. Retail seed catalogue. Nursery stock Iowa Catalogs; Vegetables Seeds Catalogs; Flowers Seeds Catalogs; Grasses Seeds Catalogs; Gardening Equipment and supplies Catalogs; Nursery stock; Vegetables; Flowers; Grasses; Gardening. SIOUX CITY NURSERY AND SEED CO. 21 DANDELION. The Dandelion is cultivated for spring greens or for blanching for salad. The seed should be sown in May or June, in drills half an inch deep and twelve inches apart, and the earth firmly pressed over the seed. The plants will be ready for use the follow- ing spring. AMERICAN IMPROVED.âPer pkt., 10c; oz., 40c; lb., $ TH
. Retail seed catalogue. Nursery stock Iowa Catalogs; Vegetables Seeds Catalogs; Flowers Seeds Catalogs; Grasses Seeds Catalogs; Gardening Equipment and supplies Catalogs; Nursery stock; Vegetables; Flowers; Grasses; Gardening. SIOUX CITY NURSERY AND SEED CO. 21 DANDELION. The Dandelion is cultivated for spring greens or for blanching for salad. The seed should be sown in May or June, in drills half an inch deep and twelve inches apart, and the earth firmly pressed over the seed. The plants will be ready for use the follow- ing spring. AMERICAN IMPROVED.âPer pkt., 10c; oz., 40c; lb., $ THICK LEAVED FRENCH.âPer pkt., 10c; oz., 30c; lb., $ EGG PLANT. One ounce will produce about oue thousand plants. Sow the seeds in hot beds early in March. When three inches high, pot the young plants, using small pots, and plunge them in the same bed, so that the plants may become stocky. They can be planted out, from the pots, when the season becomes sufficiently warm, in May or June; or they can be transplanted into a second bed to make them strong, until the weather is warm enough to transplant, about three feet apart each way, in thorough- ly worked and well enriched soil. Draw the earth up to the stems when about a foot high. Egg plant seed will not vegetate freely without a strong, uniform heat, and if the plants get the least chilled in the earlier stages of growth they seldom recover. There- fore repeated sowings are sometimes necessary. Care should be observed in cutting the fruit so as not to disturb the roots of the plants. NOTES ON COOKING. âNo. 112.â Fried.âPeel the fruit and cut crosswise in slices of full diameter and of one- third of an inch in thickness; sprinkle salt between the slices and set aside for a half hour, when remove the water, dry and dip in butter and bread c rumbs and fry in hot. lard until brown. No. 113.âBaked.âPeel the fruit and cut into small pieces. Place in a pan with butter and sweet oil over a fire for three minutes; add salt,
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