42 
HALLAWELL’S 
■4- 
CARROTS 
For garden purposes carrots may be sown any time. Sow 
the seed l / 2 inch deep in loose, well prepared soil, preferably 
sandy, making rows 18 inches apart. Cultivate as soon as 
the plants are well established and thin to 2 or 4 inches in 
the row according to the size of the variety. One ounce will 
sow over 100 feet of row. 
DANVERS HALF LONG—A rich orange-red sort, growing 
about 8 inches long. Largely used for table use and 
stock raising as well. Very productive; flesh sweet and 
crisp. Pkt., 5c.; oz., 15c.; 14 lb., 45c.; y 2 lb., 75c.; lb., 
$1.25. 
EARLY SCARLET HORN —This is a favorite for early 
crop, but not large; sold extensively in the markets 
bunched. The tops are small; roots top-shaped, stump- 
rooted, therefore easily pulled. Grows well in shallow 
soil. Color is a deep orange; flesh fine-grained. Pkt., 
5c.; oz., 15c.; 14 lb., 45c.; y 2 lb., 75c.; lb., $1.25. 
OXHEART or GUERANDE — A popular short, thick va¬ 
riety about 414 inches long and 3 y 2 inches thick at the 
shoulder. A good variety for heavy or stiff soils; heavy 
cropper. Pkt., 5c.; oz., 15c.; 14 lb., 35c.; y 2 lb., 60c.; 
lb., $1.00. 
FRENCH FORCING—A small, round, reddish orange va¬ 
riety; crisp and sweet; the best of this class. Pkt., 
5c.; oz., 15c.; 14 lb., 45c.; y 2 lb., 75c.; lb., $1.25. 
WHITE MASTODON — Very large white root, a heavy 
cropper. The best variety for stock. Pkt., 5c.; oz., 15c.; 
14 lb., 35c.; 14 lb., 60c.; lb., $1.00. 
IMPROVED LONG ORANGE—The best long carrot in cul¬ 
tivation; especially recommended for market gardeners 
and field culture. It is a good reliable variety, always 
depended upon for its uniformity and large crop. Grows 
best in light, rich, well-dug soil. Pkt., 5c.; oz., 15c.; 
14 lb., 35c.; y 2 lb., 60c.; lb., $1.00. 
Red Cored Chantenay Carrot 
CHANTENAY (Red Cored)—An excellent early, half long 
stump-rooted variety; 5 or 6 inches long and about 3 
inches thick at the shoulder. Bright orange-scarlet, 
heavy cropper. Pkt., 5c.; oz., 15c.; 54 lb., 45c.; y 2 lb., 
75c.; lb., $1.25. 
Chervil or Cerfeuil 
An aromatic herb resembling Parsley and is excellent for 
garnishing. Sow seed y 2 inch deep; keep leaves cut to pre¬ 
vent running to seed. Pkt., 5c.; oz., 25c.; 2 ozs., 40c.; 14 lb., 
75c. 
Chives 
A small perennial of the Onion family; readily propagated 
from seeds; leaves used in salads and for flavoring soups 
and stews. Pkt., 5c.; 14 oz., 25c.; y 2 oz., 40c.; oz., 75c. 
Cress or Pepper Grass 
EXTRA CURLED—Used as a salad either alone or mixed 
with Mustard greens; rapid growing, dwarf and com¬ 
pact. Sow thickly in shallow drills. For a succession 
sow every 2 weeks. Pkt., 5c.; oz., 15c.; 14 lb-, 35c.; 
lb., $1.00. 
Water Cress 
Highly esteemed for salads and garnishing. It must be 
grown along moist banks. Pkt., 5c.; y 2 oz., 30c.; oz., 50c. 
Seasons to plant Vegetables in Central 
Chicory 
LARGE ROOTED MAGDEBURG—The young leaves are 
excellent as salad; the roots are also used for cooking. 
Sow the seed y 2 inch deep early in the spring, thin the 
young plants to 6 inches in the row and keep w T ell hoed. 
The plant spreads from the root and is perennial; will 
mature in 120 days. One ounce will sow 200 feet of row. 
Pkt., 5c.; oz., 25c.; lb., 75c. 
SMALL ROOTED or RADICHETTA—The tops of this va¬ 
riety are very desirable for salad. The leaves are long 
and narrow, blanching readily when plants are close to¬ 
gether. Pkt., 5c.; oz., 25c.; 14 lb., 75c. 
WHITLOOF—Known in restaurants as French Endive. The 
stalks when blanched make delicious salad. Sow in May 
and June in drills 10 inches apart. Transplant or thin 
to 6 inches; treat as Endive, except that in late sum¬ 
mer or fall it should be gradually banked up like Cel¬ 
ery. Pkt., 5c.; oz., 25c.; ^4 lb., 75c. 
California, see page 37. 
