F. LAGOMARSINO & SONS, SACRAMENTO, CALIFORNIA 
19 
CHIVES 
A small perennial plant growing about 10 inches high and 
cultivated for its fine onion-like leaves which are used for 
seasoning and flavoring. It can be cut frequently, a new 
growth appearing soon after each cutting. Pkt. 5c; J4 ° z - 25c. 
COLLARDS 
This is a tall, loose leaved, Kale-like plant and is grown ex¬ 
tensively in the South for “greens” for the table, and for 
stock feeding and chicken greens; also grown in sections 
where cabbage does not do well. The plant does not form a 
head although the central leaves sometimes form a loose 
rosette. Best after being touched by frost, which greatly 
improves flavor and tenderness. Sow seed same as Cabbage, 
transplanting in rows 2 feet apart and the rows 2% to 3 
feet apart. 
GEORGIA, SOUTHERN or CREOLE— This is the white or 
green stemmed variety, growing 2 to 3 feet high. Pkt. 5c; 
oz. 15c; !4 lb. 25c; / 2 lb. 40c; lb. 65c. 
ITALIAN COLLARDS or BRASCHETTI — This kale-like 
plant produces very dark green, almost blue, crumpled 
leaves which are used as greens in the same manner as 
kale or collards. Pkt. 10c; oz. 50c. 
Collards, Italian or Braschetti 
CHICORY 
Chicory is a very popular vegetable in Europe and in this 
country among the Italian people. The leaves are used as fresh 
or cooked greens, while in other varieties the roots are also 
used. Seed can be sown from February to October, sowing in 
August for the main winter crop, as this crop is a heavy feeder, 
free use of fertilizer insures a good crop. 
Witloof or French 
Endive 
LARGE-ROOTED MADGEBURG or COFFEE— The dried and 
prepared roots are much used as a coffee substitute. The 
young leaves are widely used in salads or along with the 
young roots are delicious when boiled. Roots are large, smooth 
and white, 12 inches long, 2 inches across at top, tapering, and 
weigh around 14 oz. It is preferable to sow seed early in the 
spring in moderately rich light soil in rows 2 to 2% feet apart. 
Pkt. 5s; oz. 20c; 4 lb. 50c; 1 lb. $1.50. 
WITLOOF or FRENCH ENDIVE— This is a sub-variety of 
Large-Rooted Madgeburg and is remarkable for the width of 
leaves and great size of leaves and stalks. Roots forced or 
grown in trenches product the well known salad vegetable 
called “Witloof” in Belgium and “Endive” in Paris. To pro¬ 
duce roots for forcing, sow seed 1 inch deep in May, June or 
July in rows about 18 inches apart. In the fall lift roots and 
trim leaves to 1 y 2 inches from the crown and main root to 9 
inches, breaking off all side roots. Place roots upright 2 
inches apart in a trench 18 inches deep. Fill the trench with 
fine rich loose soil that will not pack. New tops will grow 
8 to 10 inches in from 4 to 6 weeks time. Pkt. 5c; oz. 20c; 
!4 lb. 50c; lb. $1.50. 
CASTELFRANCO or 
GIANT ROSE VARIEGAT¬ 
ED —The leaves are very 
broad and undulated, form¬ 
ing a loose head tinted in 
red, rose and yellow, some 
leaves being splashed or 
mottled, making them very 
attractive in appearance. 
The leaves are thick, 
fleshy, crisp, tender, and 
of exquisite flavor, being 
milder than other varieties. 
Pkt. 15c; / 2 oz. 25c; oz. 
40c; 14 lb. $1.10; lb. $3.00. 
Large-Hooted Madgeburg 
or Coffee 
CATALONGA or ASPARAGUS 
CHICORY —This is a new variety 
from Italy, and is quite different 
in that the fresh green shoots are 
used instead of the leaves as in 
other sorts. The green shoots 
should be cut when tender and 
boiled in salt water and served hot 
or cold in salads. They are tender 
and delicious, suggesting the flavor 
of asparagus. Pkt. 15c; Zz oz. 25c; 
oz. 40c; '4 lb. $1.00; lb. $3.00. 
Chicory, Cas 
