Midsummer for Fall and Winter Salads 



Chinese Cabbage, Chihli (See page 35) Endive, Deep Heart Fringed 



Name 



ENDIVE 



Broad Leaved Batavian 



(Escarolle) 

 Cos Type 



Deep Heart Fringed 

 Full Heart Batavian 

 Green Curled, Green 



Ribbed 

 Large Green Curled (Pink 



Ribbed) 



FENNEL 

 Florence 



GARLIC BULBS 



HORSE-RADISH 

 Maliner Kren 



KALE or BORECOLE 

 Dwarf Blue Curled 

 Dwarf Green Curled 



Jersey or Thousand 



Headed 

 Siberian 



Tall Green Curled Scotch 



KOHL RABI 



Early Purple Vienna 

 Early White Vienna 



LEEK 



Large Flag or Giant 



Musselburg 

 Monstrous Carentan 



LETTUCE, HEADING 

 Bibb 



Big Boston 

 Cornell No. 456 

 Great Lakes 



Days to 

 Table 

 Size 



100 

 90 

 90 

 95 



120 

 1 yr. 



85 

 85 



80 



85 



85 



150 

 150 



57 

 76 

 82 

 82 



Description — Points You Want to Know — Prices 



Leaves large and broad. Heads compact, well-rounded. Unexcelled for salads because of 

 crispness and tenderness pkt. 10c 



All-America Award, 1941. Our introduction pkt. 15c 



All-America Silver Medal, 1940. Our introduction pkt. 10c 



An improved form of Broad Leaved Batavian pkt. 10c 



Leaves mossy appearing. Center blanches to delicate white. Very good for fall and winter 

 use pkt. 10c 



Vigorous and resistant. Outer leaves bright green, midribs tinged with rose. Center leaves 

 blanch readily. Attractive salad plant pkt. 10c 



Branching plant with feathery foliage and bulb-like base. Sweet-flavored bulb eaten cooked 

 or raw; stalks eaten like celery pkt. 10c 



"Cloves" or divisions used like onion sets for propagation. Bulbs extensively used for flavor- 

 ing in sections of large foreign born population Ask Your Dealer for Prices 



Improved variety producing thriftier, larger plants with larger roots than common horse- 

 radish Ask Your Dealer for Prices 



Improved strain of Dwarf Curled Scotch. Very popular in vicinity of Norfolk pkt. 10c 

 Low, spreading plant. Finely curled, parsley-like leaves. Desirable for greens and garnish- 

 ing. Exceptionally hardy pkt. 10c 

 Strong growing plants 6 to 8 ft. tall. Smooth leaves. Much used for poultry and stock feed 



pkt. 10c 



Dwarf, spreading plants. Large plume-like frilled leaves. Sometimes called "German greens" 



pkt. 10c 



Light green densely curled leaves on plants 3 ft. tall. Widely grown for greens. Very hardy; 

 improved by light frosts pkt. 10c 



Bulbs purplish color; flesh white and tender pkt. 10c 



Bulbs light green on outside; flesh white, mild-flavored, tender. Most popular table variety 



pkt. 10c 



Early. Popular gardener's variety with long, thick, well blanched stem pkt. 10c 



Very popular hardy variety. Pure white stem. Dark, blue green leaves pkt. 10c 



Small, somewhat loose heads with a distinct flavor. Outer leaves deep glossy green, interior 



rich yellowish waxy green. Very tender pkt. 10c 



Plain edged leaves tinged bronze at margins. Buttery yellow at heart. One of best flavored 



varieties P kt - 10c 



An excellent new variety of the Iceberg type developed at Cornell University. Similar to 



Great Lakes in appearance and performance pkt. 15c 



New variety of Iceberg type, introduced by Michigan State College. Highly recommended for 



planting in the Great Lakes area. All-America Award, 1944 pkt. 10c 



37 



