.10 



per oi 



Swiss Chard, or Silver. This variety is cultivated for its leaf-stalks, which are 

 served up much like Asparagus, and for its leaves cooked as Spinach. If 



cut often, new stalks will be reproduced. Per pkt., .6 16 



IPc.jfetual Spinach. Leaves large, of good color; flavor superior to Spinach, for 

 which it is used as a substitute. In use the whole season. Per pkt., .5 • 

 BORECOLE, or KALE ( Brassica Olehacea AcSephajla). 

 German, Blatter Kohl. — French, Chou vert. — Spanish, Breton. 

 Borecole, German Greens, or Scotch Kale, is a very delicate vegetable. It is essential to 

 its perfection that it be acted upon by the frost before it is cut for the kitchen. The part 

 used are the tops or crown or the plant, with any of the side sprouts. It boils well, and is 

 tender and sweet. 



Culture. — The seeds are ,m at the time of sowing the seeds of the Cabbage or 

 Cauliflower, and in the same m ...ner: early plants may be started in a hotbed, or the seed 

 may be sown in the open ground in May. In transplanting, treat the plants same as young 

 cabbages, setting them more o; less remote, according to the size or habit of the variety. 

 Requires a light, rich soil. per oz. 



Abergeldie. A dwarf-curled Kale, of extreme beauty, good color, delicate mellow 

 flavor, and as double as a fine curled Parsley. This is a valuable winter 

 green, and will be found a very useful and handsome garnish. Per pkt., 25 .75 

 Dwarf Curled Kale, or German Greens. This is a hardy, low-growing variety ; 



finely curled. A fine variety for winter and spring use when planted in a 

 light cellar, or other protection from the severity of the weather. Per pkt., 5 .15 

 Tall Green Curled. A fine hardy and productive variety. Per pkt., 10 . . . .25 

 Cottager's Kale. It is exceedingly hardv, of excellent flavor, and very productive. 



Per pkt., 10 ' 20 



Carter's Improved Garnishing. This will produce more than twenty varieties, 

 some of wlhch are worthy of a place in a greenhouse, being quite equal in 

 color to the new Coleus. The colors vary from rich crimson to white 



laced and fringed. Per pkt., 10 40 



BRUSSELS SPROUTS (Bkassica Olekacea Var). 

 German, Gruner, Sprocsen. — French, Chou de Bruxelles. 

 Cultivated for the small heads, which are produced in great numbers on the main stem 

 Df the plant, and are in perfection in the autumn. They are very tender, and of fine 



flavor after early frosts. Sow in seed-beds in 

 May; transplant and cultivate as directed for 

 Cabbage. 



per oz. 



Own Saving. A new English variety, 



very fine. Per pkt., 6 . .20 



The Albert Sprout. It comes in after 

 the other varieties. The flavor, 

 after cooking, is all that could 

 be desired, — mild, mellow, and 

 very fine. Per pkt., 10 . . .30 



BROCCOLI (Brassica Oleracea 



BoTUYTIS). 



German, Brocnli, Spargel-kohl. — French, Cliou 

 Brucoli. — Spanish, Broculi. 

 In its structure and general habit, the Broc- 

 coli resembles the Cauliflower. It is very 

 hardy, and sure to head, but inferior in flavor. 



Culture. — The seeds should be sown in 

 hotbeds in April, or in open ground in May, 

 in a very deep rich soil. Sow the seeds tolor- 

 ablv thick on the surface. Transplant in Juno 

 or July, when the weather is moist, in rows 

 two feet apart, and twenty inches in the row. 

 When they have advanced in growth, draw 

 some earth to their stems, which greatly pro- 

 motes their luxuriance. per oz. 

 Early Purple Cape. This has a close 

 compact head of a purple oolor. 

 Hardv, and of excellent flavor. 

 Per pkt., 10 60 



90 



