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VEGETABLE SEEDS 
BROCCOLI 

‘BROCCOLI, CAULIFLOWER TYPE 
Similar to cauliflower in color, character of foliage, form, and 
size of heads. It requires a long growing season and is espe- 
cialy suited to California and other Pacific Coast states. 
January March Late April 
February March Early St. Valentine 
Christmas November-December 
Pkts. 10c each. 
Christmas Calabrese, Green Sprouting. The leading variety 
for shippers, also used largely by market gardeners and in 
home gardens. A tall branching plant forms a central head of 
bluish green flower buds resembling a loose head of cauli- 
flower. After the main head is removed, side branches con- 
tinue to develop throughout the season, and frequently form 
small heads, which, with the stems, are cut and served in the 
same way as asparagus. It is a highly desirable, delicious 
vegetable, steadily gaining in favor. Pkt. 10c. 

CELERY 
Celery seed should be sown indoors from February 20th to 
April 20th, or outdoors in April. Cover lightly, keep the beds 
moist, almost to wetness, and the temperature should not ex- 
ceed 60 degrees. Outdoors it is sometimes necessary to furnish 
partial shade with lattice work that admits about half the 
sunlight. Keep the small plants well watered and free from 
weeds. Transplant when 4 inches high, cutting off the tops 
as well as part of the roots. The soil must be rich and moist 
or else water should be available for irrigation. Transplant 
the last of June or first of July, although it is sometimes pos- 
sible to mature a crop set out as late as the middle of August. 
In setting, dig trenches 5 inches deep, 2 feet apart. Plant 1 
foot apart along both sides of trench. Water often and keep 
the weeds down by cultivation and hoeing. Blanching is done 
by heaping up with soil or with two wide boards placed on 
each side of the rows and held in place by stakes or wire hoops 
~ at the top. The latter method is necessary when blanching in 
hot weather for the early market. Be careful not to disturb 
the plant while wet, as this increases the tendency to rust. 

Giant Pascal. Matures late. Desirable for home and market 
garden. Plant large and compact. Leaf stalks long, thick and 
solid; of unsurpassed rich, nutty flavor. Pkt. 10e. 
Golden Yellow Self-Blanching Dwarf. Standard market and 
shipping sort. Plants medium sized, stocky; 20 to 24 in. tall; 
leaf stalks thick, solid, blanch readily and of sweet, nutty 
flavor. Pkt. 10c. 
Golden Plume or Wonderful. Early and very desirable for 
home and market garden. Plants medium sized; stocky, full 
hearted and compact; with thick solid stalks which blanch 
readily and are of the finest table quality. Pkt. 10c. 
Utah or Golden Crisp. An excellent variety for fall use, matur- 
ing about a week or ten days earlier than Giant Pascal. Plants 
sturdy, compact and exceptionally solid. Stems are broad but 
eee ree well rounded. Of fine quality and rich, nutty flavor. 
t. 10c. 
White Plume. Valuable for early market. Foliage green tint- 
ed white; stalks and foliage blanch very readily to snowy- 
white. Pkt. 10e. 
Celeriac, Large Smooth Prague. Turnip-rooted celery. Roots 
3 to 4 in. diameter; globular; fairly smooth; stalks hollow, dark 
green. Pkt. 10c. 

SWISS CHARD 
SWISS CHARD 
Swiss Chard is one of the easiest vegetables to grow. Plant- 
ed in the springtime it will grow one whole year before run- 
ning to seed, and produce an abundance of green leaves the 
whole year. The broad, white stalks can be cooked like aspar- 
agus and the green leaves used the same as spinach. In pick- 
ing always pick the largest outside leaves and the plant will 
continue to produce leaves from the center. It is also one of 
the best greens to plant for poultry, as it will produce more 
greens with less care and through a longer season than any- 
thing else. 
White. Grown for the leaves only, and cooked like spinach. 
The midrib is prepared like asparagus. It is hardy and pro- 
ductive, with broad green leaves and large white midribs or 
chards of excellent quality; sown at different seasons of the 
year, giving successive greens. Pkt. 10c. 
Lucullus. A peculiarly delicious variety having green leaves 
which are remarkably crimped and curled, like savoy-leaved 
cabbage. The chards are white and broad but not so broad as 
the common variety, although equally fine in flavor. Pkt. 10c. 

NOVELTY FLOWER SEEDS WILL GIVE YOU THE MOST BEAUTIFUL FLOWERS OBTAINABLE 9 
