File:Childs' rare flowers, vegetables, and fruits (1913) (20614626071).jpg

Title: Childs' rare flowers, vegetables, and fruits
Identifier: childsrareflower00john_16 (find matches)
Year: 1913 (1910s)
Authors: John Lewis Childs (Firm); Henry G. Gilbert Nursery and Seed Trade Catalog Collection
Subjects: Commercial catalogs Seeds; Nurseries (Horticulture) Catalogs; Seeds Catalogs; Flowers Catalogs; Vegetables Catalogs; Fruit trees Catalogs; John Lewis Childs (Firm); Commercial catalogs; Nurseries (Horticulture); Seeds; Flowers; Vegetables; Fruit trees
Publisher: Floral Park, N. Y. : John Lewis Childs
Contributing Library: U.S. Department of Agriculture, National Agricultural Library
Digitizing Sponsor: U.S. Department of Agriculture, National Agricultural Library

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7^ JOHN LEWIS CHILDS, FLORAL PARK, N- Y-
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SALSIFY. Oyster pla^t, or Salsify. One of the most delicious of all root vegetables. So hardy that it can be left in the ground all winter, and dug as needed, whenever the ground thaws. Stew until tender, then cook exactly like oysters, with pepper, cream and butter. Try a large bed of them this year. They are de- lightful. I/arge White—A quick grower: very fine .flavor. Pkt., 5c; oz., 10c; lb., $1-00. Sandwich. Island Mammoth—Like the above but twice the size. Cannot be praised too highly. Pkt-, 10c ; oz., 15c; lb., $1.40. New Golden --New variety, the roots having a light yellow color, with yellow blossoms and dark green leaves with crimsom edges. It is by far the richest of all the Salsifys and for soup making it is superb, possessing the fine, nutty flavor that is so highly relished in Lima Beans. Pkt-, 10c; oz., 25c Parspip. One of the few winter vegetables. The roots are per- fectly hardy and are improved in flavor by the action of the frost. Roots can be dug during thaws in winter or very early in spring, when a change of food is most relished. They are boiled whole, then sliced thin and fried brown with salt pork. Improved Guernsey-This is not the coarse Stock Guern- sey, but the table variety of that name, the sweetest, finest grained Parsnip grown. Smooth, thick roots, about 12 inches long. Yery fine stewed, fried, etc. Pkt., 5c; oz-. 10c; lb., 60c Improved I/ong Smooth Hollow Crown—An old standard variety, of fine quality with very long roots. This is the sort most raised for stock feeding, and for that purpose it is truly a valuable root. Ail cattle relish Parsnips im- mensely and thrive wonderfully when they feed freely upon them. Pkt.* 5c; oz-i 10c.; lb., 50c

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