From PETER HENDERSON & CO., NEW YORK 61 
Henderson’s New Spinach-Leaved Swiss Chard 
Green Plume 
235. Varieties of Swiss Chard have long been 
held in great favor hy the people of almost all 
European countries; and of late years Swiss 
Chard has also become popular in America. 
European growers are continually at work try- 
ing to improve on the original type, and a few 
years ago we had the satisfaction of introducing 
for the use of our customers the crumpled-leaved 
variety known as “Lucullus,” also described on 
this page, which was highly appreciated by all 
@ur customers. 
In 19™% we had the pleasure of offering another 
new evolution from the original type, which we 
have called Spinach-Leaved Swiss Chard “Green 
Plume.” We have ealled it “Spinach-Leaved”’ 
_ because the leaf is almost identical with that of 
the Spinach plant, and is as dark a green in 
‘color. It is a much darker green than any other 
variety of Swiss Chard produced so far, and it is 
also much more tender. The midribs, too, are 
edible and tender, and very white and attractive 
looking. They should be prepared like Asparagus. 
It’s greatest value lies in the fact that it pro- 
duces “greens” all summer long, and is therefore 
available when Spinach is unobtainable. It can 
be easily grown in any ordinary garden soil. 
When picking for use cut the leaves from the 
outside when still young, or pull them off in an 
outward and downward direction. Leaves may 
be picked from it continuously from June until 
frost, because, as the leaves are cut off, other 
shoots are rapidly put forth. 
“Green Plume” may be cooked and served as 
‘Hoiled greens” in the same way as Spinach, or 
when using the midribs only; it is always cooked 
and served in the same way as Asparagus. In 
facet “Green Plume” could well be described as an 
Asparagus-ribbed Swiss Chard. (See engraving.) 
Price, 20c. pkt., 50¢. oz., $1.50 14 Ib., $5.00 Ib. 
| Swiss Chard —— Lucullus “RMF? Swiss Chard 
The Cut and Come Again Vegetable 234. This is quite distinct from the old and well-known 
232. The term “Chard” is applied to the edible midrib of the variety. a S are Eee dss 
leaf of certain plants, hence Swiss Chard is a Beet with the ‘ epee oe porns Spee iets VELY Chick ad Hee 
heavily ribbed leaves developed instead of the root. Both The whole plant is taller and the leaves, instead of being 
nubs ane ae are eee i It is used either aS greens, or, smooth, are deeply and closely crumpled, similar to a Savoy 
where the rib of the leaf only is used, in the Same manner as , d Scpymceriedl Pee z tS 
oe Sat eeOGither wat it (sca delicious veaetable ahd can Cabbage. It is very tasty and palatable, and preferred by 
be grown with the greatest ease. It is cooked and eaten the ™any above Spinach. 
Same as Spinach, and may be picked continuously from June 
pa frost. & a ee This variety is much sought after and highly esteemed by 
his is the variety we have sold continuously for many : SEE 4 ee ; : 
years. It yields an abundant supply of delicious greens and EOS NO preter pee a OF we lean cae We sy WOre Seon Ey 
should be in every garden. It is the one vegetable that is developed than in the old variety. Price, 1l5e. pkt., 30¢. oz., 
aes ready for use. Price, 10c. pkt., 20¢. oz., 60¢c. % Ib., 80e. % Ib., $2.00 Ib. ; 
$1.20 lb. : 
Mammoth Sandwich Island Salsify or Oyster-Plant 
780. Salsify is one of the best of our root vegetables, 
,MMOTH Sa i ere) and is rapidly increasing in popularity. It is grown 
Mam F NDWIcH ISLAN : in the same way as the Parsnip, and if grown in 
CALSI FY — : well prepared soil, will produce large, smooth roots. 
Failing this, they are liable to fork. Cooked in any 
form, Salsify is wholesome, appetizing and nutri- 
tious Its peculiar oyster-like flavor is most ap- 
parent when sliced and fried; it may also be served 
and eaten as Asparagus. It is one of the best 
remedies for various forms of indigestion. Most of 
its medicinal value is contained in the milk which 
exudes from the skin; the surface should therefore 
be broken as little as possible. This is best avoided 
by boiling whole, and peeling after cooking. (See 
engraving.) Price, 10c. pkt., 35e. oz., $1.00 % Ib., 
$3.00 Ib. 
Vegetable Plants are on sale at our store during the Spring and Summer, but owing to their perishable nature and delay 
: in transportation, we cannot undertake to ship them. 
