SUPPLEMENT. 



\"oYEltiES in VEgetafiiE Secils for ISM. 



The following varieties are not all new introductions, but are of special merit. The descriptions of New Vari- 

 eties are as given by their respective growers. 



CABBAGE, Very Early Paris Market. Only a few days later than the Eao-ly Ox-Heart Cabbage, but of 

 larger size, and longer in shape ; almost without any loose leaves. Decidecny one of the heaviest croppers 

 araoppst the second early varieties, and of excellent quality. Pkt., 15 cts. ; oz., 50 cts. ; lb., $6.00. 



VERY E.\RLY PARIS MARKET CABEAGI 



DREER S EARLY DP.UMHE.^D C.\EEAGE. 



CABBAGE, Dreer's Early Drumhead. A favorite with \\\^ market gardeners ; a second-early variety, with 

 large solid heads, broad and roundish, sometimes slightly conical ; tender, fine-grained and excellent flavor; 

 also adapted for fall and winter use. We consider it the best strain in the market. Pkt., 10 cts. ; 02., 50 cts. ; 

 lb., $5.00. 



HENDERSON 5 NEV.' CELERY--\VH JTB PLUJIB. 



DREER S EARLIEST SNOW-STORM CAl'LIFLOWER. 



CAULIFLOWER, Dreer's Earliest Snow-Storm. 



The earliest and best of all for forcing or open ground 

 culture. It is dwarf, with short outer leaves, and can 

 be planted 2 feet apart each way ; always sure to make 

 fine large heads earlier than any other variety, and is 

 \^(^ gardener s favorite . Pkt., 25 cts. ; oz., $8.oo. 

 CELERY, Henderson's New 'White Plume. The introduction of this n;w kind of Celery, we feel satisfied, 

 will so simplify its culture that the most inexperienced can grow Celer>', blanched in the proper condition for 

 the table just as easily as a Cabbage or Lettuce. The peculiarity of the Celery known as the White Plume is that. 

 naturally its stal'ic and portions of its inner leaves and heart are white, so that by closing the stalks, either 

 by tying them up with matting, or by simply drawing up the soil against the plant and pressing it together with 

 the hands and again drawing up with the hoe or plow, so as to keep the soil that has been squeezed against the 

 Celer>' in its p!ace, the work of blanching is completed, while it is well known that in all other kinds of Celery, 

 in addition to this, the slow and troublesome process of high " banking" with the spade is a necessity. It far 



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