Salzer’s 
Early White 
Vienna 
Kohlrabi 
KALE 
Also called Eorecole. A popular 
green, tasting somewhat like Spinach, 
grown and should be in every garden. 
SALZER’S MOSS CURLED —Robust, very com¬ 
pact in growth, with dense moss curled leaves 
of deep green color. The stems produce curly 
sprouts which are tender and of a fine flavor. 
Grows about 30 in. high; stands cold which im¬ 
proves its deliciousness. 
512—Pkg., 10c; uz., 14c; 2 oz„ 24c; Vk lb., 39c; 
lb., $1.25, postpaid. 
TALL SCOTCH GREEN — Grows 3 to 4 feet 
high, and furnishes you 
with an ornamental 
plant as well as with a 
fall and winter supply of 
healthy boiling greens. 
Narrow leaves, finely 
curled and beautifully 
fringed. It is a hardy 
variety and yields a 
large crop of fine leaves. 
Improved by frost. 
5 14— Pkg., 5c; oz., 9c; 
oz., 
2 oz., 14c; Vk lb., 23c; lb., 
75c, postpaid. 
5 I 5—Tall Scotch Green, 
Salzer’s Cliffvvood Farm 
TRIPLE-A-TESTED—A spe¬ 
cial reselected strain certified 
by THREE-WAY tests. Pkg., 
10c; oz., 15c; 2 oz., 26c; 
Vk lb., 40c; Vs lb., 70c; lb., 
$1.15, postpaid. 
SALZER’S EARLY WHITE VIENNA 
When cooked before it is fully grown (that is, when about two inches 
in diameter), it is exceedingly tender and excellent, combining both the 
flavors of cabbage and turnip. Should be cooked the same as you would 
cook turnips. It is hardy and thrives everywhere. Our Early White 
Vienna is grown from well selected seed and tested thoroughly for true¬ 
ness to type. This variety will give you great satisfaction. 
A select early strain. White bulbs, tinged with green. Small leaves. 
Tops are about eight to ten inches long. Ready for the table in 50 
days after setting out plant. Being extremely early it is a desirable 
sort for forcing. Quality very fine. Flesh is white and delicate. 
523—Pkg., 10«; oz., 22e; 2 oz., 3Sc; % lb., 63c; Vs lb., $1.15; lb., $2.00, postpaid. 
526—Early White Vienna, Salzer’s Clilt'wood Farm TRIPLE-A-TESTED — A 
special reselected strain certified by THREE-WAY tests; Pkg., 15c; oz., 30c; 
2 oz., 59c; !4 lb., 85c; Vs lb., $1.00; lb., $2.75, postpaid. 
SALZER’S EARLY PURPLE VIENNA 
Excellent for soups, or cooked like turnips, and enjoys almost 
as much popularity as the Early White Vienna, and similar to it in 
many ways. The leaves, stems, and outside of the bulbs are purple, 
but the flesh is an attractive light green. 
Planted at intervals, tender bulbs can be produced throughout the 
season. Ready to use in about 50 days after setting out plants. 
Best time to use is when the roots are about 2V 2 inches in diameter. 
522—Pkg., 5c; oz., 21c; 2 oz., 37c; Vi lb., 61c; Vs lb., $1.10'; lb., $1.90, 
postpaid. 
SALZER’S LARGE AMERICAN FLAG LEEK 
A splendid vegetable for flavoring 
soups, etc. Treat same as onions; both 
leaves and bulbs are used. Leeks are 
very hardy and the flavor is much im¬ 
proved by freezing. In fall, plant a 
few in sand in the cellar for winter 
use. Produces large, thick stems of 
mild flavor. Matures in about 90 days. 
53 1—Pkg., 10c; oz., 26c; 2 oz., 44c; 
14 lb., 79c; lb., $2.50, postpaid. 
boiling 
Easily 
MUSTARD 
Salzer’s American Flag Leek 
Mustard is planted extensively i n 
the South fot boiling greens during 
the fall and winter months, and should 
be more widely grown in the North. 
When freshly picked, the leaves are 
cooked and eaten like spinach. Easily 
cultivated and ready for use in six 
weeks from sowing. Makes a deli¬ 
ciously pungent salad. Plants yield un¬ 
til frost. 
FLORIDA BROAD LEAF—Comparatively 
smooth, large broad leaves 12 inches long by 
8% inches broad, deep green, tender, sweetly 
pungent. Very prolific. 727— Pkg., 5c; oz., 
10c; 2 oz., 14c; Vk lb., 21c; Vs lb., 37c; lb., 
65c, postpaid. 
SOUTHERN GIANT CURLED—Tender, de¬ 
liciously pungent, leaves 5 inches long by 3 
inches wide, light green, tinged yellow, much 
crumpled and frilled. Greatly esteemed. 
725— Pkg., 5c; oz., 8c; 2 oz., 12c; Vk lb., 
19c; Vs lb., 34c; lb., 69c, postpaid. 
Moss Curled Ivale 
SALZER’S FRENCH GIANT DANDELION 
This should not be confused with the wild Dandelion, as it is a much im¬ 
proved strain. Good for the blood, and in France it is largely grown for 
this purpose. It is a blood purifier! It is delicious in the extreme, and is in 
great demand as a salad par excellence. Sow in May or June, cultivate well, 
and the leaves can be cut the following spring. 
490—Pkg., 15e; oz., 54c; 2 oz., 9Se; Vk lb., $1.75; lb., $6.50, postpaid. 
SALZER’S MUSHROOM SPAWN 
Leaflet, “Mushroom Culture,” free with order or upon receipt of 3c stamp. 
One can make big monby by growing these delicacies for hotels, restaurants 
and private trade. Can be grown in cellars, sheds and small caves, etc Mush¬ 
room produces no seed, but instead a white fibrous substance, called spawn, 
which we furnish in bricks. If you have an unused cellar or shed, you can 
greatly increase your income. 
It is easy to grow. 729 — Brick, 
35c; 5 bricks, $1.65, postpaid. 
722—Mushroom Spawn, Sal¬ 
zer’s Cliffwood Farm TRIPLE- 
A-TESTED — A special rese¬ 
lected strain: Per Brick, 50c; 5 
bricks, $2.25, postpaid. 
Southern Giant Curled Mustard 
Salzer’s Mushrooms 
S@w Salzer’s Seeds 
I had good luck with your seeds last year again and will send an order soon. Of 
—Mr. Fred Morningstar, R. D. 3, North Branch, Mich. 
