, T-tree TAD EDTA en HOE VEGETABLE efON Jf) 
EARLY FORTUNE CUCUMBER 
Cucumbers of the ‘‘White Spine’’ type are most desirable on 
account of their attractive appearance and good quality. This 
variety was originally discovered in a field of ‘‘Davis Perfect,’ 
and is now so thoroughly established that large fields do not 
show any variation either in plant or fruit." The Cucumbers are 
slightly longer than ‘‘Arlington White Spine,’’ more cylindrical 
in shape, with very dark green skin and thick flesh, which is 
tender and crisp, making it especially good for slicing. A 
remarkable feature of this variety is the strong growth of the 
vines, which enables it to successfully withstand blight and bring 
the fruits to their full size and perfection, a very important qual- 
ity, which will appeal to the home gardener. ‘Early Fortune”’ 
Cucumber is one of the best that has been introduced in years, 
and will take the place of many old-time strains of White Spine 
Cucumber. Pkt., 10 cts.; oz., 20 cts.;  lb., 60cts.; lb., $2.00. 
COLUMBIA CELERY 
An exceptionally fine early variety, which for size and shape 
is unsurpassed, The plant is of medium height, but very stocky, 
foliage is a light shade of green with yellow tinge, and the 
stalks are thick, almost round, and resemble Giant Pascal in 
shape, but are of a rich, yellow color, similar to the well-known 
Golden Self-blanching, which it resembles when trimmed and 
bunched. It matures early, and its exceedingly fine flavor and 
crispness will please even the most critical. This variety is suit- 
able for the market grower as well as for growing in the home 
garden, asit keeps well for an early Celery and has many other 
good qualities. Pkt., 10 cts.; oz., 50 cts.; 4 lb., $1.50. For 
Plants see page 118. 
WINTER KING CELERY 
An attractive feature of this variety is that while the outer 
stalks are green, it naturally produces many golden hearts, which 
are crisp, very tender and of excellent flavor. In addition to 
these desirable qualities, it is one of the best of the winter-keep- 
ing Celeries, and may be allowed to remain in the trench for a 
long time, and will come out in first-class condition, solid and 
free from rot. The plants make a strong growth and are very 
easy to blanch, which is a decided advantage to the amateur 
gardener, and also a valuable feature for market growers. It 
would be difficult to find a better keeping Celery. Pkt., 10cts.; 
z.. 50 cts.; + lb., $1.50. 
niga s 
WITLOOF CHICORY, or 
FRENCH ENDIVE 
During the winter this is sold by dealers in fancy fruits and 
vegetables as ‘‘Hrench Hndive,’’ and the large demand for it 
has caused considerable inquiry regarding its culture. In order 
to grow geod ‘‘Witloof’’ the seed should be sown during June in 
the open ground, in drills 10 or 12 inches apart, in deep, rich 
soil. Allow the plants to grow until November, keeping free 
from weeds and watering ifnecessary. Then take up the roots 
and trim off the leaves toabout 14 inches from the neck, break off 
any shoots which may appear on sides of root, and shorten lower 
end so that all will be of a uniform length of 8 to 10 inches. Then 
plant in a trench 16 to 18 inches deep, placing the roots upright, 
about 14 inches apart. This will leave the necks of the roots 
about 8 inches below the level of the ground. Fill up the trench 
with good, light, well-drained soil, and, if speedy growth of any 
portion of the crop is desired, it may be accomplished by cover- 
ing with a layer of manure at least 16 inches deep. In about 4or 
5 weeks the leaves will attain their proper size, and the manure 
may be taken off andthe roots dug up. The blanched head is the 
edible portion, and should be cut off, leaving a portion of the neck 
attached to it. Witloof is eaten raw or asa salad, and is also 
sometimes cooked like ordinary Endive. Pkt., 10 cts.; oz., 40 
cts,; 4 Ib., $1.10; lb., $4.00. 
