MISS MARY E. MARTIN, FLORAL PARK. NEW YORK 



Witloof- Chicory, 

 French Endive 



or 



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 with a 



small portion of the neck of the root attached. Packet, 



10c; oz., 25c; 141b., 50c; lb., $2.00. 



Tomato — Chalk 9 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. s 



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 flavor. 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 

 Scotch and other large-leaved varieties it is customary to 

 pull off the lower leaves and let the plant grow on to fur- 

 nish a continuous supply. The sweetness and flavor of these 

 greens are improved by freezing weather. One ounce should 

 produce four thousand plants. Packet, 10c; oz., 20c; l /\ 

 lb., 50c 



New Bohemian Horse Radish 



It is a much more rapid grower than the old variety and 

 is ready 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 respects a decided improvement on the old variety. 



Set or Roots, 6 for 25c, postpaid; per doz., 40c; 50 

 for $1.00. 



Chives 



From seed. Every garden should have a short border of 

 these for early spring use; very appetizing and universally 

 used for flavoring. 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. 



J T*IL vrr| _ (Thymus vulgaris). The leaves are used for 

 1 l\yme seasoning; a tea is also made for nervous head- 

 ache. Per pkt. 10 cts.; oz. 40 cts.; x /\ lb. $1.25. 



Qficro {Salvia officinalis). The most extensively used of 

 *^**Ij€? ^i herbs for seasoning and dressing; indispensable. 

 Per packet 5c 



T\w1] (Anethum graveolens). The seeds have an aromatic 

 *^*« odor and warm pungent taste. They are used as a 

 condiment, and also for pickling with cucumbers. Per 

 packet 5c 



Marjoram, Sweet KS S«T£ 



shoots are esteemed for seasoning in summer, and also dried 

 for winter use. Packet 5c 



Pncpm/TfV (Rosmarinus' officinalis) . The aromatic 

 JxOSeTnary leaves are used for seasoning. Per 

 packet 5c 



Hybridized Potato Seed M Iney ( 



Great 



Maker 



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 

 ^IMPBi Sl^^m I DI ~ight boy should 



^|P^ia»^||fe^f|^K3^3iH I P' ant: a f ew pack- 

 f|sHBXi|^By9HgK|^^HM ets. You may be 



^wjglgMJPpa IBs^ one °^ trie l uc ky 



^^9llE{l§j2^BBr|a|£ Wr ones. Full direc- 



tions on every pac- 

 ket. Packet; 15c 



POTATO SEED-BALLS BT THE BUSHEL- each, 2 for 25c 



