MATZUK CULTIVATOR'S 



"-ansa 



ENDIVE (Chicorh-m Endivta). 

 German, Endirien. — French, Cliicorcc. — Spanish, Endvia. 

 The gnrrten Endive is a native of Northern China, and has been cultivated in Europe tho 

 past three centuries for a winter salad. The French are particularly fond of it, using it raw, 

 pickled, fried, and boiled, esteeming it exceedingly wholesome in every form. 



Culture. For the early crop, sow about the 1st of July. It will do on the ground 



where early Cabbages or Peas have come off, by giving it a coat of manure. Draw drills 

 the depth of the hoe, one foot apart, and sow therein; sprinkle a little earth in the bottom of 

 the drill sufficient to cover the seed, which will be up in a few days. Thin them out, when 

 about two inches high, to ten inches apart; hoe freely, and keep clear of weeds. Being 

 grown in these shallow drills, they are more easily earthed up, and crow better in warm, dry 

 weather. When tho leaves have" attained about eight inches long, they are fit for blanching; 

 for tius purpose a dry day must be chosen. Gather up the leaves in your hand, in a close 

 and rounded form; see that there is no earth or litter in their centre. Tie them up with a 

 piece of cotton twist or matting, which is to go several times round the plant, causing it to 

 close at the top to prevent the rain from penetrating to and injuring its centre; then draw a 

 little earth round its base for support. per oz. 



Green Curled. Easily blanched ; hardy, and well adapted for winter use. Per pkt., 10 .25 

 White Curled, or Ever-blanched. Leaves pale yellowish-green, nearly white when 

 voung; long, rather narrow; cut, and beautifully curled. Per pkt., 10 . 

 Fine Curled, or Moss. Very fine curled leaves, much resembling moss. Per pkt., 10 



KOHL-RABBI, or TURNIP-ROOTED CABBAGE. 



German, Kohl-rabiuber. — French, Oiou-rave. — Spanish, Col de nabo. 



The Kohl-Rabi is a vegetable intermediate between the Cabbase and the Turnip, 

 stem just above the surface of the ground, swells into a round fleshy bulb, in form not un- 

 like a turnip; on the top, and about the surface of this bulb, aro put forth its leaves, which 

 are similar to those of the Swedish Turnip. The part, chiefly used is the turnip-looking 

 bulb formed by the sw-llmg of the stem. This i< dressed and eaten with sauce or with 

 meat, as turnips usually are. While voung, the flesh is tender and delicate, possessing the 

 combined flavor of the'Cabbage and Turnip. 



Culture. Cultivated same as Cabbage ; onlv that, in earthing up the plant, be care- 

 ful not to cover the globular part. They should hot be used before they have attained their 

 full growth. 



per oz. 



Above ground ; early and fine. Per pkt., 10 . . . .80 

 Above ground; similar to the preceding. Per pkt., 10 . 2J 

 Very large and tender variety, often weighing from seven to 

 new. * Per pkt., 10 40 



.30 

 .36 



The 



Early White Vienna. 

 Early Purple Vienna. 

 Late Purple Giant. 



eight lbs. 



LEEK (Allium Pokrcm). 

 German, Lauch. — French, Poirtau.— Spanish, Puerro. 

 This is a branch of the Onion family, — B native of the north of Europe; is very hardy, 

 and, from its mild qualities, is preferred bv many families to the Onion. History records it as 

 having been cultivated manv hundred ve'ars. The Welsh indulge in Leeks on their patron 

 St. David's Dav, in commemoration of a victory which they obtained over the Saxons, 

 which they attributed to the Leeks they wore, by order of St. David, to distinguish them m 

 battle. 



Culture. — There is no part of the garden too rich for Leeks. They require the best 

 ground, well worked, and manured the full depth of the spade. Sow the seed thinly on a 

 small bed of lio-ht rich ground, in drills six inches apart and half an inch deep; rake it 

 evenly, and give it a beat with the back of the spade. When they come up, they shou d 

 stand" an inch apart; if thicker, thin them out. When grown to about eight inches high, 

 they will be of sufficient size to plant out in drills a foot apart, and as deep as the hoe will 

 go. When ready, the plants are to be taken up from the seed bed. Shorten their roots to 

 about an inch from tho plant, and cat two inches or more from the extremity of the leaves. 

 Dibble them in the drills eight inches apart, and as deep as the plant will admit of, not to 

 cover the voung leaves pushing from its centre. Hoe the ground frequently, to keep down 

 weeds, and, as the plants are observed to grow, draw the soil around them. By good cul- 

 ture, they will be fit for use early in October. On the approach of severe frost hit suffi- 

 cient for'winter use, and store them awav in earth or sand. 



per oz. 



Largre London is hardv, and of good quality. It is more generally cultivated in 

 this country than anv other variety. Per pkt., 10 



Bruau Scotch, or Flag. Remarkably hardy, aud well suited foi open culture ; large 



and strong-growing. Per pkt., 10 



99 



3U 



