68 Why Not Grow a Larger Variety of Vegetables? 



Italian Vegetables 



823 



We have grouped these Italian varieties on one page in order to draw the attention of our friends 

 to their great merits. Many of them have long been known to an exclusive circle of gourmets in the 

 country who appreciate Italian vegetables cooked in the Italian way, but they are little known to 

 the general public. We recommend all our customers to try them this year. 



Basilico Napolitano or Sweet Basil 



nee This is a variety with verv large green leaves, and is one of the most popular herbs in the 

 ifOD ItaKan or French Cuisine. ' They use it in Mock Turtle Soup, which derives its peculiar taste 

 from the dove-like flavor of Sweet Basil. It may also be used with good effect in all seasoned stews, 

 dressings, and sausages. Sow seed under glass, and transplant, when seedlings are 3 inches high, to 

 a sunny situation. Set 1 foot apart, in rows 18 inches apart. 

 Price, pkt. 10c.; oz. 35c.; l i lb. $1.00. 



ClCOria or Large-rooted Chicory 



OCC This is the "Barbe de Capucin" of the French. It is not difficult to grow, and is much more 

 ' ,D^ used in the summer by Italians and others as "greens" than as salads. 



To produce "sprouts" dig up the roots hi October, trim and lay them horizontally in tiers under 

 moist earth, in a dark but warm cellar. In three or four weeks the fine white leaves wfll be ready for 

 cutting. They make a most delicious vegetable salad, and the roots will produce for three weeks or 

 more. (See illustration.) Price, pkt. 10c.; oz. 25c.; )4 lb. 75c.; 1 lb. $2.50. 



Cocozelle Di Pergola there are red splashes on the yellow-green pods. 



or I.onil Italian Squash 



An Italian variety of squash usually grown 



on a trellis or pergola, when the squashes 

 come perfectly straight. When grown on the 

 ground the squashes are curved, as shown in the 

 illustration. The vines are very vigorous, the 

 squashes grow to a length of 3 ro 4 feet and are 

 about 4 inches in diameter. They are light 

 green in color, and the pulp inside is pure white. 

 When young and tender the squash is sliced off 

 and fried Hke egg plant. When older it is cooked 

 like other varieties. (See illustration.') Price, 

 pkt. 15c.; oz. 40c.: '4 lb. $1.25. 



Dente di Leone 



or improved Thick Leaved Dandelion 



437 The name in Kn glish means Lion's Tooth, 

 referring to the teeth on the leaves. The 

 common wild Dandelion is often collected in the 

 spring for salads, but this is a very different 

 variety. As will be seen by the illustration, it is 

 upright and compact in growth, forming an up- 

 right tuft in the center, and is remarkable for 

 its thick dark green leaves, its earliness, tender- 

 upright and compact in growth, forming an up- 

 right tuft in the center, and is remarkable for 

 its thick dark green leaves, its earliness, tender- 

 ness and succulence. Dandelion is also used 

 boiled as "Greens." (See illustration.) Price, 

 pkt. 20c.; oz. $1.25; M lb. $4.00. 



Escarolle 



or Broad- Leaved Bat avian Endive 

 453 Has broad fleshy leaves, toothed at the 



edge, and slightly twisted, which form a 

 large heart. Escarolle is easily blanched if tied up 

 at the proper time, and then produces wonder- 

 fully tender and crisp inner leaves, making one of 

 the most delicious of salads. (See illustration.) 

 Price, pkt. 10c.; oz. 25c.; H lb. 75c.; 1 lb. $2.50. 



Fagiuoli 



or Dwarf Horticultural Bean 



10 This is a dwarf form of the climbing horti- 

 cultural variety. The pods are slightly 

 curving in form, not very long, and when mature 



The green-shelled beans are very tender and are 

 very tasty. Much used in the South of Europe. 

 Price, pkt. 10c.; pt. 40c.; qt. 75c., 4 qts. $2.50: 

 pk. $4.75. 



Finocchio 



Florence or Sicilian Fennel 

 967 This superior variety of Fennel is remark- 

 able for its greatly enlarged and swollen 

 leaf stems, which are blanched and used as salad 

 either alone or with other salad plants. Finoc- 

 chio is also used boiled as a vegetable and has a 

 sweet, spicy and very distinct aromatic flavor. 

 Seed should be sown between July 15th and 

 August 1st. (See illustration.) Prices, pkt. 10c.; 

 oz. 30c.; Vi lb. 90c; 1 lb. $3 00. 



Pomodoro 



or Large Red Plum Tomato 

 892 A beautiful bright red plum-shaped to- 

 mato. It is the most delicious and attrac- 

 tive salad tomato ever introduced. It contains 

 practically no acid and possesses a delicate flavor, 

 so much desired in salads. Large Red Plum is 

 one of the best varieties in cultivation for making 

 the delicious tomato preserve, and it is also ideal 

 for dehydrating. It is one of the most prolific 

 tomatoes we have ever grown, beginning early in 

 the season and continuing uninterruptedly up to 

 frost. The fruits are the size of a good-sized plum 

 and are borne in clusters of six or more. (See 

 illustration.) Price, pkt. 20c; 3 pkts. 50c; 

 oz. $1.25. 



Rucola Sativa or Rocket 



984 Much used by Italians and South Euro- 

 peans for salads. The leaves somewhat re- 

 semble French Sorrell but are darker in color, 



and consider- 



/\Cl" ster0f 

 P0M0D0R0 



TOMATO 



ably larger. 

 They have a 

 distinct flavor, 

 slightly bitter, 

 rather pung- 

 ent like Cress, 

 and delicious 

 in any kind of 

 salad or soup. 

 The culture is 

 the same as 

 for spinach. 

 Price, pkt. 10c; 

 oz. 60c; U lb. 

 $2 00. 



Turn to Page 79 and read what we say about Foreign and Newly Introduced Vegetables 



