F. LAGOMARSINO & SONS, SACRAMENTO, CALIFORNIA 
17 
Dandelion 
A healthy, nutritious and pleasant leafy green food 
that can be used early in the spring either for salad 
or boiled 1 ke Spinach. Sow in early spring in very 
warm rich soil in drills 18 inches apart and thin to 5 
inches. 
CULTIVATED or FRENCH COMMON —A decided 
improvement on the wild dandelion. Very early and 
vigorous in growth. Pkt. 5c; oz. 25c. 
IMPROVED THICK LEAVED, or CABBAGING—Un¬ 
surpassed in thickness of leaf and deep green color. 
It is compact and forms an upright tuft at the center, 
which blanches almost naturally. This cabbaging sort 
is much superior to the common or uncultivated dan¬ 
delion. Pkt. 5c; Yz oz. 25c; oz. 50c; lb. $1.50. 
Eggplant 
This plant requires a w'arm even temperature. The 
seed is slow germinating, requiring 4 to 6 weeks to 
produce plants for field planting, so seed should be 
sown in a hot bed during December or January. Sow 
later for later crops. Transplant to open field when 
2 inches tall if weather and soil conditions permit, 
setting plants 18 inches apart in rows 30 inches apart. 
Eggplant, New York Improved 
Endive, Green Curled 
Endive 
For early planting sow seed in April. For general 
plantings sow in June and July in drills 14 to 16 inches 
apart, later thinning to 12 inches apart in the row. 
When nearly full grown the plants shou d be bleached 
by tying the leaves together in order to exclude the 
light and air from the inner leaves. Tying should be 
done when heads are quite dry as they are apt to 
rot. Heads will be ready to use in 2-3 weeks after 
tying serving as one of the most wholesome and de¬ 
licious salad vegetables for fall and winter use. 
BROAD-LEAVED BATAVIAN (Escarolle) — Has 
broad fleshy leaves, toothed at the edge, and slightly 
twisted, which form a large heart. It is easily blanched 
if tied up at the proper time; it then produces won¬ 
derfully tender crisp, creamy white inner leaves, 
making one of the most delicious salads. Pkt. 5c; 
oz. 15c; !4 lb. 45c; lb. $1.25. 
NEW YORK IMPROVED—A very excellent standard 
variety growing strong bushes which are larger than 
the Black Beauty and better in that respect for keep¬ 
ing the “egg” off the ground. The large purplish black 
fruits are heavy at the blossom end, narrow toward 
the stem end, and are smooth and of fine quality. 
Pkt. 5c; 1/2 oz. 25c; oz. 50c; '4 lb. $2.00; lb. $6.00. 
EARLY LONG PURPLE—An early variety with club- 
shaped dark purple fruits six to eight inches long, 
very productive and of fine quality. Pkt. 5c; Y 2 oz. 
25c; oz. 40c; 4 lb. $1.10; lb. $4.00. 
Fennel or Finocchio 
The edible portion is the enlarged leafstalk which is blanched and used 
as salad, either alone or with other salad plants. When boiled it has a 
sweet, spicy, and very distinct aromatic flavor. The cultural methods 
best for this plant approximate that for Celery. 
FLORENCE (Sweet Anise)—This is an excellent hardy annual, very 
crisp, of medium size with sweet and aromatic flavor. Pkt. 5c; oz. 15c: 
4 lb. 35c; lb. 90c. 
LARGE SICILIAN—Large and white; of vigorous growth. Pkt. 5c; 
oz. 15c: lb. 35c; lb. 90c. 
LARGE GREEN CURLED—Hardy variety forming a 
rosette measuring from 16 to 18 inches across, with 
very curly bright deep green leaves and rosy colored 
mid-ribs. Particularly suitable for the fall and winter 
crops. Pkt. 5c; oz. 15c; 4 lb. 45c; lb. $1.25. 
Garlic 
Garlic is propagated largely by the cloves (smaller segments of 
the bulbs) as planting from seed is not practical. Plant cloves in 
November and December in rows 12 inches apart, dropping cloves 
3-4 inches apart, covering them 2 inches. The culture is the same 
as for Onions and are ready for harvest when tops are dry. Garlic 
is widely used for flavoring in soups, stews, etc. Bulbs, 30c per lb., 
postpaid. 
Fennel 
