DREER S GARDEN CALENDAR. 



BEET. 



10 cts. per oz. 

 Betterave, Fr. Bettraga, Span. Rothe, oder Runkel rueben, Ger. 

 Extra-Early Bassano. Long Smooth Blood, or (Radish 



Simon's Ex. Early Red. 15 Shaped.) 



Early Red Turnip. Swiss Chard. 



Half Long Blood. SilesiaN, or Sugar. 



Long Blood Red,. Long Red Mangel Wurtzel. 



Yellow Globe Mangel Wurtzel. 

 The first five named, are esteemed the best for table use. Sow in 

 drills from April to June ; thin out the plants to stand six or eight 

 inches apart in the drills. The leaves of the Swiss chard are used as 

 Spinach and the mib-rib of leaf dressed as Asparagus. The last three 

 named varieties are used principally for feeding stock, and where ex- 

 tensively grown, the rows should be wide enough apart to cultivate 

 with a horse hoe. 



BORECOLE. 

 Chou vert, Fr. Berza, Span. Kohl, Ger. 

 Dwarf German Kale, per oz. 10 Scotch Kale, per oz. 15 cts. 

 Tall German Kale, per oz. 25 Red, or Purple Kale, 25 " 



An excellent green for "Winter and Spring use. Sow from May to 

 June. Set out the- plants in July, in good rich ground. For early 

 Spring use, sow the Dwarf German, in September, and protect over 

 Winter, with a covering of straw or litter. 



BROCCOLI. 



Brocoli, Fr. Broculi, Span. Spar gel Kohl., Ger. 

 Purple Cape, per oz. 50 cts. Large Early White per oz 60 cts 

 Produce heads in autumn like Cauliflower. The purple Cape is best 



adapted to our climate. Sow about the middle of May, transplant, and 



manage as winter cabbage. 



BRUSSELS SPROUTS, 30 cts. per oz. 

 Chou de Bruxelles, Fr. Rosenkohl, Ger. 

 Produces from the stem small heads, resembling cabbage in minia- 

 ture. The sprouts are used as winter greens, and become very tender 

 when touched by the frost. Sow in May, transplant, and manage as 

 winter cabbage. 



CARD002T, 



Cardon, Fr. Cardo, Span. Kardonen, Ger. 

 Large Solid Stalked, per oz. 60 cts. 

 Is much cultivated in Europe for culinary purposes. The stem of 

 the leaves, which are thick and crisp, after being blanched, are the 

 eatable parts, and are generally used in soups or stews. They 

 are in perfection during the autumn and winter. Sow in April, and 

 transplant in trenches of well manured ground ; blanch by earthing up 

 in the fall. 



