14 
J. J. BUTZER, PORTLAND, OREGON 
CARROTS 
Culture—While sandy loam made rich by manuring 
the previous year is the best soil for the carrot, any 
good land if thoroughly and deeply worked will pro¬ 
duce satisfactory crops. When possible to do so, it is 
advisable to sow as early in the spring as the ground is 
fit to work, though good crops may, in this latitude, be 
grown from sowings as late as June 15, but success 
from such late planting is uncertain. Tor table use 
sow the smaller kinds as early as practicable in rows 
16 to 18 inches apart. For field culture, prepare the 
ground thoroughly and sow in drills 18 to 24 inches 
apart, using from one and one-half to three pounds of 
seed to the acre. Cover one-half to one inch deep and 
see to it that the soil is pressed firmly above the seed. 
As soon as the plants appear use the cultivator or 
wheel hoe. Do not let the weeds get a start. Thin the 
smaller table sorts from six to eight to the foot, and 
the field varieties from four to six inches apart in the 
row. For winter use, gather and store like beets or 
turnips. 
CORELESS CHANTENAY 
THE SWEETEST CARROT KNOWN 
No Gore No Stringiness No Coarseness 
A gardener once said, “Give me a coreless Carrot and 
I will show you one of the sweetest, most delicious vege¬ 
tables on earth.” He was right. A Carrot without a core 
is a rare treat and nothing is more delicious. This variety 
is free of the stringy, coarse heart or core that is found in 
other Carrots. Owing to the fine texture of the red flesh, 
and its tender, delicate flavor it is called the Sweetest of 
All Carrots. It grows from six to seven inches in length 
and is of a beautiful orange red. 
Pkt. 5c; oz. 10c; % lb. 30c; lb. $1.00, postpaid 
Chantenay—This splendid Carrot belongs to the half- 
long “stump” or blunt-rooted type, but differs from all 
others of this class by its greater girth, bulk and con¬ 
sequent yield. It averages 6 to 7 inches in length, is 
broad at the neck, narrowing gradually to the round, 
blunt base, therefore is easily harvested. The flesh, en¬ 
tirely free from core, is of rich orange-red and of the 
finest table quality, fine-grained, tender, juicy and 
delicately flavored. 
Per pkt. 5c; oz. 10c; *4 lb. 25c; lb. $1.00, postpaid 
Guerande, or Ox Heart—Tops small for the size of 
the roots which are comparatively short but often 
reach a diameter of five inches, terminating abruptly 
in a small tap root. Flesh bright orange, fine grained 
and sweet. This variety is especially desirable for soil 
so hard and stiff that longer rooted sorts would not 
thrive in it. When young the roots are excellent for 
table use and when mature are equally good for stock. 
Per pkt. 5c; oz. 10c; *4 lb. 25c; lb. $1.00, postpaid 
STIMUGERM 
LEGUME INOCULATION 
Makes a 
Wonder Garden 
Butzer’s Selected Half-long Danvers Carrot—A 
handsome half-long, cylindrical, stump-rooted Carrot 
of good size and of a rich, dark orange color; it grows 
to a large size, is smooth, and the flesh very close in 
texture, with very little core and a small tapering 
tap-root. It is a first-class Carrot for all soils; under 
good cultivation it has yielded 25 to 30 tons per acre, 
with the smallest length of root of any now grown, 
and is more easily harvested than the longer types. 
Our selected stock gives the best of satisfaction. 
Per pkt. 5c; oz. 10c; *4 lb. 25c; lb. $1.00, postpaid 
Improved Long Orange—This is a decided improve¬ 
ment obtained by years of careful selection of the best 
formed and deepest colored roots of old Long Orange. 
The most popular of the older sorts for farm use on 
deep and mellow soil. Roots distinctly larger at crown, 
shorter, thicker and smoother than those of Long 
Orange, but so uniform and true to type that the bulk 
of the crop will be greater. Per pkt. 5c; oz. 10c; lb. 
25c; lb. $1.00, postpaid. Write for price on larger 
quantities. 
Improved Nantes (Coreless)—A fine quality half- 
long carrot, almost cylindrical in shape, blunt end and 
very small tap root. Flesh fine grained, with very 
little core. The skin is a beautiful orange color and 
very smooth. Improved Nantes is one of the best table 
sorts that we list. Pkt. 5c; oz. 10c; *4 lb. 25c; lb. 75c 
Early French Forcing—This is a delicious little table 
carrot, tender and sweet-flavored, and very early. It is 
almost globe-shaped. Pkt. 5c; oz. 15c; % lb. 40c 
Early Horn—Short; the best for early market. In 
shallow ground a good variety to plant, even for main 
crop. Pkt. 5c; oz. 15c; % lb. 40c 
Carrots for Stock Feeding 
Carrots for Stock Feeding—These can be grown easily 
in good, loose soil; keep well when stored for Winter vise 
and form an extremely wholesome addition to the Winter 
rations of stock when fed in conjunction with corn and dry 
fodder. The rich coloring of the deep orange-colored sorts 
is esteemed also as imparting a richer coloring to milk and 
butter during Winter months. 
They are grown most easily in land which has been 
under cultivation the preceding season, and which has 
been manured heavily and plowed during the previous 
Fall, though short, well-rotted manure will give excellent 
results, turned under in the Spring if the surface is finely 
prepared before sowing the seed. Seed should be sown 
early, thinly in drills three feet apart using four pounds of 
seed to the acre. Give thorough cultivation throughout 
the season, working more deeply as growth advances. 
Improved Short White Mastodon—The most pro¬ 
ductive and most easily harvested for stock feeding. 
The roots grow about eight inches in length, measuring 
three inches at shoulder and gradually tapering 
throughout their length. Smooth, white skin, free 
from small rootlets. Flesh solid, white, crisp, rich 
and nutritious. We have reports of this variety 
yielding 20 tons per acre. 
Per pkt. 5c; oz. 10c; % lb. 25c; lb. 75c, postpaid 
Large White Belgian—This Carrot grows a third or 
more of its length above the surface. Roots will 
average two inches in diameter at the shoulder and 
a foot or more in length. The diameter is even 
throughout the entire length, the roots tapering grad¬ 
ually at the base. They are easily pulled in harvest¬ 
ing, and do not have to be dug out, like most long- 
rooted sorts. Flesh and skin pure white, though the 
latter is occasionally tinged with green in upper 
portion growing above the soil. 
. Per pkt. 5c; oz. 10c; % lb. 25c; lb. 75c, postpaid 
Large Yellow Belgian—This is similar in growth 
and form to the preceding, but flesh and skin of the 
portion growing below the soil are of a pale orange 
coloring. These two varieties have probably been 
grown more extensively than any others for stock 
feeding in the past, but are destined to be superseded 
to a great extent by the large, thick roots of the 
improved white variety offered above, and the thick, 
stump-rooted table sorts. 
Per pkt. 5c; oz. 10c; % lb. 25c; lb. 75c, postpaid 
