92 HOVEY’S ILLUSTRATED GUIDE 
PER PKT. 
Early Long: Purple. Earliest, hardy, and most productive; of superior quality. Peroz., 
50 cts.10 
New- York Improved Purple. One of the largest and best varieties. Oval-shaped, of a 
dark-purple color; fine flavored. Grown extensively for the market. Per oz., 75 cts. .10 
Pekin New Black. An entirely new and distinct kind, from China. The plant grows erect 
and handsome, attaining the height of two feet, with rich, dark, bronzy-purple foliage, 
very ornamental. The fruits are round or globular, of a deep purple, almost black, 
weighing four to eight pounds each ; skin smooth and glossy. Exceedingly prolific, and 
as early as the Long Purple. The flesh is white, fine-grained, and more delicate-flavored 
than the old varieties. Specimens exhibited by us at the Annual Exhibition of the 
Massachusetts Horticultural Society, September, 1867, attracted great attention, and 
wire awarded a prize. Peroz., 75 cts. 10 
New Early Long Purple. This new variety, received from Messrs. Vilmorin & Co., Paris, 
is found to be a decided improvement in earliness on the common long purple , . .25 
ENDIVE (Chicorium Endivia). 
German, Endivien. — French, Chicoree. — Spanish, Endivia. 
The garden Endive is a native of Northern China, and has been cultivated in Europe the past 
three centuries for a winter salad. The French are particularly fond of it, using it raw, pickled, 
fried, and boiled, esteeming it exceedingly wholesome in every form. It agrees with every con¬ 
stitution. 
Culture. — Sow from early spring until August. It will do on the ground where early 
Cabbages or Peas have come oft. Draw drills one foot apart. Thin out, when about two inches 
high, to ten inches apart; hoe freely, and keep clear of weeds. When the leaves have attained 
about eight inches long, they are fit for blanching; for this purpose a dry day must be chosen. 
Gather up the leaves in your hand, in a close and rounded form, and tie them up with a piece of 
cotton-twine or matting, which is to go several times round the plant, causing it to close at the 
top to prevent the rain from penetrating to and injuring its centre; then draw a little earth round 
its base for support. They will take about ten days in warm, and twenty days in cool weather 
to blanch for use. 
Green-curled. Easily blanched; very hardy, adapted for summer or winter. One of the 
best. Feroz.,30cts.10 
White-curled, or Ever-blanched. Leaves pale yellowish green, nearly white when young; 
long, rather narrow; lobed, cut, and beautifully frilled or curled. Per oz., 30 cts. . . .10 
Broad-leaved Batavian. Leaves yellow green, large, long, and broad; thick and fleshy. 
Chiefly used in stews, soups, &c. Called by the French Chicoree Scarolle. Per oz., 
25 cts.10 
Fine Curled, or Moss. A new variety, with very fine curled leaves, much resembling moss. .10 
KOHL-RABI, OR TURNIP-ROOTED CABBAGE. 
German, Kohl-rabiuber. —French, Chou-rave. — Spanish, Col denabo. 
The Kohl-Rabi is a vegetable intermediate between the Cabbage and the Turnip. The stem, 
just above the surface of the ground, swells into a round fleshy bulb, in form not unlike a turnip; 
on the top, and about the surface of this bulb, are put forth its leaves, which are similar to 
those of the Swedish Turnip. The part used is the turnip-looking bulb formed by the swell¬ 
ing of the stem. This is dressed and eaten with sauce or with meat, as turnips usually are. 
While young, the flesh is tender and delicate, possessing the combined flavor of the Cabbage and 
Turnip. 
Culture. — Cultivate same as Cabbage; only In earthing up the plant be careful not to 
cover the globular part. 
Early White Vienna. Above ground; early and fine. Per oz., 30 cts.10 
“ Purple ** Above ground; similar to the preceding. Peroz., 30 cts. 10 
Large Purple. Aboveground; very large. Per oz., 20 cts. ....... 6 
KALE, OR BORECOLE (Brassica Oleracea Acepiiala). 
German, Blatter Kohl. — French, Chou vert. — Spanish, Breton. 
Borecole, German Greens, or Scotch Kale, is a very delicate vegetable. It is essential to its 
perfection that it be acted upon by the frost before it is cut for the kitchen. The part used is 
the top or crown of the plant, with any of the side sprouts. It boils well, and is tender and 
sweet. 
Culture. —The seeds are sown at the time of sowing the seeds of the Cabbage or Cauli¬ 
flower. and in the same manner; early plants may be started in a hotbed, or the seed may be 
sown in the open ground in May. In transplanting, treat the plants same as young cabbages, 
setting them more or less remote, according to the size or habit of the variety; requires a light, 
rich soil. 
Green Curled Scotch. This is one of the most popular varieties. It is very hardy, and Is 
much improved by frost. Peroz., 25 cts.5 
Dwarf Curled Kale, or German Green. This is a very hardy and low-growing variety; 
the leaves are finely curled. A fine variety for winter and spring use when planted in 
a light cellar, or other protection from the severity of the weather. In the Southern and 
Middle States, it stands well in the open beds. Per oz., 15 cts. ...... 6 
