F. LAGOMARSINO & SONS, SACRAMENTO, CALIFORNIA 
15 
Chicory 
an Old World Favorite! 
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 vari¬ 
eties 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. 
Wiltloof or French 
Endive 
WITLOOF or FRENCH ENDIVE 
—This is a sub-variety of Large- 
Rooted Madgeburgand is remark¬ 
able for the width of leaves and 
great size of leaves and stalks. 
Roots forced or grown in 
trenches produce the well known 
salad vegetable called “Witloof” 
in Belgium and “Endive” in Paris. 
To produce 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% 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. 
Chicory, Caslelfranco 
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; Yz oz. 25c; oz. 
40c; ^ lb. $1.10; lb. $3.00. 
Large-Rooted Madgeburg 
or Coffee 
LARGE-ROOTED MADGEBURG or COFFEE — The 
dried and prepared roots are much used as a coffee 
substitute. The young leaves are widely used in sal¬ 
ads 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. 5c; oz. 20c; Yz lb. 50c; 1 lb. $1.50. 
TREVIGIANA or ROSE COLORED— This is one of 
the most popular varieties in Italy for salad use be¬ 
cause the slightly rose tinted leaves are large and 
fleshy, somewhat like Batavian Endive, and of a 
mild, tender, crisp and exquisite flavor. Pkt. 15c; 
Yz oz. 25c; oz. 40c; 14 lb. $1.10; lb. $3.00. 
RADICHETTA or BARBE Dl CAPUCIN— This variety 
is more widely used for summer greens than for 
salads. The leaves are long and narrow, and will 
blanch rapidly when plants are set close together. 
This variety is also forced and known to the French 
as “Barbe di Capucin”. Pkt. 10c; oz. 25c; !4 lb- 75c. 
Corn Salad 
(Fetticus or Lamb’s Lettuce) 
Corn Salad 
A fine salad plant, both stems and leaves being used. 
Often used as substitute for Lettuce and Endive. 
Drill seed in rows 12 inches apart covering seed Vi 
inch with fine rich soil and press down firmly. It 
is best grown for late fall, winter and early spring 
use. If sown In the spring the tender delicious leaves 
can be harvested in 6 or 8 weeks. 
LARGE SEEDED —Vigorous grower, producing large 
healthy plants with round light green leaves. Pkt. 
5c; oz. 20c; Y 4 lb. 50c; Yz lb. 75c; lb. $1.25. 
Collards 
GEORGIA, SOUTHERN or CREOLE —This is the 
white or green stemmed variety, growing 2 to 3 feet 
high. Pkt. 5c; oz. 15c; J4 lb. 25c; Yz lb. 40c; lb. 65c. 
Cress 
Sow seed in spring as soon as ground can be worked, 
in rich well prepared soil, in shallow drills 12 to 16 
inches apart, covering with about Vz inch of fine soil 
firmly pressed down. Does best during the cool 
months. 
FINE CURLED or PEPPER GRASS— The leaves of 
this small salad are much frilled or curled, and are 
much used in garnishing. Pkt. 5c; oz. 15c; 14 lb. 30c. 
TRUE WATER —This is a distinct variety of Cress 
with small, oval leaves. It does best when its roots 
and stems are submerged in water, although a fair 
growth may be obtained in soil which is kept wet. 
Pkt. 5c; oz. 40c; !4 lb. $1.20. 
