17 
W. R. Strong Company, Sacramento, Cal. 
Early 
French Ox- 
heart. A 
leading varie- 
ty among the 
market garden- 
ers; beads very 
early, tender, 
and of fine fla- 
vor; our seed 
is selected from 
extra fine stock 
Improved 
Premium 
Late Flat 
Dutch. This 
is the best 
strain of tliis 
standard vari- 
ety and more 
largely grown than any other for market and long-keep- 
ing quality. Bhort stem and large solid flat heads. 
Large French Oxheart. 
Excelsior Flat Dutch is an improved California- 
grown variety, highly esteemed by all for its keeping 
quality. 
Stone Mason. 
An improved variety 
of Mason iirumhead, of 
sweet and tender quality. 
Early Large York. 
Is a popular known va- 
riety, superior, robust 
and endures the heat well. 
Mammoth 
Marblehead. 
Marblehead. One of the latest and 
largest of all the cabbage tribe. Solid, 
tender and freely heading. 
Drumhead Savoy. The Savoy 
Cabbages are the finest flavor of all; 
finely crimped and netted and yet makes 
a compact, solid head. Dark green. 
Early Dwarf Ulm Savoy. This is earlier and dwarf- 
er than the Drumhead, and of very fine flavor. 
Henderson’s Early Sum- 
mer. Heads about ten days 
later than the Jersey Waketleldt 
It may be classed as the best 
large early Cabbage In weigh, 
it is equal to most of the late 
varieties; its short outer leaves 
enable it to be planted as close 
as the Jersey Wakefield. 
Filderkraut resembles the 
well known Winningstadt, but is 
Henderson’s Early larger, more pointed, and heads 
Bummer. up with fewer outside leaves. 
Largely grown for making kraut. 
Fottler’s Improved Brunswick. A second early 
and late variety grown originally by the Boston garden- 
ers, but wliich is now cultivated quite generally all over 
the eonnirv 
Bed Dutch, 
Large Late Drumhead. A favorite winter variety 
with the market gardener. It bears extra large solid 
heads, and is a little later than the Flat Dutch, 
Red Dutch. Used almost exclusively for pickling. 
1 1 is one of the hardiest of all cabbages; will keep later in 
the season than any of them. Slow to mature, however, 
and requires a richer soil for its perfect development. 
Cauliflower. 
CuLTUBB. Cauliflower ought to receive a similar treat- 
ment to Cabbage, except that it requires an extra rich 
soil, an occasional application of liquid manure and 
frequent watering, especially when heading. Early sorts 
are mostly sown m hot beds, and transplanted before set- 
ting out in open ground, and finally transplanted in rich 
deeply worked soil, 2 feet by 15 inches apart. Late sorts 
are sown and cultivated like late cabbage. When head- 
ing tie the top leaves together to protect from exposure 
to the sun. 
Early Dwarf Erfurt- Extra Early Dwarf, small 
leaf, solid, pure white heads, best quality. 
Early Snowball. The earliest and best heading va- 
rietycultivated; dwarf habit and short outer leaves. (See 
among specials.) 
Early Paris. A popular French variety. White and 
sure to head, and standard sort for early or late crop. 
Late Asiatic. Large, white and compact, but later 
than the preceding. 
Lenormand. Short stem. A superior sort and qual- 
ity; large, well-formed heads, and late. 
Large Late Algiers. New, and much prized for 
late sort. 
Veitch’s Autumn Giant. This is one of the best 
late varieties grown. Bobust habit, large h eads, com- 
pact and thoroughly protected by leaves. 
Celery. 
One ounce will make about 2,000 plants. 
Should be sown in open ground, as early as it will be 
fit to work, and be kept clear of weeds until ready for 
transplanting Cut tops once or twice before to insure 
stocky plants. When ground is well prepared, set in 
rows three feet apart and six inches from each other, and 
see that the soil is well packed around the roots by press- 
ing with the foot Bun the cultivator or hoe between the 
rows to destroy the weeds, and when grown to sufificient 
size draw up the earth for blanching pressing with the 
hand to keep the leaf upright and banking up to the top 
on each side. 
Henderson’s White Plume. This requires less 
labor for blanching, is crisp, solid, and of nntty flavor 
and valuable for family use. (Bee speciaD. 
Henderson’s Half Dwarf. Solid, crisp, and nutty 
flavor and very desirable. 
Boston Market Dwarf. Short, bushy, white, solid 
and exeelient flavor. 
Dwarf Golden Heart. The heart of this variety is 
waxy and showy, and for market use desirable. It is 
verv solid and of excellent flavor and a good keeper. 
Giant 
White 
Solid. 
Large size, 
lolid, crisp, 
and good 
market va- 
riety. 
Celeric, 
or Turnip 
Rooted 
Celery. 
A variety 
with turnip 
shaped 
uiauv >. line ooiiu. roots which 
may be cooked and sliced and used with vinegar, making 
an excellent salad. It is hardy and otherwise treated as 
other celery. 
Soup Celery. Its seed is used for flavoring soups, 
stews, etc., and is sold for this purpose at a low price. 
