24 L. P. GUNSON & CO., ROCHESTER, N. Y. 
ENDIVE—(Continued) 



DEEP HEART FRiNGED ENDIVE 
Broad Leaved Batavian or Escarolle 
This variety has broad, thick, plain or slightly wrinkled leaves, forming a 
large head and is desirable for stews and soups, but if the outer leaves are 
gathered and tied at the top, the whole plant will blanch and may be used 
for salad. 
FULL HEART 
A distinctly improved type of Broad Leaved Batavian. Large, thick, dark 
green leaves curled only on the edges. Forms a large compact head which 
blanches to a beautiful light yellow and is of the finest quality. Flavor very 
mild and without bitterness. 
Large Green Curled—Pink Ribbed 
An early vigorous growing variety having the midribs of its outer leaves usu- 
ally tinged with rose. The dense mass of finely cut leaves formed in the 
center, blanches readily to a rich cream color. Much used for salads. 
FENNEL or FINOCCHIO 
A packet will sow 25 feet of row, an ounce 150 feet. 
CULTURE. Sow early in spring, in rich, well prepared soil, in drills two feet apart and cover 
one-fourth to one-half inch deep. When the plants are about two inches high thin to ten inches 
apart in the row. When half grown, if the plants are earthed up and treated as celery, the stems 
will be nearly as white, crisp and palatable. Hardy annual, two to four feet high. 
Florence 
A bulb like vegetable which is formed above the ground at the base of the leaf 
stalk if the plant is well grown. Blanched and boiled it has a slightly aromatic 
odor and pleasant taste. Plant very branching, upright with dense thread- 
like foliage. This is quite distinct from the common Sweet Fennel used for 
flavoring. 
