230-232 East Fourth St., Cine i n n a t i 
1 1 
CUCUMBERS—Continued. 
138 EABLY FRAME. A well known, short, green variety, producing quite 
abundantly, uniformly straight, moderate sized fruit. Valuable for very early 
planting or for pickling as it is more prolific than the large fruited sorts. 
Fkt., 10c; oz., 15c; H lb., 35c; 1 lb., $1.00. 
139 EABLY FORTUNE. The finest type of White Spine yet introduced. Early 
and very productive; fruits grow 9 inches long, slightly tapering, flesh white, 
firm and crisp with very few seeds ; color dark green. Quality is excellent either 
when sliced for use at the table, or for making pickles. 
Fkt., 10c; oz., 15c; *4 lb., 40c; 1 lb., $1.25. 
140 CHICAGO PICKLING. A very prolific variety good both for pickling and 
slicing. The young fruit is short, straight, square ended and medium deep green 
in color. Pkt., 10c; oz., 15c; V4 lb., 35c; 1 lb., $1.00. 
141 JERSEY PICKLING. A variety shorter than Long Green, slender and pro¬ 
duces very abundantly. Vines are vigorous and productive. A very popular main 
crop sort for market and commercial uses. 
Pkt., 10c; oz., 15c; V\ lb., 35c; 1 lb., $1.00. 
143 NICHOL’S MEDIUM GREEN. A variety intermediate in length between 
the White Spine and Long Green, producing straight, medium sized cylindrical 
fruits of dark green color, which are most excellent for slicing and extremely 
popular for pickling. Vines vigorous, productive. A very profitable variety for 
canners and commercial growers for late crop. 
Pkt., 10c; oz., 15c; *4 lb., 35c; 1 lb., $1.00. 
144 EARLY GREEN CLUSTER. Short and prickly; bearing in clusters; pro¬ 
lific ; fine for bottling. 
Pkt., 10c; oz., 15c ; *4 lb., 35c; 1 lb., $1.00. 
145 WHITE WONDER. Fruit, produced in clusters, is symmetrical, short, blocky and rounded 
at both ends; color ivory-white from time of forming until maturity; moderately productive. 
Fkt., 10c; oz., 15c; 14 lb., 50c; 1 lb., $1.50. 
DILL (Ger.) 
DILL 
ANETO (It.) 
A packet will sow 10 ft.; an ounce 50 ft. of row. 
146 Dill is an annual herb used for seasoning 
pickles, sauces, soups, etc. It is so easily 
grown that every garden should have a short 
row of this valuable herb. 
Fkt., 10c; oz., 15c; % lb., 35c. 
EGGPLANT 
CIERPFLANXE (Ger.) 
ME LANZA NT (It.) 
A well known popular vegetable which pro¬ 
duces large purple fruits. It is served mostly 
fried. Seed germinates slowly and should be 
started in hotbed. 
One ounce produces 1000 plants; four ounces 
will produce enough to set one acre. Ready for 
table in 120 days from sowing. 
Culture—Sow in February or March in warm 
hotbeds. When plants have two rough leaves, 
transplant to 3 or 4 inches apart or into small 
pots; after all danger of frost is past, about 
the middle or end of May, transplant to the 
garden, setting plants about three feet apart 
each way. Shade you ng p lants from hot sun. 
148 BLACK BEAUTY. Ten days to two 
weeks earlier than New York Improved Pur¬ 
ple. Fruits slightly longer and darker than 
this variety, being rich dark purple, large and 
symmetrical. It is very desirable for market 
as it holds its color a long time. It is entirely 
free from spines; splendid for early crop or 
very late planting. 
Fkt., 10c; y 2 oz., 30c; 1 oz., 50c; % lb., 
$1.25. 
149 NEW YGRK IMPROVED PURPLE 
(Spineless). This has long been a general 
favorite both for market gardeners and home 
use. It is the largest variety in cultivation 
and one of the best. The plant is robust, usu¬ 
ally producing 4 to 6 large, oval fruits of 
splendid dark purple. 
Pkt., 10c; y 2 oz., 30c; 1 oz., 50c; W lb., 
$1.25. 
Plants—Ready in May. We do not send these 
plants by mail. 
ENDIVE 
ENDIVIEN (Ger.) ENDIVIA (It.) 
One of the best salads for fall and winter 
use, and sometimes used for greens, flavoring 
soups and stews. It may be grown at any 
season but is more generally planted for fall. 
Culture. For early use, sow about April 16th ; 
for later use, sow in June or July, in drills 18 
inches apart, and when large enough thin out 
to about one foot apart. When nearly grown, 
tie the outer leaves together over the center in 
order to blanch up the heart. By covering fresh 
plants every few days a succession may be kept 
up. One ounce to 100 feet of row. 
150 GREEN CURLED. One of the hardiest 
and best varieties for general use. It has deep 
green leaves, beautifully cut and curled and 
is easily blanched; is very crisp, tender and 
of fine flavor. 
Pkt., 10c; oz., 15c; V4 lb., 45c. 
151 BROAD LEAF BATAVIAN (Esca- 
rolle). A variety having broad, more or 
less twisted, waved, bright green leaves with 
thick white midribs. It is much larger in 
growth than other sorts and has a flavor all 
its own. The inner leaves form a very solid, 
clustering head; are blanched a beautiful 
deep, creamy white; crisp; tender and of fine 
flavor. Very highly esteemed by the French 
and popular wherever used. 
Pkt., 10c; oz., 15c; ^4 lb., 45c. 
152 MOSS CURLED. A compact growing 
variety forming large dense clusters, finely 
divided, medium green leaves. When properly 
blanched is rich creamy white and tender. An 
ornamental variety for salads. 
Pkt., 10c; oz., 15c; *4 lb., 45c. 
153 WHITE CURLED. Plants 12 to 13 
inches in diameter; leaves finely curled, with 
broad ribs slightly rose tinged. Creamy white 
at the heart. Handsome in appearance and of 
fine flavor; excellent for salads. 
Pkt., 10c; oz., 15c; V4 lb., 45c. 
GARLIC 
KNOBLAUCH (Ger.) AGLIO (It.) 
Used for flavoring. The bulbs are divided into 
“cloves” or flakes and set out like onion sets 
about 4 inches apart in the row, and covered 
2 inches deep. When the tops die down take 
up the bulbs and dry in a shady place. Bulbs 
only. 
V4 lb., 20c; 1 lb., 60c. 
LEEK 
New York Improved Purple Eggplant 
POREE (Ger.) PORHO (It.) 
Leek is a kind of onion that does not form 
any bulb, but grows in a long stem, which is 
blanched by drawing earth around it When 
blanched it makes an appetizing salad, or is 
eaten like green onions. Boiled they are more 
delicate in flavor than the mildest onions. Seed 
is sown in the spring and the leek is ready 
to use in the fall. If given a little protection 
with dirt it will last over winter and give a 
very welcome addition to the early spring 
menu. _ . . 
170 LARGE FLAG. The most extensively 
used of the strong growing types. It is 
broad leaved, with rather short but very 
thick stems, and uniform, and of fine quality. 
Fkt., 10c; oz., 25c; H lb., 75c. 
Jersey Pickling Cucumber 
KALE or Borecole 
BLATTERKOHL (Ger.) 
CAVOLO VERDI (It.) 
A popular crop for fall, winter and spring 
use as “greens.” In addition to its table use 
it is a splendid soil improver and very nu¬ 
tritious as a grazing crop for cattle, hogs or 
sheep. 
Culture. In this section it is usually sown 
broadcast from the middle of August to the 
middle of October at the rate of 3 or 4 pounds 
to the acre. Scotch Kale is sown earlier and 
when very early is usually sown in drills. In 
the spring, seed can be sown in February, March 
and April. Spring sown Kale requires 5 to 6 
pounds to the acre and Smooth Kale should 
have 6 to 8 pounds to the acre. The ground 
should be prepared cleanly and harrowed as 
finely as possible. Seed can be covered with a 
smoothing harrow or roller but not covered 
too deep. 
164 DWARF GERMAN GREENS. An old 
standard winter variety in this section. 
Leaves numerous, large, frilled and waved; 
color is a bluish green. When properly cooked, 
make a very palatable dish of greens. In this 
locality, will stand the winter. 
Pkt., 10c; oz., 15c; % lb., 25c; 1 lb., 75c. 
165 DWARF SIBERIAN. A vigorous grow¬ 
ing sort of spreading habit, its green foliage 
having a distinctive bluish tinge or bloom. 
Very hardy and a favorite in many sections 
for greens and extensively grown for forage. 
Fkt., 10c; oz., 15c; *4 lb., 25c; 1 lb., 75c. 
166 DWARF GREEN CURLED SCOTCH. 
A finely curled, spreading, low growing va¬ 
riety, which is very popular around many 
trucking centers, especially in the east. The 
leaves are attractive, bright green color and 
beautifully curled, which makes it excellent 
for garnishing. It must be sown earlier than 
other sorts; usually from July until end of 
August or can be sown ip March. Can 
be sown either in drills or broadcast. 
Pkt., 10c; oz., 15c; 14 lb., 35c; 1 lb., 85c. 
167 TALL CURLED SCOTCH. Leaves 
green, beautifully curled and wrinkled— 
grows about 2 feet in height; hardy, being 
improved by frost. 
Pkt., 10c; oz., 15c; 14 lb., 35c; 1 lb., 85c. 
KOHL-RABI 
KNOLLKOHL (Ger.) 
CAVOLO RAPA (It.) 
A vegetable intermediate between a cabbage 
and a turnip which combines the flavor oi 
both. It forms a turnip-shaped bulb above 
ground which is boiled and served like turnips. 
If used when young, is tender and a very de¬ 
sirable vegetable. 
Culture. For early use sow in hotbeds and 
transplant. Out-of-doors sow in open ground 
the first part of April in rows 18 inches apart; 
thin out or transplant to 6 inches apart in the 
row. Cultivate same as cabbage. It can also 
be sown the latter part of June or in July for 
fall use. One ounce will sow 300 fee t of drill. 
168 EARLY PURPLE VIENNA. Very 
early with small tops, bulbs good size. A 
variety of good quality. 
Pkt., 10c; oz., 25c; W lb-, 75c. 
169 EARLY WHITE VIENNA. An excel¬ 
lent sort for general use, has white tender 
flesh of pleasant flavor. 
Pkt., 10c; oz., 25c; *4 lb., 75c. 
ALL 10c PACKETS ARE 3 FOR 25c; ALL 15c PACKETS ARE 2 FOR 25c 
