= Collards 
1 Oz. for 2,000 Plants; 4 Ozs. per Acre 
HE collard is better known in the South 
where it originated and where it is culti- 
vated very extensively for “greens.” It is well 
adapted to that country and is always a sure 
crop. It is a species of cabbage producing a 
mass of leaves and a loose head. The leaves 
are stripped off and used as they form. The 
plant continues. growing and finally heads. It 
is hardier and easier to grow than cabbage. 
Culture—From Spring to Fall sow the seed 14 in. deep 
in rows, transplanting 14 to 2 ft. apart in 2\%4 ft. 
rows; or sow where the plants are to remain and when 
well started thin out. Cultivate like cabbage. The crop 
is much improved by a touch of frost. 
BUIST’S CABBAGE OR HEADING 
80 Days—An improved type producing com- 
pact plants 114 to 2 ft. high with large clus- 
ters of loose leaves forming a small head, 
which can be left on the plants all winter and 
used as needed. Flavor is fine. 
SOUTHERN BLUE STEM 
80 Days—The favorite Southern variety for 
cabbage greens. Grows tall, with loose, cab- 
bage-like leaves, Very hardy. 
GEORGIA OR SOUTHERN 
80 Days—This variety grows 2 to 3 ft. high 
and forms a cluster of large, thick, tender 
leaves. Withstands heat, cold weather and 
adverse soil conditions. 
Celtuce 
14 Oz. per 200 Ft.; 3 Lbs. per Acre 
85 Days—A new vegetable originating in 
western China. It combines the uses and 
flavor of both celery and lettuce. The young 
leaves are eaten as a salad and the stalks are 
peeled of their tough outer skin and the heart 
eaten raw. Chill and eat as you would celery. 
Cooked Celtuce stalks are mild in flavor, sug- 
gestive of celery. Cook the leaves when 
young as “greens.” 
Culture—Sow outdoors on the approach of Spring. 
Sow 1% in. deep in rows 18 ins. apart and thin out 
to stand 12 ins. apart in the row. 
Chicory — 
icory 
14 Oz. per 100 Ft.; 4 Lbs. per Acre 
_~WITLOOF OR FRENCH ENDIVE 
110 Days—This European delicacy has be- 
come very popular for Winter salads. The 
tender stalks make a delicious salad served 
like endive or cos lettuce. 
Culture—Sow the seed in Spring and grow the roots 
like parsnips. Lift in the Fall, cut off tops within an 
inch of the crown and trim the roots to a uniform 
length of 9 ins. They are then replanted closely to- 
gether in boxes and covered with sand or soil. Water 
once a week and keep in a warm room or cellar. The 
new leaf growth forms, a compact head, similar in shape 
to cos lettuce. The leaves and heart bleach like celery. 
LARGE ROOTED MAGDEBURG 
100 Days—The roots when matured are dried 
and used as a substitute for coffee or for flavor- 
ing same. They can also be boiled and served 
like parsnips. The young leaves are some- 
times used for salad. . 
Culture—Sow seed 14 in. deep early in the Spring in 
light, moderately rich soil in rows 2 to 24 ft. apart and 
thin to 3 ins. apart in row. — 
ASPARAGUS OR CICORIA 
CATALOGNA 
The greens of this variety of chicory are rel- 
ished by Italians, commonly known as Italian 
Dandelion listed on page 34. 
Cress 
CURLED OR PEPPER GRASS 
40 Days—Small, deep green, curly leaves 
with a pungent taste. Used for garnishing 
and as a salad. 
Culture—Sow in the Spring 14 in. deep in rows a foot 
apart, and thin to 3 ins. apart. Frequent sowings should 
be made, as it quickly turns to seed. 
UPLAND 
60 Days—Resembles and has the flavor of 
water cress. It will grow in any good moist 
soil and produce an abundance of leaves even 
in dry weather. 
WATER CRESS 
50 Days—An aquatic plant with long stems 
and small oval leaves with a delicious pungent 
flavor. The leaves and stems are highly es- 
teemed for salads or garnishing. 
Culture—Sow the seed in gravelly, mucky lands along 
the edges of shallow running streams. Once established, 
they increase rapidly by root extension and self-sown seed. 
av 

Corn Salad 
14 Lb. per 100 Ft. 
45 Days—A very distinct salad 
. 3”) 
served like lettuce. Leaves oval 
COLLARDS, Buist’s Cabbage. . $0.10 
VARIETIES 
Pkt. %0Oz. Oz. W%4Lb. 
so LoOsL $0.50 
Southern Blue 
of grey-green. Stem sieolohel ciel 10 a0 Ais’ 45 
ene ee oe the Spring ae S GeGtSIA a... oa cies 10 we, bowed 
Oe cok: Garon The jegueas CELIUCE oo. pe iy eden eae 10s 40 Gib7507 2.50 
should be picked, not cut, and are CORN SALAD ............. i oe a 
dabaeana Seeks. GHIVES: nee: eee ee 10 .55 1.00 3.50 
‘CHICORY, Witloof ....... ee DAO oO Sh 5s 160 
Chives ‘4 Large’ Rooted... G10 5 5.25974 1).60 
’ 99 
A hardy perennial plant of the Asparagus ....... oe -30 2 5 av 
onion family. The leaves have CRESS, Curledinas weetinctaass ores : : .0O 
a mild onion flavor and are used Upland euntélaevere lens ese s 10 30 1.00 
in salads and for flavoring soups Hi Water A esate «9: sas leprie : ; : 
and stews. Items without price not obtainable this year. 
