16 
"Pure and Sure" Seeds—ST. LOUIS SEED COMPANY 
Dandelion 
One ounce will sow 100 feet of row. 
New Cultivated. Use a clean, warm, rich soil. Sow 
in early spring in rows 18 inches apart, cover¬ 
ing firmly with one-half inch of fine soil. When 
plants are well developed, thin or transplant to 
10 or 12 inches apart. Leaves will be fit to cut 
the following spring. Leaves are best when 
blanched. Blanching may be done by covering 
with leaves or loose litter. The leaves are used 
as salad or as boiled greens. Pkt.. 10c; oz., 40c; 
% lb., $1.50. 
Eggplant 
An ounce of seed is enough for 1000 plants. 
Culture: Thrives in a rich, warm, sandy soil 
Start the seed in the hothouse, and transplant into 
boxes or small pots. Set out in the open after the 
middle of May, in rows three feet apart and two 
feet in the row. Eggplants will not stand frost. 
Black Beauty. Produces large, egg-shaped or 
bulbous fruit of fine color and quality. Has no 
spines, and is the earliest. Pkt., 10c; oz., 35c; y 4 
lb., $1.15; 1 lb., $4.00. 
Early Long Purple. A very productive variety 
with fruit 8 inches long and about 2 % inches 
thick. The color is very dark purple, almost 
black, and very smooth. Pkt., 10c; oz., 35c; *4 
lb., $1.15. 
St. L. S. Co.'s Improved Oval Spineless. The 
strong bushes are larger than Black Beauty and 
keep the “eggs” off the ground better. The large 
dark purplish black fruits are heavy at the base, 
narrowing toward the top. Pkt., 10c; oz -» 20c; 
oz., 35c; 14 lb., $1.15; 1 lb., $4.00. 
Fennel or Finocchio 
This vegetable should be more widely grown. 
It is particularly palatable when served boiled with 
a cream dressing. The flavor is like celery, though 
it has a sweet, spicy taste and a delicate odor all 
its own. Excellent for salads. 
Dill 
Mammoth. An annual 
of aromatic odor and 
warm pungent taste. 
Its seeds are used for 
seasoning. It possess¬ 
es medical properties 
but its largest use is 
for making dill pick¬ 
les. Plant branching, 
2 to 3 feet high. Pkt.. 
5c; oz., 10c; *4 lb., 
30c; 1 lb., 90c. 
Oval Spineless. 
ti?/. ,VL:, 
Dill. 
Florence. The bulb at the base of this hardy an¬ 
nual may either be sliced raw or cooked. The 
crisp stalks above are often eaten like celery. 
If covered with soil, the bulb will blanch to a 
fine creamy white. The plant is branching and 
has dense feathery foliage that gives off a sweet 
aroma. Pkt., 10c; oz., 20c; >4 lb., 50c; 1 lb., 
$1.50. 
Broad-Leaved Batavian (Escarolle). 
Endive 
One ounce of seed for 50 feet of row; 4 to 5 
pounds per acre. 
Culture: Sow for early use about April 15th, or 
for main crop, in June or July. Sow seed in rows 
14 to 20 inches apart, and when well established, 
thin to one plant per foot. When nearly full grown, 
blanch by tying the leaves together. 
Broad-Leaved Batavian (Escarolle). The broad 
leaves, twisted and waved, are of bright green 
with midribs nearly white; the inner leaves form 
a fairly solid cluster which blanches to deep 
creamy white. Pkt., 5c; oz., 15c; *4 lb., 40c; 1 
lb., $1.00. 
Full Heart Batavian. A distinctly improved form 
of Broad-Leaved Batavian. Plant medium large 
with deep, full, compact, well blanched heart of 
infolded broad leaves, thick and buttery in tex¬ 
ture and of splendid quality. Pkt., 5c; oz., 15c: 
14 lb., 40c; 1 lb., $1.25. 
Green Curled. (Green Ribbed). The leaves of 
this variety are finely divided, giving a mossy 
appearance. The center tends to blanch to a 
delicate white. The plant is hardy and vigorous 
and especially good for fall and winter use. Pkt., 
5c; oz., 15c; % lb., 40c; 1 lb., $1.00. 
