O Painter of the fruits and flowers , 
We own Thy wise design. 
Where/))/ these human hands of ours 
May share the work of Thine. 
Vegetables. 
Apart from Thee we plant in vat, 
The root and sow the seed; 
Thy early and Thy later rain , 
Thy sun and dew we need." 
—John G. Whittier 
L R VEGETABLE DEPARTMENT embraces almost every article 
\jJ va ^ u0 known. We have excluded everything- our experience 
has proved unworthy of culture, as also some untried and not 
very promising kinds. As List as new vegetables establish their good 
character we add them to our list, but exercise our usual caution in in¬ 
troducing new candidates for public favor, submitting all to thorough 
trials on our grounds. Everything is tested before being packed, so that 
we know that all will grow if treated well. 
Y[TUCH OF OUR VEGETABLE SEED, and the most important, arc 
/ l grown upon our seed farms; other kinds we obtain of the most 
J * reliable and responsible growers in England, France, Germany, 
and other countries, and we have no hesitation in saying that altogether 
our Vegetable Seeds are not excelled, if equaled, by any collection in the 
world. We have endeavored to describe the different kinds so that their 
character and value may be understood, with such simple directions for 
culture, as with little care will ensure success. 
The list of Vegetable Seeds is constantly increasing , and many of our customers are at a loss to know which is the best and most profitable to plant. Wt 
have, theref ore, adopted the plan this year of describing in full all of those which we can conscientiously recommend, and. of giving simply the names of other 
well-li nown varieties in condensed form. Nto mistake can be made in using those which we describe, as they have been tried and found of permanent value. 
Any novelties or specialties in Vegetable Seeds offered by all reliable seed houses, not listed here, can be 
included in our customers* orders, and we will furnish the same at regular advertised prices. 
ASPARAGUS. 
To grow Asparagus plants 
from seed, sow in drills, about 
one inch deep, and the rows 
wide enough apart to admit 
of hoeing- about a foot. An 
ounce of seed is sufficient for 
a drill thirty feet in length. 
Keep the soil mellow and free 
from weeds during the sum¬ 
mer, and in the fall or succced- 
ingspring the plants may beset 
out in beds, about a foot apart 
each way. The beds should be 
narrow, so as to permit of cut¬ 
ting to the center. Set plants 
about a foot apart, and crowns 
four inches below the surface, 
and spread the roots. Before 
winter, cover the transplanted 
beds with about four inches of 
manure. Salt is an excellent 
manure for Asparagus. Sow a 
little on the surface in the 
spring, and it will keep down 
the weeds. By purchasing 
plants, a year at least of time 
is saved. The young tops may 
be cut for the table the second 
summer, but not very freely 
until the third. ASPARAGUS. 
Asparagus, Vick’s Mammoth, per oz., 25 cents. 10 
Conover’s Colossal, large, and of rapid growth; per lb., 50 
cents; per oz., 10 cents. . 5 
mail, per 100, prepaid. §125 
mail, per 100, prepaid. 2 50 
express, per 100, not prepaid . 1 50 
Roots 
(1 year, by i 
ts—-< 2 years, by 
(2 years, by 
BROCOLI. 
BROCOLI. 
Brocoli resembles the 
Cauliflower; indeed, it is 
hardly possible to dis¬ 
tinguish the difference. 
Brocoli, however, is the 
most hardy, and in many 
sections of our country 
would not suffer in win¬ 
ter, but it dislikes severe 
summer heat more than 
cold; and to succeed, it 
would be necessary to 
grow late plants, and set 
them out after the ex¬ 
treme heat of summer is 
past. Treated in this 
way we do not know why 
we cannot have Brocoli. 
'Brocoli Purple Cape, one of the hardiest and most popular 
varieties, and the most certain to form a good head; the earliest 
of the purple varieties; per lb., $5.00; oz., 45 cents . 10 
Southa m pton, fine, hardy, large, yellow variety —one of the 
old popular sorts, like Portsmouth, Sulphur, etc.; per lb., $3.00; 
oz., 30 cents. 5 
ARTICHOKE. 
The Jerusalem Artichoke is a wonderfully hardy and productive plant, 
yielding roots in immense quantities. They are like potatoes in appear¬ 
ance, and if we had no potatoes would not make a bad substitute. It is 
good for all stock and is not bad for the table. Plant the tubers like 
potatoes, and enough is usually left to seed the ground for the next crop. 
There is another Artichoke, very little grown in America, the Globe 
Artichoke. The portion used is the flower-head in an undeveloped state. 
Artichoke, Jerusalem, per bushel, $2.00; per peck, 75 cents, 
by freight or express, charges not prepaid; per quart, by mail or 
express, prepaid .. . 40 
Green Globe, seed per lb., $3.00; per oz., 30 cents; per packet.. 10 
BORECOLE, OR KALE. 
The Kales are more hardy than the Cabbage, and will endure consider¬ 
able frost without injury. When cut frozen, they are immediately 
placed in cold water. They do not form heads like Cabbage, but form 
abundance of pretty, curly leaves, that are very ornamental and highly 
prized. The Kale furnishes abundant food for the cottagers of Europe, 
and when well grown and properly prepared is good enough for any one. 
Culture same as for Cabbage. 
Borecole, or Kale, Dwarf German Greens, or 
Sprouts, bright green, resembling ltuta Baga tops, and of fine 
flavor. Sow in rows about a foot apart, in September, and gather 
in early spring, like Spinach ; per lb., $1.00; per oz., 10 cents . 5 
”Dwarf Green Curled Scotch, dwarf; beautifully curled, 
and bright green ; hardy, and maybe cut from the ground all the 
early part of winter ; per lb., $1.00 ; per oz., 10 cents . 5 
Dwarf Purple Kale, like Scotch Kale, except dn color, but 
more lmrdy ; per lb., $1.25; per oz., 15 cents . 5 
Tall Green Curled Scotch, finely curled; very hardy; one 
of the best; per lb., $1.00; per oz., 10 cents. 5 
80 
