Try Some Celery Cabbage This Year—It is Delicious 
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Early Snowball Cauliflower. 
Cauliflower 
One ounce will produce about 3,000 plants. 
Cauliflower seed closely resembles cabbage or turnip 
seed. For early Cauliflower, sow in greenhouse in 
January or February and transplant to flats in the house 
or cold frames, 2 to 3 inches apart each way. When 
the soil can be worked, set the plants 2 to 2/i feet 
apart each way in rich fibrous loam. Blanch heads by 
drawing leaves together over them and tying with raffia 
or strips of soft cloth. For late Cauliflower, start plants 
in open ground, like late cabbage. 
Early Snowball. A very early variety that produces 
excellent white heads of medium size. The plants 
are compact growers, with short outside leaves. Fine 
for hotbed culture, as well as for growing outdoors. 
Cauliflower is one of the most delicious of our vege¬ 
tables and should have a place in every garden. 
Carrots 
One ounce will sow about 100 feet of drill. 
Soil in which Carrots are to be grown should be 
thoroughly manured the season previous to planting, 
as forked roots will result if seed is sown in freshly 
manured soil. They prefer deep, loose, fertile soil, but 
will thrive in good, well worked garden soil. Carrot 
seed resembles celery seed in shape but is some larger 
and slightly striped. In April, as soon as ground is 
warm and fit to work, sow the seed for the first crop, 
and make successive sowings until August 1st, the last 
being for fall and winter use. Plant seed one-half inch 
deep, in rows 12 to 15 inches apart, and thin plants 
to 3 to 4 inches apart in rows. 
Chantenay. An excellent variety for winter use, as it 
is easily harvested and immensely productive. The 
roots average 5 inches in length, being 3 inches in 
diameter at the shoulders and tapering to the broad 
stump root. The flesh is tender, fine grained, free 
from hard core, and deep golden orange in color. 
A very choice early variety. 
Red Cored Chantenay. An improved type of Chante¬ 
nay. Decidedly better in core, color, and texture. 
Fine grained, and of delicate flavor. 
Danvers Half-Long. This variety, although stump- 
rooted, produces more bulk to the acre than the 
larger rooted sorts. It is a rich orange-red in color, 
smooth and handsome with sweet, crisp, tender flesh. 
A favorite for years with both home and market 
gardeners. 
Early French Forcing. The earliest Carrot in cultiva¬ 
tion, and fine for forcing. The tops are small and the 
roots reddish orange, nearly round when forced, but 
larger when grown outdoors, reaching a length of 
2/i inches when mature. The flesh is tender and 
sweet. 
Large White Belgian. Grows one-third or more out of 
the ground. The roots attain a length of a foot or 
more and average about 2 inches in diameter through¬ 
out their entire length. They are easily pulled and 
do not have to be dug out as do most long-rooted 
sorts. The coarse flesh, and also the skin, is pure 
white, with an occasional tinge of green where grow¬ 
ing above the soil. One of the best varieties for stock 
feeding. 
Large Yellow Belgian. Like the preceding in every 
respect but flesh and skin pale orange. 
Long Orange Improved. Suitable for table use as well 
as stock feeding. It is a heavy yielder of long, rather 
thick roots which taper to a point. They measure 
12 inches in length and 3 inches in diameter at the 
crown, and are deep orange in color. It is an inter¬ 
mediate to late variety, and when table size is tender 
and of good quality. 
Oxheart (Guerande). Good when young for table use 
and when mature for stock feeding. The roots are 
very thick and reach a length of 4 /i to 5 inches, 
ending abruptly in a tap root. The flesh is bright 
orange, fine grained, and very sweet. They grow 
well in soil too hard for the longer rooted sorts, and 
are easily dug on account of their shape. A' fine 
all-purpose variety. 
Chinese or Celery 
Cabbage 
Chihli. Earlier than Pe-Tsai. Plants grow to a long, 
solid, white, cylindrical head 2 feet long. Leaves 
broad, smooth, fringed on the edges. A sure head¬ 
ing variety of superior quality. 
Pe-Tsai. A delicious vegetable resembling Cos lettuce, 
only a little heavier. It is not a cabbage, despite its 
name, and was introduced into the United States 
from China by the United States Department of 
Agriculture. Sow seed about August 1st in frames, 
and transplant or sow in rows where plants are to 
remain, 2/i feet apart, thinning to 12 inches apart 
in the row. Heads light green; leaves crumpled, 
tender, and of delicious flavor, and it retains its 
crispness and flavor a long time. Inner leaves blanch 
creamy white, and may be eaten raw or cooked like 
asparagus. 
Oxheart Carrots. 
PRICE LIST ENCLOSED OR MAY BE HAD ON REQUEST. 
