CELERIAC, KNOB or TURNIP-ROOTED CELERY 
Celeriac is principally grown for its 
delicious turnip-shaped roots, which 
attain the size of a globe beet. They 
can be stored for winter use, and have 
a rich celery flavor. Boiled and sliced, 
they make a delicious salad. The 
leaves, during the summer, are splen- 
did for flavoring soup. This delicious 
vegetable is not nearly so well known 
as it should be. Sow seeds in the same 
manner as for table celery, and trans- 
plant as soon as large enough, in the 
open, in rows 1 foot apart, and 6 inches 
apart in the row. The soil should be 
rich to obtain large roots. 
Giant Smooth Prague. Very large and 
round; smooth-skinned. Very few fibrous roots. 
Of excellent flavor. Pkt. 10 cts., Hoz. 30 cts., 
oz. 50 cts., Mlb. $1.75. 
CHERVIL 
Extra-Curled. Beautifully curled leaves, resem- 
bling parsley, but larger. It constitutes the basis of 
the French mixture known as "finest herbs," the ac- 
companiment to a great number of dishes and salads. 
Leaves are also employed for garnishing. Pkt. 25 eta., 
oz. $1. 
CHICORY 
Witloof, or French Endive. 
licious salad served in first-class restaurants under 
the name of "French Endive," quantities of which 
are imported every year from Europe. Perhaps 
Celeriac 
very few know how easily this vegetable can be 
grown in a home-garden. Sow the seed during May, 
in rows 12 to 18 inches apart, and cover with about 
}/i inch of soil; when large enough, thin out to 6 inches 
apart in the row. In late autumn, lift the roots 
carefully, cut off the leaves about H inch from the 
crown, and store in the cellar in sand or dry soil. 
After one month's rest, they are ready for forcing. 
Plant thickly in a deep box in the cellar or in a dark 
place where it is warm. They will soon begin to 
send forth new leaves which, grown in the dark, are 
snowy white, crisp, and of finest flavor — a great 
treat for the winter months. A continuous supply 
can be had by planting a dozen or more roots at a 
time. Pkt. 10 cts., oz. 75 cts. 
CORN SALAD 
One ounce will plant 40 feet of drill 
Large-Seeded, Round-Leaved. A delicious salad 
for late fall, winter, and early spring use. The leaves 
are also used for garnishing meat dishes. Sow the seed, 
during July, August, and September, in rich soil in shal- 
low drills, and cover with H inch of soil. Matures in 
sixty to sixty-five days. The frost makes the leaves 
tender; they can be cut and used any time during the 
winter and earlj' spring. Serve with a French dressing. 
Pkt. 10 cts., oz. 30 cts., i^-lb. $1. 
CRESS 
One ounce will plant 60 feet of drill 
The following varieties are invaluable for 
salads and garnishing: 
Extra-Curled, or Pepper-Grass. Sow in shallow 
drills 1 foot apart or broadcast. The leaves make a 
delicious salad when young, and frequent plantings 
should be made. A mixture of Cress and mustard is a 
favorite salad in England. Pkt. 5 cts., oz. 20 cts., 
i^lb. 50 cts. 
Sweet Water-Cress. Does best in moist positions or 
in brooks and ditches where its roots and stems are sub- 
merged. It is too well known to need description. 
Pkt. 25 cts., oz. $1.50. 
Witloof Chicory 
AT OUR FLOWER SHOP, 785 FIFTH AVE., WE SHOW THE FLOWERS GROWN FROM OUR SEED 
24 WEST 59th STREET, NEW YORK 
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