38 



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



RHUBARB. 



Rhubarb. Ruibarbo. ^fcctbarber . 

 Culture.— Sow seed in a coldframe, in a fine, rich, sandy loam, about the first of March, in drills 4 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 12 inches apart and 12 inches 

 in the rows. The following spring transplant again to 4 or 5 feet apart each way, 

 and the next spring the stalks will be large enough to pull. When roots are set out 

 plant them 4 or 5 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. #lb. Lb. 



1514 Linnaeus. The earliest $0 20 $0 50 $1 50 



1515 Victoria 20 50 1 50 



Roots each, 10 cts.; per doz., %\ . 



SALSIFY, or VEGETABLE OYSTER. 



Salsifis. Ostion Vegetal. ^aferttmrjel. 

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

 12 inches apart, 1 inch deep, and thin out to 6 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 V?. 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 8 to 10 lbs. to the acre. 



Per oz. J£lb. Lb. 



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



1529 Improved French. Very thick and smooth 15 50 1 50 



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



SALSIFY. 



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 3 feet apart and 18 

 inches in the rows. It is eaten boiled, like Salsify. 



Per oz. #lb. Lb. 



T 535 Scolymus So 20 $ o 60 $2 00 



SWISS CHARD, or SILVER BEET. 



This is a Beet producing only leaves of a 

 superior quality to those of the ordinary 

 Beet, 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 increase the 

 delicacy and tenderness of the leaves. 



Per oz. #lb. Lb. 



1536 Swiss Chard . . So 10 $0 20 $0 50 



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 25, under head of Kale. 



1537 Spring Sprouts, or English Rape. 



Per lb. , 15 cts. ; per 100 lbs. , $8. 



1538 Winter or Siberian, Thorburn 



Improved. Per oz., 10 cts.; per 

 ^lb.,2octs.; per lb., 50 cts. 



SWISS CHARD. 



