GREEN CURLED, Green Ribbed The leaves have a i 

 mossy appearance. The center tends to blanch to | 

 delicate white. Hardy and vigorous and especially ' 

 good for fall and winter use. 



Pkt. 5c; oz. 15c; 1/4 lb. 45c; lb. $1.25. 



LARGE GREEN CURLED, Pink Ribbed Vigorous and 

 resistant. The midribs of the outer bright green 

 leaves are usually tinged with rose. Deeply divided 

 leaves in center blanch readily. 



Pkt. 5c; oz. 15c; V4 lb. 45c; lb. $1.25. 



FENNEL 



Kohl Rabi is a delicious vegetable. It is somewhat like turnip, but does not become 



strong and bitter as turnips sometimes do. Here are two varieties, Early Purple 



and Early White Vienna. 



The culture of this vegetable is about the same as that 

 of celery. 



FLORENCE (Sweet Anise) The bulb at the base of this 

 hardy annual may either be sliced raw, or cooked. The 

 crisp stalks above are often eaten like celery. If cov- 

 ered with soil, the bulb will blanch to a fine creamy 

 white. The plant is branching and has dense feathery 

 foliage that gives off a sweet aroma. (For Sweet Fen- 

 nel see page 35.) 



Pkt. 5c; oz. 25c; 1/4 lb. 75c. 



EGGPLANT 



GARLIC 



This semi-tropical plant requires continuous warm weather for best 

 results. The seed germinates slowly and should be started in a hotbed. 

 Set the plants in the open ground when 2 inches tall, if the weather con- 

 tinues warm. Space 23^ to 3 feet apart. Shade young plants from hot 

 sun and spray with Paris Green to protect them from potato bugs. 



BLACK BEAUTY The fruits of this variety are large and symmetrical, 

 maturing a little earlier than our Improved Large Purple. It is 

 thicker and broader than the other variety and retains its glossy 

 black-purple coloring for a long time. This lasting quality makes 

 it distinctly popular. 

 Pkt. 5c; oz. 70c; 2 oz. $1.25; 1/4 lb. $2.40. 



FLORIDA HIGH BUSH Especially adapted for growing in localities 

 where fruits must be kept off the ground. Fruits slightly longer 

 than thick and of deep glossy color. Usually bears more heavily 

 ■ than the bush varieties. 

 Pkt. 5c; oz. 70c; 2 oz. $1.25; 1/4 lb. $2.40. 



IMPROVED LARGE PURPLE (Spineless) Popular owing to the 

 vigor and productivity of the plants and the large size and fine 

 quality of the fruits. The large, spreading plant yields 4 to 6 large 

 oval fruits of fine dark purple color. The flesh is firm, meaty, and 

 of excellent quality. 

 Pkt. 5c; oz. 70c; 2 oz. $1.25; 1/4 lb. $2.40. 



ENDIVE 



For early use, sow about April 15th; for later supply, sow in .lune or 

 July in rows 14 to 20 inches apart and when well started thin the plants 

 to 1 foot apart. When nearly full grown, tie the outer leaves together 

 over the center in order to blanch the heart of the plant. 



Two or three successive plantings during July will provide endive for 

 winter use. Just before killing frosts in fall, dig the plants, being careful 

 to take plenty of soil with the roots and to avoid injury to the leaves. 

 Pack closely together and store in a dark cellar. 



BROAD LEAVED BATAVIAN (Escarolle) Crispness and tenderness 

 make this endive unexcelled for salads. The broad leaves, twisted 

 and waved, are of bright green with midribs nearly white; the inner 

 leaves form a fairly solid cluster which blanches to deep creamy 

 white. 

 Pkt. 5c; oz. 15c; 1/4 lb. 45c; lb. $1.25. 



EVER WHITE CURLED Medium sized fairly compact plants; pale 

 green leaves with yellow midribs. 

 Pkt. 5c; oz. 15c; 1/4 lb. 50c; lb. $1.50. 



FULL HEART BATAVIAN An improved form of Broad Leaved Ba- 

 tavian. Plant medium large with compact well-blanched heart of 

 infolded broad leaves, thick and buttery in texture. 



BULBS As a dash of flavoring for soups and stews, many people use 

 small quantities of this pear-shaped white bulb. In large amounts 

 it has a strong odor and flavor. To grow garlic in the garden, the 

 several sections or "cloves" of each bulb should be separated and 

 set in rows 10 or 12 inches apart and 4 inches apart in the row. 

 They should be taken up in the fall and stored in a cool, dry place 

 until used. 

 Bulbs 40c per lb. 



Crisp, refreshing leaves of Curled Endive to be served 

 with French Dressing. 



18 



