CELERY 
Celery Seed for Flavoring 
Seed supplied for flavoring soups, pickles, 
etc. 
Easy Blanching 
The stalks are of medium height and 
quite large, but blanch very easily and 
quickly. Tender, brittle, sweet. A good 
keeper. 
Giant Pascal 
The largest ribbed celery. Stalks about 
2 ft. high, thick, solid, brittle and string¬ 
less. An exceptionally fine winter keeper. 
Has a delicious sweet flavor that makes it 
popular everywhere. 
Golden Self-Blanching (American) 
This is American grown seed from the 
dwarf French stock. Compact growth with 
thick, solid, heavily fibbed stalks which 
blanch easily to a clear waxen yellow. 
Crisp, solid, free from stringiness, excel¬ 
lent flavor, and a good yielder. 
Golden Self-Blanching 
N. K. & Co.’s Private Stock. This is 
French grown seed. Stalks grow 18 to 20 in. 
high, very stocky and heavy. They blanch 
easily to a handsome golden yellow and the 
flavor is delicious. A good keeper and a fine 
shipper. 
Soup or Cutting Celery 
A variety not suited to blanching. Tops 
grow rapidly and furnish a succession of 
cuttings throughout the season. 
White Plume 
A truly beautiful type. Excellent for 
home gardens and much used by market 
gardeners for early market. A vigorous 
grower, of large size and uniformly white. 
When growing, leaves are bright green, 
tipped with white. Stalks and leaves blanch 
to clear white. A fine variety for immediate 
use but not recommended for keeping. 
Winter Queen 
A short, thick and heavy variety with 
double the amount of heart of any other 
Golden Self Blanching Celery 
celery. Flavor is sweet and delicious. Leaves 
are light green and blanch to cream white. 
Market gardeners consider it the best keep¬ 
ing and most desirable winter celery. 
Wonderful or Golden Plume 
A desirable sort for home and market 
gardens. It is blight resistant and free from 
strings and hollow stalks. Semi-dwarf 
plants, with thick stalks, very full heart 
and blanches to a beautiful golden yellow. 
Its attractive appearance and fine quality 
make it very desirable for market gar¬ 
deners. 
CELERIAC 
Large Erfurt 1 2 0 days 
Culture same as celery. Since the roots are the edible portion it requires no hilling. 
The turnip shaped root has flavor of celery and is splendid for stews, soups and salads, or 
boiled like parsnips. The Large L/rfurt is the earliest variety, flesh is pure white, very 
tender and of finest quality. 
CHICORY 
Witloof or French Endive 150 days 
A popular winter salad, forms leaves like 
cos lettuce and can be eaten raw or boiled. 
Sow seed in the spring. In the fall gather 
and store the roots in sand until winter 
when they may be forced, producing white 
celery-like stalks. 
Large Rooted 1 2 0 days 
This variety is used as a substitute for 
coffee. Roots are cut in small pieces and 
dried, then roasted and ground. Leaves may 
be used for salad. The root of this variety 
is large, smooth, white. 
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