THE 



AMATEUR CULTIVATOR'S GUIDE 



TO THE KITCHEN GARDEN. 



1 Great care is used to supply every article true to name and of good 

 quality, but nothing is warranted." 



iN again presenting our Catalogne of VEGETABLE Seeds, we embrace 

 the opportunity to add that our stock, as heretofore, has been selected 

 with a view to secure only the freshest and most reliable seeds. Most 

 of the staple seeds are raised expressly for us by experienced grow- 

 ers; and such as are imported are purchased from the most reliable 

 seedsmen in Europe, with whom we have long dealt, and from whom 

 we have received only such as we could with perfect confidence rec- 

 ommend. It is our invariable rule to test all our seeds ourselves, 

 and never to send out any tiling bnt what we are certain will vegetate 

 freely, and prove true to name. Nothing causes greater disappoint- 

 ment than poor seeds; for not only is the season lost if they fail to grow, but an inferior 

 crop will not pay for the trouble of planting. American-grown seeds always have our pref- 

 erence; but some kinds it is impossible to obtain in sufficient quantity to fill our orders, 

 and those are obtained only from reliable dealers abroad. 



Our prices are affixed by the ounce, quart, and packet; but no quantity is sold le«s than 

 the ounce or quart at these prices: when less is ordered, they will be supplied in packets at 

 that rate. All the kinds can be supplied by the pound or bushel at the lowest market rate 

 for prime seeds. 



Prices of seeds vary, to some extent, from the time of harvesting to the time of planting, 

 and we do not feel bound by these prices unless orders are sent in early. AVe can only ad- 

 vise our customers to give their orders in go" d 4^.sou tc secure the most favorable terms. 



ARTICHOKE (Cyxaea Scolyjius). 

 German, Arlisclwkc. — French, Artichaut. — Spanish, Alcachofa. 



The Artichoke is a native of the south of Europe, and is principally cultivated in the gar- 

 dens of the Krencli. by whom it is considered more as a luxury than as a profitable escu- 

 lent. The heads, in their immature state, and before their blue thistle-like flowers open, 

 are cut, and boiled in salt and water. The edible part is merely the tle^hy substance on the 

 bottom of the scales, which, to make palatable, has to be dipped in a nicely prepared sauce 

 of butter and spices. They are frequently eaten as salad in a raw state. 



Culture. — The Artichoke may be grown from seed or offset suckers, separated early in 

 spring. The best way to obtain a supply from seed is to sow the seeds in April in a bed of 

 good rich earth, or it may be planted in drills one inch deep, and about twelve inches apart. 

 It should bo transplanted the following spring to a permanent place. Either in beds or 

 drills, plants should stand two feet apart each way, requiring a deep, rich, moist loam; 

 also should be protected with leaves or straw during winter. 



Large Globe. A very large sort, most generally cultivated. Heads or buds very 



large, nearly round, and with a dusky-purplish tint. Per packet, 10 . .50 

 Green, or Common. Heads large, of a conical form; scales deep green, thick, and 



lleshy ; pointed at the tips, and turned outwards. Per packet, 10 . . .58 



