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34 EVERYTEIMG FOR TIE GARB KM - Vegetable 
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DWARF GREEN CURLED 
EARLY SHORT LEAVED 
White Vienna Kohl-Rabi 
A singular variety of Cabbage with a Turnip-like bulb 
which forms immediately above the ground. It is extremely 
tender and partakes of the flavor of both Turnips and Cabbage. 
The bulb is large enough to be eaten in from 10 to 12 weeks from 
sowing, and as they are more tender and delicately flavored before 
fully matured, it is advisable to make successive sowings, rather than 
depend upon a standing crop. Should be in every garden. Price, 
10c. pkt., 30c. oz., 85c. \'i lb., $3.00 lb. 
Large American Flag Leek 
The Leek is closely allied to the Onion. The entire lower portion of the 
plant is used, which is smooth, solid, and generally the same thickness through¬ 
out. It is boiled whole, or used in soups; the young plants make excellent 
“Scallions.” The flavor is mild, and preferred by many for this reason. 
American Flag is the best variety for general use. We offer a very superior 
stock of this popular variety, so largely grown for fall and early winter use. 
It is of quick, strong growth, producing long stems of uniform shape and size, 
averaging 2 inches through by 10 inches long, blanching beautifully white and 
of fine, mild flavor. It makes attractive and saleable bunches. (See engrav - ' 
ing .) Price, 10c. pkt., 30c. oz., 85c. 34 lb., $3.00 lb. 
Musselburgh champTon Leek" 
This is the best variety for winter and spring use, being 
very hardy; it keeps well when earthed up. It is of slower 
growth than American Flag, making immense, stocky stems 
about 3 inches through by 6 to 8 inches long. The leaves 
are broad and flat, and little injured by snow; they recover 
their fresh, green color quickly in spring. Price, 10c. pkt., 
30c. oz., 85c. 34 lb., $3.00 lb. 
Scotch Kale 
Largely grown for supplying “greens” during the fall, winter 
and spring; also used small, like spinach; also useful in 
garnishing. The plants are hardy above zero; frost im¬ 
proves the quality. The leaves are very large, deeply 
curled and fringed, and of that desirable rich bright green 
color; the plants are of very dwarf, even growth, the 
leaves hugging the ground, so that they are not broken 
of! by heavy, wet snow, as often happens with taller types. 
Kale should be sown during June and transplanted 
later for use during fall, winter or early spring. The 
flavor is best after being exposed to frost. For this 
reason the crop from summer sown seed is preferable, 
although it is often used in summer. (See engraving.) 
Price, 10c. pkt., 30c. oz., 85c. M lb., $3.00 lb. 
“We had heads of Dwarf Green Curled Scotch Kale that 
weighed 7 lbs. 9 ozs. It is the fittest Kale I ever saw or lasted , 
and 1 have been eating Kale for 40 years. 
A. P. LU IIRS, 
“ Mity Nice" Farm, 
Pleasant Valley, N. Y . 
! 
^oundedby 33 Pe t cr Henderson in 1847 isil ^^ rr ^ on . Charles Henderson 
and his 
grandsons 
Peter and Howard M. Henderson 
