26 
F. LAGOMARSINO & SONS, SACRAMENTO, CALIFORNIA 
ENDIVE, GREEN CURLED 
LARGE GREEN CURLED —Hardy variety form¬ 
ing a rosette measuring from sixteen to eighteen 
inches across, with very curly bright deep green 
leaves and rosy colored mid-ribs. Particularly suit¬ 
able for the Fall and Winter Crops. Pkt. 5c; oz. 
15c; 14 lb. 45c; lb. $1.25. 
BROAD-LEAVED BATAVIAN (Escarolle) — 
Has broad fleshy leaves, toothed at the edge, and 
slightly twisted, which form a large heart. It is 
easily blanched if tied up at the proper time; it 
then produces wonderfully tender crisp, creamy 
white inner leaves, making one of the most de¬ 
licious salads. Pkt. 5c; oz. 15c; J4 lb. 45c; lb. $1.25. 
ENDIVE 
One of the best and most wholesome salads for 
fall and winter use. Endive is not only much used 
for salads and garnishing but is also excellent as 
boiled greens. Sow in June and July in drills four¬ 
teen to sixteen inches apart and thinning to twelve 
and fourteen inches apart in the row. When nearly 
full grown and before being fit for the table they 
should be bleached. This is done by gathering the 
leaves together and tying with raffia or yarn to 
exclude the light and air from the inner leaves; this 
must be done when the heads are quite dry or they 
will rot. They are generally ready about two weeks 
after tying and should be tied as used. 
ENDIVE, BROAD LEAVED BATAVIAN 
VIEW OF ONE OF OUB CARROT SEED FIELDS 
