9 
ROYAL QUALITY SEEDS 
100 DAYS 
LARGE WHITE BELGIAN —Grows one- 
third or more out of ground. The roots attain 
a length of a foot or more and average about 
2 inches in diameter. The coarse flesh, and 
also the skin, is pure white, with an occasional 
tinge of green where growing above soil. One 
of the best varieties for stock feeding. 
100 DAYS 
LARGE YELLOW BELGIAN — Like the 
preceding in every respect but flesh and skin 
pale orange. 
CAULIFLOWER 
CULTURE —Deserves a more prominent 
place in the home-garden. Can be successfully 
grown by the amateur gardener. Sown much 
in hot-bed for early crop, transplant to cold 
frame, then to open ground as soon as frost 
danger is past. For late crop, give cauliflower 
same culture as cabbage. One ounce will pro¬ 
duce about 3,000 plants. 
57 DAYS 
EARLY DWARF ERFURT— Produces ex¬ 
cellent, solid pure white heads often 6 to 8 
inches in diameter. 
52 DAYS 
EARLY SNOWBALL — Is most popular 
general sort. Produces medium sized heads, 
compact, round, very white, with short out¬ 
side leaves. Our stock is select European 
grown. 
65 DAYS 
DANISH DRY WEATHER — About one 
week earlier than Snowball. Has large white 
heads. Adapted for growing in dry sections. 
Stands hot weather. Popular in the west. 
CELERY 
CULTURE —^For the earliest crop the seed 
should be sown in a hot-bed during February 
or March. When the young plants are large 
enough and the trees are out in leaf, they are 
transplanted into the open. For the fall or 
main crop seed may be sown in the open 
ground as early in the spring as tbie soil can be 
worked into good condition, and the plants 
should be set in the rows in July. 
Celery requires a rich, well-manured soil, 
and plenty of moisture so that it can make a 
continuous growth. One ounce is sufficient 
for 600 feet of drill. One ounce sown in the 
seed-flat gives 8,000 to 10,000 plants; 2 ounces 
for one acre. 
GIANT PASCAL — This celery has the 
sweet, nutty flavor of Golden Self Blanching. 
The stalks are about two feet high; thick, solid 
and stringless, and as brittle as glass. Matures 
in 140 days. It blanches easily and is an ele¬ 
gant winter keeper for home or market. 
GOLDEN YELLOW SELF-BLANCHING— 
This splendid variety is without doubt the 
most popular celery grown. It is a self-blanch- 
ing sort, for with a little banking or covering, 
even the outer ribs assume a beautiful golden 
yellow, while the heart or vine stalks are deli¬ 
ciously tender, brittle and sweet. This variety 
is being very extensively grown both for 
market and private use. The hearts are large 
and solid, blanching a beautiful waxen yellow. 
It is tender and sweet. 
WHITE PLUME— This is the earliest and 
most easily blanched celery in cultivation. The 
plants grow rapidly and blanch easily during 
BEST BY EVERY TEST 
the summer months. The foliage is an attrac¬ 
tive light green color and the stalks are pure 
white. Crisp and nutty. An excellent home 
garden and early market sort. 
CELERIAC 
—Sow seed same as celery. Transplant in 
rows 2 feet apart, 9 inches apart in a row. 
Thorough cultivation is necessary to secure 
good roots. Earthing up is not necessary. 
Roots may be cooked or used as a salad. 
LARGE SMOOTH PRAGUE— A very large 
and smooth variety, free from side roots. 
CHICORY 
CULTURE —Sow in drills half an inch deep, 
in rich, mellow soil; the after culture being 
the same as recommended for carrots. 
LARGE ROOTED or COFFEE —Roots of 
fine form, the chicory of commerce, used to 
adulterate coffee. 
COLLARDS 
A tall, loose leaved cabbage-like or kale¬ 
like plant grown throughout the South. It is 
extensively used for the table and for stock 
in the South, where it continues in growth and 
is usable throughout the entire winter. Col- 
lards usually succeed in locations where cab¬ 
bage cannot be grown to perfection. 
GEORGIA or CREOLE —This is the wide¬ 
stemmed variety, growing 2 or 3 feet high and 
forming a large, loose, open head or cluster 
of leaves with a rather long stem. A frost, if 
not too severe, will improve rather than injure 
the quality of the leaves. Sow thickly in drills 
where the plants are to remain and when well 
started thin to 2 or 3 feet apart in the row. 
CORN SALAD 
FETTICUS or LAMB’S LETTUCE 
CULTURE —For winter use sow shallow in 
rows 1 foot apart during August or Septem¬ 
ber. The plants are ready for use in six or 
eight weeks. When winter approaches give 
them a very light covering of hay or straw. 
The plants are hardy and will remain green 
and fit for use all winter. The seed may also 
be sown early in spring. ' 
CRESS 
CURLED, or PEPPER GRASS —This is 
much used with lettuce, to the flavor/)f which 
its warm, pungent taste makes a most agree¬ 
able addition. Sow thickly in drills 16 inches 
apart. 
SWEET CORN 
A steady supply during' the season of tender, 
delicious, sweet corn should he on every table. 
CULTURE — Good ordinary soil, well 
worked, is the first requirement. Plant as soon 
as frost danger is over, about last of April, in 
rows 3 feet apart, and, if in hills, the same 
distance apart in the row, using 4 to 6 kernels 
to a hill. Cover 1 to inches deep. Culti¬ 
vate shallow, but often until the tassels show. 
One pound will plant 275 hills, 15 pounds will 
plant one acre in hills. 
