MICHELL’S VEGETABLE SEED NOVELTIES AND SPECIALTIES « 
Oxheart Tomato 
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.; 40c. per l / 2 oz.; oz., 75c.; $2.60 per y lb. 
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.; 25c. per oz.; y lb., 45c.; $1.50 per lb.; 5 lbs., $7.25. 
ITALIAN AND AMERICAN VEGETABLES 
Especially selected varieties which are used extensively by the Italian people. 
DWARF BEAN (Fagfuoll 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 y 2 lb.; 
lb., 40c.; 75c. per 2 lbs.; 5 lbs., $1.75; $3.20 per 10 lbs.; 25 lbs., 
$6.75. 
BROCCOLI (Brocull) 
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 y 2 oz.; oz., 65c.; $2.25 per y lb. 
CABBAGE (Cavola Cappucclo) 
Perfection Drumhead Savoy. A crimped-leaved sort; color 
deep, glossy green; the head is almost round and distinctly 
flavored. Pkt., 10c.; 20c. per y 2 oz.; oz., 35c.; $1.25 per y lb. 
DANDELION 
(Dente dl 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 y 2 oz.; 
oz., 60c.; $2.00 per y lb. 
ENDIVE (Indlvla) 
Escarolle or Full Heart Batavian. 
Leaves broad, light green, nearly 
plain. Pkt., 10c.; 30c. per oz.; y lb., 
75c 
FLORENCE FENNEL 
(Flnocchlo) 
A delicious Italian vegetable which ,,, „ , 
tastes quite like Celery, but is a little Finocchio 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. 
CUCUMBER (CItrlolo) 
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 inf length; excellent for slicing. Pkt., 10c.; 
35c. per oz.; y lb., $1.25. 
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Squash , Cocozelle 
ONION (CIpoIla) 
White Barletta or Marvel of Pompeii. An extra early, small 
round variety, used principally for pickling, also for bunching. 
Pkt., 10c.; 30c. per oz.; y lb., 90c.; $3.25 per lb. 
PARSLEY (Prezzemolo) 
Plain or Single, Plant very hardy, leaves not curled. Pkt., 
10c.; 15c. per oz.; y lb., 35c.; $1.15 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., 10c.; 25c. per oz.; y lb., 85c. 
SQUASH (Zucca) 
Cocozelle or Italian. This is a bush variety with smooth fruits, 
dark green in color, striped deeper. Pkt., 10c.; 15c. per oz.; 
y lb., 40c.; $1.35 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 y 2 oz.; oz., $1.00. 
See list of Books on Horticulture, Agriculture and kindred subjects on page 184 
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