CATALOGUE OF VEGETABLE SEEDS 
25 
CELERY. 
German, Sellerie , French, Celeri , Spanish, Apio. 
(For price on Celery Plants, see Vegetable Plants.) 
Sow seed the first or second week in April in hot-bed or cold-frame. As soon as the 
plants have attained a height of three inches, transplant in prepared border, setting 
them four inches apart. In order to secure “ stocky” plants, cut off the tops once or 
twice before again transplanting into richly manured soil, in rows four feet apart, and 
from seven to nine inches plant to plant. 
Keep down all the weeds, and as fall 
approaches draw earth up to the plants, 
keeping the stalks well together. 
When well blanched it is ready for 
use. For winter use it is usually placed 
in frames and covered with litter, 
or stored in pits or cold cellars. Some of 
the varieties, such as Golden Self-Blancli- 
ing and White Plume, may be blanched 
by simply placing a board twelve to fif¬ 
teen inches wide on edge on each side 
of the row, and to hold them in place 
tack bits of laths across the rows at 
the top. One ounce of seed produces 
about 3,000 plants. 
Rose-Ribbed Paris Self- 
Blanching Celery 
most popu- 
crisp, 
Boston Market, the best and 
lar sort in cultivation . 
Carter’s Dwarf Crimson, solid, 
and fine-flavored 
Celeriac, or Turnip-Rooted. The turnip¬ 
shaped roots of this variety are cooked 
and sliced and used with vinegar, 
making a most excellent salad 
Dilk’s Many-hearted, a favorite with 
gardeners around Philadelphia . 
Giant Pascal, a sport from Golden Self- 
Blanching. A strong grower and won- 
Boston Market Celory. derful keeper . 
Golden Self-Blanching, a self-blanching early golden-colored variety that is very 
popular. The seed we offer is from the introducer. 
New Rose, possessed of fine keeping qualities, a desirable sort 
Pink Plume, color bright pink, quality fkst-class, an excellent keeper 
Rose Ribbed Self-Blanching, a sport from Paris Golden, of pleasing appearance and 
good quality . • • •. 
Sandringham, a dwarf white variety, solid, crisp and fine-flavored .... 
Triumph, a large growing variety, fine quality and flavor, unsurpassed as a keeper 
White Plume. This variety can be blanched with boards. It is solid, and of a pleas 
ing nutty flavor . 
Celery Seed for Flavoring. 
Pkt. 
Oz. 
Lb' 
.IO 
•30 
$3-5® 
•05 
•25 
2.50 
•05 
.20 
2.00 
•05 
•30 
3.00 
.IO 
•30 
3-00 
.40 
4.00 
•05 
.20 
2.50 
•05 
•25 
2.50 
.40 
4.00 
•05 
•25 
2.50 
• IO 
.40 
4.00 
•25 
2.50 
•05 
.IO 
•50 
CHICORY. 
German, Cichorie . — French, Chicoree. — Spanish, Achivoria de Cafe. 
It may be sown and treated in the same manner as carrots, used to mix with or as 
a substitute for coffee. The root is taken up, washed, cut in small pieces and care¬ 
fully dried. 
Large Rooted. 5 cts. per pkt. ; 10 cts. per oz.; $1.00 per lb. 
COLLARDS OR COLEWORTZ. 
A class of plants closely allied to the Cabbage family, used as greens and grown 
quite largely in sandy sections, particularly of the south. Transplanted when four 
inches high into rows three feet apart and one and a half feet apart in the rows. 
Thin out to three feet apart during the summer. 5 cts. per pkt.; 10 cts. per oz.; 
ii.oo per lb. 
CORN SALAD, or FETTICIIS. 
German, Lammcrsalat . — French, Mache. — Spanish, Macka Valerianilla. 
Used as a salad. It is sown very early in spring, in rows one foot apart, and is 
fit for use in six or eight weeks. For early spring use sow in September, and winter 
in cold-frames, or cover with litter. One ounce will sow 100 feet of drill. 
Large-Leaved. Per pkt., 5 cts. ; ounce, 10 cts. ; pound, #1.00. 
See Special Offers on third page of cover. 
Chicory. 
