TRUE TO NAME AND SURE TO GROW SEEDS 
7 
CARROTS 
Carrots require a rich, sandy soil to reach perfection. For an 
early supply sow in the spring as soon as the ground can be worked. 
Carrots are very susceptible to dry weather, which is apt to prevent 
the germination of the seed or burn the young plants as soon as 
they appear above the ground. It is therefore advisable to use a 
liberal quantity of seed, which will give the crop a better chance. 
One oz. of seed will plant 150 feet of drill. 
Guerande or Oxheart. This variety, while not attaining one half 
the length of some of other varieties, will compare favorably in bulk 
of crop with any. What it lacks in length is made up in thickness. 
The crop can be easily pulled, no digging being required. Oz. 10c; 
54 lb. 30c; lb. $1.00. 
Danvers Half Long. A cross between the Short Horn and Long 
Orange, the most popular general crop variety. Oz. 10c; J4 lb. 30c; 
lb. $1.00. 
Morse’s Bunching —Tops short; foliage rather coarsely cut and 
stems medium size and strong in size. They are 1 y 2 by 8 inches, 
rounded shoulders and well stumped. Oz. 10c; ^ lb. 35c; lb. $1.25. 
Half Long Stump Rooted 
Chantenay. A stump rooted, scarlet 
variety. Roots broad shouldered and 
always symmetrical. Try it for mar¬ 
ket; it will please you. Oz. 10c; J4 lb. 
30c; lb. $1.00. 
Nantes Carrot. Half long stump 
rooted, almost coreless, bright orange 
color, tender and sweet, a good market 
variety. Oz. 10c; 54 lb- 30c; lb. $1.00. 
Improved Long Orange. The most 
popular of the older varieties. Oz. 10c; 
54 lb. 25c; lb. 75c. 
Nantes Half Long 
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White Belgium. The largest va¬ 
riety, grown exclusively for stock; 
grows one-third out of the ground. 
Oz. 10c; 54 lb. 25c; lb. 75c. 
Yellow Belgium. Is very large 
and good quality, grown for stock. 
Oz. 10c; J4 lb. 25c; lb. 75c. 
CARROTS —A little more partic¬ 
ular as to soil than beets, but other¬ 
wise just as easy to grow. Carrots 
deserve a place in every garden. 
Always recognized as wholesome Danvers Half Long 
adjuncts to tlhe diet, they have recently been found to be especially rich in the important vita¬ 
mins, while no one who !has eaten freshly pulled, tender, young carrots will deny that they make 
one of the most delicious dishes the garden can supply. Carrots can also be used with salads, 
and are also valuable in mixed pickles. 
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