108 



Arthur T. Boddir oto n . 342 S /est 14th St.. New York City 



ESCULENT PLANTS, ROOTS AND HERBS 



Helianti. 



Boddington's Selected Sea Kale 



The wonderful new winter vegetable. The greatest addition to the vegetable 

 kingdom for many years. A complete substitution in taste for fresh asparagus. 

 ■Ids half as much again as the potato. 

 Description. — Helianti is a hybrid of the sunflower family. It attains a heiglit of lo 

 feet or more, is very ornamental witli its deep green foliage and produces an abundance of 

 bright yellow flowers. Its important economic use, however, is the edible root tubers. It has 

 been found absolutely unaffected by extreme heat and by severest cold, and it, therefore, 

 can be grown in any part of this continent. It will thrive in any kind of soil — from the wet- 

 test to the driest — but it responds quickly to generous treatment and it should be grown in 

 good soil for best results. s 



The Culture. — It is very easy; plant the tubers in the spring in rows about 3 feet 

 apart each way, and hill the plants up once Iiefore laying them by. 



The Harvest and Storage are just as simple. After the stems have become dry in 

 late fall, plow the tubers up just like potatoes and store them in a pit like sweet potatoes, or 

 in a cellar or barn, covering tliem with a layer of moist sand. Where winters are not so 

 severe, the tubers may be even left in the field and dug when needed. In that case a light 

 mulching is advisable. If any tubers should dry out in storage, the soaking in water for a 

 few hours will soon restore their fresh appearance and taste. 



The Taste of Helianti is rather difficult to define. It has been pretty well described 

 as resembling somewhat that of French artichokes and then again of asparagus, with a dis- 

 tict flavor of mushrooms. There is not the least doubt that Helianti will soon be one of the 

 most popular vegetables in this country, as it has already made its place in nianj' countries 

 of Europe, because it combines easy digestibility with good flavor and productiveness, 

 permitting of a reasonable market price. 



The Preparation of Helianti for the Table is simple in its rudiments. There 

 ;ire, of course, hundreds of ways open to the ingenious housewife, but we will mention here 

 a few of the very simplest only. Scrape the tuber, soak in cold water (this is important as 

 it retains the whiteness of the meat) and cook quickly after adding the usual condiments. 

 < )r, boil soft in salted water and serve with butter and freshly chopped parsley. Or, cut up 

 and fry the tubers, when they e.xcel French-fried potatoes in taste. Tubers, 25 cts. each, 

 $1.60 for 10, $2.50 for 25, postpaid; $4 for 50, $6.50 per 100, $14 for 250,^25 for 5oo,$45for 1,000. 



(2 00 



1 00 



2 50 

 20 



A.rtichoke ( French). Boddington's selected large Each Doz. 

 green. Plants ready for shipment about March i. 



Chamomile $0 10 



Chive Plants bunch, 25c... 



Cinnamon Vine Roots (Chinese Yam) 05 



Hop- Vine Roots 10 



Jerusalem Artichoke Roots. Qt. 20c., bus. $4.. 



Horse-Radish Roots. Cut in pieces 



Horse-Radish Maliner Kren. This new variety 

 of Horse- Radish was first discovered by the 

 United States Agricultural explorer, Mr. David 

 Fairchilds, in Bohemia, about ten years ago. In 

 describing this Horse-Radish, will say that cut- 



100 

 Us 00 



20 00 

 75 



Horse-Radish, Maliner Kren, continued Each 

 tings planted in April will produce fine large 

 radish for grating the first of the following Octo- 

 ber. Is as white as snow; free from disease; grows 



to enormous size. Selected roots 1,000, $12. . 



Lavender (True) $0 15 



Pennyroyal 10 



Peppermint 10 



Rosemary 15 



Rhubarb Roots. Strong 15 



Sage ( Mammoth) 10 



Spearmint 10 



Tansy 10 



Tarragon 25 



Doz. 



I 50 

 I 00 

 1 00 

 1 50 

 I .SO 

 I 00 

 I 00 



1 00 



2 50 



$1 50 



c4 



FORCING SEA KALE ROOTS 



{Crambe Marilima) 



Sea Kale is almost unknown in .\merica, but considered quite a delicacy in 

 Europe. It is one of the most succulent and edible vegetables known, and can be 

 forced like rhubarb, or grown in the open ground and protected so that it will 

 bleach. In form and flavor it is not unlike celery, though it is not eaten raw, but 

 boiled and served with drawn butter. We are importing some especially fine 

 stock this winter. 



Imported Extra- selected Forcing Crown. $2 per doz., $15 per 100. 



ASPARAGUS 



{Jisparagus officinalis) 

 Mark out row.s for field culture 6 feet apart with a two-horse plow, going twice 

 in a row, getting row as deep as possible without getting in the yellow soil, spread 

 in row good well-rotted manure or fertilizer, drop on manure about ten inches 

 apart (eye up) good two year-old roots, cover with a hoe about two inches. In 

 about two or three weeks the Asparagus will be up enough to cultivate; work 

 same as other field crops, gradually working in soil as season advances, naturally 

 it will work itself in ; the following spring, plow off with a one-horse plow very 

 shallow, so as to not cut the crowns, and work same as the previous season ; the 

 next sea.son, your bed will be ready for cutting for market, simply plow off same 

 as season before, then turn in large double with a two-horse plow and rake off the 

 top and your bed is completed, and you can cut every day until July 4— a bed 

 made this way will last for twenty ye'ars. For a garden, follow the same plan; 

 but as the gardens are generally very rich, you can plant much closer, and work 

 by hand, instead of with horse and plow. 



FrtrrirnT Crnwni These are extra-heavy and suitablefor forcing under glass 

 rmeiiig v..ruwii». „r in frames. Five-year-old, extra-strong, $1 per doz., 

 87..50 per too, S^w per i ,000. 



Cionover's Colossal. Extra-strong, two-year-old, $1 per 100, $8 per 1,000. 

 Palmetto. Extra-strong, two-year-old. Si per 100, $8 per 1,000. 



VEGETABLE PLANTS. Prices upon application 



AapaiaguB, Forcing Crown 



