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DE GIORGI BROTHERS CO 
Italian Winter Leek 
Leek 
CULTURE—1 oz. to 100 feet of row. 
LEEK is a refined green onion in taste, milder, sweeter, 
yet possessing the same health-promoting qualities of the 
onion. Great appetizer, as palatable as crisp, juicy radishes. 
Sow in the spring as soon as the ground can be worked, 
in rows 1 foot apart; cover the seed 1 inch deep and when 
the plants are about 6 inches high thin out to 3 inches in the 
row. When cultivating draw the soil well about the plants 
in order to blanch them. 
Which Variety of Leek Is the Best? 
Leek Is a fine vegetable but very much neglected and grown 
only by a limited number of people. It merits wide popularity. It 
is fine for soups, has an agreeable onion-like flavor and once you 
try it you will grow it steadily. 
ITALIAN WINTER is without doubt the best variety. Try it 
this year and we assure you that you will be delighted with the 
results; you will grow Leeks twice the size of ordinary Leeks and 
of the finest flavor. 
ITALIAN WINTER LEEK 
The best of all Leeks. Extremely hardy and of enormous size, 
the stalks are tender up to a height of 15 inches. Of fine, mild flavor, 
and always beautifully blanched. Fine for bunching. Pkt. 10c; 1 oz. 
20c; % lb. 45c; lb. $1.80; 10 lbs. $17.00, postpaid. 
American Flag 
Fine for fall and winter. Of quick growth producing long stems 
of uniform shape and size. Very popular and largely grown variety. 
Pkt. 10c; oz. 15c; % lb. 35c; 1 lb. $1.40. 
Large Musselburg Leek 
Extra broad leaved variety, blanches to a large size. Of mild 
and pleasant flavor. Pkt. 10c; oz. 15c; lb. 35c; 1 lb. $1.40. 
SICILIAN FENNEL 
Of quick growth and easy to raise. Sow early for a Spring 
crop and late in summer for a fall crop. Florence and Sici- 
lan Fennel have very fleshy stalks which are served either 
raw or boiled. 
SICILIAN FENNEL—Heavier than Florence. Pkt. 5c; oz. 
10c; % lb. 25c; lb. $1.00. 
Kohlrabi 
A Vegetable Delicacy 
To our way of thinking this is the peer of all fresh cooked 
vegetables but one. And, unless that one is of first quality, then 
it must take second place to Kohlrabi. We refer to the cauliflower. 
Crisp, tender, savory Kohlrabi is a real delicacy. It is a dish 
that you’ll always remember. One doesn’t need to be fond of vege¬ 
tables to like Kohlrabi prepared as one prefers—and there are several 
ways of serving. Boiled and served in cream or butter is by far the 
most common. It is an especially easy dish to “get ready” and young 
and old like it. 
Kohlrabi is a high class vegetable and “by rights” should be one 
of the most popular of vegetables. It will be. the time is coming. 
For the market grower the important thing to know is what 
variety to grow to meet the tastes of his customers. If the custom¬ 
ers are Southerners (French. Italian, Spanish) grow the Vienna 
varieties. The Southern people prize in Kohlrabi both the bulbs as 
well as foliage. Vienna Kohlrabi has plenty of foliage. The North¬ 
ern people (Germans, Scandinavians, etc.) demand tender and juicy 
bulb and care nothing about the leaves. For them Prague Model is 
the variety. 
CULTURE—Sow the seed as early as you do early cabbage, 
transplanting to stand 6 inches apart in the row, keep on sowing 
till July 15th if located North and till August 15th if located South. 
LETTUCE HOT WEATHER 
AN EXCELLENT SUMMER VARIETY—MILDEW RESISTANT 
HOT WEATHER is an early variety, forming large, Arm, well 
defined, well blanched cabbage-like heads, with broad, very thick 
leaves slightly crumpled, entire at margins never spotted nor brown¬ 
ish in any part. Of most excellent quality, sweet and very buttery 
in flavor. 
HOT WEATHER is absolutely the best firm heading lettuce 
to grow through the summer months. It will not scald or burn, 
and will make a head where other varieties utterly fail. It some¬ 
what resembles Salamander in character of leaf, color and size, but 
the head is larger, more compact, and will stand much longer before 
shooting to seed. In fact, it is all head, having very few outer 
leaves. 
HOT WEATHER is extremely hardy and there is no variety 
that can compare with it for wintering over outdoors. It has all 
the good qualities that can be desired in a head of lettuce save one 
and that is that it is not adapted for forcing. The usefulness of 
Hot Weather has been proven beyond all doubts and we highly 
recommend it. We grew this variety at first in our trial grounds 
and later as a market crop in conjunction with market gardeners 
connected with our organization with the most satisfactory results. 
We earnestly ask you to try this lettuce. You will be rewarded 
with a fine crop and at the same time be convinced that we have 
the right stuff when it comes to seeds. Pkt. 10c; oz. 15c; *4 lb. 35c; 
1 lb. $1.40, prepaid. 
SWEET MARJORAM—MAGGIORANA 
(Marjanka) An annual kitchen herb with a very pleasant smell 
much used in soups and various dishes as seasoning. Sow the seed 
outdoors when all danger of frost is past, in rows foot apart. Height 
9 inches. Pkt. 10c; oz. 30c; lb. $3.50. 
PARSNIP SEED 
if sown alone is not up as a rule before thirty days from date ol 
sowing. A long time. In the mean time a dry spell may set in, the 
hot sun creates a hard crust on top of the soil, the feeble seed, al¬ 
though sprouted, cannot push through and the sowing is a failure. 
Quite often the seed is blamed. Yet it is not the seed. Try sowing 
parsnip seed with some radish seeds. Radish has vigorous sprouts 
that break up the hard top crust and if there is enough moisture in 
the ground, you will get a perfect stand of parsnip that way, in 
the incredible short time of from 4 to 5 days. 
BIG CROP OF CABBAGE 
can be had by planting the new Pennsylvania State Ballhead variety, 
described elsewhere in this catalog. 
Our catalog describes many new and SUPERIOR strains of vege¬ 
tables. We make our descriptions as accurate and truthful as is 
possible. 
If in doubt, nothing is easier than to order a nickel or dime's 
worth of seed and raise a little crop for a sample so that you could 
see the stuff actually produced on your own ground. You will be¬ 
lieve them—seeing is believing. And if you should say that you have 
no time to bother with a dab of seed like that, we would say that 
you should take time. It will be well spent. 
SEED IS THE KEY to crops. It takes mighty good seed, true 
to name and of RIGHT VARIETY to produce results that count. 
We are well aware of the fact and are doing our best to supply 
the right kind of seed, seed that will produce paying crops. Users 
of our seeds are getting the benefit of our forty years of experience 
as seedmen 
