LEONARD SEED COMPANY, CHICAGO 
13 
CARROTS for the Table—Continued. 
Guerande, or Oxheart. Tops small for the size of the 
roots which are comparatively short, but often reach a 
diameter of five inches, terminating abruptly in a small tap 
root. Flesh bright orange, fine grained and sweet. This 
variety is especially desirable for soil so hard and stiff that 
longer rooted sorts would not thrive in it. When young, 
excellent for table use, and when mature equally good for 
stock. Pkt., 10c; oz., 15c; 34 lb., 40c. 
DANVERS. Grown largely on account of its great productive- 
ness and adaptability to all classes of soil. Tops of medium 
size, coarsely divided. The smooth and handsome roots are 
deep orange, of medium length, tapering uniformly to a 
blunt point; flesh sweet, crisp, tender and of a deep orange- 
color. Although the roots of this variety are short, they 
produce as large a bulk as the longer field sorts and are 
more easily harvested. Pkt., 10c; oz., 15c; 34 lb., 40c. 
Morse’s Bunching. Tops short; foliage rather coarsely 
cut and stems medium size and strong. Roots at maturity 
are V/a by I /2 by 8 inches in size, almost cylindrical with 
rounded shoulders and are well stumped. Pkt., 10c; oz., 
15c; 34 lb., 40c. 
Imperator. Tops medium but strong enough for good 
bunching. Roots 7 to 8 inches long, have sloping shoulders, 
are smooth, deep rich orange; tapered to a semi-blunt 
end. Flesh rich orange color, extending to center of 
root with indistinct core; fine grained, tender and of 
fine quality. An excellent variety for market garden 
and shipping. Pkt., 10c; oz., 15c; 34 lb., 40c. 
Carrots for Stock Feeding 
Improved Short White or Mastodon. Flesh 
white, crisp and solid, very sweet in flavor. Roots 
short and very heavy at the shoulder, rendering them 
easy to harvest. Roots frequently measure 15 to 20 
inches in circumference. Pkt., 10c; 34 lb., 25c. 
Large White Belgian. Grows a third or more above 
the surface. Roots will average 2 inches in diameter 
at the shoulder and a foot or more in length. Are 
easily pulled in harvesting and do not have to be dug 
out like most long rooted sorts. Flesh and skin pure 
white, tinged with green in upper portion growing 
above the soil. Pkt., 10c; 34 lb., 25c. 
Cardoon 
Large Solid. Grown for the midribs of the leaves 
which possess an unusual delicacy of flavor when 
thoroughly blanched and used in the same manner 
as celery. The root is also excellent when properly 
cooked. Pkt., 10c; oz., 25c; 34 lb., 85c. 
Chervil 
A hardy annual worthy of more general use for fla¬ 
voring and garnishing. The curled variety is even more 
beautiful than parsley. 
Curled. Greatly superior to the old plain variety, be¬ 
ing earlier, more handsome, and having fully as fine 
perfume and flavor. Pkt., 10c; oz., 15c; 34 lb., 35c. 
Chicory 
Large Orange Belgian. This is similar to the pre¬ 
ceding variety in growth and form but flesh and skin 
of the portion growing below the soil are of a pale 
orange coloring. Pkt., 10c; 34 lb., 25c. 
Witloof Chicory or French Endive. Grown for 
its use as a salad, the blanched head resembling Cos 
Lettuce in appearance. The seed planted in late spring 
gives parsnip-like roots by late autumn. The roots 
are then placed in earth where there is some heat, as 
in the greenhouse, boiler room, or a warm cellar. 
The root then throws out the blanched salad head. 
Pkt., 10c; oz., 20c; 34 lb., 50c. 
Large Rooted or Coffee. The dried and prepared roots are used quite extensively as a 
substitute or adulterant for coffee and the leaves used as a salad. Pkt., 10c; oz., 20c; 
Vi lb., 50c. 
Corn Salad 
Fetticus or Lamb’s Lettuce. This small salad is used during the winter and spring 
months as a substitute for lettuce and is also cooked and used like spinach. In warm 
weather the plants will mature in 4 to 6 weeks. Sow the seed in shallow drills about 
1 foot apart. If the soil is dry it should be firmly pressed over the seed in order to secure 
prompt germination. On the approach of severe cold weather, cover with straw or coarse 
litter. Like most salad plants, greatly improved if sown on very rich soil. Pkt., 10c; 
oz., 20c; Vi lb., 45c. 
Collards 
A form of cabbage or kale much grown throughout the South. It produces large leaves 
and at times a modified head on a tall stout stem. Freezing does not injure but rather im' 
proves the quality. 
Georgia, Southern or Creole. We offer the true white or green stemmed sort. Pkt., 
10c; oz., 20c; Vi lb., 50c. . ^ ^ J . 
Buncombe or Cabbage Collards. A cross between Georgia Collards and Charleston 
Wakefield Cabbage, bred for the easy growth and hardiness 01 the Collard and the flavor 
and heading qualities of the Cabbage. It doesn’t winterkill with ice and snow and stands 
hot weather as well. Heads arc rounded, not as firm as many Cabbages but of delidous 
flavor. Pkt., 10c; o>z., 20c; Vi Q>., 50c. 
