1934 SPRING AND FALL ^ THE HOUSE OF GURNEY, INC. YANKTON, SOUTH DAKOTA 
CARROTS—A Much Neglected Vegetable 
1 oz. for 100 feet of row. 3 pounds to sow an acre 
I 
"T IS only a few years since people supposed that the only thing carrots 
were good for was to color butter and feed to stock. They are now find¬ 
ing that carrots are one of the most delicious vegetables for the table 
that we grow in the garden and can be prepared in many ways and used 
from the time they are the size of your little 
finger until the new crop comes the next year. 
.\ny modern cook book will show you a dozen 
ways to prepare carrots. It has risen from rags 
to riches. 
Gurney’s Coreless Carrot 
See Picture on inside Front Cover 
Just how true the slogan “eat carrots for 
your complexion” is I don’t know; however, I 
do know that Gurney's New Coreless Carrot 
is a favorite with all those who have grown this 
wonderful new carrot. 
This is bound to become one of the most pop¬ 
ular of the table carrots. In quality it is unsur¬ 
passed. Color is a pure orange scarlet and the 
core undefined. Most varieties of carrots have a 
well defined and tough core. The size is about 
6 to 7 inches long and 1 Vz inches thick; same 
size from top to bottom. The top is very small 
and has a slightly yellow crown. You will find 
this, I believe, the most desirable of the table 
carrots. Pkt., 8c; oz., 15c; !4 lb., 35c; 1 lb., 
$1.05; 5 lbs., $4.50. 
Danvers Half Long 
There is no variety grown which will produce 
as much to the acre with a minimum length of 
root, as this one. Under proper conditions of 
the soil and cultivation it may reasonably be 
expected to produce (which it has done), 25 to 
30 tons per acre. It is of medium length and 
heavy at the neck; color is a rich orange. Pkt., 
5c; oz., 10c; !4 lb., 25c; 1 lb., 80c. 
Oxheart 
Guerende or Ox-Heart—A variety with 
short, thick roots the diameter often exceeding 
the length. Color, bright orange. Sweet and fine 
grained; good for table or stock. Pkt., 5c; oz., 
10c; lb., 25c; 1 Ib., 80c. 
A' 
Gurney’s Gold Lump 
Maple Grove, Nebr. Feb. 7, 1933 
House of Gurney, Yankton, S. D. 
Dear Sir: I am sending an order for garden 
seed, and will order more later on. I am sure 
a “booster” for Gurney Seeds. Have my 
neighbors interested as I had one of the fin¬ 
est gardens around here and I owe it to the 
good seeds I get from Gurneys. 
Yours truly, Mrs. L. R. Clouse 
Gurney’s Gold Lump—One of our customers 
sent us this picture. Said he could not resist the 
temptation to just go pull a few and have their 
“mugs” taken. He tells us it is just a little time 
after you have planted the seed until you have a 
full grown carrot. You can grow them mighty 
tliick, and the quality is the very best. 
This new carrot is of French origin, is the 
brightest golden color, grown about 3 inches 
long and matures earlier than any other carrot 
grown. Market gardeners can safely discard all 
other extra earlies and plant largely of this. It is 
very uniform in size and color, consequently, a 
money-saver, as there are no culls to throw out. 
Pkt., 8c; oz., 1.5c; [4 lb., 30c; Vz lb., 55c; 1 lb., 
$ 1.00 
>.'>3. 
WAGON load of the stock carrots thrown into the feeding houses, is 
a great preventive of diseasesinyour stock. It is a mighty good change 
of food and these stock carrots yield as high as 25 tons per acre. 
Garden varieties can be planted in rows 12 inches apart and yield so 
heavily that they will actually crowd each other 
nearly out of the ground. You can commence 
thinning them out as soon as they are a half inch 
through. So for your health's sake, plant and 
eat more carrots. 
Gurney’s Pie Carrot 
We do not suppose you have ever made or 
eaten a carrot pie; very few people know that 
carrots are good for pie purposes and probably 
none of you have known that any particular 
variety or kind of carrot would make a better 
pie than another. Carrots for pie purposes are 
at least equal to pumpkins, and the pie resembles 
in flavor the pumpkin pie. It is much more 
delicious and on account of your being able to 
use them long before the pumpkins are ripe you 
have almost a continuous season of carrot pie, 
commencing with the carrots when they are 
about one inch through, and using them until 
the old carrots are gone in the spring. Make the 
carrot pie just as you would pumpkin pie, and 
you will be surprised at the deliciousness of it. 
This particular carrot is better than any other 
variety for that purpose. Pkt., 7c; oz., 15c; 
!4 lb., 30c; Vz lb., 50c; 1 lb., 90c. 
Red Cored Early Chantenay 
A half long variety most extensively used for 
the home garden. It is medium early, maturing 
in about 60 days. This sort is very productive 
and easy to harvest. The root is smooth, deep 
orange-red, uniformly stumped but slightly ta¬ 
pered, and about 5'/z inches long. The crisp, 
tender and finely flavored quality makes it most 
suitable for table use in early maturity. This 
carrot is considered by the market gardeners as 
one of the very best for early use. Pkt., 5c; 
oz., 12c; 14 lb., 25c; 1 ib., 85c. 
Stock Carrots 
Mastodon—Giant white, best and largest 
stock carrot grown, nearly one-half its length 
will be above ground when mature, which makes 
it easy to harvest. Will produce as many tons of 
green feed per acre as any vegetable grown. 
Pkt., .5c; oz., 10c; 14 lb., 20c; 1 lb., 65c; 
5 lbs., $2.50. 
- CELERY - 
For a vegetable that is so easily grown, celery 
seems to be an unknown commodity in most 
gardens. This is especially true in the northwest 
where the highest quality celery is produced. 
Northwestern celery does not look so nice as the 
Michigan or California grown, but the plants are 
so crisp and have such a delicious nut-like flavor, 
that you are missing really the best part of the 
garden if you leave out this vegetable. 
For the first Supply, sow very early in April, 
transplant the plants when 2 or 3 inches high to 
about 6 or 8 inches apart in the row. Feed them 
well with plenty of well-rotted manure. Draw 
the soil up to the plants as they grow and blanch 
as per instructions in the celery bulletin, which 
we furnish free. For the winter supply, plants 
sliould be taken from the cold frame in June and 
cared for just as you did for the early plants. 
White Plume 
Out in the State of California they produce 
and ship thousands of carloads of White Plume 
celery each year. We have received letters from 
some of the largest of the California celery grow¬ 
ers, telling of the wonderful results from our 
Wlute Plume Seed. Celery is one of the most 
delicious of the vegetables, can be grown easily 
in any small garden, and if you ask for it in plac¬ 
ing your order a celery leaflet, giving full instruc¬ 
tions, will be placed in your package. Pkt., 7c; 
oz., 25c; !4 lb., 70c; lb., $2.50. 
Golden Plume Celery 
Golden Plume 
Is the last word in Self-Blanching Celery. It 
is a week earlier, blanches more easily, and is 
far more resistant to blight and crown-rot than 
Golden Self-Blanching. It has a beautiful golden 
color, is crisp, free from strings and has that rich 
nutty flavor so much desired by lovers of fine 
celery. Pkt., 10c; '/z oz., 20c; 1 oz., 35c; 14 lb., 
$1.10; 1 lb., $3.50. 
Golden Self-Blanching 
Celery 
Like the White Plume, this celery requires 
very little earthing up, and in many other re¬ 
spects it is similar to that favorite sort, differ¬ 
ing, however, in color, which is yellowish, the 
heart being large and solid and of a beautiful 
golden hue. Pkt., 8c; oz., 25c; (4 lb., 75c; 
lb., $2.60. 
Giant Pascal 
Grown about two feet high, the stalks are 
very broad, thick and crisp, and entirely string¬ 
less; the width and thickness of the stalks are 
distinctive features of this variety. It bleaches 
with but slight “earthing up,” and very quickly, 
usually in five or six days. Pkt., 5c; oz., 20c; 
14 lb., 60c; lb., $1.80. 
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