22 
W. E. Strong Company, Sacramento, Cal. 
Celery. 
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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 s»il is well packed around the roots by pressing 
M-ith the foot. Run the cultivator or hoe between the rows to destroy the weeds, and when grown to sufficient 
Rise 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 blanch- 
ing, is crisp, solid, and of nutty fiavor and valuable for family use. 
(See Specials.) 
Henderson’s Half Dwarf. Solid, crisp, and nutty fiavor and 
very desirable. 
Boston Market Dwarf Short, bushy, white, solid and excellent 
flavor. 
Dwarf Golden Heart. The heart of this variety is waxy and 
showy, and for market use desirable. It is very solid and of excel- 
lent flavor, and a good keeper. 
Giant White Solid.. Large size, solid, crisp, and good market 
variety. 
Celerio, or Turnip Rooted Celery. A variety with turnip 
shaped 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. Us seed is used for flavoring soups, stews, etc., and is sold lor this purpose at a low price. 
Self Blanching. See Specialties. 
CARROT. 
The Carrot like other root crops, delights in a sandy loam, richly tilled. For early crop sow in spring, as soon 
as the erouud is in good working order; for later crops they may be sown any time until the middle of June. Sow in 
rows about fifteen inches apart, thinning out to three or four inches between the plants. In field culture, w-hen grown 
for horses or cattle, the rows should be two feet apart, so that the crop can be worked by the Horse CulUvator. As 
Carrot seed is slow to germinate, all precautions must be taken. 
Early Scarlet Horn. A favorite sort for early crop, 
but not large enough for general culture. It is one of 
the varieties that is sold in the markets bunched up in 
the green state. It matures earlier than the Long Orange, 
and IS some times u.<ed for forcing. No 8. 
Half Long Red (Stump Rooted.) Largely grown 
for the market In size and time of maturity it is be- 
tween the the Early Scarlet Horn and the Long Orange. 
Ko. 6. 
Guerande, or Ox Heart. Intermediate in lenzth, 
between the Early Horn and Halt Long Varieties, and 
three to five inches in diameter. In quality it is extra 
good. Where other sorts require digging. Ox Heart can- 
be casilly pulled. 
Large White Belgian. Grows one-third out of the 
ground; root pure white, green above ground, with small 
top; grows to a very large size and is easily gatlierod; 
flesh rather coarse, is raised exclusively for stock. Ko. 4. 
Danvers. A very valuable sort; in form midway be 
tween the Long Orange and Early Horn class. It is of a 
rich shade of orange, growing very smooth and hand- 
some. Thisvariety will yield the greatest bulk with the 
smallest length of root of any now grown. Under the 
best cultivation it has yielded from twenty-five to thirty 
tons per acre. No. 8. 
Improved Long Orange. The best late, deep 
orange colored variety, equally adapted for garden or 
farm culture. An improvement on the Long Orange, 
by careful selections of the best formed and deepest 
colored roots. No. 7. 
Long Scarlet Altringham. A large, good flavored 
field variety, for table use or feeding stock. N». 2, 
St V allery or Intermediate . See Specialties. 
