BROCCOLI italian Green Sprouting 
Most easily grown and delicious flavored vegetable for home, market 
and freezing. Plants are tall, erect and vigorous, 2'4 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 the seeds early in hotbed or house; 
transplant the young plants to the garden when soil has become warm. 
A pkt. will produce about 250 plants; an oz. 3000. 
157 Calabrese x5 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. 
Be sure to keep green sprouts cut off before the flower buds open. 
Pkt. 15¢; 14 0z. 35¢; oz. 60¢; 1% Ib. $1.75 
156 De Cicco Oo 78 days. Very similar in every way to Calabrese but 
ready a week earlier. Recommended highly for home and market. 
Pkt. 20¢; 14 0z. 50¢; oz. 85¢; 14 Ib. $2.50 
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 124 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 seedbed 
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 plant. 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. Easily grown thus becoming more popular in home gardens. Suit- 
able for freezing. A pkt. will produce about 250 plants; an oz. 3000. 
Pkt. 15¢; '%0z. 50¢; oz. 90¢; 1% lb. $2.70 
C H i C oO RY_ 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 as a tasty salad of mildly acrid flavor. 
Pkt. 15¢; '40z. 45¢; oz. 80¢ 
COLLARDS — One of the best boiling ‘‘greens”’ 
299 Georgia 80 days. Erect, spreading plants, 2 to 3 ft. tall with 
large, juicy, green leaves which are usually stripped from the plants as 
they mature thus providing delicious boiling ‘‘greens’’ of fine quality 
throughout the entire season. Will stand light freezing which improves 
the mild cabbage-like flavor of the leaves. Sow seeds outdoors in the 
spring when the soil and weather have become thoroughly warm. 
Pkt. 10¢; oz. 25¢; % lb. 70¢ 
CORN SALAD — tamw’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. Sow seeds outdoors in 
the spring when soil and weather have become thoroughly warm. 
Pkt. 15¢; 14 oz. 40¢; oz. 70¢; 1% lb. $1.90 
CRESS — Easy, quick growing ‘‘green”’ 
364 Fine Curled (Pepper Grass) 40 days. Grows very quickly and 
is of the easiest culture. The finely cut, deep green leaves have a pleas- 
ing, pungent taste and are excellent for flavoring salads, garnishing, or 
as a ‘‘green’’ alone or with lettuce. Best if used when young. Sow seeds 
outdoors in the spring when soil and weather have become warm. 
Pkt. 15¢; 14, 0z. 30¢; oz. 50¢; 1,4 Ib. $1.50 
366 Water Cress 50 days. An appetizing, mildly pungent salad; 
also used for garnishing. Start seed in pots set in a pan of water and 
transplant seedlings into a shallow running stream of fresh water or 
grow in moist soil in a shady place and provide plenty of water. Exten- 
sively grown in greenhouses for market during winter and early spring. 
Pkt. 25¢; 2 pkts. 45¢; 1%0z. 90¢; oz. $1.60; 1% Ib. $4.75 



Brussels Sprouts, 
Long Island Improved 

W itloof 
Chicory 
Page 69 for St. Valentine Broccoli .. 73 
