COUNCIL BLUFFS, IOWA 3) 

Italian Winter Leek 
Leek 
CULTURE—1 oz. to 100 feet of row. 
LEEK is a refined green onion in taste, milder, sweeter, 
yet possessing the same health-promoting qualities of the 
onion. Great appetizer, as palatable as crisp, juicy radishes. 
Sow in the sprig as soon as the ground can be worked, 
in rows 1 foot apart; cover the seed 1 inch deep and when 
the plants are about 6 inches high thin out to 3 inches in the 
row. When cultivating draw the soil well about the plants 
in order to blanch them 
WHICH VARIETY OF LEEK IS THE BEST? 
Leek is a fine vegetable but very much neglected and grown 
only by a limited number of people. It merits wide popularity. It 
is fine for soups, has an agreeable onion-like flavor and once you 
try it you will grow it steadily. 
ITALIAN WINTER is without doubt the best variety. Try it 
this year and we assure you that you will be delighted with the 
results; you will grow Leeks twice the size of ordinary Leeks and 
of the finest flavor. 
ITALIAN WINTER LEEK 
The best of all Leeks. Extremely hardy and of enormous size, 
the stalks are tender up to a height of 15 inches. Of fine. mild flavor, 
oie ny healed blanched. Fine for bunching. Pkt. 10c; oz. 
Fine for fall and winter. Of quick 
AMERICAN FLAG growth, producing long stems of uni- 
form shape and size. Pkt. 10c; oz. 40c; lb. $4.00. 
Sicilian Fennel 
Superior to the old Florence Fennel, large and heavier. 
Of quick growth and easy to raise. Sow early for a Spring 
crop and late in summer for a fall crop. Sicilan Fennel has 
very fleshy stalks which are served either raw or boiled. 
Pkt. 10c; oz. 15c; lb. $1.40. 
ABOUT VARIETIES OF LETTUCE 
There are four main types of Lettuce. The crisp, cab- 
bage-heading, of which New York is the best type. Then 
comes the Butter variety. To this class belong varieties that 
form firm, large heads, not quite as hard as those of New 
York, possessing quality in the highest degree. Buttery, 
leaves soft, of much substance. Hot Weather and California 
Cream Butter are in this class. This quality lettuce should 
be most largely grown. It is not, most markets demand the 
big hard heads of New York. Butter head lettuces are de- 
manded by particular buyers. These being in the minority, 
the gardener must grow the rather coarse New York and if 
he is enterprising, he will also grow Romaine lettuce. Ro- 
maine or Cos lettuce makes large heads, oblong in shape, 
will head under adverse conditions and is a lettuce very 
high in quality, sweet and crisp. By many, Cos lettuce is 
regarded as the best of all. The fourth type of lettuce is 
Leaf lettuce of which the best example is Grand Rapids. 
Leaf lettuce does not possess the high quality of the above 
named types but it is easily raised, will stand much neglect 
and lots of adverse weather. When well grown the heads 
are all that can be desired in appearance and almost in qual- 
ity. Note that we say “when well grown.” 
Well grown Grand Rapids is all we say it is, if it is 
grown under glass and not allowed to suffer for moisture 
and air and if the plants are allowed enough space to de- 
velop. Under such conditions, you will get from our seed 
big and heavy heads, easy to sell. 
All lettuce seed we send out is grown for us in a favored 
climate is grown by a specialist and is the best there is. 
We sell half pounds 9 Ala rate, 5 pounds or over at 10 pound 
rate, 25 peunds or over at pound rate. 
Lettuce 
CULTURE—Three lbs. of seed will plant an acre, and 
-\ ounce of seed will produce 3,000 plants. 
To insure success in lettuce growing, rich soil, moderate 
moisture at all times, plenty of sunshine and proper spacing 
is imperative. Start the seed and transplant outdoors early 
SO as to escape the hot and dry summer weather. Or start the 
seed late in July for a fall crop and in case of an early frost 
protect the crop by covering with hay or muslin. Space the 
smaller sized varieties like May King 8 inches apart in the 
row, the heavier like Boston or New York 10 inches apart. If 
you grow lettuce without transplanting thin out to proper 
distance as soon as the plants appear. 
Sow the seed in hot beds about January 20th and when 
the plants are about an inch high transplant to cold frames 
3x3 inches. As soon as the soil is thawed out about 3 inches 
deep in the field set out the plants. Lettuce cannot be suc- 
cessfully grown during summer and it is of utmost im- 
portance to sow early. The home gardener should sow in 
the open as soon as ground is thawed out sufficiently to allow 
the operation real early in March. As soon as the plants 
appear thin out to six inches apart. When the heads begin 
to crowd each other cut out every other plant. Provided 
that your soil is very rich or that you use nitrate of soda you 
will get fine heads following this method of growing. Do 
not hesitate to sow real early as all varieties of lettuce are 
quite hardy with the exception of New York and the crop 
can go through several frosts without injury. 
Days: From sowing seed to marketable stage. 

Lettuce White Boston 
LETTUCE WHITE BOSTON (76 days) 
SURE HEADING—BIG AND SOLID 
A great improvement over the Big Boston in that it is 
lighter green in color, free from red tinge, therefore more 
attractive, very free from bottom rot, tip burn and that it 
grows higher off the ground than Big Boston. Does not 
scald in hot weather or turn red from cold, and produces 
very close to 100% of solid, large, compact, crisp and tender 
heads, very white inside. Originated in New Jersey and be- 
coming the favorite with the growers upon first trial. Unbeat- 
able for forcing as well as for spring and fall planting in the 
open ground. Pkt. 10c; oz. 15c; Ib. $1.80. 
We sell quarter and half pounds at pound rates, 5 lbs. or over at 
10 lb. rate, 25 Ibs. or over at 100 lb. rate. 
LETTUCE SLOBOLT 
New. Developed by Dr. Ross C. Thompson through years 
of breeding and selection. It is an open head lettuce of high 
quality withstanding mid-summer temperatures. It stands 
without bolting to seed and in prime condition to almost the 
end of summer. Pkt. 10c; 0z. 60c. 
