


BROCCOLI italian Green Sprouting 
Most easily grown and delicious flavored vegetable for home, mar- 
ket and freezing. Plants are tall, erect and vigorous, 2 ¥ ft. and more 
in height. They should be staked or given some other form of support. 
Seeds sown in early: spring outdoors will furnish heads in summer 
while sowings made in midsummer will provide for a late summer and 
fall crop. For the earliest crop, sow seeds early in hotbed or house and 
transplant the young plants to the garden when soil has become warm. 
A pkt. will produce about 250 plants; an oz. 3,000. 
157 Calabrese gs days. The central large, cauliflower-like head of 
bluish green flower buds grows 5 or 6 in. in diameter and after being 
cut numerous smaller heads appear on the side branches over a long 
period. Keep green sprouts cut off before flower buds open. 
Pkt. 15¢; 14 oz. 40¢; oz. 75¢; 4 Ib. $2.25 
156 De Cicco © 78 days. Very similar in every way to Calabrese 
but a week earlier in maturing. We recommend it highly for both home 
and market. Pkt. 20¢; 14 oz. 60¢; oz. $1.10; 1% Ib. $3.25 
BRUSSELS SPROUTS 
158 Long island Improved 120 days. Grown extensively on 
Long Island for the New York market and the most satisfactory 
variety for use throughout the U. S. Compact plants, 20 in. tall, with 
solid, round, cabbage-like sprouts measuring 134 to 1% in. in diameter 
with a more delicate flavor than cabbage. This is a splendid vegetable. 
Brussels Sprouts are easy to grow. In the South, seeds may be sown 
in the spring; elsewhere, sow seed thinly in a specially prepared seed- 
bed or coldframe before midsummer, allowing plenty of time for 
sprouts to mature before hard frosts; light frosts seem to improve the 
flavor. In about 30 to 35 days after the seed is sown plants should be 
big enough to transplant to the garden. Set them 18 in. apart in rows 
3 to 4 ft. apart. The ‘“‘sprouts,” dark green, tightly folded, cabbage-like 
heads, appear along the central stalk at the joints of the leaves and 
appear first at the bottom of the stalk. Therefore, the lowest sprouts 
on the plant should be picked each time, after which break off the 
leaves below the sprout to make further picking easier but do not 
remove the top leaves. Becoming more popular in home gardens. Suit- 
able for freezing. A pkt. will produce about 250 plants; an oz. 3000. 
Pkt. 15¢; 1%40z.50¢; oz. 90¢; 1% Ib. $2.70 

Witloof Chicory 
CH | COR Ye Delicious, appetizing salad 
297 Witloof (French Endive) 110 days. A choice salad delicacy 
for fall and winter. Sow seed in the spring. In early fall, cut off foliage 
1 in. above soil level, cover with 8 to 10 in. of soil and keep in place 
with boards set along the sides for three or four weeks when a pure 
white blanched stalk should be ready. Cut off about 1 in. above the top 
of the root and repeat as above for a second crop, or if wanted during 
the winter in cold sections, dig the roots, store for a few days in a shed 
or pit so they may become thoroughly chilled, then place upright in 
boxes and cover with 10 in, of sand, light soil or peat moss. Water and 
keep in a warm place indoors. In about a month, the sprouts should 
break through the surface and be ready for use again as a salad. 
Pkt. 10¢; 14 0z.35¢; oz. 65¢ 
CRE SS — Easy, quick growing ‘‘green”’ 
364 Fine Curled (Pepper Grass) 40 days. Grows very quickly 
and is of the easiest culture. The finely cut leaves may be used for 
flavoring salads, for garnishing, or as a “green” in sandwiches. Used 
with lettuce, it adds an agreeably pungent taste; best if used when 
young. Pkt. 15¢; 14 oz. 30¢; oz. 55¢; Y, lb. $1.65 
365 Upland 60 days. Leaves are dark green, thick, broad and grow 
in rosette early in the spring. At this time they are crisp, tender and of 
the same pungent flavor as water cress which it resembles though it 
succeeds in dry soil. May be used until seed stalks begin to form. 
Pkt. 15¢; 1% oz. 30¢; oz. 55¢; 1% Ib. $1.65 
366 Water Cress 50 days. Start the seed in pots set in a pan of 
water and transplant into a shallow running stream of pure fresh water 
or it can be grown in moist soil in a shady place if plenty of water is 
provided. Gives an appetizing, mildly pungent salad and is largely 
used for garnishing. Extensively grown in greenhouses for market dur- 
ing the winter. Who does not like its distinctive tangy flavor? 
Pkt. 20¢; 12 oz. 35¢; oz. 60¢; Y% Ib. $1.80 
CORN SA LAD — Lamb’s Lettuce 
351 Large Leaved Round 60 days. Quick growing plant for 
early spring, late fall or winter use. It is quite hardy, producing an 
abundance of gray-green rounded leaves which are sometimes served 
like lettuce but are better if mixed with more piquant ‘‘greens.’’ May 
also be cooked like spinach or used for garnishing like parsley. 
Pkt. 25¢3 '20z. 35¢5 oz. 65¢; 4 lb. $1.95 



Georgia Collards 
COLLARD S —Non-heading cabbage 
299 Georgia 80 days. Large, juicy, green leaves which are 
usually stripped from the plant as they mature thus providing 
delicious boiling ‘‘greens’’ of fine quality throughout the entire 
season. Will stand light freezing which improves the mild cab- 
bage-like flavor of the leaves. Does not form heads. Deserves 
to be better known. Erect, spreading plants; 2 to 3 ft. tall. 
Pkt. 10¢; oz. 20¢; 1% lb. 60¢ 
79 

Planting instructions are on every package 
