THE BAR TELDES ^ ^gUP ^ SEED COMPANY 
2? 
Every garden should have a few Egg Plant plants. These 
are easily grown and bear a good crop with little attention. 
Egg Plants, sliced and fried are delicious and would be much 
more popular if better known. 
Culture. Sow in hotbeds very early in the spring; thin 
them out as soon as big enough to be handled to 3 or 4 inches 
each' way t a,nd transplant to 2 or 3 feet apart in very rich 
warm ground. Do not plant them outside till nights are real 
warm as the least frost will, if it does not kill them, check 
the growth, and it will take two or three weeks before they 
get over it. Hoe often and hill up gradually till they blos- 
som. One ounce to 1,500 plants. 
NEW YORK IMPROVED LARGE PURPLE SPINELESS. 
This variety has about superseded all others both for market 
and home garden; a favorite everywhere. Our stock is extra 
selected direct from the best growers in New Jersey. Pkt., 
10c; % oz., 20c; oz., 60c; % lb,, $2.00. 
. EARLY LONG PURPLE. This is the earliest variety; very 
hardy and productive; long and of superior quality. Pkt., 
10c; M oz., 20c; oz., 60c; % lb., $2.00. 
BLACK BEAUTY. (See Novelties.) 
STUFFED- EGG PLANT 
.1 egg plant. 
1 cup softened stale bread crumbs. 
2 tablespoons butter. 
% tablespoon finely chopped onions. 
1 egg beaten, salt, pepper, and paprika to taste. . 
Cook egg plant 15 minutes in enough boiling salted 
Water to cover. Cut a slice from the "top and remove 
pulp, taking care not to come too close to the skin. 
Chop pulp and add crumbs." 
Melt butter in frying pan^ add onion and fry five 
minutes. Add chopped pulp, crumbs and seasoning, 
and cook five minutes. Let cool slightly, add beaten 
egg and refill egg plant. Cover with buttered bread 
crumbs (% tablespoon butter to cup crumbs) and 
bake twenty-five minutes in hot oven. 
New York Egg Plant. 
Kale or Borecole 
DWARF GREEN. Sow in the spring for "sprouts" 
or "greens." Hardy, prolific, flavor similar to cab- 
bage; desirable in every garden. Pkt., 5c; oz., 15c; 
% lb., 40c. 
TALL GREEN CURLED or SCOTCH. This is one 
of the most popular varieties. It is very hardy and 
is much 1 improved by frost. Two feet high. Pkt., 5c; 
oz., 20c; % lb., 50c. 
Horseradish 
Horse Radish produces no seed, but is grown from 
pieces of the root. 
Culture. Mark off rows 2% feet apart in rich 
moist, well-prepared ground, and set the pieces of 
roots 18 inches apart in rows, vertically, the small 
end down. Cultivate thoroughly until the tops cover 
the ground, when their shade will keep down the 
weeds. 
Small roots, 25c per dozen; $1.00 per 100, postpaid. 
If wanted in. quantity, ask for special prices. 
Kohl Rabi 
Culture. Sow in the spring in row 38 inches, after- 
wards thin out to 8 or 10 inches in the row. The 
edible part is a turnip-shaped bulb, formed, by the 
enlargement of the stem. When t;sed for the table 
this should be cut when quite small as it is then 
very tender and deli- 
cate; but if allowed to 
reach its full size it 
becomes tough and 
stringy. One 
ounce will 
produce 2,000 
plants. 
EARLY 
WHITE VIEN- 
NA. The ear- 
liest and best 
for forcing. - 
Pkt., 5c; oz., 
20c; % lb., 60c. 
Kohlrabi. 
PURPLE 
VIENNA. Both Vien- 
na Kohl Rabis are 
very tender and ex- 
cellent for table use. 
Pkt., 5c; oz., 20c; V t 
lb., 60c. 
Dwarf Green Curled Kale. 
FRIED KOHL RABI 
Parboil for half an hour, cut in half and fry m 
butter fifteen or twenty minutes. Serve over them 
the butter in which they were cooked and dredge 
with salt and pepper. The time' required to cook Kohl 
P.abl depends largely upon the age at which it is used. 
