18 
W. E. Strong Company, Sacramento, Cal. 
Celery. 
One ounce will make about 3,000 planta. 
Should be sown in open ground, as early as it will be fit to work, and be kept clear of weeds antil ready for trans- 
planting. Cut tops once or twice before to insure stocky planta. When ground is well prepared, set in rows tore® 
feet apart and six inches trotn each other, and see that the soil is well packed around tho roots bv pressing with thd 
fool. Itun the cultivator or lioe between the rows to destroy the weeds, and when grown to sufficient size draw up 
Inc earth for blauciiiug, prussmg with the baud 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 flavor aud valuable for family use. 
Henderson’s Half Dwarf. Solid, crisp, and of nutty flavor 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 ute desirable. It is very solid and of excellent 
flavor, and a good keeper. 
Giant White Solid. Large size, solid, crisp, and good market 
variety. 
Celerio, or Turnip Rooted Celery. A variety with tnrnip- 
sbaped roots which may be cooked and sliced and used with vinegar* 
muking an excellent salad. It is hardy and otherwise treated as other 
celery. 
Giant White Solid. Soup Celery. Its seed is used for flavoring soups, stews, etc., and 
it sold for this purpose at a low price. 
Self Blanching. See Specialties. 
Carrot. 
The Carrot like other root crops, delights in a sandv loam, richly tilled. For early crop sow in spring, as soon 
as the ground is in good working order; for later crops they may be sown any time nntil the middle of June. Sow in 
rows about fifteen inches apart, thinning out to three or four inches between the plants. In field culture, when grown 
for horses or cattle, the rows should be two feet apart, so that the crop CaU be worked by the horse cnltivator. A» 
Carrot seed is slow lo genuiuaie, all precautions must be taken. 
Early French 
Forcing Carrot. 
This Variety has two 
things very much in 
its favor, namely: its 
extreme earliness and 
fine flavor; stump- 
rooted and glows 
•bout two inches in 
length. No. 5 
Early Scarlet 
Horn A favorite 
sort for early 
but not large 
for general culture. 
It is one of the vari- 
eties that is soM in the 
markets bunched up 
in the green state. It 
matures earlier than 
ihe Long Oraiitre, and 
is sometimes used for 
forcing. No. 3. 
Half Long Red (Stump Rooted.) Largely grown 
for the market. In size and time of maturity it is be- 
tween the Early Scarlet Horn and the Long Orange. No. 6. 
Guerande, or Or Heart. Intermediate in length, 
between the Early Horn and Half Long Varieties, and 
three to five iiicbcs in diameter. In quality it is extra 
good. Where other sorts require digging. Ox Heart can 
be easily pulled. 
Large White Belgian. Grow's one-third out of the 
ground; root pure white, green above ground, with small 
top; grows to a very laige size and is easily gathered; 
flesh rather coarse, is raised exclusively for stock. No. 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. This variety will yield the greatest bulk with iho 
smallest lengtn 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 Oraiure, 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. No. 2. 
Red Saint Vallery. This fine variety has now be- 
come more generally known, and with its handsome ap- 
pearance and good quality, it combines the distinguishing- 
properties of both good kitchen -garden and good field 
carrots — that is, great productiveness, and at the 
time a fine regular shape, and thick, sweet, tender flush. 
See Specialties. 
