30 
J. STECKLER SEED CO., LTD., 
ALMANAC AND 
HALF LONG SCARLET 
FRENCH. — This is the most pop- 
ular variety, and _ extensively 
grown for the market as well as 
for family use. It =is* a dittle 
later than the Harly- Horn, much 
larger, bright scarlet in color and 
of fine flavor. 
ST. VALERIE OB THREE- 
QUARTER LONG.—A French va- 
riety, bright red in color; a little 
larger and longer than the Half 
Long French, and stronger in the 
leaves. This is one of the finest 
Carrots. It is very smooth. 
OXHEART OCR GUERANDE.— 
This is an entirely distinct vari- 
ety and deserving of general cul- 
tivation. It grows three to four 
inches in diameter, is early, nearly 
oval in shape, and the quality is 
all that can be desired. 
Half 
LONG RED.—Without core. A variety from France, 
very smooth, bright 
scarlet color, and of fine flavor; has no heart or core. 
It is not quite so early as the Half Long, but more 
We consider it a first-class variety for the 
which is of cylindrical shape, 
productive. 
table, and should be more cultivated. 
IMPROVED LONG ORANGE.—This is an old vari- 
The flavor is 
ety, roots long and of deep orange color. 
Long Scarlet 
French. 
not so fine as that of the preceding kind. Valuable for 
field culture. 
HALF LONG BUC.—An excellent variety 
from France. It is as early as any pre- 
viously mentioned, but stump-rooted and 
larger. Very smooth and of a fine color. 
DANVER’S INTERMEDIATE HALF 
LONG.—An intermediate American kind. 
It is a bright orange color; very smooth, 
symmetrically formed, somewhat stump- 
rooted like the Half Long Lue It will 
produce more in weight to the acre than 
any other Half Long variety. Has become 
one of the leading varieties for shipping. 
EARLY SCARLET-HORN.—A_ short 
stump-rooted variety of medium size, very 
early and of fine flavor. 
CHANTENAY HALF LONG.—A Half 
Long Scarlet variety; similar to the Half 
Long Lue, but thicker. 
CHERVIL. 
For Price List See Red Pages in Back of 
Book. 
Cerfeuil (Fr.), Kerbelkraut (Ger.), Peri- 
folio (Sp.), Cerfoglio (Ital.) 
An aromatic plant, used a good deal for 
seasoning, especially in oyster soup, and 
is often cut between Lettuce when served 
as a salad. In the North this vegetable is 
very little known, but in this section there 
is hardly a garden where it is not found. 
Sow broadcast during fall for winter and 
spring, and in January and February for 
summer use. 
- yegetable, because it is well 
Collards. 
COLLARDS. 
For Price List See Red Pages in Back of 
Book. 
Chou Cora (Fr.), Blatterkohl (Ger.), 
Cabu (Sp.) 
Collards is scarcely known in any other 
section of this country but in the South, 
where it originated, and where it is culti- 
vated more extensively than any other 
adapted to 
that country and is always a sure crop. It 
is almost a daily dish for rich or poor, and 
for both man and beast. A dish of Collards 
and Bacon (or, as it is invariably called, 
“Bacon and Greens’) always produces a@ 
smile from the most crusty countenance 
It is the only dish that causes the dusky 
gentlemen of that country to show up 
their ivories. It is a species of Cabbage, 
which is not only very hardy, but a vigor- 
ous and continuous grower. One ounce to 
2,500 plants; 6 ounces per acre. 
The Oldest, the Newest, the Best Seed House in the South. 
