Stokes Seed Farms Company, Moorestown, New Jersey 



EGGPLAP^T 



The value of Eggplant as a vegetable is becoming more 

 and more recognized the countrj- over. When properlj- 

 prepared, sliced thin and covered with bread-crumbs, it 

 makes one of the most delicious summer foods, very often 

 taking the place of meat or other more expensive prepa- 

 rations. 



Culture. — In the latitude of New Jersey Eggplant 

 seed should be sown in hotbeds in March. Great care is 

 necessary in getting the plants started, as they are very 

 tender and sensitive to cold. Transplant them when 

 about 2 inches high, and after all danger of frost is over 

 remove to the open ground and set out 2 feet apart each 

 way. Constant hoeing is necessary. The more moisture 

 Eggplants can get at all stages of their gro%rth, the better 

 "eggs" will be produced. 



One ounce will produce about 1,000 plants 



^ S. S. Black Beauty 



S. S. Black Beauty Eggplants Comparative tests have proved this to be the earliest 



Eggplant under cultivation. It will produce large "eggs" 

 in great profusion. These are very smooth and of a 

 dark rich color which positively insures a ready market. The seed which we offer is of our own growing, and will prove to be of 

 strong vitality and absolutely true to name. The quality of S. S. Black Beauty cannot be surpassed by any variety under culti- 

 vation. Pkt. 5 cts., oz. 40 cts., 141b. $1.25, lb. $4. 



Large Smooth Purple (Mew York improved) 



This Eggplant will mature about one week later than the S. S. Black Beauty and is, as the name indicates, a smooth deep purple 

 rather than black. The stem is smooth and free from thorns. This has long been a standard among planters in the eastern states, 

 and where earliness is no consideration is equal in every respect to the S. S. Black Beauty. Pkt. 5 Cts., oz. 35 cts., V^ib. $1, lb. $3.50. 



Four Vegetables Used as Salads 



CHICORY (French Endive) 



Witloof is the finest variety of Chicory grown. This delicious vegetable should be better known in this country'. For some time 

 French gardeners have been exporting their product to this country, and if it is possible for them to make a profit on it even with 

 ocean freights added there is no reason why American gardeners should not take it up more generally. The seed is planted in May or 

 June, and in the fall the roots are planted in the earth in a dark cellar or under a greenhouse bench. The crisp leaves should be cut 

 from time to time, as new leaves soon come to take their place. French Endive salad is becoming more and more popular in our 

 large hotels and restaurants. Pkt. 5 cts., oz. 15 cts., ^^lb. 40 cts., lb. $1.50. 



™ COLLARDS 



The culture and uses of Collards are very much the same as 

 for cabbage and kale. They withstand the heat better than 

 those two vegetables and, therefore, are quite largely grown in 

 the southern states. Georgia Collard is the most common 

 variety, forming a loose rosette of leaves which, when blanched, 

 are very tender and of delicate flavor. Pkt. 5 cts., oz. 10 cts., 

 Vilb. 30 cts., lb. $1. 



^ » CORN SALAD 



Corn Salad is also known as Lamb's Lettuce, or Fetticus. It 

 makes a delicious salad and is very often used in place of lettuce 

 when that is not possible to procure. Its flavor is very mild and 

 the quality is excellent. It is usually sown late in the autumn in 

 this latitude and the plants are covered over during the winter. 

 One ounce will sow 18 square feet; six pounds will sow one acre. 

 I Pkt. 5 cts., oz. 10 cts., y4lb. 20 cts., lb. 65 cts. 



DANDELION 



In order to get the best results from Dandelion it is best to sow the seed in the spring, thin the plants to 12 inches apart, culti- 

 vate well during the first season and then mulch them slightly over the winter. Early the following spring the plants will be ready 

 for use and as greens will be greatly improved if blanched. This will also remove part of the bitter taste and will make the leaves 

 more tender. Even then Dandelion greens should be boiled twice to remove the bitterness. The seed of Dandelion is all imported, 

 and there is some danger of shortage this season. One ounce will sow 100 feet of drill. 



340 French 342 improved Thick-Leaved 



A strain which has been selected and improved so that in its A variety noted for its thick green leaves and dark green color, 



present form it is wonderfully true to type and is a decided It is compact in growth, forming an upright tutt in the center, 



improvement over the old and more common strain. It is very This variety is in every wav superior to the common French, 



early and of strong vitality. Pkt. 5c., oz. 20c., l^lb. 60c., lb. $2. Pkt. 5 cts., "oz. 40 cts., Vilb. $1.25, lb. $4. 



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