POTATOES 
The following varieties of potatoes, all of which are Maine grown, and true to name, are as free 
from disease as science will allow. When ordering please state the variety and exact quantity desired. 
(Ten bushels are required to plant one acre.) 
Beauty of Hebron. Early Rose. Green Mountain. New Queen. 
Early Norther. Irish Cobbler. Carman No. 3. Delaware. 
Pk. .60 ; Bu. 2.00 ; Sack of 2% Bu. 4.75 
Prices F.O.B. Boston. All subject to the market changes. 
We also remind our customers that as potatoes are of a perishable nature we can assume no re- 
sponsibility, and ship only at purchaser’s risk. We of course exercise the greatest care in packing and 
shipping, so that the tubers may be protected from sudden changes in the temperature. 
Cultivation of Potatoes. — Under the right climatic conditions any good fibrous soil will produce potatoes, but a better 
quality will result from a production in a good sandy loam. Make furrows of good depth, about 3 feet apart, apply a good 
dressing of commercial fertilizer or well-decayed stable manure to each drill; cover this slightly and plant good-sized pieces 
of the potatoes, each containing two or three eyes, 15 inches apart in the furrows. Then cover the seed to the depth of 
2 inches. Begin to cultivate when the plants are up, and at each hoeing thereafter bring additional soil about the plants. 
SALAD PLANTS 
Every one should enjoy the pleasure of a salad several days a week, at all events during the summer 
season, with but trifling expense. It is a wholesome addition to more substantial diet, rendering it grateful 
to the palate. We will enumerate a few of the salad plants, with some notes on their cultivation. 
American Land or Upland Cress may be 
sown at any time during spring and 
Pkt. 
Oz. 
'A lb. 
summer out of doors 
Beet. — See pages 5 and 6. 
Celeriac, Carter’s Improved ( or turnip- 
rooted Celery). — Pure white root, 
.10 
.20 
.76 
refined flavour. — See page 25. . . . 
Chervil is used for seasoning soups and 
mixing in salads. It is grown from 
seed sown in spring and summer for 
.10 
.26 
.90 
successional crops 
Chicory. — See page 26. 
.10 
.26 
Whitloef is a distinct variety of Chicory 
Cardoon. — See page 4. 
.10 
.26 
.90 
Clary, used for flavouring soups 
Corn Salad or Lambs’ Lettuce. — See page 4. 
.10 
.30 
Cress. — See page 26. 
Cucumber. — See pages 27 and 28. 
Dandelion. — See page 31. 
Endive. — See page 31. 
Lettuce. — See pages 33 to 35. 
Mustard. — See page 26. 
Pkt. Oz. lb. 
Nasturtium, of which the green seeds make 
a delightful salad. The flowers are 
often used in salads and the leaves arc 
frequently pickled 10 .16 .60 
Purslain is a succulent plant and raised 
from seed, which may be sown in March 
on a warm border or bed, and treated 
the same way as Chervil 10 .36 
Radish. — See pages 59 to 61. 
Rampion. — A plant producing a spindle- 
shaped root of light colour and agreeable 
flavour. It may be raised from seed if 
sown in a warm aspect. Water well 
in dry weather 10 .36 
Scorzonera, Carters Improved. — The roots 
are eaten cooked like those of the 
Salsify, the leaves can be used as a 
salad. See also page 61 10 .26 .90 
Shallot Seed. — Jersey Red Skinned . . . .10 .26 
Tomato. — See pages 66 to 68. 
Watercress. — Watercress will succeed only 
in very damp soils or borders of streams 
where the roots are partially sub- 
merged in water. Plant the seed a 
quarter of an inch deep and keep well 
weeded until they make a strong 
growth. One ounce of seed will sow 
100 feet of drill 10 .60 1.60 
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