JEROME B. RICE SEED COMPANY, CAMBRIDGE, N. Y. 
CABBAGE — Continued 
Red Rock. The largest and surest heading red 
cabbage. 
Succession (Henderson’s). One of the very best 
second early cabbages; heads very large, flat¬ 
tened and solid; largely grown in the South 
for shipment to northern markets. Our stock 
is superior. 
Surehead (RICE’S). An exceptionally fine, de¬ 
pendable cabbage of the Plat Dutch type. A 
splendid keeper. 
Savoy, Perfection Drumhead. The best winter¬ 
keeping Savoy type; heads late, round, compact 
and solid. 
Savoy, Prizewinner. The most attractive and 
solid-heading of this group. Heads fairly large 
and intensely savoyed. 
Stein’s Early Flat Dutch. An early and excel¬ 
lent type, with medium stem and hard, round, 
solid heads. 
Stone Mason Drumhead (Warren’s). One of the 
best main crop sorts with large, firm, broad 
heads. 
Wisconsin Hollander No. 8. A yellow-resistant 
strain of Danish Ballhead and desirable for 
growing in sections infected with disease. 
• • • 
Better buy Better Seeds than 
to WISH you had 
• • • 
Chinese or Celery 
Cabbage 
Chihli. The most desirable of the Chinese Cab¬ 
bages as well as the earliest and most sure to 
head. Plants of upright growth, producing 
long, cylinder-shaped, very solid heads. See 
illustration above. 
Pe Tsai. This variety makes an upright growth 
and produces an elongated head which blanch¬ 
es a creamy white; very mild in flavor. 
Wong Bok. The heads of this variety are broad¬ 
er than Pe Tsai and leaves fold tighter, making 
a more compact plant. 
Chinese Cabbages do best when seed is sown in the fall when one sows turnips and succeed better 
when thinned rather than transplanted. Seed sown too early will cause the plants to shoot to seed. 
Celery 
Culture.—Sow seeds in a hotbed or coldframe. As soon as the plants are about 3 inches high, trans¬ 
plant to a nicely prepared bed in the border, setting 4 or 5 inches apart. When about 8 inches high, 
and fine, stocky plants, set them in the trenches. Earth up a little during the summer, keeping the 
leaf stalks close together, so that the soil cannot get between them. Finish earthing up in autumn, 
and never hoe or earth up in moist weather, nor when the plants are moistened with dew as it will 
cause rust. 
To preserve celery for winter, dig trenches 1 foot in width and as deep as the top of the plants. 
Stand the celery in these, erect as they grew, with what dirt adheres to the roots, packing closely, 
but not crowding. After the trench is filled it should be covered with straw or leaves as a protection 
from frost. Do not cover until the weather becomes quite cold, and then only a little at a time, as 
the cold becomes greater. Celery will bear a good deal of frost. The trench must have good drainage. 
One ounce will produce 7,000 plants 
DWARF GOLDEN SELF BLANCHING 
This variety is without doubt the finest early 
celery and more generally cultivated than any 
other. Plants compact and stocky, with yellow¬ 
ish-green foilage; stalks perfectly solid and 
blanch a handsome golden-yellow color; of fine 
nutty flavor. 
Easy Blanching (Sanford Superb). Resembles 
Golden Self Blanching, though two weeks later. 
It is also more hardy, less liable to blight; has 
green foilage, and stalks blanch white instead 
of yellow; an excellent keeper as well as an 
early celery; quality the best. 
Improved White Plume. A popular very early 
variety; leaves light bright green; blanches 
silvery white. 
EMPEROR, OR FORDHOOK 
A valuable selection from Columbia and follows 
Self Blanching in season. We consider this one 
of the finest varieties for fall or winter use. Plant 
quite dwarf and stocky, with large, full, light 
yellow heart; stalks are broad, thick and crisp. 
Giant Pascal. A standard winter keeping, green¬ 
leaved celery. Compact and vigorous in growth 
with short, broad, thick stalks which blanch a 
beautiful yellowish-white. 
Golden Plume, or Wonderful. An excellent new 
early celery on the order of Golden Self 
Blanching but more disease resistant. 
Winter Queen. A storage variety of medium 
height, with broad, light green stalks; easily 
bleached. 
Chicory 
Chicory is cultivated chiefly for its roots, which 
are dried, and used as a substitute or flavoring in¬ 
gredient for coffee. The leaves, when blanched, 
are also esteemed as a salad. Cultivate as rec¬ 
ommended for carrots. 
One ounce will sow a bed 4 square yards 
Large-rooted. The dried roots are roasted and 
mixed with coffee, or used as a substitute. 
Witloof (French Endive). The plants form long, 
parsnip-shaped roots; the roots are forced in 
frames or greenhouse and the new growth of 
lettuce-like leaves is cut and served as a salad. 
8 
