40 VeyetatUe Se.edU 
Hart & Vick, Rochester, N. Y. 
CELERY 
Hart fir Vick's Finest Strains 
1 pkt. of seed will produce about 600 plants; 
1 oi., about 9000 plants 
Celery seed is very slow in germinating and 
should be sown in March in flats under glass 
and kept moist. When plants are 2 inches 
high, thin out and transplant to stand 3 inches 
apart each way. When 5 inches high, set out, 
6 inches apart, in trenches 6 inches deep. Cut 
off outer leaves and press soil firmly about 
roots. Cultivate thoroughly. When full grown, 
blanch by mounding gradually with earth or by 
pressing stems together by board on both sides 
of row. For winter storage, take up the plants 
with roots and place upright on wet soil in a 
dark cellar or root-house, packing closely. 
Those who grow Celery for market will be in¬ 
terested to know that we have a proven strain 
of the old original Dwarf Golden Self-blanching 
Celery. 
Golden Pascal. A new, late-maturing, yellow- 
stalked, green-leaved variety. Taller than 
Golden Self-blanching and of particularly 
fine flavor and quality. We recommend this 
for near-by markets. It is so brittle and ten¬ 
der that it bruises easily. Pkg. 15c; 1/4 
oz. 40c. 
HART & VICK'S GOLDEN WONDER. It is tall- 
growing, with more edible stem than any 
other kind. The plants are heavy and com¬ 
pact, full-hearted, and very upright-growing. 
Stems are broad, thick, brittle, and free from 
strings. The flavor and quality are unusually 
good. Not a good winter-keeper. Pkg. 15c; 
V2 oz. 60c; oz. $1. 
GOLDEN PLUME. A special, early-blanching 
strain of the very highest type. Large stalks, 
with a full golden yellow heart. The stalks 
blanch easily, are crisp and brittle, and re¬ 
main in good condition for several days after 
digging. Extra fine for home gardens and 
market. Pkg. 15c; '/ 2 oz. 50c; oz. 85c. 
GOLDEN SELF-BLANCHING CELERY. This is 
the Celery that is generally grown for mar¬ 
ket and is a splendid kind for your own 
home garden. It is early, dwarf-growing, and 
easily blanched. The stalks are thick, solid, 
crisp, and brittle. The quality is excellent, 
tender, and free from stringiness. Grow this 
kind for fall and early winter use. Pkg. 15c; 
Vz oz. 45c; oz. 80c. 
White Plume. An extremely early and very 
easily blanched variety of particularly good 
flavor. The stalks are white, the foliage light 
green. Recommended for early garden and 
market use only, as it does not keep well. 
Pkg. 10c; '/ 2 oz. 35c; oz. 60c. 
Easy-blanching or Sanford Superb. A celery re¬ 
sembling Golden Self-blanching, but the 
leaves are green and stalks white instead of 
yellow. Stalks of same form and heavy heart 
as the Golden and blanch very quickly and 
easily. A very fine celery for fall and winter 
use. It keeps well, is of fine quality, solid 
and stringless. Pkg. 10c; i/ 2 oz. 35c; oz. 60c. 
Utah or Salt Lake. Not only of very high 
quality, but this new green-leaved celery is 
a splendid keeper and we recommend it for 
winter storage. The stalks and heart are 
large and easily blanch a pure white. They 
are crisp, brittle, and a wonderful flavor. 
Pkg. 15c; y 2 oz. 50c; oz. 85c. 
WINTER QUEEN. A splendid winter-keeping 
celery with a very large heart. Compact in 
growth, crisp, and has a delicious nutty 
flavor. Late celeries require a different treat¬ 
ment from the self-blanching sorts. Pkg. 
10c; V 2 oz. 30c; oz. 50c. 
GIANT PASCAL. Splendid green-leaved winter 
celery for home and market gardens. Stalks 
are extra large, quite broad, and solid. The 
color is pale green, but the stalk blanches 
readily to white with a creamy white heart. 
For late winter use, no variety approaches 
Giant Pascal. Pkg. 10c; '/ 2 oz. 35c; oz. 60c. 
Black 
Beauty 
Eggplant 
Celeriac, Large Smooth Prague 
CELERIAC 
Turnip Rooted Celery 
This delicious vegetable, although 
used extensively throughout Europe, 
is but little known in this country. 
If you do not grow it, you are miss¬ 
ing something really good. It re¬ 
sembles Celery but has an en¬ 
larged, turnip-like root in place of 
stalks that will keep for almost a 
year when packed in sand in a cool 
place. Cultivate same as Celery, 
except no hilling is necessary. It is 
cooked in various ways, boiled and 
creamed, put in stews or sliced very 
thin and put in boiling water, then 
served cold in salads. Every gar¬ 
dener should grow it. 
EGGPLANT 
One package of seed will produce 100 plants; 
1 ounce, 1500 plants 
Start seed under glass early in March and 
bring plants to a good size as rapidly as pos¬ 
sible. Transplant, when 3 inches high, to 4 
inches apart. As soon as weather is warm, 
set out in open ground, about 3 inches apart 
each way. Spray for beetle with arsenate of 
lead or Pyrox. 
BLACK BEAUTY. An extra-early, strong-grow¬ 
ing, productive variety. The fruits are large, 
purple-black, entirely spineless, and of high 
quality. Holds its color a long time and is 
a desirable market variety. Pkg. 10c; l/ 2 oz. 
30c; oz. 50c; 1/4 lb. $1.35. 
Improved New York Spineless. A very produc¬ 
tive variety, popular in both home and mar¬ 
ket gardens. Plants produce 6 to 8 large, 
spineless, dark purple, oval fruits of high 
quality. Pkg. 10c; '/ 2 oz. 30c; oz. 50c; V 4 
lb. $1.35. 
Large Smooth Prague. Pkg. 10c; oz. 
30c; y 4 lb. 85c; lb $2.75. 
CHIVES 
Produces small green leaves with flavor like 
a mild onion. Used chiefly for seasoning. Leaves 
may be cut freely as they grow rapidly. Pkg. 
15c; i/ 2 oZ. 35c; oz. 60c. 
If you are ever in doubt as to the best 
varieties of vegetables for your garden, or 
where to get the best seed, consult with the 
nearest agricultural school or experiment 
station. You will find the men there very 
able and always willing to give you the 
necessary help. 
Sixty-four crates to the truck. Hart & Vick's Golden Plume celery being 
drawn from the Peter Herman muck at Marion, N. Y. 
Peter Vercrouse, Manager of Oswego Vegetable Gardens, Oswego, N. Y., 
showing us a nice block of Golden Plume celery grown from our seed. 
