shoulder, growing half out of tlie ground. Bright yellow 
flesh. Producing a heavy crop that is most excellent for 
dairy cows. Packet, 5c; oz., 15c; >4 lb. 35c. 
Large White Belgian. One of the oldest and best 
known stock carrots. Roots 12 inches in length, producing 
a heavy yield of marvelous quality carrots. 
Packet, 5c; oz., 15c; >4 lb. 35c 
Mastodon. Improved short white flesh, with smooth 
roots. Very heavy at shoulders, tapering. A heavy pro¬ 
ducing field carrot. Packet, 5c; oz., 15c; 54 lb., 35c. 
G(U4iLUxf4AJie^ 
Cauliflower is more difficult to grow than any other 
plant in the cabbage tribe, like most of them it will not 
stand heat and drought which limits its culture to areas 
free of these conditions. It is best grown in fairly cool cli¬ 
mates where there is plenty of moisture. It will not, how¬ 
ever, stand as much frost as cabbage or Brussels Sprouts 
and in very protracted warm weather it will not head. Like 
other members of the Cabbage family Cauliflower is 
divided into two groups, early varieties and the late 
varieties. 
MX. HOOD SNOW BALL CAULIFLOWER 
Soil and fertilizer conditions are the same as cab¬ 
bage. It is advisable to use a good commercial fer¬ 
tilizer and to cultivate at regular intervals. 
For quicker and better results it is advisable to 
start cauliflower in flats and later transplant when 
the young plants are about four or five inches tall. 
The plants should be set about two feet apart in rows 
three feet apart. This will allow approximately 50 
head of Cauliflower to a 100 foot row. This should 
be more than ample for a family of five. 
Solid white heads may be produced by tying the 
outer leaves over the center of the plant as soon as 
the first button-like swelling appears. Use string, 
tape or raflBa for tying. Do not pull tight enough to 
injure outer leaves. 
Portland Seed Co.’s Mt. Hood Snowball. One 
of the best early varieties that we highly recommend 
for early and late planting. Its pure white, fine qual¬ 
ity heads of medium uniform size are exceedingly 
tasty. Popular with home gardeners as well as mar¬ 
ket gardeners. Packet, 5c; oz., $2.00. 
Danish Giant. Outstanding because of its abil¬ 
ity to yield heavily in dry weather. Its large, solid 
white heads mature very early if forced indoors dur¬ 
ing early growth. Packet, 5c; oz., $1.50. 
Early Snowball. Adapted very well to forcing 
as well as outdoor planting. Plants are compact, 
producing medium to large, round heads that are 
pure white when blanched. Packet, 5c; oz., $1.75 
Other Varieties. Large Algiers, Autumn Giant. 
Packet, 5c; oz., $1.25 
No garden crop grown is such a rich feeder as cel¬ 
ery. The soil must have depth and mellowness and an 
abundant supply of moisture. It is impossible to 
grow celery in hard or sun-baked soil. It is advisable 
to prepare the seed bed with a good commercial fer¬ 
tilizer and peat moss using about 6 pounds per 100 
foot row. This should all be done about three weeks 
before the plants are set in the garden. 
In growing celery from seed it is advisable to start 
the seed in flats and later transplant when the small 
plants are approximately 5 inches tall. 
Golden Self Blanching. Indeed, one of the best 
early spring varieties for Northwest gardens. The 
long, crisp stalks mature to a beautiful golden yel¬ 
low, which are easily blanched to a creamy white. 
Packet, 5c; oz., 50c 
Golden Plume. Superior quality, vigorous 
growing. A favorite with home gardeners. Semi¬ 
dwarf in habit. Fine flavored stalks that are brittle, 
stringless and blanch quickly. Packets, 5c; oz. 50c 
Winter Queen. Matures in the winter and spring. 
Very compact growth, with large heart. Stalks 
blanch to cream white. Ribs are solid, crisp and free 
from strings. Packets, 5c; oz., 25c. 
White Plume. The very earliest known variety. 
Stalks are exceptionally crisp and tender with inner 
leaves and tasty white heart. Packets, 5c; oz., 25c 
QUioanM. 
Qelz^ 
Successful celery culture is based on the right cli¬ 
mate and the right soil. As to the first the plant re¬ 
quires coolness as well as sufficient moisture. 
Witloof. This variety has become exceeding 
popular for winter salads. It forms a delicious disli 
when served like Endive or Cos lettuce with French 
dressing. The leaves and stems blanch easily. Seed 
should be sown one inch deep during May or June 
and spaced about 18 inches apart. 
Packets, 5c; oz., 15c 
Large Rooted. The roots of this plant are vei )- 
popular as a coffee substitute. The young tender 
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