Rice’s Northern Grown Seeds 
A Complete Catalogue of Vegetable Seeds with Descriptions That Tell the Truth 
In the following list we give no elaborate or overdrawn descriptions to mislead the purchaser, 
but tell the simple, accurate truth about the various vegetables as we know them, and these 
short, concise descriptions can be thoroughly relied upon. Ask Your Dealer for Prices. 
Artichoke 
Culture. —Sow in light, rich and rather moist soil, in drills 8 
or 10 inches apart; when the plants are well up, transplant 4 to 5 
inches deep, in rows 4 feet apart and 2 feet apart in the rows. 
Hoe often and water freely during the warm season. Cover with 
straw during winter. 
One ounce will produce 500 plants 
Green Globe French. Plant of medium growth with deep green 
leaves; buds or flower heads green, nearly round or slightly 
elongated; scales rather narrow and spiny, moderately thick 
at the base. 
Asparagus 
Culture. —Sow the seed in the spring in drills about 18 inches 
apart in light, rich soil, placing seeds one inch apart and culti¬ 
vate frequently during the summer, the plants will then be ready 
to set in a permanent bed the next spring. 
For a permanent bed, plants should be prepared by deep plow¬ 
ing, a moist though well drained sandy soil being best. A liberal 
application of stable manure should be worked into the soil, 
after which the plants should be set in four inches deep and one 
foot between the plants in rows four feet apart. After the plants 
are well started, cultivate frequently. The following spring work 
in a heavy dressing of well-rotted manure and follow this with 
an application of salt and fresh wood ashes. The next season 
the bed may be cut over two or three times and then followed 
by another application of manure, salt and wood ashes. A bed 
fifteen by fifty feet will be ample for an ordinary family and will 
require about 100 plants. 
One ounce of seed will produce 800 plants 
Conover’s Colossal. A very large and popular bright-green var¬ 
iety. 
Giant Argenteuil. Early, exceedingly large and very productive. 
Palmetto. Very early and prolific with thick, dark green shoots, 
distinctly pointed. 
Washington. A new rust-resistant variety introduced by the 
U. S. Dept, of Agriculture and unquestionably will soon re¬ 
place all other varieties; shoots are long, straight, thick and 
heavy, with closely folded tips; very productive. 
Washington Asparagus 
Brussels Sprouts 
(Species of Cabbage 
Cultivation the same) 
Culture. —This is a delicious vegetable, superior to either borecole or spinach. The small, cabbage¬ 
like heads which grow upon the stem are much improved by a moderate frost. Sow in hotbeds in 
March or April, and in the open ground in May; cultivate same as broccoli. 
One ounce will sow a bed of 40 square feet and produce about 3,000 plants 
Carter’s Perfection. Stems grow about 2 feet in 
height and are thickly set with sprouts IV 2 to 
2 inches in diameter. 
Dalkeith. Plant stem about 20 inches high and 
well covered with 2 inch sprouts; hardy and 
fairly early. 
Dwarf Improved. Stem 20 inches high; sprouts 
about 2 inches in diameter and well rounded; 
moderately early. 
Long Island Improved. Undoubtedly the best 
and most dependable. Plant earlier, more 
dwarf and compact than other varieties. 
Broccoli 
Culture. —Sow the first week in May, in drills 3 or 4 inches apart, covering the seeds lightly. When 
the leaves are about 3 inches broad, transplant to prepared beds 2 feet apart each way. Much re¬ 
sembles cauliflower. Cultivation the same. 
One ounce will sow a bed of 40 square feet and produce about 3,000 plants 
White Cape. Heads compact, of a good size, and 
creamy white; one of the most certain to head. 
Purple Cape. Very similar to White Cape, ex¬ 
cepting in color, heads being of a brownish pur¬ 
ple and preferred by many gardeners on ac¬ 
count of distinct color. 
Italian Green Sprouting. (Calabrese.) Plant 
forms a large, solid head which remains green. 
When the central head is cut, numerous sprouts 
develop from the leaf axes, each sprout ter¬ 
minating in small green heads, which are 
cooked like asparagus on account of part of 
stem being cut off. 
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