MICHELL’S VEGETABLE SEED NOVELTIES AND SPECIALTIES 47 
Oxheart Tomato 
JAPANESE FOLIAGE TURNIP 
A Two-Purpose Turnip 
The root or bulb as well as the top is edible; we recommend 
this new variety very highly; produces a nice size white root of 
good quality; the foliage or top grows erect, is clean and practically 
free from insects; the top when cooked is very juicy, tender and of a 
mild turnip flavor; it will make a crop in spite of dry weather. 
Pkt., 10c.; 15c. per oz.; 34 lb., 35c.; $1.00 per lb.; 5 lbs., $4.50. 
NOTE—All seeds on this page (excepting Beans) sent 
prepaid at quoted prices. 
OXHEART TOMATO 
A main crop, pink fruited sort, which has become very popular 
in certain sections due to its shape (that of a heart) and its great 
solidity; being a shy seeder makes it very meaty, very little acid 
and of fine quality; some of the fruits grow to an enormous size. 
Pkt., 15c.; 45c. per 34 oz.; oz., 85c.; $3.00 per 34 lb. 
ITALIAN AND AMERICAN VEGETABLES 
Especially selected varieties which are used extensively by the Italian people. 
DWARF BEAN (Fagiuoli Nana) 
Dwarf Horticultural. One of the best early shell beans grown; 
the thick, flat, stringless pods are colored red and green; the 
bean is large, round and speckled. Pkt., 10c.; 25c. per 34 lb.; 
lb., 40c.; 75c. per 2 lbs.; 5 lbs., $1.75; $3.30 per 10 lbs.; 25 lbs., 
$7.00. 
BROCCOLI (Broculi) 
Early Green Calabrese. The variety so much sought for by the 
Italian people and has become quite popular in our American 
gardens; forms a fair sized green head; after this is cut from main 
stalk, new sprouts develop, which form small heads of a looser 
nature. Pkt., 15c.; 35c. per 34 oz.; oz., 65c.; $2.25 per 34 lb. 
CABBAGE (Cavola Cappuccio) 
Perfection Drumhead Savoy. A crimped-leaved sort; color 
deep, glossy green; the head is almost round and distinctly 
flavored. Pkt., 10c.; 25c. per 34 oz.; oz., 40c.; $1.10 per 34 lb. 
CUCUMBER (Citriolo) 
Early Market. A new variety worthy of a trial in your garden. 
Plant this one and you will have cucumbers before your neigh¬ 
bors. An attractive dark green variety, uniform in shape and 
size; averages 8 inches in length; excellent for slicing. Pkt., 10c.; 
25c. per oz.; 34 lb., 55c. 
Squash, Cocozelle 
DANDELION 
(Dente di leone) 
Thick Leaved or Cabbaging. A valu¬ 
able vegetable grown in quantities for 
the New England markets, where it is 
prized as the first Spring greens. The 
leaves are boiled and served hot or 
cold. Pkt., 10c.; 35c. per 34 oz.; 
oz., 60c.; $2.25 per 34 lb. 
ENDIVE (Indivia) 
Escarolle or Full Heart Batavian. 
Leaves broad, light green, nearly 
plain. Pkt., 10c.; 30c. per oz.; 34 lb., 
75c 
FLORENCE FENNEL 
(Finocchio) 
A delicious Italian vegetable which 
tastes quite like Celery, but is a little ?™occhio or Florence Fennel 
sweeter and more delicate in flavor. The enlarged leaf bases are 
usually boiled in preparation for the table. Pkt.,10c.; 25c. per oz. 
ONION (Cipolla) 
White Barletta or Marvel of Pompeii. An extra early, small 
round variety, used principally for pickling, also for bunching. 
Pkt., 10c.; 25c. per oz.; 34 lb., 75c.; $2.75 per lb. 
PARSLEY (Prezzemolo) 
Plain or Single. Plant very hardy, leaves not curled. Pkt., 
10c.; 15c. per oz.; 34 lb., 40c.; $1.25 per lb. 
ITALIAN ROCKET OR RUCOLA 
Greatly relished in salads and quite tasty in soups; the leaves 
resemble sorrel; slightly pungent, but flavor is distinct and appe¬ 
tizing. Pkt., 15c.; 45c. per oz.; 34 lb., $1.40. 
SQUASH (Zucca) 
Cocozelle or Italian. This is a bush variety with smooth fruits, 
dark green in color, striped deeper. Pkt., 10c.; 20c. per oz.; 
34 lb., 45c.; $1.50 per lb. 
TOMATO, ITALIAN SALAD 
A new variety from Italy for the American people; this fine 
red, plum-shaped salad tomato has become quite popular, due to 
the fact that it is practically free from acid, very few seeds and 
has a flavor all its own. When served in halves or quarters on a 
lettuce leaf with the usual fixings it makes a very attractive dish. 
Pkt., 20c.; 60c. per 34 oz.; oz., $1.00. 
See list of Books on Horticulture, Agriculture and kindred subjects on page 184 
(wc) 
