STUMPP & WALTER CO.’S SELECTED SEEDS 
CARDOON 
A vegetable that is grown somewhat like celery and served 
after the manner of asparagus. Sow in the open ground in 
May, and thin or transplant the seedlings so that they stand 
2 K feet, one from the other, in rows 4 feet apart. A catch- 
crop such as beans, lettuce or beets may be taken between 
the rows. At the end of the summer, and two or three weeks 
before using, it is necessary to blanch the Cardoons. The 
heads of the plants are tied together, straw is piled against 
them, and the surrounding soil is then heaped up against the 
straw. Pkt. 15 cts., oz. 45 cts., $1.30, lb. $3.50. 
CHERVIL 
S. & W. Co.’s Favorite Brussels Sprouts 
BRUSSELS SPROUTS 
Italian Broccoli 
Witloof, Of French En 
One ounce will produce about 3,000 plants 
Culture. —Sow in May, in shallow drills, i inch deep and 12 inches 
apart. Transplant in July. When the crown, or top sprout is begin¬ 
ning to head, pinch it out, to admit of the whole strength being thrown 
into the side shoots. Very hardy. This is a delicious vegetable and 
should find a place in every garden; greatly improved by first frosts. 
S. & W. Co.’s Favorite. Semi-dwarf, thickly covered with excellent 
sprouts by the end of September. Pkt. 15 cts., }ioz. 35 cts., J2OZ. 
60 cts., OZ. $1, Klb. $3. 
BROCCOLI 
The True Italian Market Strain 
CRESS 
Pepper Grass 
Curled, or Pepper Grass. The 
young seedlings are used for 
salads. In combination with 
seedlings of White London 
Mustard, they make delicious 
fillings for sandwiches. Crisp, 
tender, and pungent in flavor. 
Sow in early spring and 
again at short intervals for 
succession. Pkt. 10 cts., oz. 20 
cts., Klb. 50 cts., lb. Si.25. 
True Erfurt Water Cress. 
Pkt. 15 cts., Koz. 40 cts., 
oz. 75 cts., Klb. I2.50, lb. $8. 
CHICORY 
A comparatively new vegetable to the American table, but one 
which has found favor in Europe for many years. It is preferred by 
many to cauliflower, and while it is somewhat akin to it, it has a 
more decided and distinctive flavor. It furnishes healthful and 
delicious boiling “greens” during summer, autumn, and early winter. 
The plant branches freely. At first it produces a closely massed 
head, the size of a cocoanut, of green buds; this is termed the “king” 
sprout. When the buds are half developed and before any burst 
into flower, the head is cut, with the surrounding leaflets, and to¬ 
gether they are boiled and served exactly like cauliflower, except 
that more of the leaves are edible. Later, similar heads appear at 
the ends of the branches, to be gathered and served in a like manner. 
Cultivate like cabbage. Seed may be sown in February or March 
under glass, and in the open ground until July. Space the plants 
about 2 ft. each way. Light frosts improve it rather than otherwise. 
In warm sections south of New York, it may be grown to stand in the 
fields for an appreciable period of the early winter. 
There is considerable variation in the strains of Broccoli, but we 
find that our selection is the one most in demand among growers 
and private gardeners. 
BROCCOLI, NEW YORK MARKET. Pkt. 20cts., VsOZ. 40 cts., 
V^oz. 75 cts., y 20 z. $1.25, oz. $2. 
One ounce will sow 150 
feet of drill 
Culture. —The curled 
Chervil is cultivated 
like parsley and used 
for garnishing and fla¬ 
voring soups and salads. 
Moss Curled Extra. Pkt. 15c., 
oz. 20C., Klb. 55c., lb. $1.50. 
dive. ^ winter salad, most 
' - delicious served with 
French dressing and eaten like 
Cos lettuce. The seed should be 
sown in the open ground not 
later than June, in drills 12 to 
18 inches apart, thinning out 
the plants so that they will not 
stand closer than 3 inches. The 
plant forms long, parsnip¬ 
shaped roots, which should be 
lifted in the fall, cutting off the 
leaves about i K inches from the 
neck and shortening the roots 
by cutting off the bottoms to 
within 8 inches of the neck. The 
roots should then be planted 
in a trench 16 to 18 inches deep 
in a dark, warm cellar or under 
Witloof, or French Endive. From seeds 
a greenhouse bench, and placed sown in spring or early summer, roots are 
upright about i K to 2 inches produced, and from these roots the well- 
apart, which will allow the neck known Witloof is forced during winter, 
of the root to come within 9 
inches of the level of the trench. The trench should be filled with a 
light soil, and if a quicker growth is desired, this can be accomplished 
by a mulch of fresh manure about 2 feet deep. It requires about 
one month to force the roots. Pkt. 15 cts., oz. 35 cts., Vilh. $1, 
lb. $3. 
Common or Wild (Barbe de Capucin). Pkt. 15 cts., oz. 55 cts., 
Klb. $1.50, lb. $4. 
Large-rooted Magdeburg. Cultivated for the roots which are used 
as a coffee ingredient. Pkt. 10 cts., oz. 30 cts., Klb. 75 cts., lb. $2. 
For Endive, see page 79 
WITLOOF ROOTS for forcing are offered on page 94. 
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