TvliSS MARY E. MARTIN, FLORAL PARK, NKW YORK 



V/itloof' Chicory, or 

 French Endive 



Tlie principal use of Witlooj 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 t he 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- 

 •haped 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 

 apiirt, which will allow the ne:k of the 

 root to come within nine inches of the 

 level of the trench. The trench should 

 ]>e 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 



• mall portion of the neck of the root attached. Packet, 



10c. ; oz., 25c,; '^Ib., 50c.; lb., $2.00. 



Tomato — Chalk* s Early Jewel 



The largest, smoothest, and finest flavored extra-early bright 

 red Tomato! Wit/iin 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 



^1. '\W^^^^^B ^'^^'■^^^ growth, with ample 



Y'II sW^^^mk fo'i^g^ to protect the fruits 



" ' ' ^^-^^^*™"™ from sunscaid, 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 

 ^.rid of remarkably f^tnt sueet latt&^r. P*r Packet, lOc.; 3 

 for 25c. 



Kal 



e, 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 c<m be grown easily from 

 seed planted during the summer and fall months. The plants 

 are usually cut off for use whesi the leaves are six inch.es or 

 more in length, but with the tine curled varieties the leaves 

 can be gathered for use when of g<x>d size. With the Tall 

 Scotch and other large-leaved varieties it is custoinary to 

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

 nsh a continuous sujjf^y. The sweetness and flavor of these 

 greens :ire improvetj by freezing weather. One ounce should 

 produce four thousand jjlaiits. Packet, 10c.; oz., 20c.; "4 

 !b., 50c. 



New Bohemian Horse Radish 



Tt is a much more rp.jiici grower ilian the old variety anfl 

 js re?dy for use a great deal earlier. Its large white roots 

 are produced in alniost any soil and c^m be very easily 

 raised. Plant the roots in rows and- the large roots may be 

 dug or plowed up like pf;t:Htoes. 



The quality of this fferse'Raflish is of the very best and it 

 IS in all respects a deci.ied im)>r<i>'emt-!it '..-r. ih<- old variety. 



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

 lor $1.00. 



Ch 



wes 



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 orrion-like 

 flavor. It does not make bulbs, but the plant ha« a long thick 

 neck somewhat resembling the young growth of the onion in- 

 the spring. These necks or stems arc blanched in the fall by 

 drawmg 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 ca-n be kept in ex- 

 cellent condition until well on in the spring. One oimce will 

 plant 100 feet of row. Packet 10 cts. 



ThfVmsf {Thymus vulgaris). The leaves are used for 

 1 liyrn,^ serjscwiing; a tea is also made for nervous head- 

 ache. Per pkt. 10 cts.; oz. 40 cts.; '4 lb. $1.25. 



^ (Salvia officinalis). The most extensively used of 

 " :i!! herbs fof seasoning and dressing; indispensable. 



Sag 



Per packet 5c. 



PStfJ (■^"^if'ufn graceolens). The seeds have an arcmiatic 

 *-^lt-l- odor and warm pungent taste. They are used as a 

 condiment, and also Jot pickling tcilh cucumbers. Per 

 packet 5c. 



h/irtr-inirrtm ^ii1i»a>1- (Origanum marjorana). The 

 IViarjOram, ^fWeeZ leaves and the ends of the 

 shcK)ts ajre esteemed for seasoning in summer, and also dried 

 for winter use. Packet 5c. 



(RosmaTi7ius officinalis). The aromatic 

 leaves are used for seasoning. Per 



Rosemary 



packet 5c. 



Hybridized Potato Seed MX^^MXr 



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 



;uriosity of your 

 garden. This seed 

 wil! 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 on everj;^ pac- 

 ket. Packet; 15c. 

 PulAiO fiEl>-BAi.l.5 ETTHE BUSBEI/. each, 2 for 25c. 



