?8 



J. M. Thorburn & Co., 15 John St., New York. 



RHUBARB. 



Rhubarb. Ruibarbo. Si&abctrber. 



Culture. — Sow seed in a cold frame, in a fine, rich, sandy loam, about the first of March, in drills four 

 inches apart. Keep the frame covered during nights and cold days, so that the soil 

 will 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 feel 

 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. 



Per oz. y x \h. Per lb- 



1514 Linnaeus. The earliest $0 20 $0 40 $1 25 



1515 Victoria 20 40 1 25 



Roots each, 10 cts. ; per doz., $1. 



SALSIFY OR VEGETABLE OYSTER. 



Sallifis. Ostion Vegetal. ^afertDUrgcI. 



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 loots 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, and have a sweet, agreeable flavor. Mashed and fried, the 

 flavor is much like that of the oyster. 



Per oz. #lb. Per lb. 



1528 Long White French $0 10 $0 30 $1 00 



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



■ LSJFY. 



SCOLYHUS 



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. 



Peroz. #lb. Per lb. 



1535 Scolymus So 20 $060 $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. 



Per oz. i^lb. Per lb. 



1536 Swiss Chard. . . $0 10 $0 20 $0 60 



SPROUTS. 



Choux Verts non Pommies. 



Culture. — Sow No. 1537 very early in 

 spring, and Winter Kale in September. 

 Full directions for growing the latter will be 

 found on page 25, under head of Kale. 



Per oz. iyi lb. Per lb. 



1537 Spring Sprouts,or 



English Rape . 

 per qt., 25 cts . 



1538 Winter or Sibe- 



rian, Thorburn 



Improved . . . . $0 10 $0 20 $0 60 



SWISS CHARD. 



