(1 oz. will produce 4,000 plants.) 
CULTURE —In early spring sow 
the seed in rows two feet apart 
and thin out to six inches between 
the plants. For fall and winter 
use sow early in September. The 
quality is much improved by freez¬ 
ing and the plants may be gath¬ 
ered any time during the winter. 
DWARF CURLED—Of half 
dwarf, compact bushy growth; a 
vast improvement over the strag¬ 
gling tall-growing varieties. The 
leaves are large, of handsome 
light green color, curled densely. 
KALE 
Endive—Green Curled 
TALL CURLED —A valuable 
sort, which furnishes an abund¬ 
ance of “greens” equal to the best 
spinach during the fall and win¬ 
ter. Beautifully curled, crimped and of fine 
flavor. 
ENDIVE 
(1 oz. to 300 ft. of row) 
CULTURE —Sow the seed in the open 
ground when the earth is free from frost; 
for a succession, sow any time up until the 
first of August. When the plants are large 
enough thin out to ten inches apart. When 
the outside leaves have reached a length 
of about six inches, they are ready for 
blanching; select a dry day for this work; 
bring the outside leaves together over the 
top of the plant and tie them up closely to 
prevent rain from coming through. 
GREEN CURLED —A very large variety; 
leaves deep green, beautifully curled and 
of fine flavor. 
WHITE CURLED —Leaves light green 
and blanches easily to a clear waxy white, 
finely cut and curled. 
LEEK 
CULTURE —Sow the seed early in the 
spring, in rows where they are to remain 
and thin out to 4 inches apart. Keep well 
hoed during the summer, gradually draw¬ 
ing the soil up about the plants to blanch 
them. The flavor Is Improved by freezing. 
Leek 
MITCHELHILL SEED CG., ST. JOSEPH, MO. 
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