Four Vegetables Used as Salads 



220 CHICORY (French Endive) 



WITLOOF IS THE FINEST VARIETY OF CHICORY GROWN 



This delicious vegetable should be better known in this 

 country. For some time French gardeners have been export- 

 ing their product to this country, and if it is possible for 

 them to make a profit on it even with ocean freights added, 

 there is no reason why American gardeners should not take 

 it up more generally. The seed is planted in May or June, 

 and in the fall the roots are planted in the earth in a dark 

 cellar or under a greenhouse bench. The crisp leaves should 

 be cut from time to time, as new leaves soon come to take their 

 place. French Endive salad is becoming more and more 

 popular in our large hotels and restaurants. Pkt. 10 cts., oz. 

 25 cts., V 4 lb. 80 cts., Ib. $3. 



213 COLLARDS 



The culture and uses of CoIIards are very much the same as 

 for cabbage and kale. They withstand the heat better and, 

 therefore, are quite largely grown in the southern states. Georgia 

 CoIIard is the most common variety, forming a loose rosette of 

 leaves which, when blanched, are very tender and of delicate flavor. 



Pkt. 5 cts., oz. 10c, l/ 4 lb. 30c, lb. $1. 



Corn Salad is also known as Lamb's Lettuce, or Fetticus. It makes a delicious salad and is 

 very often used in place of lettuce when it is not possible to procure that. Its flavor is very mild 

 and the quality is excellent. It is usually sown late in the autumn in this latitude and the 

 plants are covered over during the winter. One ounce will sow 18 square feet; six pounds 

 will sow one acre. Pkt. 5 cts., oz. 10 cts., Vi'b. 20 cts., lb. 65 cts. 



DAMDELfiOfN 



In order to get the best results from Dandelion it is best to 

 sow the seed in the spring, thin the plants to 12 inches apart, culti- 

 vate well during the first season and then mulch them slightly 

 over the winter. Early the following spring the plants will be 

 ready for use and as greens will be greatly improved if blanched. 

 This will also remove part of the bitter taste and will make the 

 leaves more tender. Even then Dandelion greens should be boiled 

 twice to remove the bitterness. The seed of Dandelion is all 

 imported, and there is some danger of shortage this season. 

 One ounce will sow 100 feet of drill. 



340 French (common) 



A strain which has been selected and improved so that in its 

 present form it is wonderfully true to type and is a decided 

 improvement over the old and more common strain. It is very 

 early and of strong vitality. Crop failed. 



342 Improved Thick-Leaved 



A variety noted for its thick green leaves and dark green color. 

 It is compact in growth, forming an upright tuft in the center. 

 This variety is in everv way superior to the common French 

 Pkt. 5 cts.,' oz. 40 cts.; y 4 Ib. $1.25, lb. $4. 



210 CORN SALAD 



EGGPLANT 



One ounce will produce about 1,000 plants 



350 S. S. Black Beauty 



Comparative tests have proved this to be the earliest Eggplant under 

 cultivation. It will produce large "eggs" in great profusion. These are very 

 smooth and of a dark rich color which positively insures a ready market. 

 The seed which we offer is of our own growing, and will prove to be of 

 strong vitality and absolutely true to name. The quality of S. S. Black 

 Beauty cannot be surpassed by any variety under cultivation. Pkt. 

 5 cts., oz. 40 cts., y 4 lb. $1.25, lb. $4. 



352 



Large Smooth Purple 



NEW YORK IMPROVED 



S. S. Black Beauty Eggplant 



This Eggplant will mature about one week later than the 

 S. S. Black Beauty and is, as the name indicates, a smooth 

 deep purple rather than black. The stem is smooth and 

 free from thorns. This has long been a standard among 

 planters in the eastern states, and where earliness is 

 jffllgi no consideration is equal in every respect to the S. S. 

 Bk Black Beauty. Pkt. 5 cts., oz. 35 cts., y 4 Ib. $1, 

 lb. $3.50. 



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