W. P. ALLEN’S PLANT AND SEED CATALOGUE. 
37 
CELERY. 
PARIS GOLDEN SELF BLANCHING. -This is one of 
the best for general use. The ribs are perfectly solid, 
crisp, brittle, and of a delicious flavor surpassed by no 
other variety, while it has the decided merit of being 
self blanching to a remarkable degree; the heart is large, 
solid, and of a beautiful, rich, golden, yellow color. 
Don't fail to give this valuable variety a trial. Fkt. 5c.; 
oz. 25c.; quarter-pound 00c.; pound $1.80. 
PINK PLUnE.__This is is one of the most beautiful, 
and best flavored of all the celeries, Vigorous in growth, 
and not likely to rust; it blanches with almost as little 
trouble as the White Flume, and is solid, crisp, and 
brittle. Fkt. 5c.; oz. 25c.; quarter-pound 60c.; pound 
*1.80. 
WHITE PLUME.—No other celery naturally turns 
white upon reaching maturity; all others require 
blanching with boards or with earth. The Golden Self 
Blanching naturally turns yellow, but this one turns 
white; not only does the stem whiten but also the leaf, 
especially every inner leaf assumes the attractive white 
color. It is a truly beautiful type. This makes the 
White Flume Celery one of the most showy ornaments 
that can be put on a Thanksgiving or Christmas dinner 
table. The White Flume is all that can be desired in 
succulence, crispness and quality. To be at its best, it 
must have rich soil and plenty of water. Well grown 
White Flum'is simply perfect both in palatability a nd 
beauty. Sow in April, set in July, cultivate thoroughly 
and frequently, hill lightly in October and it is in ex¬ 
cellent condition for use in November or December. 
Fkt. 5c.: oz. 25c.; quarter-pound 50c.; pound *1.60. 
WINTER QUEEN.—Winter Queen is a close, compact 
grower and will prove to be a garden favorite. It is a 
dwarf or half dwarf celery, of about the same size as 
Golden Self Blanching; it has, in fact, many traits of 
that variety, but it is of a dark green color and a far bet¬ 
ter keeper. The stalks are so thick and heavy, with more 
heart then any other variety. The leaves blanch to a 
beautiful creamy white and are firm and solid; the flavor 
is sweet, nutty and delicious, leaving nothing to be de¬ 
sired in quality. This is probably the most desirably 
winter celery grown; will keep well until March, April, 
and sometimes even in May ; Pkt. 5c.; oz. 25c.; quarter- 
pound 60c.; pound $1.80. 
BOSTON MARKET—This is a good and reliable win¬ 
ter keeper, it blanches quite early and when ready for 
market or table makes a good appearance, and is tender, 
crisp, and fine flavor. Jt is a vigorous grower with dark 
green leaves attaining a medium height; m short, it is 
an old standard celery of widely know excellence. Pkt. 
Sc.; oz. 20c.; quarter-pound 50c.; pound *1.50. 
GIANT PASCAL—This is a tall growing variety, at¬ 
taining a height of about two feet; the stalks are thick, 
solid and stringless, and almost as brittle as glass, fewer 
in number than any ordinary kinds of celery, but makes 
full weight by reason of width and thickness. I do not 
think the color of any celery is better described by the 
word “Ivory” than this one. It blanches early and keeps 
well; in flavor it very much resembles Golden Self 
Blanching, of which it is an off-spring, and the flavor is 
very choice. Pkt. 5c.; oz. 20c.; quarter pound 50c; 
pound *1.50. 
DWARF GOLDEN HEART.—This is a good winter 
keeper, a strong grower and a great favorite. In growth 
it is half dwarf, similar to Crawford’s except that it only 
blanches the heart and is of a brighter golden yellow 
color. A very desirable variety. Try it, Pkt. 5c.; oz. 
20c.: quarter-pound 50c.: pound $1.60. 
CUCUMBER. 
ARLINGTON WHITE SPINE. — Our extra selected 
strain of this favorite typo of Early White- Spine is un¬ 
surpassed, either for forcing or the open ground. The 
cucumbers are very regular in outline, uniform in size, 
averaging eight to ten inches in length, straight and of 
a rich green color. They present the finest appearance 
in market, and of course, like all of the true white Spine 
type, never turn yellow; the light stripes, or “white 
spines” running from blossom end, only add to the at¬ 
tractive appearance of the older fruits. Flesh white, 
crisp, and solid, with comparatively few seeds; flavor 
excellent. Vines of vigorous growth and very produc¬ 
tive, yielding large crops early and continuously. Nev- 
erbefore did a cucumber leap into prominence as quickly 
as the Arlington White Spine. Originated a few years 
ago at the famous garden spot of Arlington, Mass., just 
back of Boston, where there are many acres under glass. 
It rapidly became known as the finest strain of cucum¬ 
ber in cultivation. Beautiful in shape, color, and of the 
finest quality. In the United States, the Arlington is used 
more than any other variety. The field from which my 
seed was saved was the admiration and wonder of all who 
saw it. Pkt. 5c.; oz. 10c.; quarter-pound 30c.; pound 
* 1 . 00 . 
ARLINGTON WHITE SPINE. 
