JOSEPH BHECK & SONS 
(Corporation) 
45 
Salsify, or Oyster Plant 
(Tragopogon porrifolius) 
German, “Boksbart.”—French, “Salsifis.” 
Spanish, “Ostra Vegetal” 
The demand for this vegetable is increasing from year 
to year, but as yet its good qualities are not widely 
known. The roots are usually fried, boiled or stewed, 
but may be sliced raw for salad purposes. 
The methods suggested for growing and keeping Pars¬ 
nips apply equally well to this crop. 
One ounce of seed will sow 50 feet of drill. 
Breck’s Improved Long White. Roots of Pkt. Oz. hi lb. 
medium size, white and smooth.$0.10 $0.30 $1.00 
Mammoth Sandwich Island. Twice as 
large as the preceding; fine quality.10 .30 1.00 
Scorzonera, or Black Salsify 
(Scorzonera Hispanica) 
This vegetable should be cultivated in the same manner 
as Salsify, but being a little more difficult to raise, is 
rarely grown except by private gardeners. Though the 
roots have black skins, the flesh is white and very tender. 
Scorzonera may be cooked in the same w r ays as Salsify, 
and many people consider it superior in flavor. Pkt., 
10c; oz., 50c. 
Tobacco 
Connecticut Seed Leaf. Best adapted to Pkt. Oz. Lb. 
the climate of the Northern and Middle 
States .$0.05 $0.25 $2.00 
Havana. Imported seed.10 .30 3.50 
Brack's Belmont Tomato 
Tomato 
(Lycopersicum esculentum) 
German, “Liebsapfel.”—French, “Tomate.”—Spanish, “Tomate” 
(For Tomato Plants, see Vegetable Plants.) 
Sow the seed sparingly about the middle of March, in drills % of an inch deep and 2 inches apart, in a hot¬ 
bed, or sunny window where the temperature will not fall below 65 degrees. When the seedlings are two inches 
high, they should be transplanted to 3 inches apart each way in other flats of soil 3 inches deep, in which they 
may remain until time for planting in the garden. If a very early crop is desired, transplant again three w r eeks later, 
preferably into 4-inch pots of very rich soil. About the first of June the plants may be set in the open ground. A 
heavy soil is conducive to high yields but the crop matures much earlier on fertile, sandy loams; in the former, set 
the plants four feet apart each way; in the latter, 3 by 3 feet will give ample space. 
One ounce of seed will produce about 2000 plants. 
Breck’s Belmont. The best early either 
for forcing or open ground cultivation, 
fruit bright scarlet, few seeds, finely 
flavored and solid. 
Chalk’s Early Jewel Tomato. Extra early, 
bright red, fine flavor and very pro¬ 
ductive . 
Dwarf Champion. Dwarf and strong habit 
of growth, very solid and of extra qual¬ 
ity . 
Dwarf Stone Tomato. The largest dwarf 
sort. Fruit bright scarlet. 
Earliana. Earliest .and best bright red 
tomato, smooth and firm.. 
Golden Queen. Good size and quality, 
bright yellow color. 
Hubert’s Marvel. (See page 17 for de¬ 
scription) . 
June Pink. A very early market sort, 
smooth, color bright pink. 
Lister’s Prolific. (See page 17 for descrip¬ 
tion) . 
Pkt. 
Oz. 
% lb. 
$0.10 
$0.60 
$2.00 
.10 
.50 
1.50 
.40 
1.25 
.10 
.40 
1.25 
.10 
.40 
1.25 
.10 
.40 
1.25 
.60 
.10 
.40 
1.25 
.25 
.60 
Perfection. Large and early, thick meat,™t. Oz. *4 lb. 
few seeds, blood-red color.10 .40 1.25 
Stokes’ Bonny Best. Very early, a vigor¬ 
ous grower, and prolific.10 .50 1.50 
Stone. Very smooth, solid, thick, flesh 
bright scarlet color.10 .40 1.25 
Pear-Shaped Red. Fruit handsome and 
solid, fine for preserves.10 .40 1.25 
Plum-Shaped Yellow. Uniform shape, used 
for pickles . .10 .40 1.25 
Red Cherry. A small, early variety, used 
for pickling .10 .40 1.25 
Stirling Castle. Excellent for forcing, me¬ 
dium size, scarlet in color.10 .50 1.50 
The Comet. Splendid for forcing, very 
prolific .10 .50 1.50 
Strawberry, or Winter Cherry (Physalis 
Alkekengi). The fruit grows in a husk 
and will keep all w'inter. It has a 
pleasant strawberry-like flavor. It is 
much used for preserving, also for sauce .10 .40 1.25 
Yellow Cherry. Similar to Red Cherry 
except in color.10 .30 1.00 
*or free delivery offers and general instructions regarding orders and shipments see third page of cover. 
