KmimiuiuuuiuuuiiuimiminmiimiiiiiuimiitiintiiuimnHiiiiimnimiiffliiiHfimiiiiiiinnHiiiiiniiiiiniiinmiiiinaNHiimiiiiiiuiHHnfiuuiiuuiuiiuuiiuimiiuHtiiiimiiiiiiHii .i iiiiiiiiiiHiiiiiiiiiiiiiiiiiiiiiu .. Giiiiiiiiiitiiiniiiiiiiiii.;. , iiw.iiiiiimniiiHimi : ji«iriiuiii!ismKiniamniminumnftnrinmiu«miu;niBi 
Fs=©sm PETER HFMBFIRSOM CO., HEW TOM li 
World-Famous Vegetables Introduced by Peter Henderson & Go. 
( Shown in Colors on Opposite Page.) 
HENDERSON’S 
Big Boston Lettuce 
A Grand, Large, Cabbage Lettuce 
The Best Head Lettuce on Earth. More Extensively Grown Than 
Any Other Lettuce 
This grand variety, introduced into cultivation by us, has proved 
to be most valuable, steadily gaining in popularity until it is now 
more extensively grown than any other kind of Lettuce, North; South, 
East or West. Grown in the open ground for early summer and fall 
use, in frames for spring, or forced cool in greenhouses for winter use 
it invariably gives both grower and ifeer the utmost satisfaction, 
producing, under ordinarily favorable conditions, splendid, large, 
creamy-white heads, packed with thoroughly blanched leaves, crisp, 
tender and sweet, delighting both the palate and the eye. Big Boston 
is one of the best large-heading Lettuces, and, while it succeeds at all 
seasons, except during the very hottest months, it is peculiarly 
adapted for late fall culture. Large areas of it may be seen in the 
vicinity of New York as late as Nov. 15th; a slight covering of salt 
marsh hay amply protecting the plants from hard frosts, which when 
cut for market are as fresh, bright and untinged as at any season. 
(See opposite page.) Price, 10c. pkt., 25c. oz., 75c. }£ lb., $2.50 lb. 
Henderson’s Goreless Carrot 
The Finest Early Table Variety, Meltingly Tender and Sweet 
This Carrot, recently introduced by us, has proven one of the 
most universally popular varieties ever sent out. People who never 
liked Carrots before are delighted with the melting tenderness and 
sweet, mild flavor of Henderson’s Coreless. 
It is a half-long, cylindrical Carrot, blunt-pointed, with a small 
tap-root and small top. They run very uniform in shape and size, 
6 to 7 inches long, by 134 inches through; clean skinned, smooth, 
easily pulled and keep well. The flesh is of fine texture, entirely 
devoid of stringiness, coarseness and woody heart or core. The 
color of the flesh is the rich red-orange so attractive when served. 
Henderson's Coreless excels all other half-long Carrots in earliness 
without being inferior to them in productiveness. (See opposite 
page.) Price, 15c. pkt., 40c. oz., $1.25 \£ lb., $4.00 lb. 
HENDERSON’S 
Easy-Blanching Celery 
Gaining in Popular Favor by Leaps and Bounds 
Emphatically Distinct from Any Other Sort. The Easiest and 
Quickest to Blanch. Excels All Late Sorts in Long-Keeping 
Quality. The Earliest and the Latest in One Row 
This splendid Celery was named and introduced by us. It has 
already taken rank with other vegetables we have introduced, many 
of which are the standard of merit and have achieved a world-wide 
reputation. The original stock has been improved under our watch¬ 
ful care and it is today as near perfection as nature can make it. 
Henderson’s E^sy-Blanching Celery excels in the qualities that 
give Self-Blanchmg Celeries their value; it bleaches earlier and 
quicker than any of this class. It is the longest keeping variety 
grown (if put away green), excelling in this respect every other sort. 
It has proved to be among the most valuable additions we have made 
to the vegetable gardens of the world, and fit to take rank with the 
many famous varieties of vegetables with which our name is asso¬ 
ciated. 
Henderson’s Easy-Blanching Celery is so easily grown that the 
amateur can produce Celery equal in quality to that which formerly 
could be grown only by skilled men equipped with years of experience. 
The plant is of medium height, of great vigor—having thick rather 
than broad stalks, with shallow ribs. The leaves are slightly but 
densely crumpled, distinguishing it from any other variety. Its 
quality is superb. 
The stalks arc tender and brittle, and the flavor extremely spicy 
and aromatic. (Sec opposite page.) Price, 20c. pkt., 3 pkts. for 
50c., $2.00 oz., $7.00 H lb. 
“ Henderson s Easy Blajiching Celery is by far the best^celery offered to the 
rode today, excepting none. This is my humble opinion." 
Mr. W. J. SHAW, Lexington, Va. 
,l The Easy Blanching Celery Seed received by us from you last year was fine.” 
Mr R. W. STEVENS, Ogden, Utah. 
THE ORIGINAL 
Henderson Bush Lima Bean 
THE “BABY” LIMA BEAN 
This wonderful innovation created a greater furore than any ot the 
famous vegetables we have introduced, with the exception of the 
Ponderosa Tomato. Those who never had a vegetable garden before 
were induced to plant the Henderson Bush Lima Bean, because it 
enabled them to have the most delicious of all vegetables without 
the trouble or expense of the unsightly poles. 
Henderson Bush Lima grows without the aid of stakes or poles in 
compact bush form about 18 inches high, and produces enormous 
crops of delicious Lima Beans, which can be gathered as easily as 
the common garden bush beans. Henderson’s Bush Lima is at least 
two weeks earlier than any of the climbing Limas. 
It produces a continuous crop from the time it comes into bearing 
(it is fit for the table in the latitude of New York middle of July) 
until frost, and being enormously productive, a very small patch will 
keep a family supplied with this splendid vegetable through the sea¬ 
son. The Beans are the size of the Sievrr or Small Lima and of 
delicious quality. 
They are very desirable served as green beans, cither alone or eaten 
with sweet corn in the form of succotash. 
Lima Beans are not used as largely as they should be, because it is 
not generally known that in a dry state they can be used in the same 
manner as the common beans, and keep equally well. Lima Beans 
are much richer and more delicate in flavor than ordinary beans, and 
are unexcelled for either boiling, baking or canning. 
Price, 10c. pkt., 40c. pt., 75c. qt., $2.75 for 4 qts. 
Delicious Cooking Recipes for the 
ORIGINAL 
Henderson Bush Lima Bean 
THE “BABY” LIMA 
BAKED " BABY ” LIMA BEANS 
Soak a quart overnight or for a few hours, with a piece of fat pork. Crease 
around inner edge of keltic to prevent boiling over. Soak three dried Chili 
peppers, pouring off water twice. Mash peppers well with a pint of canned 
tomatoes. Cut up an onion and fry slightly, adding it to the Chili and lo?natoes. 
Pour the beans when done into a shallow mixing pan. Cut the pork in stnall 
pieces, distribute it evenly over the top of the beans. Pour tomatoes and onions 
over all. Scrape off inner lining of peppers, throwing the pods aside. 
This makes a fine dish, and may be heated over and eaten as long as it lasts. 
SALAD OF "BABY" LIMA BEANS 
Pul some lima beans over to cook and let them cook until done, but do not 
mash them up. Have some beets cooked and when cold scoop out inside part 
of beets, being careful not to break the outer shell. Pill the shell with lima 
beans, pour mayonnaise dressing over the beans and garnish with lettuce leaves. 
SOUP OF "BABY" LIMA BEANS 
Cook one pint of lima beans one hour in plenty of water and add a pinch 
of baking soda while boiling. Cook fifteen minutes more and drain off the 
water. 
Put to cooking again in plenty of water until soft, then pul beans and liquid 
through a colander to remove the skins. Then add a pint of S7veet milk and 
piece of butter the size of an egg. Salt and pepper to taste. Do not let it boil 
after the milk is added, but keep good and hot. 
It has the flavor of oyster soup. 
RECIPE FOR LIMA BEAN FRITTERS 
2 cups cooked baby lima beans 1H teaspoonful salt 
1 cup flour 3 1 teaspoonful paprika 
1 teaspoonful baking powder 2 eggs 
Chop beans, add dry ingredients mixed and sifted , then add well-beaten yolks 
and fold in stiffly beaten whites. Cook on griddle or frying pan. Serves 
about five . 
The Nutritive element in Meal is Protein. 
The same element in Henderson s Original Bush Lima Beans (the “Baby” Lima) costs 
only one-third as much as it costs in meal. 
