12 
WISEMAN-DOWNS COMPANY, INC. 
BALTIMORE 
ENDIVE 
(German, Endive; French, Chicoree; 
Spanish, Enoiuia o Escarold) 
CULTURE—Endive is an excellent Autumn and 
Winter salad. Sow seed late in the Spring, or even as 
late as July, in shallow drills, 15 inches apart, and when 
plants are strong thin out to about a foot apart. To 
blanch, gather up the outer leaves over the center of the 
plant and tie them together at their tips. Sow 1 ounce 
to 100 feet of drill. 
GREEN CURLED—The hardiest variety. Leaves 
dark green, finely cut; easily blanched to a fine white. 
Pkt. 10c; oz. 15c; K lb. 35c; lb. $1.25. 
BROAD-LEAVED BATAVIAN—Leaves large, broad, 
slightly curled. Tie up for blanching. Pkt. 10c; oz. 
15c; A lb. 35c; lb. $1.25. 
KALE or BORECOLE 
(German, Blaetter-Kohn: French Chou Vert; 
Spanish, Breton) 
Extensively grown in this locality and also in the 
South during the 'Fall, Winter and Spring. The plant 
is more hardy than cabbage, and makes excellent greens 
for Winter and Spring use. The quality is improved 
rather than injured by frost. One ounce of seed will 
sow a drill of about 150 feet. 
SIBERIAN CURLED KALE—A finely curled, spread¬ 
ing, low-growing variety. The leaves, when properly 
cooked, make a very palatable dish of greens. The plant 
is very hardy. The leaves are long and of an attractive, 
bright green color. Pkt. 10c; A lb. 15c; lb. 50c. 
SLOW-SEEDING SIBERIAN CURLED KALE— 
Four years ago we secured a small quantity of a very 
slow-seeding and extremely curly variety of Siberian 
Kale from a local market gardener who had been guarding 
it very closely for a good many years and never failed 
to supply the Baltimore markets with kale long after 
the ordinary varieties were gone and for which he 
received a handsome price. From this small stock we 
have grown a sufficient quantity to supply the demand 
and we feel sure that the trucker or gardener who plants 
it will be greatly rewarded. Pkt. 10c; oz. 15c; 34 lb. 
25c; lb. 75c. 
TALL GREEN CURLED SCOTCH—Grows 3 or 4 
feet high, bearing long, plumelike light green leaves, 
deeply cut, finely curled at edges. Very ornamental 
and so hardy that a moderately heavy frost improves 
rather than injures its quality. Pkt. 10c; oz. 15c; 
A lb* 25c; lb. 75c. 
DWARF CURLED SCOTCH OR NORFOLK— 
Plant low and compact, but with large, bright, deep 
green leaves, curled, cut and crimped until the whole 
plant resembles a bunch of moss. One of the best sorts 
for use, when well grown and cooked is one of the most 
palatable of vegetables. Pkt. 10c; oz. 15c; A lb. 25c; 
lb. 75 c. 
Siberian Curled Kale 
KOHL-RABI 
(German, Kohl-Rabi; French, Chou Rave; 
Spanish, Colde Nabo o Nabicol) 
CULTURE—This is a favorite vegetable in Europe, 
where it is extensively grown for feeding cattle as well 
as for table use. The bulb is formed above the ground, 
and if used when young and tender, makes a most 
delicate dish for the table. One ounce will sow 150 feet 
of drill. 
EARLIEST WHITE VIENNA—Greenish-white out¬ 
side, with clear white flesh within. Smooth short leaf; 
good for forcing fine quality. Pkt. 10c; oz. 15c; A lb. 
50c; lb. $1.50. 
LEEK 
(German, Lauch, French, Poireau; 
Spanish, Puerro) 
CULTURE—Sow the 
seed and care for the 
young plants same as for 
onions, but they need a 
little more room in order 
to develop fully. When 
the young plants are 
about the size of a goose 
quill transplant into a 
prepared bed in rows 1 
foot apart and 4 or 5 
inches in the rows. Set 
the roots deep and draw 
the earth to them when 
cultivating, so that they 
may be well blanched by 
the time they are fit for 
use. One ounce to 150 
feet of row. 
LARGE AMERICAN 
—Produces a large, thick 
stem and of mild flavor. 
Pkt. 10c; oz. 20c; A lb. 
60c; lb. $1.75. |j 
LONDON FLAG— 
One of tne hardiest and 
best form Winter use. 
Pkt. 10c;~oz. 20c; A lb. 
60c; lb. $1.75. 
Best by Test 
