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CARDOON LARGE SMOOTH 
We offer extra select strain way superior 
to the old artichoke leaved variety, producing 
stalks twice as heavy and tall Requires rich 
soil. Favorite vegetable with the Latin peo- 
ples (I'rench, Italian, Spanish). 

Chives—Schnittlauch 
This vegetable is a perennial plant growing 
in thick tufts and is related to the onion 
but never forms a bulb. The edible part is 
its grass like, deep green, hollow leafage. 
The leaves finely cut are used for flavoring 
soups, scrambled eggs or are mixed with 
cottage cheese. The leaves can be cut through- 
out the summer till frost. Their flavor is 
onion like, very mild and pleasant. Pkt. 10c; 
oz. 60c; 1b. $4.00. Plants: 25 for 25c; 80c per 
1), prepaid; $3.50 per 1000, not prepaid. 
Dandelion 
Sow in the spring in drills quarter of an 
inch deep and foot apart, thin out the plants 
to 6 inches apart. Cultivate. The crop is 
ready the following spring. You can also sow 
the seed in June and up to middle of July. 
Mix some radish seed with the dandelion to 
mark rows for early cultivation. Your crop 
will be ready the following spring. To im- 
prove the quality, blanch by covering the 
plants with boards. Dandelion is used as 
salad, prepared like spinach, etc., and is rapid- 
ly gaining in popularity. A superior strain 
placed on the market is bound to sell with 
profit to the grower in most any market. 
MAMMOTH THICK LEAF DANDELION—Of 
robust growth, plants heavy, leaves thick 
of superior quality. Pkt. 10c; oz. 60c. 
CHERVIL 
(Koerbel-Cerfeuil). A vegetable similar to 
parsley, but handsomer. Used for flavoring 
soups and salads, also for garnishing. Has 
a strong flavor and perfume. 
Do you know that we are the actual 
growers of many seeds we sell? 

COUNCIL BLUFFS, IOWA 
Bohemian Horse Radish 
The roots are very large and the flesh snow 
white. It matures somewhat earlier than the 
ordinary kind. The greatest value of this va- 
riety lies in the fact that it is very hot to the 
taste and at the same time agreeable and 
sweet. Sets ready for planting. Dozen, 30c; 
50 for 75s; 100 for $1.35, postpaid. 1,000 roots 
$10.00, unprepaid. 


CULTURE—Plant in rich soil, foot apart 
in rows. Plow the field early in the Spring. 
allow 10 days for the soil to settle then take 
a stick, drive this into the ground in a slant- 
ing way, place your sets in the openings, 
then firm the soil. Using stick in planting 
is very important as well as placing the sets 
into the openings straight. If the sets get 
bent while being placed in the openings you 
will get crooked roots that are of far less 
value than long straight roots. The bulk of 
the crop is made in the fall, while the weather 
is cool therefore wait with the digging to the 
last —dig just before heavy frosts. When 
making your own sets see to it that they 
are free from black spots, 8 to 12 in. long 
and about the thickness of a pencil. It takes 
15 thousand sets planted 3x1 to set an acre. 
COLLARD 
Georgia White Cabbage 
A cross between cabbage and collard with 
a flavor like cabbage and heading up like 
cabbage. It never winterkills and the firm 
heads which are almost as large as those of 
cabbages can be left on the plants and har- 
vested during the winter as needed. The heads 
are round and either raw or boiled delicious 
in flavor. More tender and whiter than the 
Blue Stem variety and equally as cold and 
heat resistant. Pkt. 5c; oz. 15c; lb. $1.20. 
Georgia Blue Stem 
The old popular variety, very tall and long 
stemmed leaves far apart. The leaves can be 
cropped and eaten, as the plant forms new 
paves again. Pkt. 5c; oz. 15c; ft Ib. $1.20, post- 
paid. 
Collard Carolina Short Stem 
Short stemmed, leaves large, spreading, fine = 
flavored. Hardy and drought resistant. Pop- 
ular upon first trial Pkt. 5c; oz. 15¢c; % lb. 
80c; lb. $1.20, prepaid. 
CHIVES A PAYING CROP 
Do you know that you could sell lots of 
chives if you are located near a good sized oa 
town? In many cases the demand is more 
than the supply. Sow chives in the spring to 
get sturdy plants by fall. Leave them out- 
doors, they will not winterkill and about the 
middle of February spade out and divide the 
clumps so that one dozen clumps will fill out 
an ordinary flat, place flats in the hot bed or 
a greenhouse and in two weeks your chives 
will be 8 inches tall and ready for the market. 
In our town the growers get $1.00 per flat 
and hundreds of flats are sold every spring. 
The first flats go to the market late in Feb- 
ruary when there is not much else to sell 
from the garden. 
EVERY GARDENER 
should have a patch of asparagus, balm, 
chives, green onions, mint, rhubarb, sage and 
where possible also of watercress. These per- 
ennial crops once established need hardly any 
eare. bringing a steady income for years after 
planting. 

21 
CRESS 
CRESS possesses a pleasant, slightly pun- 
gent flavor which is especially pronounced in 
watercress. Watercress besides being slightly 
pungent has a certain sort of perfumed taste 
which is hard to describe and which is very 
pleasant to the palate. Used as salad and for 
garnishing. 


WATER CRESS—For growing along banks of 
ponds or streams. Easily raised from seed 
and once you start a plantation the plants will 
spread and you will have cress to cut forever. 
CURLED GARDEN CRESS—A small curled 
plant with a pleasant slightly pungent 
are Sow the seed early in spring. Pkt. 
(B 
UPLAND CRESS—Similar to Water Cress but 
can be grown in any garden. Leaves 
smooth. 
Pkt. 10e. 

Bavarian Garlic 
The bulbs of this garlic are larger than 
those of the common variety. and keep very 
long. Selected fine sound bulbs. % lb. 15¢; 
% lb. 25c; Ib. 45ce; 10 lbs. $3.50, prepaid. 
GARLIC—Requires rich well drained soil. No 
fresh manure. Plant the cloves (divisions of 
the bulb) 3 to 4 in. deep in rows, foot apart 
and ‘six inches apart in the rows. Can he 
planted early in the spring and again in 
August and September. The bulbs are ready 
to dig in September and should be stored in 
a frost free, well ventilated room. 



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NAB 2 AN 
EE Siam as 
CORN SALAD is an immensely tasty veget- 
able. It is rich in vitamins and mineral salts 
and can be had from spring till frost. It is 
tender even in hot weather when regular let- 
tuce is out of the question. Does well every- 
where in any kind of soil. Can be sown at 
any time up to September. There are many 
varieties, the tenderest of all is Large Green 
Cabbaging. 
LARGE GREEN CABBAGING—Sow in_the 
spring and again in August. Fall sown Corn 
Salad will stay green all winter if protected 
with hay or corn stalks. 
