STOKES SEED FARMS COMPANY <*ss<* MOORESTOWN, NEW JERSEY 



HANSON (x 1/4) 



No. 470 — Hanson 



Days to Maturity, 86. Will hold twenty-four days before shoot- 

 ing to seed. Introduced by Dreer about 1871, who has claimed 

 that the seed came from Col. Hanson, of Maryland, after having 

 been in the family for three generations, having originally come 

 from Europe. This variety is unquestionably the best loose-leaved 

 sort for either home or market garden. In quality it outclasses all 

 other loose-leaved sorts. It is a decidedly crisp, loose-heading 

 variety, medium in size, light green in color on the outside and 

 white within. It is never spotted or brownish in any part. The 

 quality is excellent, being exceedingly crisp and firm in texture and 

 very sweet. This cannot be recommended too highly. Seeds are 

 white. Pkt. 10c, oz. 25c, % lb. 65c, 1 lb. $2.00, postpaid. 



No. 466 — Trianon Cos 



Days to Maturity, 82. Will hold twenty days before shooting 

 to seed. Paris White Cos is a synonym for this variety. This 

 class of lettuce has been grown in America for nearly one hundred 

 and twenty-five years. It was offered in 1793 by Minton Collins, 



of Richmond, Virginia, and by B. K. Bliss in 1860. It was a typical 

 cos variety, strictly self-closing, comparatively late and very slow 

 to shoot to seed. The plant is compact, blanched, firm head, round 

 at the top with leaves not tightly over-lapping one another. The 

 color is a very dark green on the outside and well blanched on the 

 inside. They are never spotted or brownish in any part. The-, 

 quality is excellent. It is very hard in texture, but is exceedingly 

 crisp and sweet, and is especially desirable for long-distance shipping 

 or for prompt table use. Trianon Cos will make a delicious Romaine 

 salad, and is a pleasing change from the soft, buttery varieties. 

 Seed white. Pkt. 10c, oz. 25c, H lb. 65c, 1 lb. $2.00, postpaid.. 



TRIANON COS (x 1/3) 



LEEK 



{Allium porrum) 



MONSTROUS CARENTAN (x 1/2) 



HISTORY — Of uncertain origin, some authorities saying that it is a native 

 of the East, others of the Mediterranean, and Vilmorin mentioning the possi- 

 bility of Switzerland. It was commonly cultivated in Egypt from the time of 

 the Pharaohs, and is up to the present day. Pliny, who says the best leeks 

 were brought from Egypt, speaks of Nero eating them several days in every 

 month. The Hortus Kewensis states positively, regardless of all other theories, 

 that Switzerland is the native home of the leek. It was first cultivated in 

 England before 1560, Tusser and Gerard both speaking of it. It appears to 

 have been used by the Welsh as far back as their history extends, and they 

 continue to wear leeks on St. David's Day in commemoration of a victory 

 which they obtained over the Saxons in the Sixth Century, at which time leeks 

 were worn by their order to distinguish themselves in battle. Leek has appar- 

 ently been cultivated in America during most of the Nineteenth Century. 



No. 390 — Monstrous Carentan 



The root of this sort often attains a diameter of two inches, and will 

 blanch to a pure white. The quality is mild and tender. It is a flat- 

 leaved, bulbous, hardy perennial. The blanched stems and leaves are 

 used as a flavoring for soups, boiled and served as asparagus or eaten in 

 the raw state. Except for certain commercial purposes and for our large 

 city markets, leek is not used in this country extensively, except by our 

 foreign population. Pkt. 10c, oz. 20c, 34 lb. 75c, 1 lb. $2.50, posfpaidT 

 41 



You may prefer leeks to green onions. Try them 



