90 



Arthur T. Boddin ;to?i, 342 V est 14th St.. New Vork City 



CELERY 



©elleric Ckleki Apios 



One ounce will produce 6.000 

 plants 



Sow ill the open border as soon 

 in April as the ground can l)f 

 worked. Transiiiant 4 inclu-s 

 apart, into teini)orary heds of soft, 

 rich soil, where they will soon 

 acquire sufficient strength for 

 planting out in beds. I'lant in 

 rows 3 feel apart, and set 6 inches 

 apart in tlie rows. About the mid- 

 dle of August earthing up is necessary for 

 blancliing and whitening that which is wanted 

 for early use. 



Boddington's Improved White 



pi 



ume. ^ valuable early variety ; requires 

 ' very little labor in blanching : one of 

 the best for e.irly use. Pkt. 10 ctg., oz.40 cts.. 



%lb. $1.25, lb. $4.60. 



Boddington's Gansevoort 



M 



Very select stock. Large and very solid. An excel- 

 lent table variety. Pkt. 10 cts., oz. 60c., %Vo. $1.75. 

 Boston Market. Of dwarf branching habit, solid, 



crisp and line Havor. Pkt. 5 cts., oz. 2S cts., '^Ib. 75 



cts., lb. $2. 



Crawford's Improved Half Dwarf, or Gold 

 Heart. White variety ; intermediate size ; delicious 

 nutty flavor. One of the best. Pkt. 5 cts., oz. 25 cts., 

 Klb. 75 cts., lb. $2.50. 



Fin de Siecle. This is the largest, hardiest, solidest, 

 crispest, best-keeping winter Celery. Pkt. 10 cts., 

 oz. 25 cts., %\b. 75 cts., lb. $2.50. 



Giant Pascal. Fine-keeping late sort. The stalks 

 are thick, solid and crisp ; golden yellow heart. Pkt. 

 10 cts., oz. 25 cts., MXb. 75 cts., lb. $2.50. 



Golden Self-blanching. It requires earthing up a 

 little more than the White Plume. Rich golden yel- 

 low color, crisp, tender and of fine flavor; keeps 

 well throughout the season ; the earliest variety 

 grown. Pkt. 10 cts., oz. $1, ^Ib. $3.75. 



New Rose. Fine flavor ; very handsome. Pkt. 5 cts., 

 oz. 20 eta., li\h 60 Cts., lb. $2. 



Perfection Heartwell. Medium height, stalks long 

 and tliick ; crisp, delicious flavor. Pkt. 15 cts., oz. $1. 



Pink Plume. Stems very solid and crisp ; extra- 

 early and a long keeper. It requires but a slight 

 earthing up. Pkt. 10 cts., oz. 75 cts. 



Sandringham Dwarf White. The dwarfest white 

 variety ; solid and crisp. Pkt. 10 cts., oz. 25 cts, 

 75 tts., lb. $2.50. 



Schumacher. Large, solid and crisp : a fine keeper. 

 Pkt. 10 cts., oz. 25 cts., 75 cts. 



Winter Queen. Very large, solid green winter .sort ; 

 blanches well. Pkt' locts.,oz. 25 cts., "ilb. 75 cts., 

 lb. S2.50. 



Celery Seed. For flavoring soups. Lb. Si. 



CELERIAC, or TURNIP- 

 ROOTED CELERY 



Celeriac, Apple. Has small foliage and .small, 

 smooth roots ; for soups. Celeriac may be stored 

 like beets and will keep all winter. Pkt. 5 cts., oz. 25 cts., '4 lb. 75 

 cts., lb. $2. 50. 



Large Erfurt. A standard variety, producing turnip-shaped 

 roots. Pkt. 5 cts., oz. 25 cts., YtXh. 75 cts., lb. $2.50. 



Large Smooth Prague. The finest variety yet introduced. Pkt. 

 5 cts., oz. 25 cts., ^;lb. 75 cts., lb. $2.50. 



CRESS 



(Pepper Grass) 



^refi'e Cresson 

 Berro o Mastuerzo 

 Sow thickly in shallow drills, 

 early in the spring and at inter- 

 vals throughout the season for a 

 succession, as it soon runs to seed. 

 Water Cress requires a stream of 

 running water, ditch or pond, in 

 which it will grow without care, 

 except at first keei)ing weeds from 

 interfering with it. 



One ounce will sow 150 feet of 

 drill 



Extra Triple Curled. The best 

 variety; leaves beautifullj' cut 

 and curled ; highly prized for 

 garnishing. Pkt 5 cts., oz. 10 

 cts., ViWi. 20 cts., lb. 50 cts. 

 Upland. Crisp, tender, perfectly 

 hardy; easily raised in any gar- 

 den, and has the peculiar spicy 

 flavor of water cress. Pkt. 5 cts., oz. 10 cts., 

 Klb. 35 cts., lb. $1. 



WATER CRESS 



This wholesome salad may be grown in any 

 moist situation, but more successfully by the 

 edge of a running brook. Sow in IMay, on the 

 ground where it is intended to be grown, and 

 the thinnings transplanted. 

 True Sweet Water Cress (Erfurt). The 

 best sort. Pkt. 15 cts., oz. 75 cts. 



PROF. L. H. BAILEY 



Dean of Agriculture.at Cornell University, and 

 a world-known authority on horticultural and 

 agricultural subjects, writes in "Collier's 

 Weekly," October 29, 1910, under the head, 

 " Making of New Plants — the Creation of Im- 

 proved Varieties," the following terse and per- 

 tinent remarks, which we take the honor of 

 printing, as they conform to our ideas of what 

 quality seeds should be, and are along the lines 

 which we are endeavoring to proceed, and the 

 policy which we are trying to follow. It will 

 pay our friends and customers to read the 

 remarks of Professor Bailey, founded on theory 

 and actual practice. 



SUGGESTIONS FOR THE GROWER 



" I can not make my reader a plant breeder ; 

 but I want to open his mind to a great line of 

 progress that is little realized. 



"I desire to say to him that it will pay him 

 increasingly, as plant-breeding methods im- 

 orove, to take good care to purchase only well- 

 bred seed, not only of choice flowers and high- 

 class vegetables, but of field crops as well. It 

 is not enough that seeds b& true to name, clean 

 of weeds, and strong enough to grow; they 

 should also have good ancestry or pedigree. 



" I wish to suggest, further, that he will find 

 it pleasant and profitable work himself to im- 

 prove the strain in some one or more of the 

 plants that he cultivates. This can often be 

 easily accomplished by using seed from marked plants of superior 

 excellence, sowing these by themselves to avoid crossing with other 

 plants, the following year again selecting out the best for seed. 



"The grower of a small garden should be able to derive special 

 personal satisfaction from this careful plant-selection effort, be- 

 cause the small differences are in themselves so interesting, and the 

 results are generally so readily secured." 



Boddington's Improved White 

 Plume 



For Boddington's Collection of Quality Vegetable seeds, see page 70. For Novelties in 



Vegetables, see pages 73 to 75 



