33 
SALAD PLANTS, HERBS, &c. 
Everyone should enjoy the pleasure of 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, aud it is a pity that it is so rarely brought to table in an 
average household. We will enumerate a few of the almost unknown salad plants, with some notes on their cultivation. 
ARTICHOKE. 
The Cultivation of Artichoke.— The scales and bottom of the flower-head are eaten either boiled or raw as a salad. The young suckers are 
sometimes tied together and blanched, aud served in manner the same as Asparagus. Sow the seeds early in April or May. and when large 
enough transplant into rows 4 ft. apart with 2 ft. between each plant. They will yield well the second year if they are well protected from the 
cold throughout the winter by earthing up aud mulching. The Artichoke maybe also treated as an annual, sowing the seeds under glass aud 
keeping the seedlings growing vigorously until May, when they should be set out in a rich soil. By this treatment they will produce fine heads 
the first season. 1 oz. of seed will sow 35 ft. of drill. 
1231 Crown Artichoke, Earliest Drumhead. — The finest I 1234 Qreen Globe.— Very popular ; delicious flavour 
strain in cultivation. 
Price of the above 1 ° z • * oz - 4 or - 1 07 ■ 1 lb - 
price or me aDore Ig z5 30 , ^ 
ASPARAGUS. 
The Cultivation of Asparagus. — Sow the seeds thinly in drills about 1 ft. apart and 1 in. deep. Any good, loamy, not too weedy soil is 
good for growing the plants, and the seed can be sown as early as the ground can be cultivated in the spring. When the plants have made a 
showing thiu out to 2 or 3 in. apart. For the permanent bed deep, warm. rich, loamy soil is required. Use stable manures and fertilisers freely. 
Make trenches 6 to 8 ft. apart and 8 to 10 in. deep. Set the one or two year old roots about 2 ft. apart in the trench and cover lightly at first, 
gradually filling in with soil and old compost. Every fall a liberal dressing of coarse manure should be spread over the rows after the tops have 
been cut. aud this should be forked or spaded in in the spring. Keep well cultivated. The second year, after the roots have been transplanted, 
the bed may be cut once or twice, but great care should be taken not to cut too closely, as the roots require the benefit of some foliage. 1 oz. of 
seed will produce about 200 plants ; 4 to 5 lb. to the acre. 
1217 Carters Mammoth Emporor. — Superior in size. 
1218 Batavian.— Rich flavour ; largely grown. 
Price of the above 
1219 Conover’s Colossal.— Large ; very popular. 
I 1220 Reading: Giant.— Rich, nutty flavour. 
i oz. 1 oz. i lb. 1 lb. 
.5 TO .30 1.00 
1253 Cardoon.— This vegetable is grown for its edible midrib, and 
must be blanched in the same manner as Celery. The seed 
should be sown in the spring where the plants are to remain in 
drills 3 ft. apart, covering the seed about 1 in. When the plants 
make a showing thin out to 1 ft. apart. 
Cclcriac, Carters Improved (or TurniP-rooted Celery ). — 
See page 10. 
1300 Chervil is used for seasoning soups and mixing in salads. It 
is grown from seed sown in spring and in summer for suc- 
cessional crops. The soil should be rich aud light, and the bed 
4$ ft. wide, with an alley on each side. Sow seed in shallow 
drills across the bed, 9 in. apart, and rake over the surface. 
When the leaves have grown an inch or two, cut off for use as 
required. 
548 Chicory. — The majority of people know Chicory as an adulterant 
of Coffee, but few are aware of the part it plays in the salad bowl, 
to which it adds a pleasing flavour. Chicory is so easily grown 
aud so useful that it should receive more attention from 
Price of the above 
amateurs who desire to grow salads. This plant is sown in late 
spring in the open ground, and thiuned out to about a foot 
apart to grow through the summer, well watered in dry weather. 
With the change to a colder season, the leaves decay and nearly 
all drop off. The roots are then lifted, and a few at a time 
placed in boxes of rich sandy soil, leaving crown well above the 
surface. After a good watering these boxes are stood in a 
perfectly dark place, and in a few weeks, according to the heat, 
some nicely blanched leaves will be fit to gather. More roots, 
kept in a cool place until wanted for bringing along in heat, 
may be similarly treated. 
1301 Corn Salad or Lambs’ Lettuce.— This is a hardy annual, 
and in great demand as a salad plant on the Continent. In 
France it is preferred, admired, and relished in winter and 
spring instead of Lettuce, but it is not nearly so highly appre- 
ciated in America as it deserves. But when Endive is scarce 
Corn Salad is of great service, and for early use should be sown 
in frames or in boxes aud placed in slight heat. For summer 
use it may go on the border or in lines in a sunny spot, amongst 
the ordinary low-growing vegetables. 
i oz. J oz. J oz. 1 oz. 
.5 .10 .15 .20 
CRESS. 
The Cultivation of Cress and Mustard.— Two of the most popular salad plants in cultivation. Easily grown during the winter on the 
greenhouse bench, in frames, pots, or boxes. Sow the seed very thickly in rows 3 to 6 in. apart, under glass for summer use; the rows should 
be 1 ft. apart in the open ground. Make successive sowings. 1 oz. of Cress will sow 100 ft. of drill, 1 oz. of mustard 40 ft. of drill. 
539 Plain or Common. — For early salads. 
540 Curled or Pepper Grass.— Ordinary stock. 
541 American or Upland Cress.— A perennial sort, with a 
taste similar to Watercress. 
Price of the above 
J oz. 1 oz. i lb. 1 lb. 
.5 .10 .30 .70 
542 Watorcress. — Watercress may be successfully grown from seed if sown in a shaded border and kept well watered when started. 
Price of the above 
i oz. i oz. h oz. 1 oz. i lb. 
.10 .15 .20 .35 1.00 
DANDELION. 
A useful salad plant, especially when Endive and Lettuce are scarce in winter. The roots are grown in a similar manner to Chicory, and 
large quantities of the blanched leaves are sold in the market for this esculent. 
1303 Improved Large. — Leaves broad and fleshy ; very tender. 
J oz. i oz. 1 oz. i lb. 
Price of the above 
.60 
1304 French.— Leaves finely cut ; mild and tender. 
J oz. i oz. i oz. 1 oz. ilb. 
.10 .15 .20 .35 1.00 
Price of the above 
mustard. 
649 Carters Finest Whites.— Very popular for salads. I 651 Chinese.— Black-seeded ; fine pungent flavour. 
650 Brown.— Very pungent ; the seed largely used for grinding. 
Price of the above 
i oz. 1 oz. i lb. 1 lb. 
.5 .10 .30 .70 
1309 Purslain, Golden.— A succulent plant and raised from seed, 
which may be sown in light garden soil on a warm sheltered 
border in a bed. and attended to in the same way as Chervil. 
1310 Purslain, Green. 
Price of the above 
1311 Rampion.-A plant producing a spindle-shaped root of light 
colour and of agreeable flavour. It may be raised from seed if 
sown in a bed in an open warm aspect, and in soil of a rich 
compost, of a light open texture. Water well in dry weather. 
Should the season prove mild, the plants will be ready for use in 
November, 
i oz. i oz. 1 oz. 
.10 .15 .20 
CARTERS TESTED SEEDS, Inc., 102-106 CHAMBER OF COMMERCE BLDG., BOSTON, MASS. 
