THE 



AMATEUR CULTIVATOR'S GUIDE 



TO THE VEGETABLE GARDEN. 



In again presenting our Catalogue of Vegetable Seeds, we embrace the opportunity to add 

 that our stock, as heretofore, has been selected with a view to secure only the freshest and most 

 reliable seeds. Most of the staple seeds are raised expressly for us by experienced growers ; and 

 such as are imported are purchased from the most reliable seedsmen in Europe, with whom we 

 have long dealt, and from whom we have received only such as we could with perfect confidence recom- 

 mend. It is our invariable rule to test all our seeds ourselves, and never to send out any thing but 

 what we are certain will vegetate freely, and prove true to name. Nothing causes greater disap- 

 pointment than poor seeds ; for not only is the season lost if they fail to grow, but an inferior crop 

 will not pay for the trouble of planting. American-grown seeds always have our preference ; but 

 some kinds it is impossible to obtain in sufficient quantity to fill our orders, and those are obtained 

 only from reliable dealers abroad. 



Our prices are affixed by the ounce, quart, and packet ; but no quantity is sold less than the 

 ounce or quart at these prices : when less is ordered, they will be supplied in packets at that rate. 

 All the kinds can be supplied by the pound or bushel at the lowest market rate for prime seeds. 



Prices of seeds vary, to some extent, from the time of harvesting to the time of planting, and 

 we do not feel bound by these prices unless orders are sent in early. We can only advise our cus- 

 tomers to give their orders in good season to secure the most favorable terms. 



A-Tticliolce (CvNARA Scolymus). 



German, A rtisdwke. — French, A rtichaut. — Spanish, A Icacho/a. 



The Artichoke is a native of the south of Europe, and is principally cultivated in the gardens of the 

 French, by whom it is considered more as a luxury than as a profitable esculent. There are two varie- 

 ties, the Globe and the Green. The former is so called fi'om its globular head, of a dull purplish tint. 

 The scales are turned in at the top more than the other varieties, and it is preferred ; as the scales 

 or edible parts are thicker, and possess more flavor. The Green is more hardy and prolific, the 

 scales are more open, and the plant better adapted for culture in cold climates, than the foi'mer. The 

 heads, in their immature state, and before their blue thistle-like flowers open, are cut, and boiled in 

 salt and water. The edible part is merely^ the fleshy substance on the bottom of the scales, which, 

 to make palatable, has to be dipped in a nicely prepared sauce of butter and spices. They are fre- 

 quently eaten as salad in a raw state. 



Culture. — The Artichoke maybe grown from seed or offset suckers, separated early in spring. 

 The best way to obtain a supply from seed is to sow the seeds in April in a bed of good rich earth, 

 or it may be planted in drills one inch deep and about twelve inches apart. It should be transplanted 

 the following spring to a permanent place. Either in beds or drills, plants should stand two feet 

 apart each way, requiring a deep, rich, moist loam ; also should be protected with leaves or straw 

 during winter. 



per oz. 

 Large Globe. A very large sort, much esteemed, and most generally cultivated. Heads 



or buds very large, nearly round, and with a dusky-purplish tint. Per pkt., lo . 50 

 Green, or Common. Heads large, of a conical or oval form; scales deep green, thick, 



and fleshy ; pointed at the tips, and turned outwards. Per pkt., 10 ... 50 



per lb. 

 Jerusalem. Produces tubers resembling potato. Cultivated by planting tubers as early as 



the ground will admit ic 



A.spa,ra;gus (Asparagus Officinalis). 

 German, Spargel. — French, Asperge. — Spanish, Esparrago. 



This universal vegetable is supposed to be a native of Great Britain, where it is found on the 

 banks of sandy soil contiguous to the sea, growing luxuriantly under the salt breezes. There are, it 

 is said, several varieties of Asparagus ; but the difference mamly arises from the nature of the soil. 



Culture. — Sow the seed early in spring one inch deep, and three or four inches apart, in rows 

 one foot apart. When two years old, they may be transplanted into permanent beds, the plants 

 placed a foot apart in each direction, and at least four inches beneath the surface. 



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