COUNCIL BLUFFS, IOWA 
39 
Chicago Pickle 
CHICAGO PICKLE —-Deep green fruit of medium length, slightly 
pointed at both ends, with prominent black spines. True stock. Pkt. 
5c; oz. 10c; % lb. 20c; 1 lb. 80c; 10 lbs. $7.00, prepaid. 
SNOW’S FANCY PICKXiE—A very fine strain of Chicago Pickle. 
The fruit is a little smaller than Chicago Pickle and is used for 
fancy pickles. Pkt. 5c; oz. 10c; 1 lb. $1.00; 10 lbs. $9.00, prepaid. 
Endive Green Curled 
Endive 
CULTURE—Half ounce to 100 feet of row, 5 lbs. per acre. 
For an early crop sow in the later part of April in rows 20 
inches apart, and thin to 12 inches apart in the row. When the 
outer leaves have reached the length of 6 inches the crop is ready 
for blanching. Select a sunny day for this work, bring the outer 
leaves together over the top of the plant, tie closely together to 
prevent rains from coming through. About two weeks afterwards 
the plants will be blanched and ready for use. Endive is not par¬ 
ticular as to the soil but it must be kept free from weeds until 
plants attain their full size for blanching purposes. For a late 
crop sow about August 10. 
WEST INDIA GHERKIN —A distinct sort with rough, prickly fruit. 
Is used for pickles only. Pkt. 10c; oz. 20c; 1 lb. $2.00, prepaid. 
Which Is the Best Endive? 
PARISIAN PICKLE —Produces long, thin, crisp fruit, with numerous 
spines, resembling short, stout hairs. The fruit is usually gathered 
as soon as formed when very small, and makes so-called “gherkins.” 
Pkt. 10c; oz. 20c; 1 lb. $1.40, prepaid. 
IMPROVED JERSEY PICKLE —Fruit short, rather light colored, 
skin thin. Quality very good. Very heavily productive. Pkt. 5c; 
oz. 10c; % lb. 25c; 1 lb. 80c; 10 lbs. $7.00, prepaid. 
DANDELION— See page 32. 
In this country Endive is not an important vegetable and for 
that reason only a few varieties are offered by the American seed- 
men. The sorts we are listing are the best, each representing one 
of the principal forms of this vegetable. The GREEN CURLED is 
the best of the green varieties, STAGHORN the best of the white 
varieties and BATAVIAN FULL HEART is the best broad leaved 
sort. In France and Germany Endive is very popular and should be 
so in this country also, because it stimulates digestion and is bene¬ 
ficial in liver and kidney troubles. It is used as salad and some¬ 
times also boiled. The leaves of Endive are very crisp with a slight¬ 
ly bitter but aromatic taste and form a grand salad, which comes 
early in the fall and can be had up till frost if sown in August. 
Italian Red Rib Endive 
Also called Pancalier, is a large curled variety with green leaves 
and a faint pink stripe on the outside of the base leaves. Pkt. 5c; 
oz. 10c; % lb. 30c; lb. $1.20; 10 lbs. $10.00, prepaid. 
Neapolitan Endive 
An Italian variety (Cicoria scariola bionda a foglie di lattuga) 
forming large heads like lettuce. Leaves tender, large and some¬ 
what curly. An extra good variety. Pkt. 10c; oz. 20c; % lb. 50c; 
lb. $2.00. 
Staghorn Endive 
A handsome variety, forming a very full rosette 14 to 16 inches 
in diameter. It does not go to seed if transplanted from the hotbed. 
This is a very important feature. It may be brought to market 
early, when it is a “money maker.” It is of beautiful appearance 
and fine quality. Pkt. 5c; oz. 10c; % lb. 30c; 1 lb. $1.20; 10 lbs. 
$10.00, prepaid. 
Green Curled Endive 
Standard variety, producing beautifully curled leaves, crisp, ten¬ 
der and blanches cream white. Pkt. 5c; oz. 10c; % lb. 30c; 1 lb. $1.20; 
10 lbs. $10.00, prepaid. 
FRENCH ENDIVE —Same as Witloof Chicory, see page 40. 
Carrot Chantenay, Fine Market and Shipping Variety. 
EGG PLANT IS A DELICACY of the highest order, prepared 
for the table as follows: Boil it, drain it, mash it, mix with enough 
flour to a consistency of pancake batter, then fry as you do pan¬ 
cakes. Use young egg plants only. 
ROOTED PARSLEY 
Our Rooted Parsley RECORD has roots 2 inches or over in 
thickness, the roots are smooth, white 10 inches long or over, in a 
word, parsley Record is the best rooted parsley there is. If you will 
try, you will be surprised. 
PLEASE NOTE 
That you may order half and quarter ounces priced at 
45c per ounce or over at ounce rate, half and quarter pounds 
at pound rate. Our trade packets are double the quantity of 
retail packets and our retail packets are well filled and you 
will get your money’s worth every time. 
Egg Plant 
CULTURE—1 ounce will produce 3,900 plants; 6 oz. to the acre. 
About March 20th sow the seed in flats filled with 4 inches of 
dirt, place the flats close together in frames filled with fresh manure 
over which is spread a layer of dirt 1 inch thick. This dirt is placed 
there to absorb the steam and ammonia escaping from the hot 
manure. As soon as the seedlings appear move them into a spent 
hot bed and there grow them on. When true leaves appear set out 
the plants in rows 6 inches apart and 4 inches apart in the rows. 
If you will plant them closer together your plants will not be stocky 
and healthy. This method of sowing egg plants in flats instead of 
direct in the hot bed, minimizes the danger from ammonia. Unless 
conditions are favorable plants raised direct in the hot bed become 
hard and wiry in the stem. This is caused by ammonia escaping 
from the manure and plants thus affected sooner or later turn yellow 
and sick and instead of producing saleable fruit, the field is filled 
with dying plants. Many other plants are affected in the same way 
especially asters. In the field Egg Plant should be placed in rows 
5 feet apart and 2 feet apart in the rows. In our locality we plant 
into the field about May 25th. 
