Breck’s Vegetable Seeds 
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CELERY 
1 talian^Sedano 
Splendid celery may be grown on any soil that is deep, fertile and 
moist, but well-drained. This crop will not tolerate a sour or acid soil 
condition. Sow the early varieties under glass in late February or March. 
Prick the seedlings out into flats of rich soil and transfer to the open 
garden in April. The late or main crop should be sown in a cold frame 
or even in the open ground in May and transferred to the field in July. 
Set the plants 8 inches apart in rows allowing at least 18 inches be¬ 
tween rows. The early varieties are best blanched by means of boards 
12 to 15 inches wide set on edge on either side of the row and held in 
place either by occasional cross sticks or by driving short stakes on 
the outer sides of them. It is unwise to bank soil about the plants in 
very hot weather but when cool weather arrives the soil should be hoed 
up around the plants, at intervals until they are almost covered. During 
the growing season constant cultivation and frequent sprayings of 
Bordeaux to prevent blight are very necessary. One ounce of seed should 
produce about 3000 plants; 4 ounces to the acre. 
BRECK’S EASY-BLANCHING, Arlington Strain. A most 
carefully selected stock of the well-known Easy-blanching, 
which will bleach as quickly as White Plume or Golden Self¬ 
blanching. Almost blight-proof. Quality good. Excellent keeper 
if stored quite green. Pkt. 15c; oz. $1.50; 34 lb- $5.00. 
Breck’s Golden Self-Blanching. Plants are compact, with 
abundant foliage, short, thick stems, and large, solid hearts. 
The stalks, which are rich in flavor, tender, crisp, and brittle, 
may be blanched readily to a beautiful creamy white. Pkt. 
15c; oz. $1.00; % lb. $3.00. 
Golden Plume or Wonderful. Very early, hardy, vigorous, 
full-hearted, and of excellent quality. Unexcelled for the home- 
or market-garden. Stalks medium size, meaty, and blanch to 
a very beautiful creamy white. Pkt. 10c; oz. $i.00; 34 lb. $3.50. 
Giant Pascal. The most satisfactory variety for Fall and Winter 
use. Grows rapidly and is a wonderful keeper. The stalks are 
of medium height, thick, solid, blanching to a beautiful yellow¬ 
ish white. Properly blanched and kept in good storage, it 
remains solid, crisp, and of a fine nutty flavor. Pkt. 10c; oz. 
50c; 34 lb. $1.75. 
White Plume. This variety can be blanched with boards. It is 
usually solid and of pleasing nutty flavor. Pkt. 10c; oz. 50c; 
34 lb. $1.75. 
Celery Seed for Flavoring. 1-oz. pkt. 10c; 34 lb. 20c; lb. 60c. 
USE SEMESAN as a dust on Celery Seed. Its use hastens 
germination; protects against “damping-off” of small 
seedlings. One trial will convince the gardener that Semesan 
is a great help in promoting the rapid growth of celery. 
Listed on page 104. 
Celery, Giant Pascal 
CHICORY 
Italian—Cicora selvatica 
Witloof Chicory—which is grown practically only for salad purposes 
should be sown in deep well-prepared soil during the latter part of 
May. Plant in rows about 18 inches apart and thin the plants to 6 
inches spacing in the rows. In the late fall, lift the roots, cut the tops 
of! about Yi inch above the crowns, discard the small roots, and set 
the larger ones in a trench about 10 inches deep in a greenhouse or 
hot bed. Cover them with fine soil or sand until such a time as they 
are to be forced. By supplying heat and moisture the tops may be cut 
in about 4 weeks. 
The large-rooted chicory should be grown in just the same manner 
as carrots. 
CELERIAC 
Seed should be started in the early 
spring in rather light rich soil. Ger¬ 
mination is slow as compared with 
celery. When the seedlings are about 3 
inches tall they should be transplanted, 
allowing 8 or 9 inches between plants. 
Large Prague. A vegetable widely 
used in Europe for both soups and 
salads. Roots large, turnip¬ 
shaped. Pkt. 10c; oz. 50c; 34 lb. 
$1.50. 
CHERVIL 
An aromatic sweet herb that re¬ 
sembles parsley. The young leaves 
are used in soups and salads.- Easily 
grown in shallow drills. Sow evenly 
in May in drills 34 inch deep, 1 foot 
apart. 
Chervil, Curled. Pkt. 10c; oz. 30c. 
Chicory, Witloof 
Witloof or French Endive. Pkt. 
10c; oz. 40c; 34 lb. $1.25. 
Large-Rooted. Grown and used as 
a substitute for coffee. Pkt. 10c; 
oz. 35c; 34 lb. 75c. 
CHIVES 
Chives resemble onions in growth. 
They have the onion flavor without 
the kick-back. Chives are a “cut- 
and-come-again” proposition, and a 
hardy perennial plant into the bar¬ 
gain. A few plants should be in 
every garden. Seeds, pkt. 20c; oz. 
75c. 
Chive Plants 
Used for flavoring soups, 
etc. 25c each; $2.50 per doz. 
