Sow seed rather thickly in drills 
about V 2 to 3/^ of an inch deep, the 
rows being 12 to 24 inches apart 
depending on hand or machine cultivation. After the 
plants are up about 5 inches they should be thinned 
out from 3 to 4 inches apart in the rows. If the soil is 
rich there will be no trouble about root development. 
Young, tender, guick growing carrots are better 
flavored than the old or slow growing type. If the soil 
is not rich apply a complete commercial fertilizer at 
the rate of 6 pounds per 100 foot row. It takes about 
1 ounce of seed for a row of this length. 
In order to have tender, juicy carrots all season 
long it is advisable to make small sowings at regular 
two-week intervals up to the middle of July. Later 
sowings may not mature before early frost. 
Carrots like all root crops should be protected 
against soil insects such as maggots, worms and wire 
worms. The best control is crude Naphthalene Flakes 
worked in the soil a few days before planting the 
seed. Packet, 5c; ounce, 15c; 14 pound, 35c; post¬ 
paid. 
Imperator, An outstanding type bred for market 
garden use and for shipping. Tops are medium, but 
strong enough for good bunching. Roots 71/2 to 8 
inches long with sloping shoulders, smooth, deep 
rich, orange, uniformly tapered to blunt end. Flesh 
rich orange, color extending to the center of the root 
with distinct core. 
I' . / \ 
IMPERATOR CARROT 
P. S. C. New Coreless. Larger than all other 
varieties. Crisp, solid, and uniform in size. Truly 
the outstanding carrot for tasty, crisp vegetable 
salads during the hot summer months. A gen¬ 
uine stump-rooted type. 
Danvers Half Long. Grown mainly for its pro¬ 
ductiveness and adaptability to all classes of 
soil. A fine guality carrot of uniform size and 
shape. Sweet, crisp, tasty and tender deep 
orange flesh. 
Cheuitenay (Half Long). Well adapted for home 
gardens. Reguires little cultivation and care. 
Ideal for lazy gardeners. Medium size tops, 
small necks, slightly tapering roots, stump- 
rooted and smooth. 
Other Varieties: Improved Long Orange, 
Oxheart, Early Scarlet Horn, French Forcing. 
STOCK CARROTS 
P. S. C. Yellow Giant. Especially adapted to 
wet, heavy soils. Half long roots, broad shoulder, 
growing half out of the ground. Bright yellow 
flesh. Producing a heavy crop that is most ex¬ 
cellent for dairy cows. 
Large White Belgian. One of the oldest and 
best known stock carrots. Roots 12 inches in 
length, producing a heavy yield of marvelous 
quality. 
Mastodon. Improved short white flesh, with 
smooth roots. Very heavy at shoulders, tapering. 
3 W Successful celery culture is 
— _ Y based on the right climate and 
J L L L LI the right soil. As to the first the 
plant requires coolness as well as sufficient 
moisture. 
No garden crop grown is such a rich feeder 
as celery. The soil must have depth and mellow¬ 
ness and an abundant supply of moisture. It is 
impossible to grow celery in hard or sun-baked 
soil. It is advisable to prepare the seed bed with 
a good commercial fertilizer and peat moss using 
about 6 pounds per 100 foot row. This should 
all be done about three weeks before the plants 
are set in the garden. 
In growing celery from seed it is advisable to 
start the seed in flats and later transplant when 
the small plants are approximately 5 inches tall. 
Golden Self Blanching. Indeed, one of the 
best early spring varieties for Northwest gar¬ 
dens. The long, crisp stalks mature to a beauti¬ 
ful golden yellow, which are easily blanched to 
a creamy white. Packet, 5c; ounce, 50c. 
Golden Plume. Superior quality, vigorous 
growing. A favorite with home gardeners. Semi¬ 
dwarf in habit. Fine flavored stalks that are 
brittle, stringless and blanch quickly. Packet, 
5c; ounce, 50c. 
Winter Queen. Matures in the winter and 
spring. Very compact growth, with large heart. 
Stalks blanch to cream white. Ribs are solid, 
crisp and free from strings. Packet, 5c; ounce, 
25c. 
White Plume. The very earliest known variety. 
Stalks are exceptionally crisp and tender with 
inner leaves and tasty white heart. Packet, 5c; 
ounce, 25c. 
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