“BEST POSSIBLE” SEEDS. 
CHAS. C. HART SEED CO. —4— WETHERSFIELD, CONN. 
Washington Asparagus 
VEGETABLE SEEDS 
ASPERGE ASPARAGUS SEED SPARAGIO 
One ounce to 800 plants. Four pounds to the acre. 
Culture — Sow the seed as early in the spring as the ground can be 
worked, in drills 12 to 14 inches apart. When one year old transplant 
to permanent beds. 
Mary Washington — A very strong grower, very thick and heavy, 
with deep green tips and is absolutely rust resistant. These qualities 
make the Mary Washington a far more valuable sort for either home 
or commercial purposes than any other Asparagus. 
ROOTS 
We offer choice one-year roots (ready about March 15) of Mary 
Washington. For the average home garden 100 to 150 are sufficient. 
Prepare the soil as for planting potatoes and enrich by applying a heavy 
dressing of manure which should be spaded or plowed in. Spread out 
the roots with the crowns about 12 to 18 inches apart in the rows which 
should be about three feet apart. Do not cut the first year but allow 
the plant to run to seed. The second year a fair crop may be harvested. 
Chou Brocoli BROCCOLI Brocoli 
In habits and growth much like Cauliflower but hardier and of easier 
culture. Our Broccoli seed is grown in Italy. 
Early Green Calabrese — A compact cluster of dark bluish green 
flower heads much resembling Cauliflower but possessing a flavor 
entirely different. When the central head is cut a number of side 
heads will grow out. Our strain is unexcelled. 
Di Rapa (Turnip, New Caledonia) (Senaps)—A variety much 
relished by Italians for its turnip-like leaves which are used for 
greens and its small flower heads. 
Artichaut ARTICHOKE Articiocca 
The scales and bottom of the flower heads are 
eaten either boiled or raw as a salad. Start the 
seed indoors and set out the plants during May. 
Some flower heads may be had the first year but 
they bear best the second season. Artichokes need 
protection with leaves and ashes during the winter. 
Green Globe French — The best variety. 
BRUSSELS SPROUTS 
Chou de Bruxelles Cavolo di Brusseles 
A delicious vegetable rapidly becoming a favorite, 
as it affords fresh green sprouts in the fall and 
winter when nothing else is available. Cultivate 
like cabbage. Pick the sprouts from the stem when 
large enough and prepare like cabbage or cauli¬ 
flower. The sprouts are of better quality when 
frozen and may be left out until December 1 or 
later. 
One ounce will produce 8,000 plants 
Long Island Improved—Produces uniform solid 
sprouts 1H inches in diameter, closely set and 
very hardy and productive. We believe this to 
be the best sort. 
Paris Market — An imported strain, bearing a 
large crop of handsome sprouts. 
BORAGE 
A hardy annual used as a pot herb and for 
bee pasturage. The bruised leaves immersed in 
water give it an agreeable flavor and are sometimes 
used in salads to give a cucumber-like taste. 
CARDOON 
Grown somewhat like Celery (which it resembles) 
and served like Asparagus. Sow in the open ground 
during May and blanch like Celery during the 
fall months. 
Cerfeuil CHERVIL Cerfoglio 
Much like Parsley and similarly used for gar¬ 
nishing and for flavoring soups and salads. 
CHIVES 
A hardy onion-like plant used as a substitute 
for Onions in soups and salads. 
ASPARAGUS 
50 
100 
1000 
Roots. 
$0.85 
$1.50 $10.00 
Pkt. 
Oz. 
Mlb. 
1 lb. 
Seed. 
$0.10 
$0.15 $0.35 $1.25 
BRUSSELS SPROUTS 
Long Island I m- 
proved. 
.15 
.75 
2.75 
10.00 
Paris Market. 
.10 
.25 
.85 
3.00 
BROCCOLI 
Calabrese. 
.10 
.45 
1.50 
5.00 
Senaps (Di Rapa).. . 
.10 
.25 
.75 
2.50 
BORAGE. 
.10 
.30 
1.00 
CARDOON. 
.10 
.35 
1.25 
4.00 
CHERVIL. 
.10 
.15 
.45 
1.50 
CHIVES. 
.10 
.60 
2.00 
7.50 
Broccoli is a delicious, easily grown vegetable. 
