STOKES SEED FARMS COMPANY <ogac» MOORESTOWN, NEW JERSEY 



BRUSSELS SPROUTS 



(Brassica oleracea var. gemmifera) 



No 95 — Long Island Improved 



A vegetable botanically belonging to the Brassica group, 

 which is a native of the British Isles and the west channel 

 coast of Europe. It is a vegetable which has been under 

 cultivation for several hundred years. It is grown for the 

 globular buds or sprouts produced along the stout upright 

 stem. The plant while in its seedling stage closely re- 

 sembles ordinary cabbage. The axillary buds instead of 

 remaining dormant as in the case of common cabbage, 

 develop into miniature heads very similar to the cabbage, 

 being about one inch in diameter. Several varieties of 

 Brussels Sprouts are offered by the trade, but there is only 

 one general type. It is more a matter of the perfection of 

 the seed stock and of the culture than of actual difference 

 in variety. The chief variations are in length of stalk and 

 in the manner in which the sprouts are distributed along 

 the stalk. Our strain having been grown on Long Island, 

 is sold under the name of Long Island Improved, this 

 being a common varietal trade name in this country. The 

 hand labor involved in gathering the sprouts and in pre- 

 paring them for market is, perhaps, partially responsible 

 for their comparative unpopularity. They form a delicious 

 vegetable, however, and we strongly urge all classes of our 

 customers to consider their cultivation in a larger way. 



The culture of the vegetable is very similar to that of late 

 cabbage. Care should be taken to break down the lower 

 leaves in the early fall, in order that the small heads will 

 have more room to grow. Pkt. 10c, oz. 40c, \i lb. $1.40, 

 1 lb. $5.00, postpaid. 



BRUSSELS SPROUTS, LONG ISLAND IMPROVED (x 1/3) 



HORSERADISH 



HORSERADISH ROOT 



(Armoracia) 



A native of Eastern temperate Europe and Western Asia, having been cultivated, 

 probably for less than two thousand years. The root of this plant is the well-known 

 condiment to be used with roast beef and oysters. The root is perennial, the out- 

 side being a yellowish white color and the inside a pure white. The consumption 

 of horseradish is annually increasing and great attention is being paid to its cultiva- 

 tion every year. The season for fresh-grated horseradish runs almost parallel with 

 oysters, with which the roots are frequently eaten. The ungrated roots are often 

 kept in cold storage for summer use inasmuch as roots dug at that season have an 

 unpleasant taste. Horseradish will do well in almost any soil, except the lightest 

 sand and the heaviest clay. This plant rarely produces seed, therefore cuttings 

 are made from the roots when not less than one-quarter inch thick and about five 

 inches in length. Horseradish makes its best growth in the cool of the autumn and 

 steadily improves after September. Light frosts do not hurt it and it is not usually 

 stored in pits until rather late. Storage in pits for horseradish is better than in 

 cellars. The marketable crop of horseradish varies from three to six thousand 

 pounds per acre and may be sometimes sold as high as five cents per pound for the 

 best roots and two and one-half cents per pound for second grade. 50 roots $1.00, 

 100 roots $1.75, postpaid. 



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Horseradish is easily grown from our roots 



