12 
Choice CELERY Seed 
CELERY 
Golden Self Blanching 
One of the Best and Most Popular Sorts— 
Does Not Need Any Blanching 
This grand variety grows 18 to 20 inches high, 
is wonderfully stocky, very heavy, perfectly solid, 
of desirable flavor and good keeper. The color 
is a rich golden yellow. It can be easily blanched 
by drawing the leaves together and bringing the 
earth up around the plant. For fall or early 
winter use this has no superior. Pkt. 5c; ^ oz. 
15c; oz. 25c; H lb. 90c; lb. $2.50. 
Easy Blanching 
Easiest and Quickest to Blanch; Long Keeping 
The heavy stalks are stocky in growth and of medium 
height and are the easiest and quickest to blanch and keep 
better in the trench than other sorts. The tender, brittle, 
sweet, nutty flavored stalks are attractive in appearance. 
Ready for the table or market in about 115 days. Grown to 
the exc usion of other sorts by many growers. Pkt. 8c; 
14 oz. 20c; 07 .. 30c; 14 lb. $1.00; lb. $3.00. 
White Plume 
Best Known and Most Desirable Early 
An early, rapid grower, blanches up early in the season 
by simply drawing up earth around plants or by using boards 
for banking. Excellent quality and grown more for early 
than all others. Pkt. 5c; Mt oz. 15c; oz. 25c; ^4 lb. 75c; 
lb. $2.25. 
GOLDEN PLUME CELERY 
The earliest and handsomest Celery grown. A -new variety 
of Celery. The plants are of strong growth and produce thick 
and heavy stalks with a well-blanched solid heart. It is con¬ 
sidered by many gardeners absolutely the earliest maturing 
Celery grown. It is large, vigorous, and appears to be immun.e 
to blight and rust. Highly recommended on account of its' 
ease of culture — it requires no banking. Its attractive appear¬ 
ance when fully matured is most inviting: the foliage is creamy 
yellow, and the stalks creamy white, becoming almost white 
at the base. It is entirely devoid of any ribs or fiber, and it 
is brittle, tender, and deliciously flavored. Pkt. 10c; ^ oz. 
30c; oz. 50c; hi Ib. $1.50; lb. $5.00. 
GIANT PASCAL 
Large, Late, Crisp, Sweet—Best for Winter 
The best standard late sort, very large, thick, heavy ribs of a sweet, meaty 
flavor. Stalks solid and stringless and almost as brittle as glass. Pkt. 5c; 
Vb oz. 12c; oz. 20c; V* lb. 60c; lb. $1.90. 
LARGE PRAGUE CELERIAC 
A large and much improved variety of Celeriac of fine flavor. Roots large, 
smooth, almost round ; has few sido roots.. Roots are used for flavoring stews 
or cooking same as Beets or Turnips. Grown same as Celery, but require no 
hilling. Pkt. 5c; oz. 20c; M Ib. 60c; lb. $1.95. 
GREEN BROCCOLI 
Extra Early Propageno, An Early Improved Calabrese, 
the Best and Earliest Green Broccoli 
The Green Broccoli is gaining in popularity every season and is now con¬ 
sidered a great delicacy in many high class hotels and restaurants. As easily 
grown as Cabbage, maturing the first cutting in about 60 to 70 days. Cut 
while green before they commence to flower and prepare in the same manner 
as Asparagus. This makes a very tasty and nourishing dish. The heads are 
similar to cauliflower and may be prepared in the same way if one desires. 
Cut out the center head when ready and small ones will form around on the 
branches. 
The new Propageno is considered superior to the old sorts and matures early. 
Pkt. 10c; Mi oz. 20c: oz. 35c; >4 lb. $1.20; Ib. $4.25. 
Ea.sy Blanching Celery 
Celenac-Tumip Rooted Celerj' 
