46 MISS MARY E. MARTIN, FLORAL PARK, NEW YORK 
Witloof- Chicory, or 
French Endive 
The principal use of Witloof is as a 
winter salad, and it is most delicious 
served with French dressing and eaten 
like Cos lettuce. The seed should be 
sown in the open ground not later than 
June, in drills twelve to eighteen inches 
apart, thinning out the plants so that 
they will stand not closer than three 
inches. The plant forms long parsnip- 
shaped roots, and these should be lifted 
in the fall, cutting off the leaves and 
then store in soil in a cool place until 
wanted for forcing. The roots should 
be planted in a trench sixteen to eigh- 
teen inches deep and placed upright 
about one and a half to two inches 
apart, which will allow the neck of the 
root to come within nine inches of the 
level of the trench. The trench should 
be filled with a light soil, and if a quick- 
er growth is desired, this can be 
accomplished by a mulch of fresh 
manure about two feet deep. It 
requires about one month to force the 
roots, and the heads are cut off witha 
neck of .the root attached. Packet, 
10c.; cz., 65c. 
Tomato—Chalk’s Early Jewel 
The largest, smoothest, and finest flavored extra-early bright 
red Tomato! Within a week to ten days as early as Sparks’ 
Earliana, it is even a heavier 
cropper, with tomatoes of larger 
size and sweeter flavor,—pro- 
duced continuously throughout 
the season. 
The plants are of strong 
robust growth, with ample 
foliage to protect the fruits 
from sunscald, and not liable 
to blight. 
The bright scarlet fruits are 
smoothly round, very deep, 
and solidly meaty, with only 
a few quite small seed-cells 
and of remarkably fine sweet fiavor. Per Packet, 10c.; 3 
for _25c. 
Kale, or Borecole 
This is a popular boiling-green for fall, winter, and early 
spring use, resembling cabbage in flavor. The plant is en- 
tirely hardy in well-drained soil and can be grown easily from 
seed planted during the summer and fall months. The plants 
are-usually cut off for use when the leaves are six inches or 
more in length, but with the fine curled varieties the leaves 
can be gathered for use when of good size. With the Tall 
Sco4ch and other large-leaved varieties it is customary to 
pull off the lower leaves and let the plant grow on to fur- 
nsh a continuous supply. The sweetness and flavor of these 
greens are improved by freezing weather. One ounce should 
pipette four thousand plants. Packet, 10c.; oz., 20c.; 14 
agiDUGs 
New Bohemian Horse Radish 
It is a much more rapid grower than the old variety and 
isreedy for use a great deal earlier. Its large white roots 
are produced in almost any soil and can be very easily 
raised. Plant the roots in rows.and the large roots may be 
dug or plowed up like potatoes. 
The quality of this Horse Radish is of the very best and it® 
is in all respeets a decided improvement on the old variety. 
Set or Roots, 6 for 25c., postpaid; per doz., 40c.; 50 
for $1.60. 
Chives 
From seed. Every garden should have a short border of 
these for early spring use; very appetizing and universally 
used for flavormg. Readily raised from seed. Packet, 10c. 
Cress— Water 
This can be grown in any moist place. Packet, 10c. 
Leeks 
The Leek is a very hardy plant with a sweet onion-like 
flavor. It does not make bulbs, but the plant has a long thick 
neck somewhat resembling the young growth of the onion in 
the spring. These necks or stems are blanched in the fall by 
drawing the earth up about them as the plants increase in 
growth; or they may be taken up and set in trenches in the 
same manner as celery for blanching. The flavor is greatly 
improved by freezing, and the large stems can be kept in ex- 
cellent condition until well on in the spring. One ounce will 
plant 100 feet of row. Packet 10 cts. 
Th (Thymus vulgaris). The leaves are used for 
Ly. me seasoning; a tea is also made for nervous head- 
ache. Per pkt. 10 cts.; oz. 40 cts.; 14 Ib. $1.25. 
S (Salvia officinalis). The most extensively used of 
ag e all herbs for seasoning and dressing; indispensable. 
Per packet 5c. 
D 71h (Anethum graveolens). The seeds have an aromatic 
t odor and warm pungent taste. They are used as a 
condiment, and also for pickling with cucumbers. Per 
packet 5c. 
e (Origanum marjorana). The 
M ary oram, Sweet leaves and the ends of the 
shoots are esteemed for seasoning in summer, and also dried 
for winter use. Packet 5c. 
(Rosmarinus officinalis). The aromatic 
Rosemary leaves are used for seasoning. Per 
packet 5c. 
Hybridized Potato Seed yor°.Qft., 
Packet, 15 cents. 10 for $1.00 
It is from these that ALL valuable new varieties of 
Potatoes are produced. 
Growing new and distinct Seedling Potatoes from the Seed- 
Ball Seed is intensely interesting. They will be the greatest 
: curiosity of your 
garden. This seed 
will positively pro- 
duce innumerable 
new kinds, colors, 
shapes, sizes, and 
qualities. The pro- 
duct will astonish 
you. Some may be 
of immense value 
and bring you a 
golden harvest. 
Every farmer, 
gardener, and 
bright boy should 
plant a few pack- 
ets. You may be 
one of the lucky 
ones. Full direc- 
tions en every pac- 
ket. Packet; 15c. 
each, 2 for 25c. 
POTATO SEED-BALLS BY THE BUSHEL 
