W. E. MARSHALL & CO. 
15 
VEGETABLE SEEDS. 
CARDOON 
Sow early in Spring, and transplant in trenches. When full size, earth up same as celery. 
Large Solid .Per package, 6 cts.; ounce, 30 cts.; ^ pound, 75 cts. 
CELERY 
One ounce will fiow about 300 feet of a row and 
produce about 5^000 plants. 
Sow in the open border early in April, 
in rich ground. Wnen the plants are 
8 inches high, transplant 4 inches, apart 
into temporary beds of soft, rich soil un¬ 
til they acquire sufficient strength for 
planting out Plant in rows 3 feet apart, 
and set 8 inches apart in the rows. After 
the planting nothing further is neces¬ 
sary for 6 or 7 weeks, except running 
through between the rows with the cul¬ 
tivator or hoe, and freeing the plants 
h’om weeds. About the middle of Au¬ 
gust earthing up IS necessary for blanch¬ 
ing and whitening of that which is 
wanted for early use. After the soil has 
been drawn up against the plant with 
the hoe, it is further pressed close around 
each plant by the hand, firm enough to 
keep the leaves upright and prevent them 
from spreading, using care to prevent the 
soil falling into the heart of the plant. 
WUITE PI.CME CELFJIY. 
Boston Market. Dwarf-branching habit, solid and fine flavor. 
Cooper Cutting. This variety is grown for soup greens. 
Fin de Siecle. The largest, hardiest and best-keeping winter celery.... 
Giant Pascal. The stalks are solid and crisp: golden-yellow heart. 
Giant White Solid. A favorite variety; hardy, solid and crisp. 
Golden Dwarf, or Golden Heart, A distinct variety. Crisp, solid, 
fine flavor. 
Gold en Self-Blanching. Crisp, tender and of fine flavor, and is the 
Perfection Heartwell 
Pink Plume. Strong 
Schumacher. 
flavor.. 
White Plume. 
Celery Seed. 
Medium height and blanches well. 
compact grower; stems solid and crisp ..05 
A large growing sort, solid, crisp and of a fine nutty 
Large Erfurt, A stan 
Large Smooth Prague. 
A valuable early variety, requires very little blanching 
Used for flavoring only. 
CELERIAC, or TURNIP-ROOTED CELERY,’ 
or Pkt . 
Oz . 
M Lb . 
$0 05 
$0 25 
$0 75 
.05 
.15 
.40 
.05 
.25 
.75 
05 
.20 
.60 
.05 
.25 
.75 
.05 
.20 
.60 
.10 
.50 
1.50 
.05 
.20 
.60 
.05 
.25 
.75 
.10 
.25 
.75 
.05 
.20 
.60 
.10 
.15 
.05 
,20 
.60 
.05 
.25 
.75 
CHERVIL 
The Curled Chervil is cultivated like parsley, and used for garnishing and flavoring soups 
and salads. The seed of the tuberous-rooted is sown in August and treated like the carrot. 
Curled Cherv.l, The young leaves are used for flavoring soups and Per Pkt. Oz. H Lb. 
salads. §0.05 $0.15 $0.50 
Tiberous-Rooted. The roots make a most delicions vegetable. .05 .15 .40 
CHICORY 
Common, or Wild. Sow in June, the roots are transplanted in Per Pkt. Oz. MLb. 
Autumn into sand, in a cellar. The young shoots form the 
Barbe de Cnpucin the celebrated salad of France. .05 .15 .30 
Large Rooted. Used to mix with or a substitute for coffee. Culti¬ 
vate the same as carrot .. .05 .16 .40 
