CHERVIL. 
Cerfeuil. PerifoUo. Senfenlaudj. 
Culture. — Cultivate and use the curled variety of Chervil 
like Parsley. Sow at any time in the spring, in shallow- 
drills, 1 foot apart, in well-prepared ground. The seed of the 
Tuberous Chervil should be sown in August or September, 
and treated like the Carrot. 
Per oz. %\h. 
552 Curled. The leaves of this are used 
for flavoring soups and stews, and 
for jjarnishing, same us Parsley ...$0 10 $0 B5 
5qS Tuberous. A variety which has edi- 
ble roots 25 75 
Lb. 
$1 
CHICORY. 
555 
55(5 
<.'UliLEn ChliUVlb. 
Common or Wild. Used in Barhe de Capucin, a salad 
much maile in France. Sown in June, the roots are Per oz. 
transplanted in autumn into sand in a cellar. The young shoots form the Barhe de 
Capucin '. $0 10 
Witloof. May be sown ia Blay and June in drills. Transplanted or thinned to G inches, 
treat as Endive, except in the latter part of summer or fall it should be gradually 
banked up like Celery. The stalks when 
blanched make a delicious salad. It is 
also used by the French as a boiled 
vegetable, dressed in the same manner 
as Cauliflower 15 
.')57 Large-rooted Magdeburg. Roots 
are the Chicorv of commerce 
V4lb. 
$0 25 
30 
Lb. 
fO 80 
1 00 
75 
CORN-SALAD, or FETTICUS. 
10 25 
COLLARDS. 
Chou Cabu. Cahib. 33tatterfof;l. 
Culture, — Sow seed, as for Cabbage, in June, July and 
August, for succession. Transplant when one month old, 
in rows a foot apart each way, and hoe cften. 
Peroz. Klb. Lb. 
rm Georgia $0 10 $0 25 $0 90 
CORN-SALAD, or FETTICUS. 
Mache. Mncha o Falerktnilla. (Stecf^alat. 
CuLTtiRE. — Sow during August, or early in September, in 
drills K inch deep and 0 inches ap.art. If the weather is 
dry when the seed is sown, ti-ead it lightly to insure germi- 
nation. Keep down weeds with hoc. Just before the winter, 
cover thinly with straw or leaves. 
.561 
562 
564 
565 
Large-seeded 
Small-seeded 
Creen Cabbaging. 
Lettuce-leaved . . . . 
Per oz. 
>4lb. 
$0 20 
Lb. 
.$0 60 
10 
20 
60 
15 
80 
1 00 
15 
30 
1 00 
CRESS. 
Cresson. Bcrro o Mastuerso. .^reffe. 
Culture. — Sow Nos. 5G9 and 571 thickly, m shal- 
low drills, every two or three weeks. No. 509 should 
be cut often, and it will continue to grow. It is useful 
not only for salad, but for the breakfast table and for 
garnishing. Nos. 575 and 576 should be sown in damp 
soil ; or if a stream of water can be utilized, they 
would bo much Hner. They will also thrive well in 
damp hotbeds. Rightly managed, their culture is very 
[irofitable. To obtain early salad, it is a good plan to 
HOW with water-cress seed a strip 4 inches wide on the 
outer margin of a hotbed, inside the frame, where it is 
always cool. 
P«r oz. Klb. Lb. 
569 Curled or Pepper Crass ....$0 10 $0 20 $0 50 
571 Broad-leaved 10 20 50 
57;i Broad-leaved Winter 15 30 1 00 
575 Erfurt Sweet Water Cress.. 
per pkt., 10 CIS.. . 75 
576 True Water Cress 40 1 25 4 00 
WATKB CRESS. 
