WITH 
GENERAL DIRECTIONS FOR CULTIVATION. 
iSr*The Terms and Prioes of Vegetable Seeds will be found in the Retail Price List, in 
the last part of this Catalogue. 
ARTICHOKE. 
French, A rtickaut. —German, Artischoke. 
Large Globe. 
Jerusalem Artichoke. 
The garden Artichoke is esteemed 
a great luxury by epicures. 
The edibie portion is the 
undeveloped flower head, 
which is only fit for use 
before it begins to open its 
bloom ; it is about the size 
and somewhat the shape of 
a small pine apple. 
Culture. — Sow early in 
spring, in drills an inch and 
a half deep, and one foot 
apart. When about ten 
inches high transplant into 
permanent beds composed 
of three-quarters decom¬ 
posed manure and one- 
quarter leached ashes. 
They should stand in rows 
four feet apart, and three 
feet apart in the row. They 
will produce heads the first 
year from summer till fall, 
and from spring till the 
middle of summer annually 
thereafter. When the head 
is cut, the stalk should be 
cut close to the root. A 
bed will continue in good 
bearing for about five years. 
Jerusalem.—This vari¬ 
ety is cultivated for its tu¬ 
bers, which are produced 
in great abundance. They arc used in every way that 
the potato is, and sometimes pickled like the cucumber, 
and again sliced and eaten raw, as a salad. They are 
propagated from the tubers, being planted and culti¬ 
vated precisely like potatoes, and are a very profitable 
crop to raise for stock. 
After the plants are either one or two years old_the 
former preferred—transplant them into permanent beds. 
Conover’s Colossal. 
—A mammoth variety of 
vigorous growth, sending 
up from fifteen to forty 
sprouts each year, from 
one to two inches in di¬ 
ameter. Color, deep 
green, and crown very 
close. 
Giant.—The old, fa¬ 
vorite variety, producing 
abundantly. Tops green 
or purple, according to 
the soil in which they arc 
raised. 
CuLTURE.-The ground 
for the beds should be 
thoroughly trenched, 
burying in plenty of ma¬ 
nure, as no more can be 
applied after the beds are planted, except by surface 
dressings; the soil can scarcely be too rich, for the 
sweetness and tenderness of the shoots depend on the 
rapidity of their growth. A plot of ground twenty feet 
wide and fifty feet long will be large enough to supply 
a moderately sized family; over it sow one hundred 
pounds of salt, mixing it thoroughly with the soil, to 
the depth of four inches. Set the plants in trenches six 
inches deep and nine inches apart, exposing them to 
the sun as little as possible, taking care to set the crown 
of the root two inches below the surface. Cut down the 
stems the last of autumn, and after clearing off the 
weeds, cover them with a dressing of manure or rich 
compost, which is to be forked in the next spring. The 
plants must be properly established before cutting, 
which will require at least two seasons. 
C&The purchase of roots will save one or two years’ 
time, which is often of great importance. These we 
can supply, one or two years old, of the Conover’s Col¬ 
ossal. For prices, see Retail Price List. 
Asparagus. 
ASPARAGUS. 
Fr. Asperge. — Ger. Spar gel. 
This is a favorite vegetable with nearly all, and almost 
every rural family has a bed of it in their garden ; there 
is always great .competition among neighbors in cutting 
the first bunch of the season. Soak the seed twenty- 
four hours in warm water, and sow early in the spring, 
in drills, two inches deep, and one foot apart from row 
to row, and keep clear of weeds by frequent hoeing. 
BEANS—Dwarf, Bush or Snap, 
Fr. Haricot. — Ger. Bokne. 
Under this name are classed all the low-growing sorts, 
called in different catalogues Busk, Bunch , Snap , 
String or D'lvarf Bea?is. They are so extremely sens¬ 
itive of frost and cold, that it is useless to plant them 
before the middle of spring, when the ground has be¬ 
come warm and light. Hoe often to stir the ground, 
but only when dry, because earth scattered on the leaves 
