Daniels Bros. Limited, Norwich , Spring , 1921 
27 
LEERS. 
Cultivation. — The Leek is one of the most nutritious vegetables cultivated, and 
although to produce exliibition specimens much care and attention is needed, still a 
thoroughly good crop for cooking purposes can bo grown quite easily. Leeks are gross 
feeders and therefore require well tilled and liberally manured ground : the best plan is 
to give the land a thorough dressing of well-decayed manure in Autumn and trench it 
deeply, allowing it to remain rough for the Winter. The seed should bo sown in drills 
in March for the main crop, and care must bo taken to keep the ground thoroughly clean 
from the outset in order to give the seedlings a good start. 
The easiest mode of culture is to dibble the young plants when about six inches 
high into holes made about twelve inches deep, giving occasional dressings of liquid 
manure. In September draw the earth round the plants. It is best to defer using 
Leeks till as late as possiblo in the Autumn, as the flavour improves. 
When it is desired to grow Leeks for exhibition, a good plan is to grow them in 
trenches in the same way as Celery, allowing two feet between the trenches ; for this 
purpose the seed should be sown on a gentle hotbed in February, and the seedlings pricked 
off into boxes when big enough ; it is important that the young plants be thoroughly 
hardened, as they will not stand coddling, but cold draughts should be avoided. When 
the plants have male about six inches of growth, plant them into trenches, allowing 
about 1 5 inches between each plant : lift the plants out of the box with a trowel, to ensure 
getting a good lot of roots. As the plants grow, the soil must be carefully and firmly 
worked round the roots, and this process continued all tho Summer at intervals, giving 
frequent waterings of liquid manure. Some growers place collars of brown paper round 
the stems before commencing to earth up the plants as this excludes all light and is a 
great aid to blanching. 
Thero is every encouragemont to grow Leeks to a large size, as the flavour of the 
finest specimens is superior to tho smaller ones. This is not so in most vegetables, but 
is certainly the case with Leeks. 
per oz.— s. d* 
DANIELS’ CHAMPION. This is undoubtedly one of the finest 
Leeks in cultivation. It grows to a large size, and is unsurpassed 
for exhibition purposes, having produced specimens with 18 inches 
of blanched stem, and of perfect shape. It comes early into use, 
and is ofjexceptionally mild flavour. It has obtained First Prize at 
a great number of Shows on account of its extraordinary clearness 
of skin and handsome appearance. We strongly recommend this 
variety to intending exhibitors, as one likely to give the greatest 
satisfaction . . . . . . . . per pkt. Is. 2 6 
AYTON CASTLE GIANT. Remarkably large and good, may be grown ten to twelve 
inches in circumference, and with one foot of blanched stem per pkt. fid. 1 6 
CONQUEROR. First class ; very superior either for competition or culinary 
purposes. It is of large size and blanches for considerable distance up the 
stem ; highly recommended . . . . . . . . per pkt. Is. 2 6 
HENRY’S PRIZE. Exceedingly large, blanches well, flavour mild, fine for 
exliibition . . . . . . . . . . . . per pkt. 6d. 1 6 
LONDON FLAG. Large, broad-leaved. A good old variety possessing many 
excellent qualities . , . . . . . . . . . . . . . . ..10 
LYON. One of the largest kinds grown and excellent in every way. A kind 
much in demand for exhibition purposes .. .. .. per pkt. 9d. 2 0 
MUSSELBURGH. Extra broad-leaved, blanches to a large size, flavour mild, 
highly esteemed for soups. A well-established kind of considerable merit 
and hardiness ; grand stock . . . . . . . . . . per pkt. 6d. 1 6 
MUSTARD. 
per ox. — i. d. 
WHITE. For early salads . . . . per quart 3s. 9d., per pint 2s. Od. 0 4 
CHINESE. Fine salad variety . . . . . . . . . . . . . . ..06 
Cultivation. Tho Common or White Mustard is much used for saladings, and is 
generally used with Cress. Out of doors, any cool, moist place is suitable for sowings, 
whioh should be made at regular intervals during Spring and Summer. When sown 
under class in Winter and early Spring, no better way exists than that recommended 
for Cress. 
EVIDENCE OF QUALITY. 
“ The Seeds I had last year proved satisfactory. I am pleased to tell you I toot twenty-five Prizes 
at our local Show, mostly with produce of your Seeds, in open Amateur and Cottager's* Classes. I took 
premier honour's in classes mentioned with your Distinction Pea, and they commanded admiration of 
tiro whole public."- Mr. W. WITHINGTON, Shifnal, 
LEEK, DANIELS' CHAMPION. 
Seduced from a Photo j/rapi*. 
" You may be interested to know I took three First Prizes and Challenge Shield at an open Show, 
all Vegetables, etc., grown from your Seeds "■ — Mr. C. DIVER, Merton. 
