15 
BUTZER’S SEED STORE, PORTLAND, OREGON 
CELERY 
Culture—Sow the seed (which is slow to germinate) in shallow boxes indoors or in a finely 
prepared seed bed out of doors in straight rows, so that the small plants may be kept free 
from weeds. See to it that the seed is not covered too deep and that the bed is kept moist, 
almost wet, until the seed germinates, as plenty of moisture is essential to get a satisfactory 
growth. The seed will not germinate well if planted in a hot-bed or where subjected to a tem¬ 
perature above 60 Deg. Fr. When the plants are one or two inches high, thin out and trans¬ 
plant so that they may stand three inches apart each way. When they are four inches high, 
cut off the tops, which will cause the plants to grow stocky. 
CELERY 
GOLDEN SELF-BLANCHING 
The best of all early “self-blanching” varieties. First 
introduced in America in 1884, this is decidedly better 
in quality than the White Plume. It is ready for use 
nearly as early, blanches as easily, and is larger in 
size. It is of dwarf compact habit, with thick, solid, 
heavily ribbed stalks, which blanch easily to a clear 
waxen yellow. When grown in rich moist soil, the 
stalks are numerous, each plant being fully as thick 
through as the largest of the tall late sorts, and with a 
large solid heart of beautiful golden-yellow stalks and 
leaves. Per pkt. 5c; oz. 50c, postpaid. 
GIANT PASCAL 
Preferred by many on account of its fine quality 
when properly blanched. Stalks short, broad, very 
thick, crisp and tender, blanching to a yellowish-white 
color. Pkt. 5c; oz. 35c; *4 lb. $1.00. 
UTAH GREEN 
(Utah grown.) A late fall variety that has become 
very popular. Produces plants of medium size, com¬ 
pact, solid, stalks are broad, thick, and well rounded, 
stringless, and unequalled for flavor. Very meaty but 
crisp and sweet. Is easily blanched, but usually sold in 
the green stage, wich gives it an attractive appearance. 
Pkt. 10c; oz. $1.00; % lb. $3.50 
WHITE PLUME 
This is the earliest and most easily blanched, but 
does not keep well taken from the trenches. The plants 
grow rapidly and blanch easily during the summer 
months. Later in the Fall the central stalks and leaves 
are of pure snowy whiteness, even without earthing up, 
but stalks should be gathered together and earthed up 
as in other varieties, so as to produce close attractive 
bunches. 
Per pkt. 5c; oz. 25c; lb. 60c; lb. $2.50, postpaid 
CHIVES—Schnittlauch 
Chives are perfectly hardy perennial plants of the 
onion type, and are grown exclusively for their small 
leaves, which are produced freely very early in the 
Spring, for giving a mild onion flavor to various 
dishes. They are used especially in flavoring the small 
German sausages. When planted in small clumps in 
any common garden soil, they will grow rapidly and 
in time increase so as to render division necessary. 
The tops appear early in the Spring, and can be shorn 
off close to the ground as needed. If not allowed to 
flower, they will produce much longer. 
Seed 10c per pkt. Plants 15c per bunch, postpaid 
CELERIAC or TURNIP- 
ROOTED CELERY 
Culture—Sow the seed at the same season and give 
the same treatment as common celery. Transplant the 
young plants to moist rich soil, in rows two feet apart 
and six inches apart in the row. Give thorough cul¬ 
ture. As the roots are the edible portion of this vege¬ 
table, it is not necessary to earth up or “handle” it. 
After the roots have attained a diameter of two inches 
or over, they are fit for use. To keep through winter 
pack in damp earth or sand and put in the cellar or 
leave out of doors, covering with earth and straw like 
beets or carrots. 
Large Smooth Prague 
—An improved form of 
turnip-rooted celery pro¬ 
ducing large and smooth 
roots, which are almost 
round and with very few 
side roots. Plants vigorous, 
with large, deep green 
foliage 
Pkt. 5c; oz. 20c; 2 oz. 35c; 
y K lb. 60c; lb. $1.75. 
postpaid. 
CHICORY 
Large-Rooted or Coffee—Per 
pkt. 5c; oz. 20c; % lb. 45c; per 
lb. $1.60. 
FRENCH ENDIVE 
or Witloof Chicon^ French En¬ 
dive is used principally as a win¬ 
ter salad. Sow the seed in the 
open ground not later than 
June. Lift the roots in the fall. 
When wanted for forcing trim 
to an even length of 6 inches. 
Pack upright in a box in rows 
and a two-inch layer of soil at 
the bottom. Loosely cover with 
6 inches of sand or light earth. 
After watering thoroughly, place 
the box near the heater of the 
cellar and keep moderately moist 
until the sprouts push through. 
Pkt. 10c; oz. 25c; 4 ozs. 80c, 
postpaid. 
CHERVIL 
Curled Chervil — Beautifully 
curled and crisp. Per pkt. 10c; 
oz. 25c; % lb. 75c. 
CRESS 
Fine Curled Peppergraas—Quick growing, finely cut 
and feathery, like a good parsley; growth dwarf and 
compact; ornamental, crisp and pungent; very re¬ 
freshing. 
Pkt. 5c; oz. 15c; % lb. 45c; lb. $1.50, postpaid 
Water Cress—Highly esteemed as a salad during the 
Spring and Fall, also used as a garnish for meats 
during the Winter. Seed may be started readily in 
pans or boxes of very moist earth, and the young 
plants transplanted to shallow water. 
Per pkt. 10c; oz. 45c; *4 lb. $1.50 
CORN SALAD (Feldsalat) 
Vetticost, or Lamb’s Lettuce—A delicious salad. The 
best variety cultivated. The proper time for sowing 
is in the Fall, but sown early in Spring, in rows nine 
to twelve inches apart, it is fit for use in from six to 
eight weeks. Cover with hay or straw to protect 
through the Winter. One ounce of seed to 16 square 
feet. Per pkt. 5c; oz. 15c, postpaid 
No Order Too Large or Too Small. Prompt Service to All 
