ENDIVE 
MUSTARD 
1 oz., 16c; M lb., 40c. 
PLANTING 
INSTRUCTIONS 
Same as Lettuce. 
Fine salad plant. Also 
used as “boiled Greens.” 
Can be grown the year 
round. To blanch, tie the 
leaves together 2 or 3 
weeks before gathering. 
BROAD LEAVED BATAVIAN, Bright green leaves, 
which are broad twisted and waved. White midribs. 
Crisp and tender. Used in soups, stews and salads. 
GREEN CURLED. Best for general use. Leaves finely 
cut, having a mossy appearance. Pungent flavor. 
KOHL-RABI 
1 oz., 15c; 
/4 lb., OOC. 
PLANTING 
INSTRUCTIONS 
Sow in the spring in 
rows 3 to 8 inches 
and afterwards thin 
out to 8 to 10 inches 
in a row. One ounce 
will produce 2,000 
plants. 
When used for 
the table it 
should be cut 
when quite small 
as it is then very 
tender and deli¬ 
cate, having the 
combined flavors 
of the cabbage 
and turnip. 
EARLY WHITE VIENNA. The ball forms quickly in 
this variety and is ready to be eaten about two months 
and a half from time of sowing. 
GARLIC 
The root, or bulb, is composed of many small bulbs 
called “cloves,” which are planted in the spring 6 to 8 
inches apart, and in August the bulbs are ready to 
gather. Lb., 30c. 
MUSHROOMS 
Can be grown wherever there is 
a cellar or a closed shed, in 
which an even temperature of 
from fifty to sixty degrees can 
be maintained. 
Pure Culture Spawn 
1 brick.$0.36 
2 bricks.66 
4 bricks. 1.20 
All Pkts. on this page.5c 
1 oz., 10c; M lb., 25c. 
SOUTHERN GIANT CURLED. Leaves are twice the 
size of the ordinary White Mustard and the flavor is 
sweet. 
OSTRICH PLUME. Leaves are long, ruffled and curled 
like an ostrich plume; especially good as a salad and is 
equal to spinach for greens. 
CHINESE. Very hardy. A large plant, leaves are often 
14 to 16 inches long, with the edges often turned under¬ 
neath. The leaves are eaten like spinach. 
BLACK or BROWN. Grown in kitchen gardens for the 
sake of its young leaves, which are used the same as 
the White; however, is more pungent. 
WHITE ENGLISH. The leaves are light green, mild 
and tender when young. 
OKRA or GUMBO 
1 OZ., 10c; M lb., 25c; 
1 lb., 65c. 
The young green pods are 
used in soups or stews, or 
in the South as a separate 
side dish. They impart a 
rich flavor to soups. 
PLANTING 
INSTRUCTIONS 
Sow late in the spring, after the 
ground has become warm, in 
drills 3 feet apart, and when 
the plants are 3 inches high 
thin out from 10 to 12 inches. 
They should be well manured. 
They also can be started in a 
hotbed and transplanted after¬ 
wards. 
EARLY DWARF PRO¬ 
LIFIC—It is a small fruit¬ 
ed sub-variety of the Long 
Green Okra, but is earlier 
and more productive. The 
pods are very short. 
TALL. Pods are usually 
6 to 8 inches long, slender, 
pointed and about 1-inch 
in diameter. 
WHITE VELVET. Distinctly unlike other varieties in 
that the pod is perfectly smooth and round. They are 
of attractive appearance and superior flavor and tender¬ 
ness. Pods are of extra large size and produced in 
great abundance. 
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