18 
BUTZER’S SEED STORE, PORTLAND, OREGON 
EGG PLANT 
Every garden should have a few Egg Plant plants. 
These are easily grown and bear a good crop with 
little attention. Egg Plants, sliced and fried, are de¬ 
licious and would be much more popular if better 
known. 
Black Beauty—Very early, the fruit being ready for 
market two weeks before any other variety. Color very 
fine, being a purplish black A good variety for a main 
crop for market. Per pkt. 10c; Vfc oz. 40c; per oc. 60c; 
2 ozs. $1.00; Vi lb. $1.75; per lb. $6.00. 
FINOCCHIO, or FLORENCE FENNEL 
A delicious vegetable which should be more largely 
grown. It is extensively used in Italy as a salad, but 
is particularly palatable when served boiled, with a 
cream dressing. When the enlargement of leaf stalk, 
at base of stem, is about the size of a hen’s egg it 
should be earthed up so as to cover half of it, and in 
about ten days cutting for use may be commenced and 
continued as the plants increase in growth. The flavor 
is somewhat like celery, but it has a sweet taste and 
delicate odor. Pkt. 10c; oz. 25c; Vi lb. 75c; lb. $2.50. 
THE GARLIC 
The Garlic is the most pungent of all the onion 
family. It is much used in the south of Europe. 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. 
Bulbs, lb. 25c, postpaid. Write for price in quantity. 
HORSERADISH 
Sets planted in May, small end down, with the top 
one inch below the surface, in rich, well-cultivated 
soil, will form radish of large size in one season’s 
growth. Of the common variety we offer small roots, 
8 for 20c; 25c per dozen, or 90c per 100. postpaid. 
By express or freight, per 100, 75c. Write for price in 
quantity. 
LEEK 
This belongs to the onion family and is a good fall 
and winter substitute for green onions. The leaves 
are flat, and the stems are very large, cylindrical and 
bulbous. Sow early in spring in drills twelve to fifteen 
inches apart, covering one-half inch deep. 
Broad London, or Large American Flag—This is a 
strong-growing variety, producing large, thick stems 
of sweet flavor when properly blanched 
Per pkt. 5c 
ENDIVE 
Endive is one of the best and most wholesome salads 
for fall and winter use. Sow in shallow drills in April 
for early use or for late use in June or July. When 2 
or 3 inches high, transplant into good ground or thin 
out to 1 foot apart. When nearly full grown, and before 
they are fit for the table, they must be bleached. This 
is done by gathering the leaves together and tying 
with yarn or bass to exclude the light and air from 
the inner leaves, which must be done when quite dry, 
or they will rot. 
Green Curled—Leaves finely cut or lacinated. 
Per pkt. 5c; oz. 15c; Vi lb. 40c; lb. $1.25 
White Curled—Does not need blanching, the midribs 
being naturally of a pale golden-yellow, and the finely 
cut and curled leaves almost white. 
Per pkt. 5c; oz. 15c; Vi lb. 40c; lb. $1.50 
Batavian (Escarolle)—Large heads of broad, thick 
leaves, which can be blanched as a salad or make ex¬ 
cellent cooked greens. 
Per pkt. 5c; oz. 15c; Vi lb. 40c; lb. $1.50 
KALE or BORECOLE 
This is extensively grown, especially in the South 
during the fall, winter and spring. The leaves are 
used principally for greens. A favorite way is to cook 
them with bacon. The leaves are also used for gar¬ 
nishing. 
Where climate permits seed may be sown any time 
from August to October, broadcast or preferably in 
drills eighteen inches apart so that the plants when 
small may be cultivated. The quality is improved 
rather than injured by frosts if not too heavy. Farther 
north sow in April or May in rich light soil in rows 
two to three feet apart and where plants of the 
largest size are desired thin to two feet apart in row. 
It is better not to cut or handle the plants while 
frozen, but if this is unavoidable, thaw them out in 
cold water. The young shoots which start up in the 
spring from the old stumps are very tender and make 
excellent greens. 
Tall Green Curled Scotch Kale—The plant of this 
variety grows to three or four feet high, bearing long 
plume-like, light green leaves which are deeply cut, 
also finely curled at edges. Very ornamental and so 
hardy that a moderately heavy frost improves rather 
than injures its quality. 
Per pkt. 5c; oz. 15c; 2 oz. 25c; Vi lb. 45c; lb. $1.25 
Dwarf German or German Greens (Dwarf Curled 
Scotch)—Leaves are curly, bright green, very tender 
and delicate in flavor. 
Per pkt. 5c; oz. 15c; Vi lb. 45c; lb. $1.25 
Can About Raising Seeds. 
oz. 25c 
We are Always Pleased to Give What Advice We 
