14 
BUTZER’S SEED STORE, PORTLAND, OREGON 
CELERY 
Culture—Sow the seed (which is slow to germinate) in shallow boxes indoors or in a finely prepared seed bed 
out of doors in straight rows, so that the small plants may be kept free from weeds. See to it that the seed is 
not covered too deep and that the bed is kept moist, almost wet, until the seed germinates, as plenty of moisture 
is essential to get a satisfactory growth. The seed will not germinate if planted in a hot-bed or where subjected 
to a temperature above 60 Deg. Fr. When the plants are one or two inches high, thin out and transplant so that 
they may stand three inches apart each way. When they are four inches high, cut off the tops, which will cause 
the plants to grow stocky. 
CELERIAC or TURNIP- 
a ROOTED CELERY 
UTAH GREEN 
(Utah grown.) A late fall variety that has become 
very popular. Produces plants of medium size, com¬ 
pact, solid, stalks are broad, thick, and well rounded, 
stringless, and unequalled for flavor. Very meaty but 
crisp and sweet. Is easily blanched, but usually sold in 
the green stage, wich gives it an attractive appearance. 
Pkt. 10c; oz. $1.00; % lb. $3.50 
GOLDEN SELF-BLANCHING 
The best of all early “self-blanching" varieties. First 
introduced in America in 1884, this is decidedly better 
in quality than the White Plume. It is ready for use 
nearly as early, blanches as easily, and is larger in 
size. It is of dwarf compact habit, with thick, solid, 
heavily ribbed stalks, which blanch easily to a clear 
waxen yellow. When grown in rich moist : oil, the 
stalks are numerous, each plant being fully as thick 
through as the largest of the tall late sorts, and with a 
large solid heart of beautiful golden-yellow stalks and 
leaves. Per pkt. 10c; oz. 75c. 
WHITE PLUME 
This is the earliest and most easily blanched, but 
does not keep well taken from the trenches. The plants 
grow rapidly and blanch easily during the summer 
months. Later in the Fall the central stalks and leaves 
are of pure snowy whiteness, even without earthing up, 
but stalks should be gathered together and earthed up 
as in other varieties, so as to produce close attractive 
bunches. Per pkt. 10c; oz. 75c. 
Smooth Prague—A large celery flavored root used 
extensively for flavoring soups, pickles, etc.; also rel¬ 
ished as a salad. Pkt. 5c; oz. 25c; V4 lb. 85c, 
CHICORY 
Large-Rooted or Coffee—Per pkt. 5c; oz. 20c; Vn lb. 
45c; lb. $1.60. 
FRENCH ENDIVE 
or Witloof Chicory. French Endive is used principally 
as a winter salad. Sow the seed in the open ground not 
later than June. Lift the roots in the fall. When 
wanted for forcing trim to an even length of 6 inches. 
Pack upright in a box in rows and a two-inch layer of 
soil at the bottom. Loosely cover with 6 inches of sand 
or light earth. After watering thoroughly, place the 
box near the heater of the cellar and keep moderately 
moist until the sprouts push through. Pkt. 5c; oz. 20c 
CHERVIL 
Curled Chervil—Beautifully curled and crisp. 
Per pkt. 10c; oz. 25c; % lb. 75c 
CRESS 
Fine Curled Peppergrass—Quick growing, finely cut 
and feathery, like a good parsley : growth dwarf and 
compact; ornamental, erisp and pungent; very re¬ 
freshing. Pkt. 10c; oz. 35c; 4 oz. $1.25. 
Water Cress—Highly esteemed as a salad during the 
Spring and Fall, also used as a garnish for meats 
during the Winter. Seed may be started readily in 
pans or boxes of very moist earth, and the young 
plants transplanted to shallow water. 
Per pkt. 10c; oz. 45c; % lb. $1.50 
CORN SALAD (Feldsalat) 
Vetticost, or Lamb’s Lettuce—A delicious salad. The 
best variety cultivated. The proper time for sowing 
is in the Fall, but sown early in Spring, in rows nine 
to twelve inches apart, it is fit for use in from six to 
eight weeks. Cover with hay or straw to protect 
through the Winter. One ounce of seed to 16 square 
feet. Per pkt. 5c; oz. 15c. 
CHIVES—Schnittlauch 
Chives are perfectly hardy perennial plants of the 
onion type, and are grown exclusively for their small 
leaves, which are produced freely very early in the 
Spring, for giving a mild onion flavor to various 
dishes. They are used especially in flavoring the small 
German sausages. When planted in small clumps in 
any common garden soil, they will grow rapidly and 
in time increase so as to render division necessary. 
The tops appear early in the Spring, and can be shorn 
off close to the ground as needed. If not allowed to 
flower, they will pr«'doc*‘ much longer. 
Seed 10c per pkt. Plants 20c per bunch 
I\o Order Too Large or Too Small. Prompt Service to All. 
