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J. STECKLER SEED CO., LTD. 



ITALIAN RED BIBBED ENDIVE.— The 



most popular variety; producing beautifully- 

 curled, dark green leaves; crisp, tender 

 and blanches cream white. Packet, 5c. and 

 10c; oz. 25c; Vi !»• 60c; lb. $2.00, post- 

 paid. 



WHITE CURLED. — A larger size, with 

 longer leaves; it is similar to the Green 

 Curled, but the leaves are naturally of a 

 light golden tint and they do not have to be 

 tied up to blanch them for table use. 

 Packet, 5c and 10c; oz. 20c; *4 lb. 50c; 

 lb. $1.50, postpaid. 



WITLOOF-CHICORY, OR FRENCH.— 

 Used as a Winter salad, it is most delicious 

 served with French dressing and eaten 

 like Cos Lettuce. The seed should be sown 

 in the open ground not later than June, in 

 drills twelve to eighteen inches apart, 

 thinning out the plants so that they will 

 stand not closer than three inches. The 



plants form long parsnip-shaped roots, and 

 these should be lifted in the Fall, cutting 

 off the leaves and then store in soil in a 

 cool place until wanted for forcing. The 

 roots should be planted in a trench sixteen 

 to eighteen inches deep and placed upright 

 about one and a half to two inches apart, 

 which will allow the neck of the root to 

 come within nine inches of the level of the 

 trench. Packet, 5c and 10c; oz. 75c; y 4 

 lb. $2.00, postpaid. 



FENNEL. 



CULTURE. — Sow in Spring in rows 16 

 to 20 inches apart. Thin out so as to have 

 the seedlings 5 to 6 inches apart, and water 

 as plentifully as possible. The plant is 

 usually eaten boiled. In flavor it resembles 

 celery, but with a sweet taste and a more 

 delicate odor. Packet, 5c and 10c; oz. 25c; 

 lb. 60c; lb. $2.00, postpaid. 



GARLIC. 



CULTURE. — There is more Garlic 

 grown in Louisiana than in any other 

 State or in all the States together. It 

 is a staple product of Southern Louisi- 

 ana, and is raised for home consump- 

 tion and shipping. It is used for flavor- 

 ing stews, roasts and various other 

 ishes. It should be planted in October 

 and November, in drills two or three 

 feet apart, about 6 inches in the drills 

 and 1 inch deep. The distance between 

 rows depends upon the mode of culti- 

 vation; if planted in the garden, a foot 

 between the rows is sufficient. It is 

 cultivated like Onions; in the Spring 

 they are taken up and platted together 

 in a string by the tops. One of these 

 strings contains from fifty to sixty 

 heads in double rows; they are then 

 stored or rather hung up in a dry, airy place, and will keep from six to eight months. 

 Plant In 3-foot rows, planted 3 inches apart in the row. It requires 300 pounds to the 

 acre. Price, 35c lb., postpaid, $2.00 for 10 lbs., $15.00 per 100 lbs., not prepaid. 



GOURDS. 



CULTURE. — Gourds furnish many useful household articles, and are easily grown 

 anywhere in the South. Care should be taken not to grow near squash and pumpkins, as 

 they cross easily and make the squash intensely bitter. They should be grown where 

 they have a chance to climb on fences or trellises for best results. 



DISHCLOTH. — A most valuable gourd. 

 When fully ripe the skin can be easily re- 

 moved, the spongelike interior cleaned and 

 dried, then used as a dish rag. They are 

 fine. Packet, 5c and 10c, each. 



NEST-EGG. — Resembles in color, form, 

 and size — the eggs of hens; do not crack, 

 and are uninjured by cold or wet. They 

 make the very best nest-eggs. Do not plant 

 in very rich soil, or the fruits will grow 

 too large. Packet, 5c and 10c, each. 



DIPPER. — The variety from which long 



handled dippers are made. 

 10c, each. 



Packet, 5c and 



SWEET. — This Gourd can be cooked the 

 same as squash is prepared and is very 

 sweet and palatable. It grows about 18 

 to 20 inches in length and is shaped like 

 a club. Packet, 5c and 10c, each. 



ORNAMENTAL. — Planted only for orna- 

 mental vines, a mixture of small gourds, 

 yellow, green, striped, etc. When dried can 

 be used for darning purposes. Packet, 5c 

 and 10c, each. 



HORSERADISH. 



CULTURE. — Make up the ground as you would for sti'aw- 

 berry plants, except that the rows are 3 feet apart; that is, the 

 furrows are drawn 3 feet apart; put in a liberal dose of com- 

 mercial fertilizer (a broadcast of good stable manure previous 

 to this is very beneficial), then turn a double with a marker, 

 scraping the top of the row off level, then put the sets in as 

 nearly straight as possible, the sharpened end down, setting them 

 about 12 to 14 inches apart in the row. This way about 10,000 

 sets are used to plant an acre. After it comes up the Horse- 

 radish is cultivated as are most other crops; it is very easily grown, as it soon covers 

 the ground so that the weeds will not grow in it. 



MALINER KREN HORSERADISH. — In describing this Radish will say that cuttings 

 planted in April will produce fine large radish for grating the first of the following 

 October, about five months from planting. It is as white as snow; free from disease; 

 grows to enormous size when left in the ground till Spring. Yields of f our tons to 

 the acre are recorded; grows on any kind of soil from the heaviest to the sandiest, and 

 stands the dry weather as well as potatoes or any other vegetable. It sells readily in any 

 market at from 5c. to 10c. per pound and to the pickling houses at about $100.00 per ton. 

 25c per dozen, postpaid; $1.75 per 100, postpaid. 



