_ Chicory 
AN OLD WORLD FAVORITE! 
Chicory is a very popular vegetable in 
Europe. The leaves are used as fresh or 
cooked greens, while in other varieties 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. ‘ 

Chicory, Castelfranco 
*CASTELFRANCO or GIANT ROSE VA- 
RIEGATED—The leaves are very broad 
and undulated, forming a loose head tint- 
ed 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 ex- 
quisite flavor, being milder than other 
varieties. Pkt..25c. eae 
*LARGE-ROOTED MADGEBURG or COF- 
FEE— 65 days. 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 de- 
licious when boiled. Pkt. 10c, 1 oz. 25c, 
1% Ib. 75c, 1 lb. $5.00. 
*SMALL-ROOTED or RADICHETTA — 65 
days. This variety is widely used for sum- 
mer greens. The long slender strap-shaped 
leaves will blanch rapidly when the plants 
aré sét close together. Pkt. 10c, 1 oz. 50c, 
VY Ib. $1.50, 1 Ib. $5.00. 
*TREVIGIANA or ROSE COLORED—This 
is one of the most popular varieties for 
salad use because the slightly rose tinted 
leaves are large and fleshy, somewhat like 
Batavian Endive, and of a mild, tender, 
crisp and exquisite flavor. Pkt. 25c. 
F. LAGOMARSINO & SONS, SACRAMENTO, CALIFORNIA 51] 



Large-Rooted Madgeburg 
or Coffee 
Endive Adds Variety and 
Zest to Salads 
For early planting sow seed about April 
15th. For general plantings sow in June 
and July in drills 14 to 16 inches apart, 
later thirming to 12 inches apart in the 
row. When nearly full grown the plants 
should 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 to 3 weeks after tying, serving as one of 
the most wholesome and delicious salad 
vegetables for fall and winter use. 
*LARGE GREEN CURLED, Pink Ribbed— 
95 days. Hardy variety forming a rosette 
measuring from 16 to 18 inches across, 
with very curly bright deep green leaves 
and rosy colored midribs. Center leaves 
blanch readily. Pkt. 10c, oz. 15c, % Ib. 
45c, lb. $1.25. 
BROAD LEAVED BATAVIAN (Escarolle)— 
90 days. Has broad fleshy leaves toothed 
at the edge, and slightly twisted, which 
form a large heart. Pkt. 10c, oz. 15c, Y% lb. 
45c, lb. $1.25. 
Fennel or Finocchio 
The edible portion is the enlarged leaf- 
stalk 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) — 85 days.| A 
hardy branching plant with feathery foli- 
age and bulb-like base. Sweetflavored 
bulb eaten cooked or raw. The stalks are 
eaten like celery. Pkt. 10c, 1 oz. 20c, 
1% Ib. 50c, 1 lb. $1.50. 
LARGE SICILIAN — Large and white; of 
vigorous growth. Pkt. 10c, 1 oz. 20c, % 
Ib. 50c, 1 lb. $1.50. 
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 to 4 inches apart, 
covering them 2 inches. The culture is the 
same as for Onions and are ready for har- 
vest when tops are dry. Bulbs 50c per lb., 
postpaid. 
Kohl-Rabi 
Sow seed in rows 18 inches apart, and 
when plants are well established thin to 6 
inches apart in the row. Sow in February 
and March for main spring crops and in 
August and September for fall and winter 
crops. Requires light rich soil. 
EARLY WHITE VIENNA—60 days. Very 
early with few and small leaves seldom 
over 8 inches long. Bulbs of medium size, 
light green on outside; flesh white. Tender 
and very delicious. Most popular table 
variety. Pkt. 10c, 1 oz. 35c, 1% lb. 90c, 1 Ib. 
$5.00. 

ee 
Endive, Green Curled 
Lagomarsino Seeds Are, FIRST, CAREFULLY BRED . . . Then Grown 
In this catalog hundreds of different varie- 
ties of seed, each the best in their respective 
classes, are offered you. Few of our cus- 
tomers realize the tremendous work entailed 
over a long period of years, which must go 
into the production of these seeds. 
This production of seeds, including as it 
does, sowing, careful culture, growing super- 
vision; harvesting, all the various cleaning 
and milling operations, and detailed germi- 
nation and purity tests by our State Depart- 
ment of Agriculture, forms but a part of the 
picture, or only one phase of seed production 
work. 
The most laborious and painstaking of all 
work, starts at our breeding and trial grounds 
to develop true and genuine '’stock seed,” or 
pedigreed seed which is used as parent or 
increase seed for all the many different va- 
rieties and kinds of seed commercially raised. 
All modern methods of plant breeding are 
utilized at our breeding grounds, such as 
individual plant selection, selfing or the de- 
veloping of pure lines, hybridization, the 
selection of disease-resistant types, etc., to 
improve and constantly maintain only the 
highest quality strains. Trained members of 
our staff are directly in charge of this work, 
and are continually in touch with the latest 
developments taking place, much as a clinic 
of physicians continually advance and apply 
new medical findings. 
Thus, one realizes that ordinary strains of 
seeds can just be grown, but quality strains 
of seeds must first be carefully bred and 
tested, and then grown. We base the entire 
foundation and progress of our business on 
this one basic keystone, or foundation stone 
—bred and tested pedigreed parent strains 
for the production of every seed crop grown 
and offered to our trade. 

