Do you grow Chicory? It is fine in winter 
MICHELL’S CHOICE CELERY 
Celeri (Fr.) Sellerie (Ger.) Sedano (Ital.) 
One ounce will produce 3000 to 5000 plants; pound will sow an acre 
Sow in hotbeds in March, or in open ground in April. See that no weeds infest the seed- 
lied. When 3 inches high, transplant in a bed outdoors in rows 3 inches apart each way; let 
them remain there until July, when they should be planted where they are to mature, in rows 
3 feet apart, 6 inches apart in the row. Celery plants, if topped a few times, before and when 
transplanted into their permanent growing-place, will make shorter, stockier plants. 
Seeds offered on this page mailed postpaid at quoted prices 
Early Varieties 
Crispheart. A new early green Celery with 
broad, thick stalks 9 to 10 inches long. 
Full, lon^ hearts, noted for their excep¬ 
tional crispness and flavor. Pkt. 40c.; 
$2.00 per j^oz.; oz. $3.75. 
Easy-Blanching. Pennsylvania-grown Seed. 
Special Strain. A very much improved 
type. Stalk very large, fine-grained, and 
of delicious flavor. Plants set out in June 
are fully matured and ready for use the 
early part of September. Our seed is 
grown for us by one of the leading market 
gardeners of Pennsylvania. Pkt. 15c.; 
60c. per 3^oz.; oz. $1.10; $3.75 per MIt). 
Easy-Blanching. Usual Strain. An excel¬ 
lent early variety, being ready in October. 
Enormous, very crisp stalks. Pkt. 10c.; 
25c. per Hoz.; oz. 45c.; $1.40 per MIb. 
Golden Plume. Special Strain. This strain 
has proved worthy of especial mention as 
to earliness, type, and general appearance; 
in other words, it is perfection. A trial will 
convince you. Pkt. 20c.; 70c. per J^oz.; 
oz. $1.25; $4.25 per MIb. 
Celery Plants 
Ready in July 
Leading varieties. 60c. per 100 (by 
Parcel Post, 75c.); per 1000, $5.50. 
Crispheart Celery 
Early Varieties, continued 
Golden Plume. Usual Strain. Matures 
very early and blanches very quickly. 
Crisp, tender, stringless stalks of finest 
flavor. Pkt. 10c.; 35c. per yioz.; oz. 60c.; 
$1.60 per MIb. 
Golden Self-Blanching. American-grown 
Seed. One of the earliest and most pro¬ 
ductive sorts. The beautiful golden stalks 
attain a height of 1 3^ feet, are never pithy, 
and of excellent flavor. Ready in October, 
but may be kept for early winter use. Pkt. 
10c.; 35c. per ^oz.; oz. 60c.; $1.75 per }4lh. 
White Plume. The standard early Celery 
for market and the home-garden. The 
stalks and heart blanch very quickly to 
almost a pure white; very crisp and 
brittle. Can be used early in November. 
Pkt. 10c.; 20c. per J^oz.; oz. 35c.; 85c. 
per 34It>. 
Late Winter Varieties 
Emperor. Dwarf-growing, very brittle, and 
of extra-fine flavor. A good winter keeper. 
Pkt. 10c.; 25c. per Hoz.; oz. 45c.; $1.40 
per MIb. 
Giant Pascal. Thick, meaty, tender stalks 
of unsurpassed flavor. One of the best 
varieties because of its long season, being 
fit for table use in October and keeps well 
into spring. Pkt. 10c.; 20c. per Moz.; oz. 
35c.; $1.10 per MIb. 
Salt Lake or Utah. An excellent green va¬ 
riety for all uses. Matures about a week 
or 10 days earlier than Giant Pascal. 
Plants compact and exceptionally solid. 
Stems thick, well rounded, of fine quality, 
and rich nutty flavor. Pkt. 35c.; $1.50 per 
3^oz.; oz. $2.75. 
Winter King. Perfectly solid, crisp, and of 
delicious flavor. Good keeper. Pkt. 10c.; 
20c. per y^oz.; oz. 35c.; $1.10 per Mlb. 
Winter Queen. A medium-tall, solid va¬ 
riety that will retain its qualities long 
through the winter. The heart is very full 
and large. Pkt. 10c.; 20c. per Hoz.; oz. 
35c.; 85c. per 341b. 
CELERIAC 
This is a two-purpose vegetable: the leaves 
are cut when young and used to flavor soups 
and meats; the roots are boiled, sliced, cooled, 
and served as a salad. 
Giant Prague. Pkt. 10c.; 35c. per oz.; 34Ib. 
85c. 
Celery for Flavoring 
NOT FOR SOWING 
341b. 35c.; $1.00 per lb. 
CHERVIL 
One ounce will sow a row 50 feet long 
An aromatic plant used extensively in 
Europe as a salad garnishing and seasoner. 
Sow in rows like parsley, which it somewhat 
resembles. For a continuous crop, sow every 
two weeks; if one has heated frames or a 
greenhouse, it can be sown under glass all 
winter or in hotbeds in February. It can be 
cut 4 to 5 weeks after sowing. 
Double Curled. Pkt. 10c.; 20c. pier oz.; 
Mlb. 70c. 
Witloof Chicory 
CHICORY 
One ounce will sow a row 100 feet long 
Witloof or French Endive. The roots are 
easily produced from seed, sown in May or 
June, in rows 1 foot apart; thin out the 
plants to 2 or 3 inches. They are taken up 
after a few hard frosts and cared for the 
same as turnips or similar crops. Used 
only as a winter vegetable, the top part 
only being edible. Plant under a bench in 
the greenhouse or a light, dry, warm pior- 
tion of a cellar in a bed of rich garden soil 
1 foot deep. Place about 6 inches apart 
each way. The top-growth remains intact, 
and may be cut any time after 5 inches of 
growth. Roots should be set in the soil the 
same depth as they were originally in the 
garden. A continuous supply of this de¬ 
licious winter vegetable can be had all 
winter. A coldframe makes also an ideal 
place for forcing them in the late winter or 
early spring months. Pkt. 10c.; 20c. per 
oz.; 341b. 65c.; $2.00 per lb. 
CHIVES • Schnittlauch 
Indispensable for flavoring certain dishes. 
Imparting a mild taste of onion. The plants 
are hardy and will last for years. Don’t cut 
the plant too close when gathering. For 
winter use, lift and plant in a pot or box and 
place in a sunny window in the kitchen. 
Seed. Pkt. 15c.; 35c. per }^oz.; oz. 60c. 
Strong Plants. 25c. each; doz. $2.50; $5.00 
for 25. 
CITRON 
Preserving Melon 
This will be found described under Melons. 
Pkt. 10c.; 15c. per oz.; 34Ib. 35c.; 85c. per lb. 
CORIANDER 
Herb used for flavoring, etc. Pkt. 10c.; 
25c. per oz. 
See page 72 for complete list of 
Vegetable Plants 
54 
HENRY F. MICHELL CO 
