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DE GIORGI BROTHERS CO 
Cardoon—Large Smooth 
Stalks thick, very fleshy, large and with¬ 
out spines. The best variety. The blanched 
stalks are a real delicacy either boiled and 
served with butter sauce or smothered in 
butter or olive oil and flavored with sliced 
onion or with a little garlic. Easy to grow. 
Sow the seed early in the Spring set out the 
plants when the weather is settled, 2 feet 
apart each way and blanch in the same way 
as celery. To be really good and tender car¬ 
doon must be well blanched. Pkt. 10c; oz. 
25c; lb. $2.00, postpaid. 
I#URS SPINY CARDOON.—Produces heavy 
stalks and in spite of its spines is popular 
with many who are partial to this vege¬ 
table. Pkt. 10c; oz. 25c; lb. $2.00. 
Chives—Schnittlauch 
This vegetable is a perennial plant growing 
in thick tufts and is related to the onion 
but never forms a bulb. The edible part is 
Its grass like, deep green, hollow leafage. 
The leaves finely cut are used for flavoring 
■oups, scrambled eggs or are mixed with 
cottage cheese. The leaves can be cut through¬ 
out the summer till frost. Their flavor is 
onion like, very mild and pleasant. Pkt. 10c; 
oz. 60c. Plants: 25 for 25c; 60c per 100; $3.50 
per 1000. 
Dandelion 
Sow in the spring in drills quarter of an 
inch deep and foot apart, thin out the plants 
to 6 inches apart. Cultivate. The crop is 
ready the following spring. You can also sow 
the seed in June and up to middle of July. 
Mix some radish seed with the dandelion to 
mark rows for early cultivation. Your crop 
will be ready the following spring. To im¬ 
prove the quality, blanch by covering the 
plants with boards. Dandelion is used as 
salad, prepared like spinach, etc., and is rapid¬ 
ly gaining in popularity. A superior strain 
placed on the market is bound to sell with 
profit to the grower in most any market. 
MAMMOTH THICK LEAF DANDELION-Of 
robust growth, plants heavy, leaves thick 
of superior quality. Pkt. 10c; oz. 40c; % 
lb. $1.25; lb. $5.00. 
CHOP SIJEY GREENS—In every way a new 
vegetable, with a flavor not found in any 
other “greens.” See novelty pages. 
HORSE RADISH 
CULTURE—Plant in rich soil, foot apart 
in rows. Plow the field early in the Spring, 
allow 10 days for the soil to settle then take 
a stick, drive this into the ground in a slant¬ 
ing way, place your sets in the openings, 
then firm the soil. Using stick in planting 
is very important as well as placing the sets 
into the openings straight. If the sets get 
bent while being placed in the openings you 
will get crooked roots that are of far less 
value than long straight roots. The bulk of 
the crop is made in the fall, while the weather 
is cool therefore wait with the digging to the 
last—dig just before heavy frosts. When 
making your own sets see to it that they 
are free from black spots, 8 to 12 in. long 
and about the thickness of a pencil. It takes 
15 thousand sets planted 3x1 to set an acre. 
New Bohemian 
Also called Maliner Kren. It originated 
near Malin, in Bohemia, where it has been 
cultivated for many years. Every year im¬ 
mense quantities of the roots are exported 
to all parts of Europe. The roots are very 
large and the flesh snow white. It matures 
somewhat earlier than the ordinary kind. The 
greatest value of this variety lies in the fact 
that it is very hot to the taste and at the 
same time agreeable and sweet. Sets ready 
for planting. Dozen 30c; 50 for 65c; 100 for 
$1.25, postpaid. 1,000 roots $8.00, unprepaid. 
COLLARD 
Georgia White Cabbage 
A cross between cabbage and collard with 
a flavor like cabbage and heading up like 
cabbage. It never winterkills and the firm 
heads which are almost as large as those of 
cabbages can be left on the plants and har¬ 
vested during the winter as needed. The heads 
are round and either raw or boiled delicious 
in flavor. More tender and whiter than the 
Blue Stem variety and equally as cold and 
heat resistant. Pkt. 5c; oz. 10c; lb. 80c. 
Georgia Blue Stem 
The old popular variety, very tall and long 
stemmed leaves far apart. The leaves can be 
cropped and eaten, as the plant forms new 
leaves again. Pkt. 5c; oz. 10c; 1 lb. 80c, post¬ 
paid. 
Collard Carolina Short Stem 
Short stemmed, leaves large, spreading, fine 
flavored. Hardy and drought resistant. Pop¬ 
ular upon first trial. Pkt. 5c; oz. 10c; % lb. 
20c; lb. 80c; 10 lbs. $7.50, prepaid. 
Chives a Paying Crop 
Do you know that you could sell lots of 
chives if you are located near a good sized 
town ? In many cases the demand is more 
than the supply. Sow chives in the spring to 
get sturdy plants by fall. Leave them out¬ 
doors, they will not winterkill and about the 
middle of February spade out and divide the 
clumps so that one dozen clumps will fill out 
an ordinary flat, place flats in the hot bed or 
a greenhouse and in two weeks your chives 
will be 8 inches tall and ready for the market. 
In our town the growers get $1.00 per flat 
and hundreds of flats are sold every spring. 
The first flats go to the market late in Feb¬ 
ruary when there is not much else to sell 
from the garden. 
Da you know that we are the actual 
growers of many seeds we sell ? 
CRESS 
CRESS possesses a pleasant, slightly pun¬ 
gent flavor which is especially pronounced in 
watercress. Watercress besides being slightly 
pungent has a certain sort of perfumed taste 
which is hard to describe and which is very 
pleasant to the palate. Used as salad and for 
garnishing. 
WATER CRESS—For growing along banks of 
ponds or streams. Easily raised from 
seed and once you start a plantation the 
plants will spread and you will have cress 
to cut forever. Pkt. 10c; oz. 30c; % lb. 
85c; lb. $3.40. 
CURLED GARDEN CRESS—A small curled 
plant with a pleasant slightly pungent 
flavor. Sow the seed early in spring. 
Pkt. 5c; oz. 10c; lb. 60c. 
UPLAND CRESS—Similar to Water Cress but 
can be grown in any garden. Leaves 
smooth. Pkt. 5c; oz. 10c; lb. 80c. 
Bavarian Garlic 
The bulbs of this garlic are larger than 
those of the common variety, and keep very 
long. Selected fine sound bulbs. % lb. 10c; 
% lb. 20c; lb. 40c, postpaid. 
CORN SALAD 
Large Green Cabbaging 
The whole plant makes an excellent and 
distinct salad. The seed is sown at the end 
of summer or autumn, in any kind of soil 
and the plant produces leaves from October 
to Spring, without requirirfg any attention 
or protection. Pkt. 5c; oz. 10c; lb. $1.00. 
Chervil 
(Koerbel-Cerfeuil). A vegetable similar to 
parsley, but handsomer. Used for flavoring 
soups and salads, also for garnishing. Has 
a strong flavor and perfume. Pkt. 5c; oz. 10c; 
lb. $1.00, postpaid. 
We sell half and quarter pounds at pound 
rate, 5 lbs. or over at 10 lb. rate, 25 lbs. or 
over at 100 lb. rate. 
