DESCRIPTIVE CATALOGUE. 



29 



pact, and being well protected by foliage, remain a long 

 time fit for use. The plants should be started and trans- 

 planted early in the season, to insure their full devel- 

 opment. 



Thorburn's "Wonderful. — This variety is interme- 

 diate in its season, and produces very large, solid, beau- 

 tiful heads, which are unusually well developed. Almost 

 ever^-- plant produces a fine head. 



CvLTU.^.E. — For the spring or summer crop, sow the 

 early varieties about the last of winter, in a hot-bed. and 

 transplant into the open air as soon as the ground can 

 be worked, in the spring. For the late, autumn crop, 

 sow the late kinds about the middle of spring, and trans- 

 plant like v/inter cabbages. In dry weather, water 

 freely, and as they advance in growth, hoe deep, and 

 draw earth to t..^ stems. After they begin to head 

 they should be watered ever^' other day. On the ap- 

 proach of frost, those plants which have not headed, 

 may be set out in a cellar, where they can be aired in 

 mild weather. In two or three weeks the strongest will 

 begin to form flower-heads, which will be verj' tender 

 and delicious. 



Like Brocoli, Cauliflowers should be cut for use while 

 the head or " curd ' is close and compact. As the plant 

 advances in growth, the head opens, separates into 

 branches, and soon becomes coarse, fibrous, strong-fla- 

 vored, and unfit for use. The leaves are sometimes 

 gathered and tied loosely over the tops of the heads, to 

 facilitate blanchmg 



CELERY. 



Fr. Celeri. — Ger. Sellerie. 

 Celery is one of the most popular salads used in this 

 countrj'. The stalks, when properly- cultivated and 

 blanched, are sweet, mild and crispy, being very palat- 

 able either in a raw or a cooked state. Succeeds well 

 throughout the Northern and Middle States, and, in 

 the vicinity of our large cities, is produced of remarka- 

 size and excellence. 



Crawford's Half-Dwarf. 



Craw^ford's Half-D'warf, — 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 found on the tables of all first class hotels. 

 When blanched it is of rather a yellowish-white, and 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. 



Dwarf White Solid.— Dwarf, white, of stiff, close 

 habit; solid,- crisp and Vj^^ yPy ^ 



juicy. Said to keep in "^ 



good order later in the ''^^^^^j^/f^'wjy 



season than any other va- -"j^^ '^\ '^<iif>^^. /T- 

 riety. £^i.'l'S^^i^^S^\./i- 



Uwarf White 



Solid 



Incomparable Dwarf 

 Crimson. 



Sandringham Dwarf White.— Originated in the 

 garden of the Prince of Wales, and is described as being 

 unusually large, but not coarse ; crisp, solid, of fine fla- 

 vor, and a most excellent table sort. 



Boston Market. — Remarkably large stems ; very 



Boston Market. 



