Stores' Catalog, 1Q 17 Market-Growers Edition ? 



ENDIVE 



Endive is a splendid salad, particularly used during the fall and winter months. It is also used for garnishing and flavoring pur- 

 poses. It can be grown early in the spring if it is so desired, but it is usually planted in June, July or August. Its habit of growth 

 is very similar to lettuce, although more room should be left between the individual plants. In order properly to blanch the hearts 

 the outer leaves should be tied with string. 



One ounce will sow 150 feet of drill and produce about 3,000 plants 



360 Mammoth Green Curled 



This variety forms a rosette 20 inches broad, not very full at the heart but very finely cut and divided which, with its dark green 

 color, makes a beautiful appearance. The center blanches very readily to a beautiful golden white. It is very highly esteemed by 

 all classes of planters and is largely used for salad purposes. Pkt. 5 cts., oz. 10 cts., %lb. 25 cts., lb. 90 cts. 



362 Giant Fringed, or Oyster 



The beautiful, creamy white heart of this variety is, no doubt, responsible for its popularity as a salad. It is slightly larger than 

 the Green Curled described above and is preferred by some planters. Pkt. 5 cts., oz. 10 cts., Vi'b. 25 cts., lb. 90 cts. 



364 Broad-Leaved Batavian (Escarolle) 



This variety forms a rosette of about 15 inches in diameter. While the leaves are toothed at the edges and more or less twisted, 

 they are not finely cut as the two varieties described above. Although this is not a self-blanching variety it comes nearer to it than 

 any other sort. It is best, however, to tie this at the proper time in order to get the best results. The inner leaves are particularly 

 tender and crisp and have a very agreeable flavor. This varietv is in larger demand than any other Endive under cultivation. Pkt. 

 5 cts., oz. 10 cts., Vilb. 30 cts., lb. $1. 



KALE, or BORECOLE 



The culture of Kale is very similar to cabbage, and it is thought 

 by some to be the original type of cabbage. It is more hardy, 

 however, and is very often sown in August and September and 

 covered during the winter. The flavor of Kale is improved by 

 frost if not too heavy. 



370 Siberian, or Imperial Long-Standing 



A vigorous, spreading variety. Its color is light green. It is 

 also almost absolutely hardy and is in large demand by certain 

 classes of trade. The leaves are very large, with frilled edges. 

 Pkt. 5 cts., oz. 10 cts., Vilb. 20 cts., lb. 75 cts. 



372 Dwarf Green Curled Scotch 



A dwarf Kale with finely cut leaves, quite hardy and in general 

 use for winter greens. It is by far the most attractive Kale 

 under cultivation and this, no doubt, accounts for its large 

 demand in the northern markets during the winter, as it very 

 often takes the place of parsley. Pkt. 5 cts., oz. 10 cts., tyj'b. 

 20 cts., lb. 75 cts. 



KOHLRABI 



Kohlrabi belongs to the same class as cabbage and cauliflower, 

 but presents a marked variation from each. The edible part 

 of this turnip-shaped vegetable grows above the ground. It 

 must be used before it is too old in order to have it at its best. 

 Seed should be sown early in the spring, in rows 18 inches apart, 

 and later thinned to 6 inches apart in the row. The bulbs growing 

 on the surface of the ground should be cooked when about 234 

 inches in diameter. Plant in July for fall use. 



375 White Vienna 



This variety is in more general use than the Purple described 

 below. Its very light green color, no doubt, gives it a quicker 

 sale, and the fact that it is considerably earlier also is in its 

 favor. Pkt. 5 cts., oz. 20 cts., V 4 lb. 60 cts., lb. $2. 



377 Purple Vienna 



This is a coarser-growing variety and somewhat later than 

 the one described above. Its color is a dark purple — thus its 

 name. The plant is taller and the leaves larger and should be 

 set farther apart in the row than the White Vienna. It is very 

 similar to the White Vienna except for this difference. Pkt. 

 5 cts., oz. 20 cts., V41b. 60 cts., lb. $2. 



LEEK 



This vegetable is in quite large demand in certain markets, and has many points in its favor. It belongs distinctly to the onion 

 family. The leaves are flat and the stems cylindrical with practically no bulb. In order to grow long, tender, white stalks it is advis- 

 able gradually to build up the earth as in celery. This will insure a long stem which, of course, is the edible portion. The plants 

 should be thinned to 6 inches apart in the row and spring planting is advisable. 



390 Giant Italian (Carentan) 



This, we believe, is the most desirable sort for home or market-garden purposes. It very often attains a size of 3 inches in diam- 

 eter and will blanch to a pure white. The quality is mild and tender and it is a good keeper. Pkt. 5, cts., oz. 10 cts., V 4 lb. 40 cts., 

 lb. $1.50. 



CRESS 



EXTRA CURLED (Pepper Grass). Fine flavor; will cut several times. Pkt. 10 cts., oz. 25 cts., V 4 lb. 75 cts., lb. $2.50. 

 UPLAND CRESS. Perennial; grown same as spinach; flavor resembling water cress. Pkt. 10 cts., oz. 25 cts., V^lb. 75 cts., lb. $2.50. 



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