16 
J. J. BUTZER, PORTLAND, OREGON 
CARROTS 
Culture—While sandy loam made rich by manuring 
the previous year is the best soil for the carrot, any 
good land if thoroughly and deeply worked will pro¬ 
duce satisfactory crops. When possible to do so, it is 
advisable to sow as early in the spring as the ground is 
fit to work, though good crops may, in this latitude, be 
grown from sowings as late as June IB, but success 
from such late planting is uncertain. For table use 
sow the smaller kinds as early as practicable in rows 
16 to 18 inches apart. For field culture, prepare the 
ground thoroughly and sow in drills 18 to 24 inches 
apart, using from one and one-half to three pounds of 
seed to the acre. Cover one-half to one inch deep and 
see to it that the soil is pressed firmly above the seed. 
As soon as the plants appear use the cultivator or 
wheel hoe. Do not let the weeds get a start. Thin the 
smaller table sorts from six to eight to the foot, and 
the field varieties from four to six inches apart in the 
row. For winter use, gather and store like beets or 
turnips. 
TRY THIS 
Plant the little round radishes in the same row 
at the same time with beets or carrots. The radishes 
will break the way for the beets and carrots and 
will be ready for pulling by the time they need the 
room. 
CORELESS CHANTENAY 
THE SWEETEST CARROT KNOWN 
A gardener once said, “Give me a coreless Carrot and 
I will show you one of the sweetest, most delicious vege¬ 
tables on earth." He was right. A Carrot without a core 
is a rare treat and nothing is more delicious. This variety 
is free of the stringy, coarse heart or core that is found in 
other Carrots. Owing to the fine texture of the red flesh, 
and its tender, delicate flavor it is called the Sweetest of 
All Carrots. It prows from six to seven inches in length 
and is of a beautiful orange red. 
Pkt. 5c; oz. 10c; *4 lb. 30c; lb. $1.00, postpaid 
Chantenay—This splendid Carrot belongs to the half- 
long “stump" or blunt-rooted type, but differs from all 
others of this class by its greater girth, bulk and con¬ 
sequent yield. It averages 6 to 7 inches in length, is 
broad at the neck, narrowing gradually to the round, 
blunt base, therefore is easily harvested. The flesh, en¬ 
tirely free from core, is of rich orange-red and of the 
finest table quality, fine-grained, tender, juicy and 
delicately flavored. 
Per pkt. 5c; oz. 10c; *4 lb. 25c; lb. $1.00, postpaid 
Guerande, or Ox Heart—Tops small for the size of 
the roots which are comparatively short but often 
reach a diameter of five inches, terminating abruptly 
in a small tap root. Flesh bright orange, fine grained 
and sweet. This variety is especially desirable for soil 
so hard and stiff that longer rooted sorts would not 
thrive in it. When young the roots are excellent for 
table use and when mature are equally good for stock. 
Per pkt. 5c; oz. 10c; r A lb. 25c; lb. $1.00, postpaid 
TENDERSWEET CARROT 
(NEW) Sweet, Tender, and Brittle 
In this new carrot, which is also known as Imper- 
ator, we have one of the finest varieties ever grown. 
An exceptionally heavy yielder which is always sweet, 
tender, and brittle. The roots are 8 to 10 inches long, 
tapering from the shoulder to the blunt end ; of rich 
orange-red color. Always uniform in shape and size. 
The plants are noticeable on account of the dark 
purplish green leaves. Pkt. 10c; oz. i5c; 4 ozs. 50c 
Morse’s Bunching—Tops short; foliage rather 
coarsely cut and stems medium and strong. Roots at 
maturity are 1*4 by l 1 /^ by 8 inches in size, almost 
cylindrical with rounded shoulders, and are well 
stumped. Pkt. 10c; oz. 25c; ^A lb. 75c; lb. $2.50 
Butzer’s Selected. Half-long Danvers Carrot—A 
handsome half-long, cylindrical, stump-rooted Carrot 
of good size and of a rich, dark orange color; it grows 
to a large size, is smooth, and the flesh very close in 
texture, with very little core and a small tapering 
tap-root. It is a first-class Carrot for all soils ; under 
good cultivation it has yielded 25 to 30 tons per acre, 
with the smallest length of root of any now grown, 
and is more easily harvested than the longer types. 
Our selected stock gives the best of satisfaction. 
Per pkt. 5c; oz. 10c; *4 lb. 25c; lb. $1.00, postpaid 
Improved Long Orange—This is a decided improve¬ 
ment obtained by years of careful selection of the best 
formed and deepest colored roots of old Long Orange. 
The most popular of the older sorts for farm use on 
deep and mellow soil. Roots distinctly larger at crown, 
shorter, thicker and smoother than those of Long 
Orange, but so uniform and true to type that the bulk 
of the crop will be greater. Per pkt. 5c; oz. 10c; *4 lb. 
25c; lb. $1.00, postpaid. Write for price on larger 
quantities. 
Improved Nantes (Coreless)—A fine quality half- 
long carrot, almost cylindrical in shape, blunt end and 
very small tap root. Flesh fine grained, with very 
little core. The skin is a beautiful orange color and 
very smooth. Improved Nantes is one of the best table 
sorts that we list. Pkt. 5c; oz. 10c; % lb. 25c; lb. $1.00 
Early French Forcing—This is a delicious little table 
carrot, tender and sweet-flavored, and very early. It is 
almost globe-shaped. Pkt. 5c; oz. 15c; lb. 40c 
Early Horn—Short; the best for early market. In 
shallow ground a good variety to plant, even for main 
crop. Pkt. 5c; oz. 15c; ^4 lb. 40c 
