Rose's Improved Evergreen 
SWEET CORK. 
A couple of years since, we received a let¬ 
ter from a gentleman in Western New 
York, (who, by the way, is one of the most 
successful farmers in the Union.) in which 
he stated that he had fairly tested all the 
new varieties of sweet corn which had been 
offered for years, by the various seedsmen, 
and had yet to find one nearly as good as a 
variety which he had himself perfected by 
many years of careful selection. So confi¬ 
dant was he of its superiority that we pro¬ 
cured of him a few selected ears, and con¬ 
fess we were most agreeably surprised at 
the result of planting it, for we found that 
he had by no means over estimated its val¬ 
ue. In regard to its productiveness we will 
say we found more stalks bearing three 
perfect ears than we ever saw in any varie¬ 
ty before. The ears are large, somewhat 
resembling in appearance the well known 
Sto well’s Evergreen, which it exceeds in 
earliness fully ten days. It is of most ex¬ 
cellent quality, and taken all in all, is in 
every way one of the finest varieties of 
sweet corn we have ever vet seen. 
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COPYRIGHT 18S3. 
Henderson’s “White Pkime” 
CELERY. 
This season (1884.) for the first time, is introduced 
a new kind of Celery, that we feel satisfied will so 
simplify its culture that the most inexperienced can 
now grow Celery, blanched in the proper condition 
for the table, just as easily as a Cabbage or Lettuce. 
The peculiarity of the Celery known as “White 
Plume” is, that naturally its stalk and portions of 
its inner leaves and heart are white, so that, by clos¬ 
ing the stalks, either by tying them up with matting, 
or by simply drawing the soil up against the plant 
ami pressing it together with the hands, and again 
drawing up the soil with the hoe or plow, so as to 
keej> the soil that has been squeezed against the Cel¬ 
ery in its place, the work of blanching is completed; 
while it is well known that in all other kinds of Cel¬ 
ery, in addition to this, the slow and troublesome 
process of high “banking” with the spade is a neces¬ 
sity. Another merit of the “White Plume” Celery 
is, that it far exceeds any known vegetable as an or¬ 
nament for the table, the inner leaves being disposed 
somewhat like an ostrich feather, so as to suggest 
the name we have given it of “White Plume.” Its 
only drawback is that, from its tenderness; it will 
not keep as well into late winter as the green sorts; 
but as it can be had in perfection through the Christ¬ 
mas holidays, the time when Celery is in greater de¬ 
mand than at any other season, it will without doubt 
at once be largely grown, and grown to supply the 
holiday demand, to the exclusion of all other kinds. 
