36 PETER HENDERSON & CO.— VEGETABLE SEED NOVELTIES. 



CABBAGE— TOUR LA VILLE. 



This variety is an exceedingly popular oabbage through- 

 out France, where it is largely grown. It is a email sec- 

 ond early variety, coming in about the same time as Early 

 York. The heads are rather pointed in shape, very solid, 

 and of fine flavor. It also possesses the valuable quality 

 peculiar to the Early Summer of remaining a longtime 

 rfter maturing without bursting or cracking open. 



16 its per pkt.; CO cts. per oz.; $2.25 per ,' 4 lb.; §8 per lb. 



NETTED SAVOY CABBAGE. 



CABBAGE— NETTED SAVOY. 



Our illustration gives a very good idea of the peculiar 

 characteristics of this fine variety, which is crimpled and 



netted to an unusual degree, and which also forms a 

 compact, solid bead. Tt should be generally known that 

 the Savoy varieties arc the finest flavored of all the cab- 

 bage tribe, and amateurs who raise only one or two vari- 

 eties of cabbage for their own use should certainly include 

 one of the Savoy sorts. 



15 cts. per pkt.; BO Cts. per oz.; $1.73 per ' i lb. 



CABBAGE— HENDERSON'S SELECTED 

 LATE FLAT DUTCH. 



(American Grown.) 

 Like our extra early Pea, "First of All," referred to 

 elsewhere, we have been dealing out this unsurpassed 

 stock of cabbage in small quantities for several seasons, 

 until this year, when our supply is sufficient to enable us 

 to catalogue it. The seed we now offer has been grown 

 from heads uniform in size, large and solid, and custom- 

 ers who may try this stock this season will find that it is 

 one of the finest strains in cultivation. 

 16 cts. per pkt.; 0(1 cts. per oz.; $2.00 per J4 lb.; §7.60 per lb. 



CELERY-HENDERSON'S HALF 

 DWARF. 



Except, perhaps, the Golden Dwarf, this variety is now 

 grown more extensively than any other by the market 

 gardeners who supply the New York City markets, and is 

 the kind now found on the tables of all first-class hotels. 

 When blanched it is of a yellowish white, making it very 

 ornamental for the table, is entirely solid, possessing the 

 nutty flavor peculiar to the dwarf kinds, while it has 

 much more vigor of growth, surpassing most of the large- 

 growing sorts in weight of bunch when grown under the 

 same conditions. 



The following extract is from the Boston Advertiser of 

 Nov. 3d, 1882. '• Probably the largest root of celery ever 

 brought into Boston market was taken there this week, its 

 length being thirty -eight inches; its circumference two 

 feet, and its weight seven pounds. This mammoth was 

 raised on the farm of G. D. Moore, of Arlington, from 

 seed of Henderson's ' Half-Dwarf.' " 

 10 cts. per pkt.; 50 cts. per oz.; $1.75 per J4 lb.; 86.00 per lb. 



CELERY— WHITE WALNUT. 



We secured twenty different kinds of Celery last season, 

 and tested them in our Trial Grounds. Out of the entire 



lot we selected this one as the best. It is of dwarf habit, 

 seldom attaining a height of more than 20 inches. It is 

 solid and heavy, and has a peculiar, rich walnut-like 

 flavor. A novel and valuable quality of this variety is its 

 graceful and feather-like foliage, which, when blanched, 

 tuakes it the most beautiful of all Celery for the table. 

 10 cts. per pkt.; 50 cts. per oz.; $i .75 per '., lb. 



CELERY— GOLDEN DWARF. 



A very distinct variety, which originated near Newark, 

 N. J., a few years ago, and whose great value has been 

 shown by the fact that it is largely grown around that lo- 

 cality, for both the markets of Newark and New York. In 

 size and habit of growth it is much the same as the Half 

 Dwarf White kinds, except that when blanched the heart, 

 which is largo and full, is of a waxy golden yellow, ren- 

 dering it a most striking and showy variety for either 

 market or private use. It is entirely solid audof most ex- 

 cellent flavor, and one of the best keepers during winter 

 we have ever known. 

 10 cts. per pkt.; 50 cts. per oz.. $1.75 per }■.{ lb.; $G 00 per 



CELERY— LONDON RED. 



We have tried to Impress upon our customers, for years. 

 the superiority of the Red Celery over the White. Not 

 only that, as a rule, they are better flavored and more 

 crisp, but that they are hardier and keep better during 

 winter. The variety London Red is one of the best we 

 have ever seen, having every requisite good quality. 

 10 cts. per pkt.; 50 cts.per oz.; $1.75 per }4 lb. 



MAJOK CLARKE'S PINK OELEBY, 



CELERY— MAJOR CLARKE'S PINK. 



Of late years we have found more of a disposition to 

 grow the pink or red varieties of Celery, which is as it 

 should be, for so far as flavor goes the red and pink varie- 

 ties are, as a rule, much superior to th i white sorts. In 

 ourtrials of many varieties we have considered this, Major 

 Clarke's Pink, to be a desirable acquisition to our existing 

 list of Celeries, which, as our customers know, is a lead- 

 ing specialty with us. This variety is of medium growth, 

 of stiff, close habit, large heart, remarkably solid and 

 crisp, and of fine walnut flavor. (See cut.) 



20 cts. per pkt.; gl.00 per oz. ; $3.50 per J4 lb. 



CORN— SQUANTUM SUGAR. 



A variety of Corn in great favor with the well-known 

 Squantum Club, of Silver Spring, R. I., and used almost ex- 

 clusively by them in their famous clam bakes. It is about as 



