DESCRIPTIVE CATALOGUE. 
29 
pact, and being well protected by foliage, remain a long 
time fit for use. The plants should be started and trans¬ 
planted early in the season, to insure their full devel¬ 
opment. 
Thorburn's Wonderful. — This variety is interme¬ 
diate in its season and produces very large, solid, beau¬ 
tiful heads, which are unusually well developed. Almost 
every plant produces a fine head. 
Culture. — For the spring or summer crop, sow the 
early varieties about the last of winter, in a hot-bed, and 
transplant into the open air as soon as the ground can 
be worked, in the spring For the late, autumn crop, 
sow the late kinds about the middle of spring, and trans¬ 
plant like winter cabbages. In dry weather, water 
freely, and as they advance in growth, hoe deep, and 
draw earth to the stems. After they begin to head, 
they should be watered every other day. On the ap¬ 
proach of frost, those plants which have not headed, 
may be set out in a cellar, where they can be aired in 
mild weather. In two or three weeks the strongest will 
begin to form flower-heads, which will be very tender 
and delicious. 
Like Brocoli, Cauliflowers should be cut for use while 
the head or 44 curd ” is close and compact. As the plant 
advances in growth, the head opens, separates into 
branches, and soon becomes coarse, fibrous, strong-fla¬ 
vored, and unfit for use. The leaves are sometimes 
gathered and tied loosely over the tops of the heads, to 
facilitate blanching 
CELERY. 
Fr. Celeri. —Ger. Selleric . 
Celery is one of the most popular salads used in this 
country. The stalks, when properly cultivated and 
blanched, are sweet, mild and crispy, being very palat¬ 
able either in a raw or a cooked state. Succeeds well 
throughout the Northern and Middle States, and, in 
the vicinity of our large cities, is produced of remarka- 
size and excellence. 
Crawford's Half-Dwarf. 
Crawford’s Half-Dwarf. — This variety is now 
grown more extensively than any other by the market 
gardeners who supply the New York City markets, and 
is the kind found on the tables of all first class hotels. 
When blanched it is of rather a yellowish-white, and is 
entirely solid, possessing the nutty flavor peculiar to the 
dwarf kinds, while it has much more vigor of growth, 
surpassing most of the large-growing sorts in weight of 
bunch, when grown under the same conditions. 
Dwarf White Solid.—Dwarf, white, of stiff, close 
habit; solid, crisp and 
juicy. Said to keep in 
good order later in the 
season than any other va¬ 
riety. 
Dwarf White Incomparable Dwarf 
Solid Crimson. 
Sandringham Dwarf White.—Originated in the 
garden of the Prince of Wales, and is described as being 
unusually large, but not coarse , crisp, solid, of fine fla¬ 
vor, and a most excellent table sort. 
Boston Market.—Remarkably large stems; very 
Boston Market. 
