GARLIC Bulbs HORSE RADISH Sets 
Used for flavoring. The bulbs should be separated into Horse-radish is easily grown from sets (small lengths of roots) which when planted 
“cloves” or flakes and set out like onion sets about 4inches _ in the spring in good rich soil, form large roots by fall. Sets should be planted with the 
apart in the row, and covered 2 inches deep. When the tops _ small end down and the top 2 in. below the surface in rows 3 ft. apart and 15 to 20 in. 
die down take up the bulbs and dry in a shady place. apart in the rows. 
f Bulbs only. 14 Lb. 30c; 14 Lb. 50c; Lb. 75c transporta- MALINER-KREN. This is the standard variety and the most widely grown type. 
tion paid. 40c per doz.; $2.00 per 100; $5.50 per 500 transportation paid. 
3 NEW WHITE HOT. This extraordinary new type of our own introduction is the 
greatest improvement in horse-radish we have ever seen. It is hotter than the regular 
type and outstanding for its ability to retain its clear white color for several weeks 
longer after grinding. The growth is much larger and more vigorous and the plants 
seem to be resistant to bugs. If you grow horse-radish try this new type. 
$1.00 per Doz.; $6.00 per 100 transportation paid. 
FENNEL or Finocchio 
This is quite distinct from the common sweet fennel used for flavoring. It produces a 
large bulb at the surface of the ground which makes an excellent vegetable with a pleas- 
ing anise-like flavor. It is very largely used in Italy and by Italians in this country. 
Sow the seed in rows 20 inches to 2 feet apart and thin or transplant so the plants 
stand 6 to 8 inches apart in the rows. Sow in rich soil in May or June, and again a 
month later for fall use. When the plants are half grown, drag earth up to them so as 
to blanch the bulb. 
481 FLORENCE. The most widely grown variety. Produces large, firm round bulbs 
of the most uniform size and type. 
Pkt. 10c; % Oz. 25c; Oz. 45c; 14 Lb. $1.35. 


Florence Fennel—tas an “anise” flavor. 
KOHL RABI 
A packet will sow 40 feet of row; an ounce 200 feet. 
Kohl Rabi produces a large bulb on the stem which is used as a vegetable and also 
for stock feeding. If used while young, the bulb makes a delicious vegetable. An excel- 
lent way to cook it is to cut the bulbs into small cubes and boil until tender. Serve with 
a clear butter or cream sauce. 
The seed may be sown up to July in rows about 18 inches apart, and the plants 
thinned 6 to 8 inches apart in the rows. The seed may also be sown late in April or even 
May for an early summer crop. 
492 EARLY WHITE VIENNA. he bulbs 
are ready to 
use when they are the size of a small apple; the quality 
is good, being tender and of delicate flavor. Very 
uniform and finely bred stock. Aad ; PRL 
Pkt. 150; 14 Oz. 40c; Oz. 75¢; 4 Lb. $2.30. Kohl Rabi—Early White Vienna 
KALE or Borecole 
Kale is used principally as “‘greens” during the late fall, winter and early spring. It is also used for garnishing and 
the larger leaves sometimes used as decorations. The young and tender shoots that come out on the stalks make delicate 
greens which are relished by many people. They are better after a few frosts in the fall. With a little protection, or when 
the snow is deep, kale will stand the winter without injury. 
Kale may be grown in the same way as cabbage, or may be sowed in rows and thinned instead of transplanting. For 
full grown plants sow in May or June in rows 18 to 24 inches apart and thin to 12-15 inches in the row. For small 
tender delicious leaves in the fall and winter seed may be sown as late as July. 
Or Blue Scotch. This is the popular variety which is now so widely grown; it is 
487 DWARF CURLED. highly recommended by nutrition experts because of its exceptionally high food value 
and vitamin content. Our strain is the best we have ever seen, vigorous, uniform and of outstanding dark blue-green 
color. The leaves are large, finely cut and curled, and the quality is excellent. Highly recommended. 
Pkt. 15¢e; 4% Oz. 30c; Oz. 50c; 144 Lb. $1.60; Lb. $5.50. 
489 SIBERIAN. Also called ‘‘Sprouts.’’ A very hardy 
kale of dwarf growth with broad thick leaves curled 
on the edges. Used largely for wintering over. The color 
is light bluish-green. Our strain is uniform and true. 
Pkt. 10c; 4 Oz. 25c; Oz. 40c; 4 Lb. $1.20; Lb. $4.00. 
LEEK 
Leek is a kind of onion that does not form any bulb, 
/ a but grows in a long thick stem, which is blanched by 
| drawing earth around it. When blanched it makes an 
appetizing salad, or can be eaten like green onions. 
Boiled they are more delicate in flavor than the mildest 
onions. The seed is sown in the spring and the leek is 
ready to use in the fall. If given a little protection with 
dirt it will last over winter and give a very welcome 
addition to the early spring menu. 





or Giant Mussel- 
PP ~ 496 AMERICAN FLAG Hom eis re 
American Fi lag Leek standard variety with large stalks, having the white 
Mild flavored and delicious part extended well up the stalk. 
for fall or early spring. Pkt. 15c; % Oz. 40c; Oz. 75; 14 Lh. $2.50; Lb. $8.00. Dwarf Curled Kale—Fine for winter greens. 
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