15 
230-232 Eg s t Fourth St., Cincinnati 
Dwarf Green Curled Scotch Kale. 
Kohlrabi 
A vegetable Intermediate between a Cabbage and a 
turnip which combines the flavor of both. It forms a 
turnip-shaped bulb above ground which is boiled and 
served like Turnips. If used when young is tender and 
a very desirable vegetable. 
Culture —For early use sow in hotbeds and trans¬ 
plant. Out-of-doors sow in open ground the first part 
of April in rows 18 inches apart; thin out or trans¬ 
plant to 6 inches apart in the row. Cultivate same as 
Cabbage. It can also be sown the latter part of June 
or In July for fall use. One ounce will sow 300 feet of 
drill. 
168 EARLY PURPLE VIENNA. Very early with 
small tops, bulbs good size. A variety of good qual¬ 
ity. 
Pkt., 5c; oz., 30c; *4 lb., 75c. 
169 EARLY* WHITE VIENNA. An excellent sort for 
general use, has white tender flesh of pleasant 
flavor. 
Pkt., 5c; oz., 30c; lb., 75c. 
Garlic 
A bulbous rooted plant of the Onion family, with 
a strong penetrating odor; very desirable for flavoring 
both cooked vegetables, soups, etc., as well as salads. 
Garlic does not have seed and is planted from small 
bulbs only. Plant same as Onions in rows 8 to 12 
inches apart; set the bulbs 4 inches apart in the row. 
covering 2 inches deep. When the leaves turn yellow, 
take up the bulbs, dry in the shade and store in a dry 
loft as you would Onions. 
Bulbs— >4 lb., 20c; 1 lb., 50c. 
Kale or Borecole 
A popular crop for fall, winter and spring use as 
greens. In the South it is boiled with bacon. Excellent 
for garnishing. In addition to its table uses it is 
a splendid soil improver and very nutritious as a 
grazing crop for cattle, hogs or sheep. 
Culture —In this section it is usually sown broad¬ 
cast from the middle of August to the middle of Octo¬ 
ber at the rate of 3 or 4 pounds to the acre. Scotch 
Kale is sown earlier and when very early is usually 
sown in drills. In the spring seed can be sown in Feb¬ 
ruary, March and April. Spring sown Kale requires 5 
to 6 pounds to the acre and Smooth Kale should have 
6 to 8 pounds to the acre. The ground should be pre¬ 
pared cleanly and harrowed as finely as possible. Seed 
can be covered with a smoothing harrow or roller but 
not covered too deep. 
164 DWARF GREEN CURLED. An old standard win¬ 
ter variety in this section. Leaves are light green, 
tinged with purple, beautifully curled, and when 
properly cooked make a very palatable dish of 
greens. In this locality, will stand the winter. 
Pkt., 5c; oz., 10c; y* lb., 35c; 1 lb., $1.00. 
165 DWARP CURLED SIBERIAN. A vigorous grow¬ 
ing sort of spreading habit, its green foliage having 
a distinctive bluish tinge or bloom. Very hardy and 
a favorite in many sections for greens and ex¬ 
tensively grown for forage. 
Pkt., 5c; oz., 10c; *4 lb., 30c; 1 lb., 75c. 
166 DWARP GREEN CURLED SCOTCH. A finely 
curled spreading, low growing variety, which is 
very popular around many trucking centers, espe¬ 
cially in the East. The leaves are attractive, bright 
green color and beautifully curled, which make it 
excellent for garnishing. It must be sown earlier 
than other sorts; usually from July until end of 
August or can be sown in March. Can be sown either 
in drills or broadcast. 
Pkt., 5c; oz., 10c; *4 lb., 35c; 1 lb., $1.00. 
167 TALL CURLED SCOTCH. Leaves green, beauti¬ 
fully curled and wrinkled—grows about 2 feet in 
height; hardy, being improved by frost. 
Pkt., 5c; oz., 10c; % lb., 35c; 1 lb., $1.00. 
Herbs 
Most of these should be sown in April and can be 
transplanted when large enough. The seed is small 
and should be sown in drills and firmed down. Keep 
clean of weeds. Most of them are to be cut down when 
in bloom, wilted in the sun and dried thoroughly in 
the shade. 
CARAWAY SEED for Flavoring, 1 lb., 35c. 
157 DILL. A popular aromatic annual herb which is 
largely used for seasoning pickles, sauces, soups, 
etc. 
Pkt., 10c; oz., 25c. 
161 SAGE. One of the most extensively used plants 
for seasoning. It is a hardy perennial growing about 
15 to 18 inches high. 
Pkt., 10c; oz., 40c. 
BLUE POPFY for Flavoring, per lb., 25c. 
YELLOW MUSTARD for Flavoring, per lb., 25c. 
Early White Vienna Kohlrabi. 
Dill. 
Garlic. 
