“BEST POSSIBLE” SEEDS 
CHAS. C. HART SEED CO. — 5 — WETHERSFIELD. CONN. 
Washington Asparagus 
VEGETABLE SEEDS 
ASPERGE ASPARAGUS SEED SPARAGIO 
One ounce to 800 plants. Four pounds to tke 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 qual¬ 
ities make the Mary Washington a far more valuable sort lor 
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 gardens 100 to 150 are suffi¬ 
cient. Prepare the soil as for planting potatoes and enrich by apply¬ 
ing 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. 55-60 days. 
Di Rapa (Turnip, New Caledonia) (Senaps)—A variety much rel¬ 
ished by Italians for its turnip-like leaves which are used for 
greens and its small flower heads. 45-50 days. 
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 fa¬ 
vorite, as it affords fresh green sprouts in the fall 
and winter when nothing else is available. Cul¬ 
tivate like cabbage. Pick the sprouts from the 
stem when large enough and prepare like cab¬ 
bage or cauliflower. The sprouts are of better 
quality when frozen and may be left out until 
December 1 or later. 
■ One ounce will produce 3,000 plants 
Long Island Improved—Produces uniform solid 
sprouts D /2 inches in diameter, closely set and 
very hardy and productive. We believe this to 
be the best sort. Long Island grown. 
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 some¬ 
times used in salads to give a cucumber-like 
taste. 
CARDOON 
Grown somewhat like Celery (which it resem¬ 
bles) 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. 
Vi lb. 
1 lb. 
Seed . 
$0.10 $0.15 $0.40 
$1.25 
ARTICHOKE . 
.10 
.40 
1.25 
BRUSSELS SPROUTS 
Long Island Im- 
proved . 
.20 
.80 
2.75 
10.00 
Paris Market .. . 
.10 
.35 
1.25 
4.00 
BROCCOLI 
Calabrese . 
.10 
.45 
1.50 
5.00 
Senaps (Di Rapa) 
.10 
.15 
.35 
1.00 
BORAGE . 
.10 
.15 
.40 
1.25 
CARDOON . 
.10 
.35 
1.25 
4.00 
CHERVIL . 
.15 
.15 
.45 
1.50 
CHIVES N. 
.10 
.60 
2.00 
7.50 
Broccoli is a delicious , 
easily grown vegetable 
