LEONARD SEED COMPANY, CHICAGO 
13 
CARROTS for the Table—Continued. 
Guerande, or Oxheart. Tops small for the size of the 
roots which are comparatively short, but often reach a 
diameter of five inches, terminating abruptly in a small tap 
root. Flesh bright orange, fine grained and sweet. This 
variety is especially desirable for soil so hard and stiff that 
longer rooted sorts would not thrive in it. When young, 
excellent for table use, and when mature equally good for 
stock. Pkt., 10c; oz., 15c; 34 lb., 40c. 
DANVERS. Grown largely on account of its great productive¬ 
ness and adaptability to all classes of soil. Tops of medium 
size, coarsely divided. The smooth and handsome roots are 
deep orange, of medium length, tapering uniformly to a 
blunt point; flesh sweet, crisp, tender and of a deep orange- 
color. Although the roots of this variety are short, they 
produce as large a bulk as the longer field sorts and are 
more easily harvested. Pkt., 10c; oz., 15c; 34 lb., 40c. 
CARROTS for Stock Feeding 
Improved Short White or Mastodon. Flesh white, crisp 
and solid, very sweet in flavor. Roots short and very heavy at 
the shoulder, rendering them easy to harvest. Roots fre¬ 
quently measure fifteen to twenty inches in circumference. 
Pkt., 10c; 34 lb., 25c. 
Large White Belgian. Grows a third or more above the 
surface. Roots will average two inches in diameter at the 
shoulder and a foot or more in length. Are easily pulled in 
harvesting and do not have to be dug out like most long- 
rooted sorts. Flesh and skin pure white, tinged with green in 
upper portion growing above the soil. Pkt., 10c; 
34 lb., 25c. 
Large Orange Belgian. This is similar to the 
preceding variety in growth and 
form but flesh and skin of the por¬ 
tion growing below the soil are of a 
pale orange coloring. Pkt., 10c; 
34 lb., 25c. 
Cardoon 
Large Solid. Grown for the mid¬ 
ribs of the leaves which possess an 
unusual delicacy of flavor when 
thoroughly blanched and used in 
the same manner as celery. The 
root is also excellent when properly 
cooked. Pkt., 10c; oz., 25c; 34 
lb., 85c. 
Danvers. 
Chervil 
A hardy annual worthy of more 
general use for flavoring and garnish¬ 
ing. The curled variety is even more 
beautiful than parsley. 
Curled. Greatly superior to the old 
plain variety, being earlier, more 
handsome, and having fully as fine 
perfume and flavor. Pkt., 10c; oz., 
20c; 34 lb., 40c. 
Chicory 
Witloof Chicory or French 
Endive. Grown for its use as a 
salad, the blanched head resem¬ 
bling Cos Lettuce in appearance. 
The seed planted in late spring 
gives parsnip-like roots by late au¬ 
tumn. The roots are then placed 
in earth where there is some heat, as 
in the greenhouse, boiler room, or a warm cellar. The root then 
throws out the blanched salad head. Pkt., 10c; oz., 25c; 34 lb., 60c. 
Iiargf^ Rooted or Coffee. The dried and prepared roots are used quite exten' 
sively as a substitute or adulterant for coffee and the leaves used as a salad. Pkt., 
10c; oz., 25c; */» lb., 50c. 
Oxheart. 
Corn Salad 
Petticas or Lamb’s Lettuce. This small salad is used during the winter and 
spring months as a substitute for lettuce and is also cooked and used like spinach. 
In warm weather the plants will mature in 4 to 6 weeks. Sow the seed in shah 
low drills about one foot apart. If the soil is dry it should be firmly pressed 
over the seed in order to secure prompt germination. On the approach of severe 
cold weather, cover with straw or coarse litter. Like most salad plants, greatly im- 
proved if sown on very rich soil. Pkt., 10c; oz., 20c; *4 lb., 50c. 
COLLARDS 
Co Hard*. 
A form of cabbage or kale much grown throughout the South. It produces large 
leaves and at times a modified head on a tall stout stem. Freezing does not injure 
but rather improves the quality. 
Georgia, Southern or Creole. We offer the true white or green stemmed 
sort. Pkt., 10c; oz., 20c; V 4 lb., 50c. 
Buncombe or Cabbag’e Collards. A cross between Georgia Collards and 
Charleston Wakefield Cabbage, bred for the easy growth and hardiness of the 
Collard and the flavor and heading qualities of the Cabbage. It doesn't winter¬ 
kill with ice and snow and stands hot weather as well. Heads are rounded, not 
as firm as many Cabbages but of delicious flavor. Pkt., 10c; oz., 20c; */» lb., 50*- 
