Celery 
For early crop sow In February or March 
In hotbed. A packet of seed will give 300 
to 400 plants, one-half ounce 3000 plants. 
Golden Plume 
A great advance in Celery improve¬ 
ment which resembles Golden Self- 
Blanching in appearance, crispness 
and fine, nutty flavor, but earlier, 
larger and of ranker growth and ap¬ 
parently more disease resistant than 
any other yellow Celery. It blanches 
quickly, with a full heart of golden 
yellow color. It is a rapid grower. 
Pkt. (1000 seeds), 1 Oc; 
Va oz., 3B<£. 
Easy Blanching 
Resembles Golden Self-Blanching but 
the leaves are green and the stalks 
blanch white instead of yellow. It is 
also more hardy and less liable to 
blight. It is somewhat taller but has 
same form and heavy heart as Self- 
Blanching and, while maturing two 
weeks later, has the advantage in 
being an excellent Winter keeper as 
well as an early Celery, Easily 
blanched. 115 days. 
Pkt. (1000 seeds), lOc; 
Vt ox., 2 Sc. 
White Plume 
The earliest variety; leaves are 
bright green and it is very easily 
blanched to a silvery white color. It 
grows very rapidly and should be 
marketed early, as it is not as good 
a keeper as other varieties, but has 
a very fine nutty flavor. 120 days. 
Golden Pkt. <1000 seeds), 10(1 
Self-Blanching Vz °**» 3S *- 1# 
Golden Self-Blanching 
The standard variety for Winter use, vigorous growth, stocky 
. “ ' * 1. The sf " 
habit, the leaf stalks being very thick and solid. 
.. .. • atil “ ’ 
stalks are 
of a yellowish green color until earthed up when the stalks 
blanch to a beautiful golden yellow color. It attains a good 
size and the sweet nutty flavor cannot be excelled. 110 days. 
Pkt. (1000 seeds), 10(1 Vi oz., 45c. 
Endive 
Sow seed In open ground 
one packet for 20 foot 
drill, ounce 200 feet. 
GREEN CURLED, 
Bright, deep green 
leaves, with center 
blanched a rich, creamy 
white. 40 days. 
Pkt. (1500 seeds), 
5c; oz., 1 5<. 
BROAD-LEAVED BA¬ 
TAVIAN. Broad, thick 
leaves, slightly wrin¬ 
kled; form large heads, 
much used in soups. 45 
davs. 
Pkt. (1500 seeds), 
5<; oz., 1 5C. 
Green Curled 
K A | A Furnishes splendid “greens'* for early Fall, Winter or 
Snrlng. A packet for about 150 plants, one oz., 2500. 
DWARF GREEN CURLED SCOTCH. Dwarf and compact, 
with large, deep green leaves curled and crumpled. 55 days. 
Pkt. (200 seeds), Bcj oz., 1 5c. 
TALL GREEN CURLED SCOTCH. Most popular growing 3 
feet high, of finest quality. Grown same as cabbage. 65 days. 
Pkt. (200 seeds), 5c* oz., 1 5C> 
Artichoke 
GREEN GLOBE. The Globe Artichoke is 
a perennial, cultivated for its flower heads, 
which are used in an undeveloped state and cooked like As¬ 
paragus. It is considered a delicacy. It is easily grown and 
once established the supply is permanent. 
Pkt., lOc; Va oz., 85C- 
Lppkft AMERICAN FLAG. The stalks are of a mild 
onion flavor and used same as onions. Seed is 
sown early in the Spring In rows of 1 foot apart and thinned 
4 to 6 inches apart in the row. 80 to 90 days. 
Pkt. (200 seeds), 5c; oz., 20<. 
Mustard 
SOUTHERN GIANT CURLED. Highly es¬ 
teemed as a salad j?lant, especially in the 
South, where seed is sown in the Fall and used early in the 
Spring as a salad. Plants 2 feet high and produce large bunches 
of tender, green leaves. 30 days. Pkt. * ‘ ~ 
(600 seeds), 5<; oz., i 0«. 
KOHL-RABI 
Does well in a rich, loamy soil If 
S lven thorough cultivation. Finer 
avor and sweeter than turnips. 
Sow seed in Spring and again In 
June and July. A packet for 30 
ft. row, one ounce for 300 ft. 
EARLY WHITE VIENNA. 
Flesh white and tender, excellent 
forcing variety. 50 days. 
Pkt. (200 seeds), 5ci oz., 20C. 
EARLY PURPLE VIENNA. 
Skin purple, flesh pure white, 
tender and fine flavored. 60 days. 
Pkt. (200 seeds). Sc; oz., 20f. 
£arly White Vienna 
Pa rclau Easily grown in 
r <ir»iey the g arden , but 
seed germinates slowly. 1 Pkt. 
for 20 feet of row, ounce 150 feet. 
Parsley may be picked from 
the garden in Fall and allowed to 
dry. then preserved in air-tight 
jars for seasoning at any time. 
MOSS CURLED. The popular, 
compact growing variety with 
beautifully crumpled and curled 
leaves, dark green in color. Be¬ 
cause of Its pleasant flavor it is 
the variety most extensively used 
for flavoring soups, salads and 
for garnishing. Ready to use in 
70 to 80 days. 
Pkt. (800 seeds), 5C5 oz., 1 5<. 
Rhubarb giant crimson 
A most beautiful crimson color, of 
superb quality. The stalks are large 
and ,very uniform in size, lyiving a 
thin, tender skin, and when cooked 
make a beautiful crimson sauce. 
Rhubarb is a wonderfully healthful 
vegetable and one of the first from 
the garden early in the Spring; eas¬ 
ily grown from seed. 
Pkt. (150 seeds), sc; oz., gQC. 
A«narapiie Mary wash. 
MapdragUb INGTON. Con¬ 
sidered the best Asparagus to grow, 
producing large straight, dark green 
shoots with tips tight and firm, of 
fine flavor. 
Pkt. (200 seeds), 5C*» oz., 1 5C. 
Okra or Gumbo 
WHITE VELVET. Pods round, 
smooth, of white, velvety appear¬ 
ance, very tender, nice for soups, 
stews, etc. Ready in about 65 days. 
Pkt. (50 seeds), sc; oz., i sc. 
Rhubarb 
EGG PLANT 
A packet will produce about 100 
plants, ounce 1500 plants. 
NEW YORK IMPROVED PUR¬ 
PLE. A favorite for both market and 
private use, and a standard sort in 
the South. Fruit is large, skin rich 
purple. About 130 days. 
Pkt. (150 seeds), 5<; oz., 40C. 
BLACK BEAUTY. The earliest 
variety that grows to good size. It 
is jet black, average weight 2 to 3 
pounds. About 120 days. 
Pkt. (150 seeds), 5CJ oz., 45C. 
New York Imp. Purple 
CfhlArin*' OR TURNIP-ROOTED CELERY. Forms a 
turnip-shaped root with flavor of fine Celery. 
Splendid for stews, soups and salads, or boiled, like 
parsnips. 120 days. Pkt. (1000 seeds), 5C5 Va oz., 20c- 
rhirnrv WITLOOF or FRENCH ENDIVE. Seed sown 
viiiwi j in May or June makes roots which, when 
taken up and placed in sand in a warm cellar make tender, 
white sprouts for Winter use. 150 days. 
Pkt. (200 seeds), 5c; oz., 25C. 
Cnllflrrlc TRUE GEORGIA. Forms a large, open head 
vu,,a * of leaves on a tall stem. Extensively used 
in the South where It furnishes an abundance of food for 
the table or for stock. Ready in about 80 days. 
Pkt. (500 seeds), 5c; oz., 1 5C- 
Calarl A good salad, especially for Winter use 
worn 9919 Cl c an a i so b e cooked and used like 
spinach. Sow early in Spring for Summer use, or July or 
August for Fall use. Pkt. (100 seeds), 5C5 oz., 20C- 
A rACC TRUE WATER. Well known hardy perennial 
*■#1 water nlant highly esteemed for salads and gar¬ 
nishing. It must be grown along moist banks of streams 
or ponds or in tubs in water covered soil. 40 days. 
Pkt. (500 seeds), lO<; 3 pkts., 25C. 
Pepper Grass g 
and pungent. 20 days. Pkt. 
Fine Curled. Used for salad; quick 
rowing, leaves finely cut, crisp 
(500 seeds), 5c? oz., 1 5c. 
HERB SEEDS 
For flavoring soups, meats, etc., a few pot and sweet herbs 
are necessary in every garden. Cultural directions on each 
packet. Those marked (P) are perennials and when once 
established in the garden will last for years. 
CARAWAY* (P). Seeds used for flavoring. 
DILL (Annual). Leaves and seed heads used in pickling. 
LAVENDER (P). Sweet scented light blue flowers, may be 
dried for its delicate perfume. 
SAGE (P). One of the most popular herbs. Leaves are used 
for seasoning. 
SWEET MARJORAM (Annual). Used for seasoning, either 
fresh or when dried. 
Any of these herbs. Seeds sufficient for 25 to 50 plants. 
Pkt., 5c; 4 pkts., 1 sc. 
Vegetables 
All our Vegetable Seeds are Tested for Germination 
37 
