. J^/\ LE—Continued. Dwarf Curled German. Leaves yellowisli-greeu^ finely fringed ; sow in September for winter and early spring use. Pkt. 5 cts., oz. 10 cts., J lb. 30 cts. White Curled Endive. Broad Leaved Batavian. Leaves broad, light green, nearly plain, used in stews and soups. Pkt. 5 cts., oz. 25 cts., i lb. 76 cts. Giant Fringed (Oyster Endive). A strong-growing variety with a large white heart and broad stems; the best sort for decorating. Pkt. 5 cts., oz. 25 cts., ^ lb. 75 cts. Improved Green Cnrled. .In improvement on the old Green Curled variety. The leaves are finely fringed, of a
. J^/\ LE—Continued. Dwarf Curled German. Leaves yellowisli-greeu^ finely fringed ; sow in September for winter and early spring use. Pkt. 5 cts., oz. 10 cts., J lb. 30 cts. White Curled Endive. Broad Leaved Batavian. Leaves broad, light green, nearly plain, used in stews and soups. Pkt. 5 cts., oz. 25 cts., i lb. 76 cts. Giant Fringed (Oyster Endive). A strong-growing variety with a large white heart and broad stems; the best sort for decorating. Pkt. 5 cts., oz. 25 cts., ^ lb. 75 cts. Improved Green Cnrled. .In improvement on the old Green Curled variety. The leaves are finely fringed, of a bright green color, and are tender and crisp. Pkt. 5 cts., oz. 25 cts., J lb. 75 cts. White Curled (Self-blanching.) This is the finest white curled variety, grows to a large size, always crisp and very tender. Pkt. 10 cts., oz. 30 cts., \ lb. $ HERBS (See pages 37 and 38).
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Keywords: ., bookauthorhenryggilbertnurserya, bookcentury1800, bookdecade1880
