19 
CELERY. 
French— C^leri. 
The Cultivation of Celery, — Sow in February on a mild hotbed for earliest crop, to be pricked out on bottom heat when ready, and 
transferred to trenches in June. Sow in March in seed pans for main, and in April for late crop. The trenches should be bottomed with rich 
soil, aild the plants liberally watered in August ; earth up gradually during August and September, and commence lifting in November. 
WHITE 
No. 
429 Henderson’s White Plume.— Inner leaves being white, 
little blanching is required. Per pkt., -/ 6, 1/-, and 1/6 
426 Sandringham Dwarf White, Carters.— Dwarf habit. 
solid, sweet and nutty flavour. Per pkt., -/ 6, 1/-, and 1/6 
424 Solid Ivory, Carters.— One of the most remarkable features 
of Carters Solid Ivory Celery is ils extreme dwarf compact 
habit and beautiful white colour. If the heads are tied with 
a little rough matting, the same as with Cos Lettuces, it will 
assist not only in keeping the Celery perfect, but also to 
exclude superabundant moisture. We have records of no less 
VARIETIES. 
No. 
than 468 First Prizes awarded this variety during the past few 
seasons in open competition. A feature of our greatly admired 
Exhibit of Vegetables at Cardiff, 1914, which was awarded the 
Large Gold Medal. Heads of Carters Solid Ix>ory were con- 
spicuous in the following Gold Medal Exhibits :— Chelsea. 
Leamington, Holland House, and Bristol Shows, 1913. (See 
Photograph.) Per pkt., -1 6, 1 /-. and 1/6 
427 White Celery, Carters. —A select stock producing very large 
heads of good flavour. Per pkt., -/6, 1/-, and 1/6 
431 Wright’s Grove Giant White. -Large growing ; of fine, 
juicy flavour. Per pkt,, -/ 6, 1/-, and 1/6 
RED VARIETIES. 
442 Giant Pink, Carters.— A superb large-growing variety, 
specially recommended for Exhibition. Heads of this variety 
formed part of the Champion Exhibit of Vegetables (open to the 
world), Shrewsbury, 1912, and it was also included in the Large 
Gold Medal Exhibit at the same Show, being greatly admired. 
During 1913 it was included in three separate Gold Medal 
Exhibits of Carters Vegetables. (See Photograph). 
Per pkt., -/ 6. 1/-, and 1/6 
440 Incomparable Crimson Celery. Carters.— A dwarf- 
growing, rich coloured Celery, of clean and refined appearance, 
very crisp eating, and of delicious flavour. 260 First Prizes 
reported during the past few seasons. This fine variety was ex- 
hibited in no less than four Gold Medal Exhibits of Carters 
Vegetables during 1913. ( See Photograph.) 
Per pkt., -1 6, 1/-. and 1/6 
444 Major Clarke’s Red.— Well-known large-growing variety. 
Per pkt., -/ 6, 1/-, and 1/6 I 
450 Celery Seed for flavouring soups ... 
411 Standard Bearer. —The finest type of Giant Red Celery that 
we know of. First Class Certificate, R.H.S. Some grand heads 
were included in the First Prize Collection of Vegetables at the 
Royal Horticultural Society. October, 1905, and this variety also 
gained the first prize in the open class for Celery at Shrewsbury. 
45 First Prizes reported by customers during 1914. Splendid 
specimens were also included in the Gold Medal Collection of 
Vegetables at the Horticultural Society's Holland House Show, 
1913, and in Carters Gold Medal F'xhibit at Leamington. 
Per pkt., -/ 6, 1/-, and 1/6 
446 Sulham Prize.— Pink variety of good close habit ; crisp and 
sweet flavoured. Per pkt., -/ 6, 1/-, and 1/6 
448 Wright’s Grove Red. — One of the best varieties; good firm 
hearts. Per phi., -/6, 1/ . and 1/6 
Per lb., 51- 
TURNIP-ROOTED CELERY. 
432 Cclcriac, Carters Improved (or Turnip-rooted Celery). — Pure white root, refined flavour. 
Seeds should be sown in pans in March, and the plants set out in shallow trenches to mature. 
It is now becoming popular in this country. 
Per pkt., -/ 6, 1/- and 1/6 
CHICORY. 
French— C hicorle. 
The Cultivation of Chicory— Chicory is a leading ingredient in French salads, and the plant is so easily cultivated that it should be more 
popular here. The seed is sown in late spring, in a sheltered position on a nice soil, very similar to Carrots, the plants thinned out to about 9 in. 
apart, and left to grow on until the end of summer, when the growth will die down, leaving a root somewhat like a Petsnip. These are taken 
into a shed and kept in a heap of soil away from frost, and transferred to a hothouse when needed to produce their blanched heads during winter. 
They may also be grown in boxes. 
No. 548 Seed Per pkt., -/6, 1 /-. and 1/6 
Roots for Forcing:.— Only available in Winter. Perdoz., 6/6 
CORN. 
French— M ai’s. 
The Cultivation of Corn.— Sow thinly during April in boxes in slight heat, harden oft' in cold frames before planting out at the end of 
May or beginning of June, in rows 3 ft. apart and 18 in. between plants. Give plenty of water until established in dry seasons, 
500 Carters Improved Sweet. — This Maize is a favourite Vegetable dish in Canada, and we are now able to offer an improved type, 
acclimatised and saved in this country. The demand is increasing as it is more widely known. The cobs are cooked and served whole, and 
the peculiar sweet nutty flavour is so appreciated that after a trial it will, no doubt, find a permanent place in the kitchen garden. Included 
in 2 Gold Medal Exhibits of Carters Vegetables during 1914. (See Photograph.) Per pkt., -1 6, 1/-, and 1/6 
CRESS. 
French— C resson. 
The Cultivation of Cress.— Use boxes of good fine soil, make the surface flat, and sow the seed rather thickly over the top, just pressing it 
into the surface, but without using any covering material. After sowing, water it well. Place the box in moist heat, and cover with boards 
or thick paper until the seed germinates. Use shallow boxes half filled with soil. Frequent successional sowings should be made all the 
year round. Good results maybe obtained out of doors in the summer by preparing beds of fine soil in the same way as recommended foT 
boxes, and covering the seed when sown with boards or mats until it germinates. 
Use.— Cut as soon as ready with a sharp knife. 
Watercress may be successfully grown if sown in rows in a shady border and well watered. 
541 American or Land Cress Per oz., -/6 
540 Curled.— Ordinary stock. 
Per oz., -/ 4 ; per pint, 21- ; per quart, 3/6 
536 Parsley Curled! Carters. — This selection of Curled Garden 
Cress is comparable with nothing less than a finely Curled 
Parsley — hence its name ; a distinct advance on the Triple 
Curled. ( See Photograph.) Per oz.. -/6; per J-pint, 1/3; per pint, 21- 
539 Plain or Common.— For early salads. 
Per oz., -/ 4 ; per pint, 2/- ; per quart, 3/6 
537 Triple Curled.— Extra quick growth. 
Per oz., -/ 6 ; per pint, 2/6 ; per quart, 41- 
542 Watercress Per pkt., -/5 and 1/- 
Culinary Roots, Herbs, &c., see pages 44 and 45. 
The above are packed in 6d. 1/- and 1/6 packets 
and in other quantities as above. 
u/ Address for all correspondence , RAYNES PARK, LO.VDO.V, S.IF. ig. 
