ENDIVE 
CULTURE. Endive, or winter let- 
tuce, used as a salad, as greens or 
garnishing, is usually planted one- 
fourth inch deep in a seed bed in 
mid-summer, and when convenient 
after a month transplanted to stand 
1 foot apart in 18-inch rows. When 
almost grown and about 2 weeks 
before ready to use, it is blanched 
by tying the leaves together with 
soft cord, or the blanching is done 
by turning a flower pot or tile over 
each plant, or by blanching with 
earth, like celery. The blanching 
removes the green plant’s acrid 
taste. The plant may be, but sel- 
dom is, used as an early spring 
crop. Three to five pounds of seed 
plant an acre. Number of days is 
from planting seed to edible stage. 
GREEN CURLED (95 Days) 
Plant 16 to 18 inches in diameter, 
tufty and full in center; mid-rib 
an inch broad, white, thick, tender 
and fleshy; blanches readily. Good 
fall variety. 
FULL HEART BATAVIAN (88 
Days)—Improved strain of Broad 
Leaved Batavian, with larger leaf 
and broader, thicker head at eat- 
ing stage; earlier in maturity. The 
plant is medium large with com- 
pact, well-blanched heart of infold- 
ed broad leaves, thick and buttery 
in texture. 
KALE OR BORECOLE 
CULTURE. In Virginia, Kale 
planted in late August has some of 
its plants thinned out and sent to 
market within sixty days and the 
cutting then continues until the 
field is clean in April. Further 
north, kale is treated like a cab- 
bage; that is, planted early in 
spring in hotbeds or out-of-doors 
and it is used in the fall when light 
frosts have improved it. Kale is 
sown in two and three-foot drills 
and then thinned to six to twenty- 
four inches, according to varieties. 
One ounce sows generously one 
hundred yards and four pounds 
piant an acre. 
DWARF CURLED SCOTCH (55 
Days) — Plant low and compact, 
but with large, bright deep green 
leaves, curled, cut and crimped un- 
til the whole plant resembles a 
bunch of moss. One of the best 
and most dependable types. When 
well grown and cooked is one of 
the most palatable of vegetables. 
Used as greens. 
KOHL-RABI 
CULTURE. Plant in 18 to 24- 
inch rows as early as the ground 
can be worked in the spring, thin- 
ning out to stand 4 inches apart in 
the row. Bulbs should be used when 
they are 2 to 2% inches in diameter 
and cooked same as turnips. Some- 
times planted in hotbeds and trans- 
planted for very early maturing 
Kohl-rabi. One-third ounce plants 
100 feet and 4 pounds an acre. Num- 
ber of days given is from planting 
to edible bulbs. 
EARLY PURPLE VIENNA 
FORCING — Bluish purple, simi- 
lar to Early White Vienna Forcing 
except in color. 
EARLY WHITE VIENNA FORC- 
ING — An extra early variety 
making bulbs 2-214 inches. Has 
very few short leaves. Bulbs are 
sweet and tender. 
Page 12 
LETTUCE 
CULTURE. As Lettuce will stand 
considerable freezing, it may be 
seeded or transplanted out-of-doors 
as soon as the soil can be worked 
in the spring. For a succession, re- 
plant every 3 weeks till within 60 
days of freezing weather. The soil 
cannot be made too rich and the 
crop must be grown quickly and 
unchecked to be of superior quality. 
Lettuce is frequently started un- 
der glass, like Cabbage in hotbeds; 
in February transplanted to cold 
frames and hardened to be set out- 
of-doors in early April. In more 
southern or milder winter climates, 
Lettuce may be sown in autumn, 
protected with sash or coarse litter, 
and in late winter planted, trans- 
planted or thinned and matured 
where planted. When the crop is 
matured under glass it requires 
much ventilation and little heat and 
beware of too much water in cloudy 
weather. In the summer’s heat, 
canvas or a slatted half shade and 
plenty of water is of value. 
One ounce of seed gives 2,000 
plants and 3 pounds plants an acre. 
In the seedbed drop 25 seeds to the 
foot and gently rake it in; failure 
may result from too deep a cover- 
ing. Mature Lettuce in 12 to 18 
inch rows, giving the loose leaf 
varieties 3 to 8 inches in the row, 
and Head Lettuce 6 to 12 inches. 
Number of days given is from sow- 
ing seed to marketable crop. 
BIBB, B.S. (58 Days) — A small, 
early variety of butterhead type, 
with thick, tender leaves, deep 
green outside blanched within to 
creamy yellow. 
BIG BOSTON, W.S. (76 Days) — 
Head of medium size, compact, 
with creamy yellow heart. Leaves 
smooth, glossy, wavy at edge and 
slightly tinged with brown. Qual- 
ity excellent. A popular variety 
for outdoor culture. 
BLACK SEEDED SIMPSON (46 
Days) — Forms large, loose, yel- 
lowish-green leaves, crumpled and 
frilled, exceedingly tender and 
crisp. Very popular home garden 
variety as it is very early. 
ICEBERG, W.S. (80 Days) 
Large curly leaves of bright, light 
green with a very slight reddish 
tinge at the edges. The unusual 
solidity of the heads is insured by 
the large, white main ribs of the 
leaves, each of which curves 
strongly to the center, making it 
impossible for the leaves to open 
outward and expose the center 
which is constantly and thorough- 
ly blanched. 
PRIZEHEAD, W.S. (47 Days) — 
The name is misleading as it is a 
non-heading variety. Very early, 
quick growing, making a lot of 
good eating leaves of excellent 
flavor. Leaves are light green with 
very ragged brown edges. A most 
popular variety with home garden- 
ers: 
SALAD BOWL (45 Days)—A new 
green leaf lettuce. Stands the sun 
well and is slow to bolt, assuring a 
long harvest. One plant will fill a 
salad bowl. 
