- 

 ddce 1,000 plants. 



j4iew YORK 

 ^ improved - -=* 



THORN- 

 LESS. The 



leading market 

 variety ; strong 

 and productiv 



ea rl i 

 other s 

 Pkt. 5c 



than 

 irts 



Improved Ne 



in habit. The fruits are deep purple, large, 

 smooth, entirely free from thorns, and the flesh is white, tender, 

 and delicately flavored. Pkt. 10 cts., oz. 50 cts. 

 BLACK FEETN. Very early and productive, with large, smooth 

 and glossy jet-black fruits. The flesh is white, fine-grained and 

 good. Pkt. 10 cts., oz., 50 cts. 



CARDOON. 



This vegetable is grown for the mid-ribs of the leaves, which 

 are used for salads, soups and stews, and should be blanched like 

 Celery. Sow seed in early spring where the plants are to stand, in 

 drills three feet apart, and thin the plants to stand a foot apart. 

 Pkt. 10 cts., oz. 35 cts. 



CHICORY. 



^Gicfiorie.) 



green leaves 

 are beautifuU}- 

 cu rl ed , and 

 when blanched 

 are very crisp 

 and tender; 



for^usra'TiulellA-4-RGB-ROOTED MAGDEBURG or COPPEE. 



Chicory is cultivated chiefly for its roots, which are dried and used 

 (or ini.xing with coffee. The seed should be sown in early spring, in 

 god'd, mellow soil, and in drills half an inch deep, and the roots cul- 

 tivated like Carrots. 



The roots 



*f form the Chicory of commerce ; the leaves, when blanched, make 

 an excellent salad. Pkt. 5 cts., oz. 10 cts., Klb. 30 cts. 



may be used like 

 oz.io c, Klb. 30c. 



iii»-.->''WITLOOI'. A plant much resembling Chicory ; 

 - - i-j — boiled like a vegetable. Pkt. 5 cts., 



a salad 



