10 
the j. chas. McCullough seed co. 
Chantenay 
Carrot. 
C* -> pine french 
V^airOt stocks 
An easily grown, useful and most healthful vegetable which should come into more 
extensive use. In Europe they are extremely popular, and as they add flavor to soups 
and meats, besides being healthful, delicious and to an extent ornamental, should be 
more largely used. In addition to their table uses, they make excellent pickles, and 
any that are left over are nutritious food for all kinds of stock and poultry. 
Culture —Carrots do best in rich, light loamy soil, and where the soil is shallow or 
stiff, select the short growing varieties, rather than the longest rooted sorts. For 
early crop sow in March; for main crop in April or May, in rows 18 inches apart, 
cultivating and weeding as soon as the plants are up. Continue in cultivation until 
maturity. Cover the seed half an inch deep and see that the soil is pressed firmly, 
thin 4 to 6 inches apart. Ounce sows 200 
88 OXHEART (or Guerande). A short, 
thick growing variety, especially 
adapted to stiff or hard soils. Roots 
4% to 5 inches long, very thick, end¬ 
ing abruptly in a small tapering root. 
Flesh bright orange, finest quality, an 
excellent sort for market, home use 
and fine for stock feeding and poultry. 
Pkt., 5c; oz., 15c; Vn lb., 40c. 
90 CHANTENAY. A medium early varie¬ 
ty, orange-red color, crisp and tender. 
Roots smooth, thick, 5% to 6 inches 
long, uniformly stump rooted but tap¬ 
ering slightly. One of the best in qual¬ 
ity and productiveness for either home 
garden or market and especially desir¬ 
able for heavy soils, because it can be 
harvested easily. 
Pkt., 5c; oz., 20c; V4 lb., 60c. 
91 HALF-LONG DANVERS. A deep 
orange, tender variety, producing roots 
of medium length, 6 to 8 inches long, 
feet of row; 3 or 4 lbs. per acre. 
tapering uniformly to a blunt point. 
They are very productive and well 
adapted to nearly all classes of soil for 
main crop planting. 
Pkt., 5c; oz., 20c; V4 lb., 60c. 
92 NANTES OR HALF-LONG SCARLET. 
A handsome variety, producing roots 
of medium size, slender, with small 
necks. Roots usually 5 to 6 inches in 
length, sometimes longer. A good sort 
for moderately early planting. 
Pkt., 5c; oz., 20c; *4 lb., 60c. 
93 IMPROVED LONG ORANGE. A well- 
known popular sort, well adapted for 
loamy or deep soil, on which are pro¬ 
duced very large crops. Roots deep 
orange color, usually about 12 inches 
long, 3 inches in diameter at the crown, 
tapering to a point. An excellent sort 
for table use, markets and particularly 
adapted for stock feeding. Roots tender 
and of good quality. 
Pkt., 5c; oz., 15c; 14 lb., 40c. 
Celery 
This is one of the most profitable crops for market gardeners where the acreage is small. It is popularly 
supposed to be a difficult crop to grow, but this is not true if ordinary preparation and care are taken. It re¬ 
quires rich soil, heavy manuring, plenty of water and careful attention. 
Culture —For the earliest crop the seed should be sown in hotbeds from the middle of February to the end 
of March. For main crop sow in open ground March or April, according to the weather, in rows 15 inches 
apart. The seed is sometimes slow to germinate, and in dry and hot weather water well. Careful weeding by 
hand will have to be done until the young plants get started. Seed sown in beds should be transplanted. When 
the plants are set in the open field, trim the tops off and put in rows about 5 feet apart, setting plants 6 to 8 
inches apart. Cultivate constantly during the growing season, and as the crop matures it must be earthed 
up or blanched. Sometimes this is done by placing two boards upright, close to the plants and filling in dirt 
both on the sides and between the plants. The stalks are handled by hand but the soil must not be allowed to 
get in the center. Sometimes Celery is set in beds about 4 feet wide, 6 inches between plants, and 12 inches 
between rows, the earth being thrown out on each side of the bed. Then as it grows it is earthed in for 
blanching. A new method of growing Celery, which is sometimes used, is to plant a plot completely over, set¬ 
ting plants about 6 inches apart. This enormous growth shades the voung stalks so that they turn white but 
it requires exceedingly rich, heavily manured soil, deep and well drained and plenty of water for irrigation. 
An ounce sown in about 100 feet produces 5,000 to 8,000 plants. 4 to 6 ounces produces plants enough to set 
one acre, which matures in 120 to 150 days according to the kind and location. 
Giant Pascal Celery. 
99 IMPROVED WHITE PLUME. An ex¬ 
tra early and very handsome sort 
which is very popular with market 
gardeners, especially for very early 
crop. Leaves are light, bright green at 
the base, shading nearly white at the 
tip. As plants mature, the inner stem 
and leaves turn white and consequently 
require less earthing and blanching be¬ 
fore they are in condition to use or 
market. While this is very attractive 
and the earliest sort, its quality is not 
nearly so good as that of most other 
varieties, being somewhat stringy and 
not so tender. 
Pkt., 5c; oz., 30c; *4 lb., 75c. 
100 GOLDEN PLUME OR WONDER¬ 
FUL. Early and very desirable for 
home and market garden. Plants med¬ 
ium sized; stocky, full hearted and com¬ 
pact; thick, solid stalks blanch readily 
and are of the finest table quality. 
Pkt., 5c; oz., 40c; V4 lb-. $100. 
101 GOLDEN SELP BLANCHING. This 
is not only a very early variety but 
one of the best for home use or market. 
It is not quite so early as White Plume 
but so much finer quality that it is 
generally preferred as a main crop 
sort. Plants are medium size, compact 
and stocky, with yellowish green foli¬ 
age. As they mature, the inner stem 
turns a beautiful golden yellow color 
and blanching is easily accomplished. 
Being of handsome color, very crisp, 
tender, free from stringiness and of 
fine flavor, it is the leading sort grown. 
Pkt., 5c; oz., 35c; V4 lb., $1.25. 
102 GIANT PASCAL. A green leaf varie¬ 
ty of the Golden Self Blanching type, 
from which it was developed, and one 
of the best for fall and early winter 
use. It blanches a beautiful yellowish 
white, is very solid and crisp and has 
a fine nutty flavor. Stalks of medium 
height, thick, solid, flattening towards 
the base and one of the best for main 
or late planting. 
Pkt., 5c; oz., 25c; *4 lb., 75c. 
103 CELERIAC OR TURNIP ROOTED 
CELERY. Used for its roots only, 
which have a fine, sweet, nutty celery 
taste. It is used either boiled or raw, 
has a delightful flavor and can be used 
in soups, salads or as a table veget¬ 
able. Culture about the same as for 
celery. 
Pkt., 5c; oz., 25c; V4 lb., 75c. 
Celery Plants supplied in season. 
(June, July and August). Varieties, 
White Plume, Golden Heart, and Golden 
Self Blanching. We do not send these 
plants by mail. 
