CARROTS FRESH AND CRISPY 
Young Carrots, sweet, brittle, they are so good that 
most of us would be having them even were they not good 
for us (or perhaps in spite of that). Enjoyable as relish, 
salad, sautéd, or in many another easy-eating way. Naught 
more delicious than a serving of buttered young carrots 
and green peas. 
1388 NANTES CORELESS—Deep orange, richly sweet are 
the wax-brittle slender cylinders. It’s super-quality for the 
home garden, good for all uses, and especially for eating 
out-of-hand. Pkt. 10c; 44 oz. 25c; 1 oz. 45c; %4 lb. $1.45. 
145 IMPERATOR—Here are Carrots, long, slender, richest 
searlet-orange, crisp-snapping, to crystalline fractures of 
deep orange, sugar-sweet flesh. Roots show a stream-lined 
tapering that, however, ends rather bluntly. Pkt. 15c; 4% 
oz. 80c; 1 oz. 55c. 
139 CHANTENAY RESELECTED Dependable high-quality 
sort with fine-grained red-orange flesh, sweet, crisp. Even 
color throughout. Roots about 214 inch diameter, 5% 
inches long, slightly tapering, blunt-ended. Fairly early. 
Yields well, stores well. Pkt. 10c; %% oz. 25c; 1 oz. 45c; 
% Ib. $1.40. 2 
141 DANVERS HALF-LONG—Rather like a larger Chan- 
tenay, but longer and tapering a bit more, though still 
stump-rooted. A heavy cropper, early enough for all- 
summer use, but a particularly good sort for winter stor- 
ing, keeping well. Very good table quality. If you have 
more than yOu need for your own eating, remember that 
chickens, rabbits, cows and horses like Carrots, too. Pkt. 
10e; 44 oz. 20c; 1 oz. 35c; 44 Ib. $1.20. 
148 OXHEART—If you have a heavy soil in which Car- 
rots break off when you try to get them out of the ground, 
then try this one. It makes stout, heart-shaped roots about 
3 by 5. Very good quality. Pkt. 10c; % oz. 25c; 1 oz. 40c. 
144 IMPROVED LONG ORANGE — The 
sweet, brittle, bright orange roots may 
reach 12 inches of length, tapering to a 
point. Heaviest yielder, so valued for 
stock, but it is also of excellent table 
quality. Pkt. 10c; 14 oz. 20c; 1 oz. 35c; 
4 |b. $1.25. 
HOME GARDEN CELERY 
It can be of the very best, crisp, sweet, 
nut-like, aromatic, and there is nothing so 
very difficult to the growing of it, just 
the ability to follow the short and simple 
instructions on the folder with the seed. 
176 GOLDEN SELF -BLANCHING — A 
dwarf, compact Celery, rather early, with 
heavy, crispy stalks that blanch to pale 
waxen gold, and it’s rather easy to blanch, 
too. Fine all-round variety. Used mostly 
for late summer and early autumn cut- 
ting, but will winter-store well if started 
a bit later. Pkt. 15c; % oz. 40c. 
180 GOLDEN PLUME — Considered by 
many to be an improved Golden Self- 
blanching, same compact habit, juicy 
brittleness, high table quality, but claimed 
to have added disease resistance, and to 
be a few days earlier. Good anyway. 
Illustrated above. Pkt. 15c; %%4 oz. 
35e3; 1 oz. 65c. 
178 GIANT PASCAL—tThe standard of delicious table qual- 
ity, the Celery by which other Celeries are judged. Stalks 
long, but thick, solid, brittle, filled with a rich, juicy 
nuttiness. It is best soil-blanched, new growth then con 
ing creamy white. Splendid winter keeper. Pkt. 10ec; % 
oz. 25¢; 1 oz. 45c. 
181 GOLDEN CRISP—The Salt Lake Celery. Meritorious 
green variety for late fall and winter, giving immense solid 
hearts that blanch to pure white. Flavor unexcelled. Fine 
keeper. Pkt. 10c; % oz. 30c. 
177 EMPEROR—Low, but massive stalks that are easy to 
earth-blanch because of dwarf habit. Blanches to a delic- 
ious, crispy silver-white. Good keeper. Pkt. 15c; Y% oz. 40c. 
182 WINTER QUEEN—A long-time prime favorite among 
winter (storing) Celeries. It is more or less the green 
likeness (blanching pure white) of Golden Self-blanching, 
but it is later, a longer keeper, and of even richer, more 
aromatic juicy brittleness. Pkt. 10c; % oz. 25c; 1 02. 45c. 

185 CELERIAC 
A Celery in which the root is large, thick, rather turnip- 
shaped, while the top is small, green, unimportant. It is 
the roots that we eat. They carry the true aromatic Celery 
flavor and sweet nuttiness. Delicious in salads, or cooked. 
You can use them from mid-summer on, and any left can 
be winter-stored in sand in your cellar. No blanching with 
Celeriac, so it’s easier than Celery. Pkt. 15c; % oz. 40c. 
CHICORY, THE SURPRISING 
One of the better, more varied vegetables. Sow early. 
160 WITLOOF—Makes an appetizing winter salad. Lift 
roots in fall, cut tops off about an inch from crown, pack 
roots closely upright in boxes, sift sandy soil between 
roots until all spaces are filled. Then water and place 
in warm cellar. As soon as new leaf growth starts, in- 
vert another box over the tops to keep them dark. Blanch- 
ed heads will form that make wonderful salad material. 
Pkt. 10c; 1% oz. 25c; 1 oz. 45ce. 
161 ASPARAGUS or CATALOGNA—Grown for the tender, 
succulent sprouts that may be cut repeatedly over a long 
period. These are used fresh in salad, or lightly boiled 
and served in ways of true Asparagus. Flavor distinctive, 
pleasant. Price 10c; 4% oz. 30c. 
162 MAGDEBURG or COFFEE—Grown for the large roots, 
valued when roasted as a coffee substitute. Also a good 
rabbit) food... Pkt. 10¢; 14 oz. 380¢3 1.02. 55c. 
188 COLLARDS 
We offer the GEORGIA variety. Succulent ‘‘Cabbage”’ 
leaves in loose rosettes, no close head. These are cooked 
in Cabbage ways. Usually pulled when green, but may be 
blanched celery-white and crisp by covering whole plant 
with a paper or cloth bag. Collards are hardier, more 
cold-resistant, than Cabbage. Pkt. 10c; 1 oz. 20c; %4 |b. 
50e. 
235 CRESS FOR RELISH 
CURLED CRESS—A delightfully piquant 
salad plant of easiest culture and quick 
growth. Makes an appetizing sandwich 
filling just by itself. Much used in mixed 
salads, or with lettuce, adding the tang 
that lettuce lacks. Because of its handsome 
fine curliness, it equals parsley for gar- 
nishing. Have plenty of it in your garden. 
In winter you can grow it in pots or 
boxes on your kitchen window sill, keep- 
ing a continual supply by succession sow- 
ings every four weeks. Pkt. 10c; % oz. 
DOC ae O7es OCs 
230 POPCORN DYNAMITE 
If you have room, be sure to grow at 
least a little Pop Corn. It is not only a 
erunchy winter savory or a confection 
foundation, but also a very real, staple 
food. Our leaflet “Use of the Garden,” 
sent on request to customers, tells ways 
of utilizing Pop Corn as a food. We 
offer here the heavy yielding variety 
called DYNAMITE or SOUTH AMERI- 
CAN, with golden yellow kernels that 
explode to thick, crispy creaminess when 
popped. Pkt. 10¢; 14. Ib. 20c;.1 Ib. 35c; 
2 Ib. 60c. 
er 
PRICES SUBJECT TO CHANGE—We believe that our 
catalog rates do not exceed any vegetable seed ceiling 
prices set by O.P.A., in effect at moment of going on 
press, but since ceilings are likely to be presently 
placed on other items, since current ceilings may be 
changed, and since under war conditions major unan- 
ticipated shifts in costs may occur, our prices on all 
commodities we sell are now necessarily subject to 
change without notice. It is, nevertheless, our firm in- 
tention to hold present rates as long as we can, for 
we have strong prejudice against changing prices in 
mid-stream, but it is equally our intention to comply 
fully with all O.P.A. or other governmental regulations 
that effect our operations, so far as we are able to 
get knowledge of them, and to understand them. 
De 
