~ Endive 
16 Oz. per 100 Ft.; 4 Lbs. per Acre 
“ VERY wholesome vegetable which can 
be used as a salad, a garnish or boiled” 
fer greens or as a flavor for soups. 
Culture—For an early supply sow April 15th; 
for main crop, from the beginning to the 
middle of Summer. Plant the seed 1/4, in. deep 
in rows 18 ins.. apart and when well started 
thin the plants to 8 to 12 ins. apart. When the 
leaves are 8 ins. long they are ready for 
blanching. Select a dry day, gather the outer 
‘leaves in the hand and tie closely together 
ever the center. Excluding the light makes the 
imside leaves crisp, tender, tasty and white. In 
3 to 4 weeks they will’ be blanched ready for 
use. To provide for a Winter salad, dig the 
plants before killing frosts, allowing plenty of. 
soil with the roots. Pack closely together, store 
in.a cellar and keep dark as possible. 
f GREEN CURLED 
95 Days—The most popular variety 16 to 18 
ins. in diameter, finely cut, feathery leaves, 
rich green in color which blanch a creamy 
white. Fine for Fall and Winter use. 
BATAVIAN BROAD LEAVED 
OR ESCAROLLE 
90 Days—A favorite variety 16 ins. in diam- 
eter with broad leaves, twisted and waved, of 
a bright green color, Forms a very compact 
heart which blanches to creamy white. 
FULL HEART BATAVIAN 
90 Days—An improved Batavian of very fine 
quality, recommended for market gardenets 
and shippers. Larger_and broader leaves with 
deep, full compact well blanched hearts of 
buttery texture. 

t 
Fennel or Finocchio 
1 Oz. per 100 Ft.; 4 Lbs. per Acre 
An Italian vegetable which is now grown 
extensively in this country. Agreeable 
aromatic flavor, somewhat resembling 
celery, but with sweet taste like the 
flavor of anise. The stalks, resembling 
celery, form a bulb at the base. Eat the 
stalks the same as celery or as a salad, 
sliced raw, or served boiled with a cream 
dressing. 
Culture—Sow in June or July 1% in. 
“deep in rows 18 ins. apart and thin to 
6 ins. in the row. The plant should be 
earthed up when half grown in order to 
blanch it. Cultivate like celery. 
FLORENCE (or Italian) 
The variety used for home, market’ 
gardeners and shipping. . Plants: grow 
36 ins. high, branching habit with dense 
feathery foliage, 
ENDIVE 
.< Pkt On neg te 
Green Curled Seo i754 at 5S ae ee $0.10 $0.20 $0.65 
Batavian Broad Leaved or Escarolle .. .10 .20 .65 
Full-Heart;Batavian G.oa25 7} gees «LO * §<207 365 
FENNEL OR-FINOCCHIO 
Florence or Italian ........... arte 10 30 8.90 
iy ! 
ge KOHL RABI 4 
Early White Vienna ............... oh O45 1502 
atic ee Sa ta AA 10 45. 1.50 

Early Purple Vienna 

Green Curled Endive 
Kohl Rabi 
1 Oz. per 100 Ft.; 4 Lbs. per Acre 
This plant forms a turnip-shaped bulb above 
the ground on a cabbage-like root. Use when ‘ 
the bulbs are young and tender, 2.to 214 ins. 
in diameter. Remove the outer skin before 
boiling and prepare the same way as turnips. 
Kohl Rabi combines a mild flavor of both cab- 
bage and turnip. Properly prepared, it is 
almost equal to cauliflower. : 
Culture—Plant in early Spring and at intervals of 10 
days for a succession until hot weather. Sow in light 
rich soil, % in. deep in rows 18 ins. apart. When 
established, thin, to 3 to 6 ins. in the row. Cultivate 
like cabbage. arly crops are forced in hotbeds and 
treated the same as directed for early cabbage. 
crops, plant the last of July: 
EARLY WHITE VIENNA 
55 to 60 Days—The best variety for either 
forcing or garden culture. Plants dwarf, short- 
leaved with slender stems. Bulbs 2 to 3 ins. 
in diameter, globular, very light green. Flesh 
white, tender and crisp. 
EARLY PURPLE VIENNA 
60 Days—Same characteristics as the Early 
White Vienna except color. Leaves dark 
green, stained purple. Bulbs purple with white 
flesh, very mild, crisp and tender. = 

For Fall _ 

