DESCRIPTIVE CATALOGUE. 



ALLIUM SATIVUM. 



Fr. Ail. — Ger, Knoblauch. 



A bulbous-rooted plant, having a well known, strong, penetrating odor, 

 which is most powerful at mid-day. In some countries it is much used for 

 seasoning soups, stews, &c., and is useful in various medicinal forms. 



Culture. — Prepare the ground same as for Onions, and plant the cloves 

 in drills eight inches apart, and four inches apart in the rows, and cover two 

 inches deep. When the leaves turn yellow, take up the bulbs, and dry in the 

 shade, and lay them up in a dry loft as you would Onions. 



Sllirar Trough. — This variety grows to a very large size, and is 

 valuable, when dry, for a variety of household purposes, such as baskets, 

 buckets, cans, &c. 



Culture. — The Gourd is a tender annual, and should not be planted till 

 all danger of frost is over, and not less than six feet apart each way, in good, 

 rich loam. Three plants in a hill will be sufficient to leave at last hoeing. 



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BRASSICA CAULO RAPA. 

 Fr. Chou-rave. — Ger. Kohl-rabiuber. 



Green. — The Kohl Rabi is a vegetable inter- 

 mediate between the Cabbage and the Turnip. The 

 stem, just above the surface of the ground, swells 

 into a round, fleshy bulb, in form, not unlike a Tur- 

 nip ; on the top, and about the surface of this bulb, 

 are put forth its leaves, which are similar to those of 

 the Swedish Turnip. The part chiefly used, is the 

 turnip-looking bulb, formed by the swelling of the 

 stem. This is dressed and eaten with sauce or with 

 meat, as Turnips usually are. While young, the 

 flesh is tender and delicate, possessing the combined 

 flavor of the Cabbage and Turnip. 



Culture. ~ Cultivate same as Cabbage, only 

 that, in earthing up the plant, be careful not to cover 

 the globular part 

 full growth. 

 4 



Sreen Kohl Rabi. 



They should not be used before they ha'/e attained their 



