SEEDS PREPAID BY MAIL 
not.H''''wi,"°"'-.'*'''* S"^"''J".i*'f following li.t are exclusive of postage except where other%«se 
rOc:^its,Yo';Tack^d'de'd"ll,^1cen?s%rii'. ""^ ^ »>• « » »>■ 
whe.l^i'th"erwise nl^e""'"'" '=''"''8« <>" « "»»- «>»• ""^ Packets, except 
ARTICHOKE BORECOLE OR 
Fr. ARTICHAUT 1 oz. for 300 plants. 
CULTURE — Sow in gentle heat in March, pot 
off and gradually harden for planting out begin- 
ning of June in rich, well-drained soil, in groups 
of 3 or 4 plants, each group being 3 or 4 feet apart. 
After-propagation is best accomplished by taking 
suckers from the best plants. 
The Globe Artichoke is cultivated for its flower 
heads, which are cooked like Asparagus. The 
plants, if covered slightly during winter, will 
remam in bearing several years. 
GREEN GLOBE— Oz. $1.20; pkt. 10c. 
EARLY PURPLE GLOBE— Oi. $1.20; pkt. 10c. 
JERUSALEM ARTICHOKE— Distinct from the 
globe, and propagated by and for its tubers. 
Used for the table and for stock feeding. One 
of the best foods for hogs. Culture the same as 
for potatoes. Cut tuber to siiigle eye and plant 
3 to 4 feet apart each way. Enormously pro- 
ductive. They are perfectly hardy. Lb. 20c. 
(post paid); 3 lbs. SOc. (post paid). 
KALE- 
-Fr. CHOUX VERTS 
One ounce of seed will produce about 3.500 plants. 
CULTURE— The Kales are more hardy than 
Cabbage, make excellent greens for winter and 
spring use. and are improved by frost. Sow from 
May to June, and cultivate the same as Cabbage. 
For early spring use sow in September, and protect 
during winter. Some of the varieties are so hardy 
that the green leaves may be dug out from under 
the snow in winter and used for greens. 
VICTORIA — This is a most excellent variety. It 
grows about 24 inches high, and producesmediura- 
sized compact heads of leaves that are exquisitely 
crisped and curled, and have a comparatively 
small mid-rib. The leaves are so densely 
crisped and curled that there is the smallest 
amount of waste. Pkt. 15c. 
Tali Green Curled Scotch — Pinely curled ; very 
hardy; one of the best. >4 lb. $1.50; oz. 50c.; 
pkt. lOc. 
DWARF GREEN CURLED SCOTCH— Dwarf, 
beautifully curled, and bright green; hardy, and 
may be cut from the ground all the early part of 
winter. H lb. $1.50; oz. SOc; pkt. lOc. 
ASPARAGUS 
Fr. ASPERGE 
(For Plants, See Page 75) 
One ounce will produce about 250 plants. 
CULTURE — Asparagus can only be expected to succeed 
well in rich, well-drained land. Where it is intended to 
plant, trench the ground in autumn to the depth of 2 feet, 
at the same time working in a lot of manure, with a good 
sprinkling of salt and soot. April and May are the best 
months for planting, and the roots should be put in rows 
2 feet apart — 12 inches from plant to plant, and 4 inches 
under the surface. Seed may be sown in May and the 
roots transplanted a j-ear after, but they should not be cut 
from until the third year from seed. Asparagus beds 
when once made will continue in good bearing for 12 to 
15 years. The beds should be manured and slightly dug 
every fall. 
PALMETTO — Grows to an immense size. The heads 
are green without any purple tinge, are of excellent 
flavor and tender. Grown extensively for the New 
York and Philadelphia markets. H lb. SOc; oz. 20c.; 
pkt. lOc. 
GIANT PURPLE ARGENTEUIL— A remarkably healthy 
variety, extensively grown in France. Stalks grow to 
a mammoth size, and quality is excellent. H lb. SOc; 
oz. 20c.; pkt. 10c. 
COLUMBIAN MAMMOTH WHITE— A very popular 
variety, produci.ig white stalks above ground, of large 
size and finest quality and flavor. K lb. SOcj oz. 
20c.; pkt. 10c. 
CONOVER'S COLOSSAL— The old standard variety: 
of large size, rapid growth and best quality. H lo- 
SOc; oz. 20c.; pkt. 10c 
