J. M. Thorburn & Co. 's Catalogue ok Seeds. 



37 



Rhubarb. 



Rhubarbe. Ruibarbo. Htyabarber. 

 Culture.— Sow seed in a cole, fr irat in a fine, rich, sandy loam, about the first of March, in drills four 

 t v |i 01 WiUSk inches .part. Keep the frame covered during nights and cold days, so that 



s ^^^\ylr^'- the soil vv'll not freeze, and in six to eight weeks the plants will be large 



enough to set in the open ground. Transplant to a rich soil, and set in rows 

 twelve inches apart, and twelve inches in the rows. The following spring 

 transplant again to four or five feet apart each way, and the next spring the 

 stalks will be large enough to pull. When roots are set out, plant them four 

 or five feet apart each way, and keep the weeds down. If roots are used, a 

 crop may be had after one season, which is much better than sowing seeds, 

 where only a few plants for family use are needed. In the fall the bed 

 should have a thick dressing of coarse manure, to be spaded under in spring. 



Peroz. Per^lb. Per lb. 



: ^3§f|\i 1514 Linnaeus. The earliest $0 20 $0 40 $1 25 



1515 Victoria 20 40 1 25 



(H^TRoots each, 10 cts. ; per doz., $1 . 



Salsify or Vegetable Oyster 



Salsifis. Ostion Vegetal. f^afermu^d . 

 Culture.— Sow as early as the ground can be worked in the spring, in 

 drills twelve inches apart, one inch deep, and thin out to six inches in the 

 row. Keep them free from weeds. Cultivate the same as for Carrots and 

 Parsnips. A part of the crop may be left in the ground till spring, when it 

 will be found fresh and plump. The roots are cut into pieces half an inch 

 long, boiled until tender, and then served with drawn butter, in which way 

 it is a delicious vegetable. They are also mashed and baked like Parsnips, 

 salsify. and have a sweet, agreeable flavor. Mashed and fried, the flavor is much 



like that of the oyster. Peroz. Per #lb. Per lb. 



1528 Long White Trench «0 10 $0 30 $1 00 



1530 Mammoth Sandwich Island. Large and superior 15 50 1 50 



SCOLYMUS. 



A vegetable from Spain. The roots resemble a small Parsnip, and will keep through the winter like a 

 Turnip. It is cultivated exactly like the Carrot, except that it should be grown in rows three feet apart and 

 eighteen inches in the rows. It is eaten boiled, like Salsify. Per oz. Per #lb. Per lb. 

 1535 Scolymus $0 20 $0 60 $2 00 



Swiss Chard or Silver Beet. 



This is a Beet producing only leaves, 

 and is excellent used as greens. Cultivate 

 about the same as Spinach, by sowing the 

 seed in early spring, in drills about a foot 

 apart. As it grows, thin out for use, and 

 keep clear of weeds if success is desired. 

 Good cultivation will greatly increase the 

 delicacy and tenderness of the leaves. 



1536 Swiss Chard 



Peroz. Per ^lb. Per lb. 

 . $0 10 $0 20 $0 60 



Sprouts. 



Choux Verts non Pommes. 



Culture.— Sow No. 1537 very early in 

 spring, and Winter Kale in September. 

 Full directions for growing the latter will 

 be found on page 24, under head of Kale. 



Peroz. Per^lb. Per lb. 



1537 Spring Sprouts.or 



English Rape . 

 . per qt., 25 cts. . 



1538 Winter or Siberian, 



Thorburn Im- 

 proved $0 10 |0 25 |0 75 



SWISS CHARD. 



