MUSTARD 
1 oz., 10c; J4 lb., 25c. 
Southern Giant Curled 
Leaves ai’e twice the size 
of the ordinary White Mus- 
1 oz., 10c; y 4 lb., 25c; 1 lb., 65c. 
The young green pods are used in soups or 
stews, or in the South as a separate side dish. 
They impart a rich flavor to soups. 
CULTURE—Sow late in the spring, after the ground has 
become warm, in drills 3 feet apart, and when the plants 
are 3 inches high thin out from 10 to 12 inches. They 
should be well manured. They also can be started in a hot¬ 
bed and transplanted afterwards. 
Early Dwarf Prolific Tt * s a ® ma11 fruited 
J sub-variety of the 
Long Green Okra, but is earlier and more pro¬ 
ductive. The pods are very short. 
Tall Pods are usually 6 to 8 inches long, slen¬ 
der, pointed and about 1 inch in diameter. 
White Velvet Distinctly unlike other varie¬ 
ties in that the pod is per¬ 
fectly smooth and round. They are of attrac¬ 
tive appearance and superior flavor and ten¬ 
derness. Pods are of extra large size and pro¬ 
duced in great abundance. 
CULTURE—Sow in hotbeds very early in the spring; thin them out, 
as soon as big enough to be handled, to 3 to 4 inches each way and 
transplant to 2 or 3 feet apart in very rich, warm ground. Do not plant 
them outside until the nights are real warm, as the least frost will, if 
it does not kill them, check the growth. Hoe often and hill up gradu¬ 
ally, until they blossom. 
J/ 2 oz., 20c; 1 oz., 35c; J4 lb., $1.20. 
tard and the flavor is sweet. 
Ostrich Plume , L , eaves are + lon £■ ™ ffled and cu . rl « d 
like an ostrich plume; especially 
good as a salad and is equal to spinach for greens. 
Oiinp«p Very hardy. A large plant, leaves are often 
14 to 16 inches long, with the edges often 
turned underneath. The leaves are eaten like spinach. 
Black or Brown G ™ W V° kitchen , gardens for the 
sake of its young leaves, which are 
used the same as the White; however, is more pungent. 
White English The l eaves are light green, mild and 
® tender when young. 
OKRA or GUMBO 
Black Beauty 
The fruits set freely 
and develop quickly, 
so entire crop can be 
harvested before frost. 
They are large, thick, 
lustrous purplish- 
black. 
New York 
Improved Large 
Purple Spineless 
Stem stout, not very tall, 
usually branching, and of 
a gray-green, slightly or 
not at all tinged with 
purple. Fruit is very 
large, of a short pear- 
shape and slightlj flat¬ 
tened at both ends. 
ENDIVE 
1 oz., 15c; J4 lb., 40c. 
CULTURE—Same as Lettuce. Black Beauty Egg Plant 
Fine salad plant. Also used as “boiled Greens.” Can be 
grown the year round. To blanch, tie the leaves to¬ 
gether 2 or 3 weeks before gathering. 
Broad Leaved Batavian Bl 1 ' i . sl ? t Gre ? n G e a 7 f s ’ 
which are broad twisted 
and waved. White midribs. Crisp and tender Used in 
LETTUCE 
soups, stews, and salads. 
Green Curled Best for S enerad use - Leaves finely 
cut, having a mossy appearance. Pung 
Price of All Lettuce Except New York Market. 
1 oz., 15c; |4 lb., 40c. 
ent flavor. 
KOHLRABI 
1 oz., 15c; !4 lb., 55c. 
CULTURE—Sow in the spring in rows 3 to 8 inches and afterwards 
thin out to 8 to 10 inches in a row. One ounce will produce 2,000 plants. 
When used for the table it should be cut when quite 
small as it is then very tender and delicate, having the 
combined flavors of the cabbage and turnip. 
j.Jy A^ioillltl The ball forms quickly in this 
^ 1 variety and is ready to be 
eaten about two months and a half from 
time of sowing. 
GARLIC The root, or bulb, is com¬ 
posed of many small bulbs 
called “cloves,” which are planted in the 
spring 6 to 8 inches apart, and in 
August the bulbs are ready to gather. 
Lb., 30c. 
MUSHROOMS Can be grown 
wherever there 
is a cellar or a closed shed, in which 
an even temperature of from fifty to 
sixty degrees can be maintained. 
Pure Culture Spawn 
1 brick.$0.35 
2 bricks.65 
4 bricks. 1.20 
CULTURE—Lettuce needs cool weather, plenty of moisture and 
plenty of room. Young lettuce plants are very hardy and for this reason 
the seed can be sown very early in the spring. The soil should be well 
prepared, the seed sown in rows about 2 feet apart, seeds about two to 
the inch and covered from |4 to ^ inch. When the plants are about 
2 inches tall thin them to 2 inches apart, then a little later to 4 
inches apart. Repeat this until the plants will be one foot apart when 
mature. In growing head lettuce it is important that the heads develop 
as much as possible during cool weather. For this reason the seed is 
usually sown in hotbeds and plants set in the field when weather per¬ 
mits. One ounce will sow a row 80 feet long; four pounds to the acre. 
Big Boston A s P lendid Shipper, sure header, reliable 
® and hardy, and is a good late summer or 
autumn variety. 
All Pkts. on 
this page. 
DC 
May King 
The best Butter- 
head lettuce for 
forcing as well as 
early spring plant¬ 
ing in the open 
ground. It is ex¬ 
tremely hardy, 
and therefore 
can be planted 
very early. It 
makes a quick 
growth, forming, 
when mature, a 
large, attractive 
head. 
Grand Rapids 
A crisp, early-inter¬ 
mediate, quickly 
shooting to seed. 
Color is very light 
green, and forms a very large head which is tender and 
sweet when grown in greenhouses. 
Early Curled Silesian 
[Ten] 
