94 
JOHN LEWIS CHILDS, FLORAL PARK, QUEENS CO, N. Y. 
GOLDEN’ SKLF-BLAXCH1NO. 
Celery. 
A vegetable at once healthy, toothsome and beautiful. 
Said by physicians to be of great benefit in all diseases of 
the nerves and kidneys. Deliciously fresh, crisp, and nutty 
to the taste, and with the broad stalks ivory-white, waxy- 
yellow or rosy-red. tipped with finely compound leaflets of 
pale, glaucous green, are ornaments to the finest table. Sow 
early in house or hot-bed, and transplant or sow outdoors 
when the ground becomes warm, making the soil very 
smooth. When plants are four or five inches high, trans¬ 
plant, giving six inches between plants in the row. Have 
the soil very fine and rich, plant in trenches, and as the 
plants grow, draw the earth closely around them to blanch 
the stems. Never do this in wet weather, or the stems will 
rust. South of the Ohio, Celery can remain in the ground 
all winter, with a little protection. In the North, plants 
should be taken up and stacked closely together, with soil 
firmed around the roots, and kept in cellar or pit for use. 
Giant Pascal A sport from the Golden Self-Blanching, of 
immense size, broad, thick stringless stalks, remarkably 
crisp and nutty, easy to blanch, and the very best keeper 
of any Celery. The huge stalks of this kind will “snap” 
like glass, they are so tender, and they never are watery 
or strong. Fine market sort and one of the very best 
for the home garden. Pkt., 10c ; oz., 30c.;lb., $2.00. 
New Rose A fine rose-colored Celery of high flavor, crisp 
and nutty. Much liked. Pkt., 10c.; oz., 50c. 
Fern Leaved The quality of the Celery is very fine, while 
the leaves are finely cut and fringed, almost like a fern. 
Fine for decoration of tables, being as beautiful as 
Parsley. Pkt., 10c.; oz., 50c. 
Giant Turnip Rooted, or Celerlac Stalks hollow, watery 
and worthless. Bulbs like a small turnip, with a pro¬ 
nounced celery flavor, excellent sliced and cooked for 
stews, salads, soups, etc., Pkt., 5c.; oz., 25c. 
One packet each of the six sorts, 50c. 
— (Peppergrass.) 
cdpytocbted i&s Extra Curled— An appetiz¬ 
ing relish, of fresh,piquant 
taste, often added to lettuce, 
and other fresh salads for 
variety. Splendid for cana¬ 
ries, who are very partial 
to it, and keep healthier for 
its use. Very easy to grow, 
and can be sown in any lit¬ 
tle nook or vacant spot. 
Pkt., 5c.; oz., 10c.; lb., 50c. 
Water Cress— G r o w n in 
moist, wet places, or at the 
edge of running streams. 
Increases rapidly, is very 
hardy, and as it is of an 
evergreen nature can be 
used all winter. A salad 
bowl heaped fuU of this 
Cress, of dark green leaves, 
is a pretty sight in January. 
Pkt., 10c.; oz., 35.; 
Dandelion, improved Large Leaved 
The old “greens” of our grandmothers, now improved to 
large tufty plants, with wide, long leaves of superior 
quality. These make a very healthful, nutritious and 
pleasant food, that can be used very early in the season 
Pkt., 10c.; oz.. 50c. 
White Plume One of the most beautiful of all, and the 
earliest. Brittle. Hue-grained and the easiest known 
sort to blanch. l‘kt., 10c.; oz., 30c.; lt>. $3.00. 
Golden Self Blanching Fine to follow White Plume 
An exceedingly lino-flavored sort, blanches easily to a 
beautiful golden yellow, and is very brittle and crisp ... 
No garden complete without it. Pkt., 10c.; oz., 35c; DANDELlQfy 
