22 



D. M . s-ERRY &, Co's Descriptive Catalogue. 



when in a few days more it will be fit to use. Care 

 should be taken that the plants are not disturbed while 

 they, or the g:round is wet, as it would be sure to injure 

 them. A part of the crop may be simply "handled," 

 and then at the approach of severe freezing weather 

 taken up and set out compactly so that all but the tops 

 of the leaves can be covered with sand, in a light cellar 

 or an unused cold frame, which can be kept just above 

 the freezing point, and will then gradually blanch so 

 that it may be used throughout the winter. 



Golden Heart. — A distinct variety, of sturdy, 

 dwarf habit. It is solid, an excellent keeper, and of 

 fine nutty flavor. When blanched, the heart, which is 

 large and full, is of a light yellow, making this an ex- 

 ceedingly showy and desirable variety for both market 

 and private use. 



Crawford's Half Dwarf. — The favorite variety 

 with New York City market gardeners. 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. 



Dwarf White 

 Solid.— Dwarf, 

 white, of stiff, close 

 habit; solid, crisp and 

 juicy. Said to keep 

 in good order later 

 in the season than 

 any other variety. 



Boston Market. — 

 The most popular sort 

 in the markets of Bos- 

 ton, and the only one 

 planted by the mar- 

 ket gardeners of that 

 vicinity. It forms a 

 cluster of heads, in- 

 stead of a single large 

 one, and is remark- 

 ably tender and crisp. 

 The best variety for 

 light soils. 



Seymour's White 

 Solid. — A large sized, vigorous growing variety ; stalks 

 white, round,' very crisp, perfectly solid, and of superior 

 flavor. 



Dwarf White Solid. 



^^%m'''^^ 



Celeriac, or Turnip Rooted Celery. 



Incomparable Dwarf Crimson. — 



The jpd varieties keep better through 

 the winter, and are generally consider- 

 ed to be of superior flavor, and they 

 are yearly becoming more popular. 

 This is a dwarf sort of deep, rich color, 

 very crisp, and of the highest flavor. 



Celeriac, or Turnip Rooted. — The 

 root of this variety is turnip shaped, 

 tender, and marrow like, having a 

 sweeter taste, and stronger odor than 

 other varieties. It is used principally 

 for seasoning meats and soups. 



CHICORY. 



Fr. Chicoree . — Ger. Cig07-ien. 

 Large Rooted, or Coffee. — Much 

 used in Europe as a substitute for coffee, 

 and large quantities of the prepared 

 root are annually exported to this coun- 

 try for similar use. In the fall, the 

 roots require to be taken up and cut in 

 small pieces and put where they will 

 dry. Give the same treatment as in 

 drying apples. When required for use, 

 it should be roasted and ground like 

 coffee. 



COI.I.ARDS, 



A species of cabbage, known in dif- 

 ferent sections as "Cole" and "Cole- ChlCOry. 

 wort." It is almost universally used in the South for 

 "greens," where it continues in luxuriant growth all 

 winter. 



Collards. 

 Georgia, or Southern.— This is the variety so ex- 

 tensively used in the south, where it furnishes an abun- 

 dance of food for both man and beast. Forms a large, 

 loose, open head, or a mass of leaves on a tall stem, 

 which are the better for freezing. Sow thick, in drills, 

 in rich ground, transplanting when four inches high. 

 In the south, sow from January to May and August to 

 October. Manure like cabbage. 



