4 
TESTED VEGETABLE SEEDS 
GARDEN BEETS 
CULTURE.—Sow as early tn the spring as the ground can be worked (one ounce will sow 6<: 
feet of drill, five pounds will sow an acre) in drills 1 foot to 16 inches apart; and when the seed i> 
well up thin them out from 4 to 6 inches apart. Sow every two weeks for a succession, up to the 1st 
of July. 
CROSBY’S EGYPTIAN. 
CROSBY’S EGYPTIAN. One of the best for 
early planting out doors. It is a most excellent 
sort, becoming fit for use sooner than any other 
variety. An improved strain of the Early Egyp¬ 
tian. being much thicker, smoother and of better 
color nd quality. We recommend this variety as 
an extra early beet for bunching. 
ECLIPSE. An extra early beet of smooth and 
uniform growth, with very small collar and tap 
root. Color an intense crimson, with lighter 
zones. Exceptionally crisp, sweet and tender. 
Stands up exceptionally well after pulling, hence 
la a splendid market beet. 
DETROIT DARE RED TURNIP. A grand beet 
for bunching for market; tops are exceptionally 
■majl and uniformly upright; roots are perfect 
turnip shape with small tap roots. The principal 
fault with mohl turnip beds is the occasional ap¬ 
pearance of white rings, but by careful selection 
this has been overcome, and this will be found 
one of the deepest red beets. Valuable for mar¬ 
ket gardeners. 
EXTRA EARLY EGYPTIAN. The best variety 
for forcing and unexcelled for first early crop out 
of doors. The roots are of a deep crimson color, 
rounded on top and flattened beneath. The tops 
are unusually small. 
EARLY BLOOD TURNIP. A standard second 
early variety which attains a good size And is ex¬ 
cellent for late keeping. The old standby. 
EDMANDS BLOOD TURNIP. The best beat 
for late keeping. Attains a good size, grows 
smooth and uniform roots, tops are small. Flesh 
deep red zoned with lighter shade. We recom¬ 
mend this for a main crop beet. 
LONG SMOOTH BLOOD. The standard long 
sort. 
SWISS CHARD, OR SPINACH BEET. This va¬ 
riety does not produce an edible root like the reg¬ 
ular garden beet, but is highly esteemed for the 
broad white leaf stalks and midribs which are 
cooked and served in the same manner as aspara¬ 
gus, making a delicious vegetable. The leaves 
are also cooked like spinach and considered equal¬ 
ly as palatable. Two separate dishes may thus 
be grown from one plant at the same time. 
BROCCOLI 
Iiroculi, Sp. Spargel Kohl. Ger. 
WHITE CAPE. An excellent variety, forming 
rather loose heads of a creamy white color and of 
good flavor. 
CHIVES 
Chives are perfectly hardy little perennial mem¬ 
bers of the onion tribe and are grown exclusively 
for their tops, which are used wherever the flavor 
of onion is desired. Planted in small clumps in 
any common garden soil, they will grow readily. 
CHERVIL 
By many this is preferred to parsley for gar¬ 
nishing, and its aromatic leaves are much used 
for seasoning and in salads. Sow early in the 
spring in rich, well prepared sand soil. 
CHICORY 
LARGE ROOTED, OR COPPER. Sown in drills, 
the roots become well developed. When they are 
dried, roasted or ground, they become the chicory 
of commerce, and are used in adulterating coffee. 
WITLOOF. Witloof is used principally as a 
winter salad. The seed should be sown in the 
open ground not later than June. The plants 
form long, parsnip-shaped roots which are lifted 
in the fall, trimmed of leaves, and stored in soil 
In a cool place until wanted for forcing. The 
roots can be forced in any warm cellar or room, 
requiring about one month to make edible 
sprouts. 
SEE FR01CT PAGES FOR PRICES 
