3« 



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



RHUBARB. 



Rhubarb. Ruibarbo. ^babarber. 

 Culture.— Sow seed in a coldframe, 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 feet 

 apart each way, and the next spring the stalks will be large enough to pull. When 

 loots 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. VJb. Per lb. 



1514 Linnaeus. The earliest $0 20 $0 50 |i 50 



I5!5 Victoria 20 50 1 50- 



Roots each, 10 cts. ; per doz., Si . 



SALSIFY, or VEGETABLE OYSTER. 



Salsifis. Ostion Vegetal. Jpaferftmrjel. 



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

 flavor is much like that of the oyster. Sow eight to ten lbs. to the acre. 



Peroz. #lb. Per lb. 



1528 Long White French $0 10 $0 30 Si 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. 



Peroz. V K \h. Per lb. 



1535 Scolymus So 20 So 60 S 2 00 



SWISS CHARD, or SILVER BEET. 



This is a Beet producing only leaves of a superior quality to the ordinary Beet's, and excellent 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 in- 

 crease the delicacy and tenderness of the 

 leaves. 



Per oz. S'lb. Per lb. 



1536 Swiss Chard ..$010 So 20 So 60 



SPROUTS. 



Choux Verts non Pommbs. 



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. 



Peroz. &lb. Per lb. 



1 537 Spring Sprout s,or 



English Rape, 

 per qt., 25 cts. . . 



1538 Winter or Sibe- 



rian, Thorburn 



Improved ... So 10 So 20 So 50 Swiss chard. 



