36 
ROBERT BUIST CO., PHILADELPHIA, PA. 
ENDIVE 
F OR a succession sow in very shallow drills from the beginning to the middle of Summer; 
when the plants are up, thin them out to stand twelve inches apart; when the leaves have 
attained about eight inches long, they are fit for blanching; for this purpose a dry day must 
be selected. Gather the leaves up in your hand in a close and rounded form, observing there 
is no earth or litter in their center; tie them up closely to prevent the rain from penetrating, 
which would cause the heart to decay; in ten days or two weeks they will be blanched ready 
for use. For a Winter crop, transplant into frames during October and treat them in the same 
manner as the directions given for Lettuce. 
Green Curled—The most popular variety, 
producing beautifully curled, tender, dark 
green leaves, and blanches cream white. Pkt., 
5c; /2 oz., 10c; oz., 15c; A lb., 40c; lb., $1.25j 
White Curled—This resembles the green 
except in color, but is not quite as hardy; the 
foliage is light green, blanches white. Pkt., 
5c; A oz., 10c; oz., 15c; A lb., 40c; lb., 
$1.25. 
Giant Fringed (Oyster Endive)—A strong 
growing variety with a large white heart and 
broad leaves, the heads frequently measure 15 
inches in diameter. Pkt., 5c; A oz., 10c; oz., 
15c; A lb., 40c; lb., $1.25. 
Broad-Leaved Batavian or Escarolle—This 
variety forms large heads of broad, thick 
leaves, which are used for flavoring soups and 
stews; requires to be tied up for blanching. 
Pkt., 5c; /2 oz., 10c; oz., 15c; A lb., 40c; 
lb., $1.25. 
Kohl-Rabi, or Turnip-Rooted Cabbage 
This vegetable has always been a very great favorite with the European gardener, and 
is gradually gaining great popularity in this country. When young and tender, and properly 
prepared for the table, it is almost equal to Cauliflower; besides, it is a certain crop, requiring 
no more care or attention in cultivation than a crop of Cabbage. For an early crop sow in a 
hotbed early in Spring and treat the same as directions given for Early Cabbage; for a Fall 
crop, sow in June. 
Early White Vienna —This variety is for garden culture and 
not for forcing; it is of dwarf habit, rapid growth and of 
delicate flavor; is ready for use when the bulb is about the 
size of an apple. Pkt., 10c; oz., 20c; A lb., 60c; lb., $2.00. 
Early Short-Leaved White Vienna—This is the best variety 
for either forcing or outdoor culture; is exceedingly tender 
and delicate in flavor with very small leaves. Pkt., 10c; oz., 
25c; A lb., 75c; lb., $2.50. 
Early Purple Vienna—Similar to Early Short-Leaved White 
Vienna except in color; flesh white, mild, crisp and tender. 
Pkt., 10c; oz., 20c; A lb., 60c; lb., $2.00. 
Large Green or White—These are coarse-growing varieties 
and more generally grown for feeding cattle; are not desirable 
for table use. Pkt., 10c; oz., 15c; A lb., 50c; lb., $1.75. 
Fennel {Finocchio} 
A delicious vegetable which should be more largely grown 
in this country. It is extensively used in Italy as a salad, 
and also may be served boiled. Agreeable aromatic flavor’ 
somewhat resembling celery, but with sweet taste and a more 
delicate odor. 
Mammoth Messina—The “bulb” of this variety is oval and 
not flat like the Florence Fennel. Pkt., 10c; oz., 15c; A lb 
50c; lb., $1.50. ’’ 
Florence or Naples—Pkt., 10c; oz., 15c; A lb., 40c; lb., 
$1.25. * 
