CELERY 
Capsicums are looked upon as a 
standard vegetable for salads and 
stuffing in U.8.A. Grow them 
like Tomatoes. 
CAPSICUM or PEPPER 
HOW TO GROW. —Sow In seed bed In 
late spring and transplant when large 
enough. They should he planted three 
feet apart; they are most easily grown, 
requiring a sunny situation, ample water 
and well manured soil. They are used 
tor garnishing, in pickles and chutneys, 
and for flavouring soups. The larger and 
milder varieties are used green as a 
salad vegetable. 
PEPPER (Capsicum), Californian 
Wonder 
A vigorous grower, bearing a heavy yield 
of handsome fruits, often reaching'5in. 
in length and 4in. across. There is no 
trace of pungency in the flesh, which is 
crisp and juicy. 6d. pkt., 2/9 Joz., 4/3 
ioz., 8/- loz., post free. 
LARGE BELL 
An early maturing variety, the ilesh 
being strong and pungent. 6rt. per pkt., 
1/9 per Joz., 2/9 per loz., post free. 
MIXED 
A selection made up of the best hot 
and sweet varieties. 6d. per pkt., 1/9 
per Joz., 2/9 per loz., post free. 
CAPE GOOSEBERRY 
Sow in spring, when danger from frost 
is over, and, when large enough, plant 
out two or three feet apart in any 
ordinary garden soil. A great favourite 
on account of its excellent flavour and 
suitability for eating raw or making 
into jam or preserves. 6d. per pkt., 2/3 
per ioz., 3/3 ioz., 5/3 loz., post free. 
CHOKO 
A tender, marrow-like vine, only suit¬ 
able lor warm climates. Produces an 
edible fruit, similar to a Vegetable 
Marrow, in very large numbers. Can¬ 
not be supplied after September; plant 
in spring. Chokos should be left in 
warm place to shoot and then planted 
like potatoes. Do best when allowed 
to ramble over a trellis or fence. 6d. 
each, or 1/- post free. Available July- 
September. 
CRESS 
CURLED — The well-known salad, 
usually served up with Mustard. 
Should be sown very thick, and cut 
for salad when two or three inches 
high. Imparts a delicious flavour to 
sandwiches. When Cress is required 
for picking at the same time as Mus¬ 
tard, the Cress should be sown about 
ten days previous to the Mustard, as 
it is slower in growth. 6d. per pkt., 
1/3 per Jib., 2/9 per lb., 3d. small 
pkt., post free. 
WATER CRESS —Sow in moist places. 
6d. per pkt. 
HOW TO GROW —Sow early in spring on a good, rich nursery 
bed, and, when the plants are large enough to handle, prick 
out a few inches apart into well-drained shallow boxes. 
Trenches, 4ft. apart and l Sin. deep, must be prepared by dig¬ 
ging in a large quantity of well-rotted stable or cow manure. 
When the plants are 3in. or 4in. high, put out in showery 
weather into these trenches, allowing 6in. between each plant, 
and supplying water (if required) till the plants are established. 
The great art in raising this vegetable Is to keep it continuously 
growing. When half matured the plants should be tied around 
with rahla, and then earthed up to the base of the leaves to 
blanch the stems; this process may be repeated as the plants 
grow. They should be well watered in dry weather, and never 
allowed to become dry, and sprayed from time to time with 
Bordeaux Mixture if affected with fungus. 
EARLY SELF-BLANCHING TYPE 
YATES’ GILT-EDGED GOLDEN SELF-BLANCHING —There is 
no doubt that this variety is the best market sort. The 
plants are wonderfully stocky, very heavy, perfectly solid, 
and of splendid flavour. All the Self-Blanching strains are 
inclined to get the blight, so need to be sprayed with Bor¬ 
deaux. 6d. pkt., 2/- per Joz., 3/- per ioz., 5/- per loz., 
15/- per Jib., post free. 
WHITE PLUME —Splendid, tender, self-blanching. Dwarf com¬ 
pared with Late Winter Varieties, and requires much less 
earthing up. 6d. per pkt., 1/6 per ioz., 2/3 per loz., 6/6 
per Jib., post free. 
LATE HARDY WINTER CELERY 
SOLID WHITE —Excellent late vaiety. The best of the English 
large white-stemmed varieties. 6d. per pkt., 1/6 per ioz., 
2/3 per loz., 6/6 per Jib., 3d. small pkt., post free. 
COLES RED —Large solid variety, line flavour. 6d. per pkt., 
1/6 per ioz., 2/3 per loz., 6/6 per Jib., post free. 
CELERIAC, or TURNIP-ROOTED CELERY 
Culture is the same as Celery; as the roots are the edible por¬ 
tion, it requires no hilling. The large roots are smooth, with¬ 
out any side roots, globular in shape. Flesh is pure white, 
tender, and of excellent flavour and quality. Celeriac deserves 
to be growm much more than it is, as the roots are used for 
flavouring soups and salads, or are boiled like turnips, having 
the pleasant celery taste. 6d. per pkt., 1/6 per ioz., 2/3 per 
loz., 6/6 per Jlb., post free. 
CONTROL OF CELERY RUST 
This is carried on the seed, hence it is recommended that the 
seed be steeped, for not more than three hours, in a 1 in 400 
solution of Formaldehyde (3/- lb.), and after draining and 
thoroughly drying, sow the seed immediately in clean soil. 
Celery: Yates’ Gilt-Edged Golden Self-Blanching. 
MEDICINAL CELERY SEED (Non-germinating). 
An effective remedy for Rheumatism. 
Persevere for three months or more, as this will clear the 
acids out of the system; but in slight cases a cure may be 
effected wuthin a few weeks. 
Original Recipe —Pour one pint of boiling water on one 
ounce of our CELERY SEED; let it stand for 24 hours, 
strain, and add one wuneglass of whisky, and bottle the 
mixture. Take one wineglassful night and morning. 
Alternative Recipe —Jib. Soup Celery, two sticks Liquorice. 
Boil for three hours in three pints of water. Keep adding 
water so that there is three pints of the mixture at the 
end of three hours. Strain off and take one wineglassful 
three times a day after meals. 
Celery Seed, Medicinal —9d. per loz., 2/3 per Jib., 6/9 per 
lb., post free. 
Soup Celery —Used for flavouring soups. 6d. per loz., 1/6 
per Jib., 4/6 per lb., post free. 
Your Vegetables must be fed. See List of Fertilisers on Page 64. box H i U io 9 VA - TE - aucklaTid 
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