From PETER HENDERSON & CO., NEW YORK 



69 



CHINESE and ITALIAN VEGETABLES 



We offer on this and following page some recently introduced vegetables 

 which are certain to be appreciated by all who grow them. 



There is an unbelievable wealth and variety of food to be found 

 in the vegetable kingdom if one investigates its possibilities and is 

 willing to try the new varieties offered by seedsmen from time to 

 time. 



The average owner of a small garden usually limits himself or 

 herself to not more than half-a-dozen of the better-known varieties, 

 and passes over with indifference, or at least is not eager to try, the 

 new introductions. This is not as it should be, and there is little 

 doubt that all owners of gardens would find it much to their advantage 

 to try out the new things. 



From among the nations who have from time immemorial relied 

 mainly upon a vegetable diet, one may select the Chinese and Italian 

 peoples as representative, although all South European nations eat 

 but little meat, due to a certain extent to its expensiveness. How- 

 ever "that mav be, this dependence upon a vegetable diet has led 

 them to investigate more closely than other peoples the edibility of 

 vegetable plants and the possibilities of improving them by 

 hybridizing and selection. 



That they have been successful in bringing forth for the use of 

 man many varieties unknown to other nations, will be apparent to 

 all by a perusal of the two following pages. 



The endurance for which these people are so remarkable is no 

 doubt due in a large measure to the fact that their vegetable diet 

 has alwavs provided them with a large supply of the all-important 

 vitamin's and mineral salts, so necessary to health and well-being. 



In our country the campaign of vitamin education through health 

 agencies and workers, newspapers and magazines, the public schools, 

 health clinics, and other channels of information has been very 

 effective, and to it, no doubt, is largely due the surprising increase in 

 the acreage given over to growing vegetables, both for market and 

 in private gardens. 



There can be but little doubt that the increased healthfulness of 

 our people is in large part due to the vast increase in the consumption 

 of vegetable foods, and we are sure that the introduction of varieties 

 little known to the American people will be the means of still further 

 augmenting it. 



Three Varieties of Chinese Cabbage Illustrated Above 



These introductions from the Celestial Empire have been grown there 

 for forty centuries and constitute a vers important part of the food of the 

 Chinese people. P'tsai, Chi-hi-li and Wong Bok have also been known 

 for some years to a comparatively small number of people in America 

 who appreciate Chinese food and cooking, but they have not become 

 known to the general public, because it has been hard to get seed in 

 sufficient quantities to warrant seedsmen in pushing the sale. \Ve have 

 pleasure in announcing that we have made arrangements 11 China to 

 obtain a much larger supply of seed than' usual for this year. 



The most outstanding characteristic of Chinese Cabbage is its Perfect 

 digestibility There are many people who are fond of ordinary Cabbage, 

 but dare not eat it on account of the unpleasant after-effect experienced: 

 but no such objections can be made against Chinese Cabbage, and one 

 may eat and enjoy it to the fullest extent. 



COOKING. Besides being used boiled like cabbage, it is equally 

 desirable and delectable served as salad or cold slaw, and may be eaten 

 the same as lettuce or cabbage. The proper way to cook it for a vegetable 

 is to break it into small pieces into a saucepan and cover with boi ing 

 water Let it stand until cold, then drain and cover again with boiling 

 water letting it boil twenty-five minutes. It may be served with a 

 sauce When used as salad, cut up like celery into a bowl and cover with 

 boiling water Let stand a few minutes, drain and cover with cold water; 

 in about half an hour drain and shake until dry. Serve with any dressing 

 preferred. 



CULTURAL DIRECTIONS. Cool weather is required for best results, 

 and where the summers are cool, sow seed in early spring. In the latitude 

 of New York sow seed about the middle of June, eartier if further North 

 and later if further South. Sow in the open ground as the plants are 



liable to a set-back if transplanted. Sow in rows eighteen inches apart. 



and cover seed one-half inch deep. When the plants are about three inches 



high thin out to stand fifteen inches apart in the rows. Cultivate same 



as Cabbage. It requires 120 days from seed sowing to mature the plants. 



237 CHI-HI-LI or Celery Cabbage. As will be noticed in the illustra- 



•tration above, this variety has a long compact head which resembles 



celery when the outer leaves are removed It hasthe same crisp 



nutty flavor (see illustration). Price. Pkt. 13c.; oz. 80c; V* lb. W.SJ. 



255 WONG BOK. This varictv produces a short, thick compact head, 

 closelv packed with delicious blanched leaves, and haying outer 

 leaves curving inward. Makes very fine salad (see illustration). 

 Price, Pkt. 10c.: or. 75c; '/« lb. S2.00. 



256 PTSAI. This is probablv the best-known variety and comes from 

 a different province of China. It is similar to Wong Bok but the 

 leaves are slightlv outcurved (see illustration). l*nce. rut. iwo. 

 oz. 50c; V* lb. Si.50. 



391 



New Chinese Cucumber 



This variety is entirelv new to America, and for the private garden 

 we can highly recommend it. The fruits are long and slender, often 

 measuring fifteen inches in length. It is extra good for slicing and 



the^rilforordinar; Cucumber! '(See illustration). Price. PU,. 

 20c.: 3 Pkts. 50c. 



For Newly Introduced Italian Vegetables turn to next Page 70. 



