
CARROTS. Sow seed rather thickly in drlls 
about 14 to % on 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 devel- 
opment. Young, tender, quick 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 for a row 
of this length. 
In order to have tender, juicy carrots all sea- 
son 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 protect- 
ed 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, 25c; ounce, 45c. 
Imperator. An outstanding type bred for mar- 
ket garden use and for shiping. Tops are me- 
dium, but strong enough for good bunching. 
Roots 744 to 8 inches long with sloping shoul- 
ders, smooth, deep rich, orange, uniformly 
tapered to blunt end. Flesh rich orange, color 
extending to the center of the root with distinct 
core. 
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 genuine stump-rooted type. 
Danvers Half Long. Grown mainly for its 
productiveness and adaptability to all classes 
of soil. A fine quality carrot of uniform size 
and shape. Sweet, crisp, tasty and tender deep 
orange flesh. 
Chantenay (Half Long). Well adapted for 
home gardens. Requires little cultivaton and 
care. Ideal for lazy gardeners. Medium size 
tops, small necks, slightly tapering roots, 
stump-rooted and smooth. 
Other Varieties: Improved Long Orange, 
Oxheart. 
STOCK CARROTS 
P. S. C. Yellow Giant. Especially adapted to 
wet, heavy soils. Half long roots, broad shoul- 
der, growing half out of the ground. Bright 
yellow flesh. Producing a heavy crop that is 
most excellent 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, taper- 
ing. 
CAULIFLOWER. Cauliflower is more difficult 
to grow than any other plant of the cabbage 
tribe, like most of them it will not stand heat 
DURING WAR EMERGENCY [9] 
and drought which limits its cul- *~ 
ture to areas free of these condi- 
tions. It is best grown in fairly 
cool climates where there is 
plenty of moisture. It will not, 
however, stand as much frost as 
cabbage or Brussels Sprouts and 
in very protracted warm weather 
it will not head. Like other 
members of the Cabbage family 
Cauliflower is divided into two 
groups, early varieties and the 
late varieties. 
Soil and fertilizer conditions 
are the same as cabbage. It is 
advisable to use a good commer- 
cial fertilizer and to cultivate at 
regular intervals. 
For quicker and better results 
it is advisable to start cauliflower 
in flats and later transplant when 
the young plants are about 4 or 
5 inches tall. The plants should 
be set about 2 feet apart in rows 
3 feet apart. This will allow ap- 
proximately 50 head of Cauli- 
flower to a 100 foot row. This 
should be more than ample for 
a family of five. 
Solid white heads may be pro- 
duced by tying the outer leaves 
over the center of the plant as 
soon as the first button-like swell- 
ing appears. Use string, tape or 
rafha for tying. Do not pull tight enough to in- 
jure outer leaves. 
Packet, 10c; %4 ounce, 75c. 
Portland Seed Co.’s Mt. Hood Snowball. 
One of the best early varieties that we highly 
recommend for early and late planting. Its pure 
white ,fine quality heads of medium uniform 
size are exceedingly tasty. Popular with home 
gardeners as well as market gardeners. 
Danish Giant. Outstanding because of its abil- 
ity to yield heavily in dry weather. Its large, 
solid white heads mature very early if forced 
indoors during early growth. 
Early Snowball. Adapted very well to fore- 
ing as well as outdoor planting. Plants are com- 
pact, producing medium to large, round heads 
that are pure white when blanched. 
CELERY. Successful celery culture is based 
on the right climate and 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 mel- 
lowness 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. Packet, 10c; % ounce, 40c. 


IMPERATOR CARROT 
Golden Self Branching. 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. 
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. 
Utah or Green Crisp Celery. Matures a 
week or ten days earlier than most other types 
of celery. Plants are sturdy, compact, and solid. 
Stems are broad, thick and rounded. 
CHICORY. Witloof. This variety has be- 
come exceedingly popular for winter salads. It 
forms a delicious dish when served like Endive 
or Cos lettuce with French dressing. The leaves 
and stems blanch easly. Seed should be sown 
one inch deep during May or June and spaced 
about. 18 inches apart. 
Large Rooted. The roots of this plant are very 
popular as a coffee substitute. The young ten- 
der leaves may be used for salad or cooked for 
greens. Sow quite thinly in shallow drills in 
the spring. When well started, thin to stand 2 
to 3 inches apart in the row. Packet, 10c. 
CRESS. Curled or Pepper Cress. Its leaves 
have a very pleasant pungency, which gives it 
the common name “Pepper Grass.” The spicy 
foliage is frilled or curled, making it very at- 
tractive for salad trimmings. Sow thickly in 
drills. Packet, 5c; ounce, 15c. 
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