Nantes =Long — A trapid-growing variety 
practically coreless and of the highest quality 
flavor and texture. The root is 6% to 7’’ long 
and 1 to 114” in diameter, cylindrical and dis- 
tinctly stump-rooted. The tops are small and 
must be handled carefully to avoid breaking. 
Imperator (long strain) —Roots are 7- 
81%" long, 134-2” at shoulder and uniformly 
tapered to a semi-blunt end. The flesh is a rich 
orange color, fine grained, tender and of excel- 
lent color and the core is indistinct. The tops are 
of medium size and strong. Suitable for bunch- 
ing or storage. Partially resistant to Cercos- 
pora leafspot. Definitely coarser, but more sure 
of a satisfactory crop than Bunching. 
Bunching — A carrot well adapted for 
bunching for long distance shipping. The roots 
are 8’ long and 11%4-114"’ in diameter, nearly 
cylindrical with rounded shoulders and stump- 
rooted. The root is smooth and nearly free from 
hair roots and side root scars. The tops are 
short but strong. Well grown on good soils, 
this variety suits quality markets. Susceptible 
to Cercospora leaf spot. 
Danvers Red Cored —A half long, late 
variety of exceptional quality adapted to fall 
use or winter storage. Roots are 7-714"' long 
and somewhat stump-rooted. The crown is full, 
2-214’’ in diameter. Flesh is bright orange- 
scarlet. Tops are medium large. 
Hutchinson — A late, heavy yielding vari- 
ety, good for fall use and winter storage, hav- 
ing a cylindrical root 10 to 14” in length, 1 to 
2”’ in diameter, with principally an abrupt 
stump end. Flesh is deep orange, tender and of 
good quality when properly grown in a deep, 
light soil, well supplied with moisture. Roots 
should not stand more than 1 to 14%" apart to 
avoid oversize, coarse growth. Tops are of me- 
dium size, strong and vigorous. About 80 to 90 
days are required from seeding to bunching 
size, although this variety is generally sold asa 
box or trimmed carrot. 
Carrot Culture 
Sow after April 15, and for continuous har- 
vest, successively every 3 weeks until July 15 
in a deeply-loosened, well-prepared seedbed. 
Sow % oz. of seed per 100’ of row or 2 to 4 
Ibs. per acre, 4 inch deep in rows 12 to 15” 
apart. Thin seedlings to stand 1-2” apart. 
CAULIFLOWER 
Super Snowball—A_ deep-headed strain 
that is more spreading than usual and gives 
better protection to the head, but requires ty- 
ing. Best suited for early season planting for a 
crop in late June to early September. Ready for 
harvest about 65 days after transplanting. 
Heads usually 6-7’’ in diameter, rather spongy 
and will wither if held long after cutting. It 
should not be used to compete with later, more 
solid varieties in late fall. 
Danish Early —A_ sure-heading strain of 
Snowball variety suitable for a main crop in the 
fall, maturing about 75 days after transplant- 
ing. Plant is small and compact. Heads are well 
protected but require tying.* 
Holland Erfurt — A sure-heading main crop 
variety. The plant is erect with folding inner 
leaves for self-protection. The heads are deep, 
compact with pure white curd. The crop ma- 
tures in good succession for a continuous har- 
vest. It gives best quality product when 
brought to maturity under southern New Eng- 
land conditions during the last half of No- 
vember. 
Cauliflower Culture 
For an early crop, sow inside from February 
15 to March 15. Harden off and set outside as 
soon as ground can be prepared after danger of 
hard frosts. 
For late harvest, sow the seed about the mid- 
dle of May, transplant into the field about July 
1. As soon as heads begin to form, draw the 
leaves over and tie them together for protection 
against sun and rain and to afford perlect 
bleaching conditions. Cut heads while the 
white curd is compact and solid. Trim outer 
leaves to-extend slightly beyond the curd for 
protection in handling and shipping. Side- 
dressings of nitrogen may be necessary if 
growth is slow. Set plants 20’ by 3’ apart. 
Hollow stalks and browning of the curd, 
with or without an unthrifty condition of the 
plants, may indicate boron deficiency in the 
soil. If such conditions are found, consult your 
county agent or the Eastern States Farmers’ 
Exchange fertilizer department for recom- 
mended treatment. 
CELERY 
Tall Fordhook (Summer Pascal Type) 
— A tall early strain of Fordhook closely re- 
sembling Summer Pascal but the plants are 
larger, more stocky and erect. Stalks are 8 to 
9’ to the first joint, smooth, meaty, full heart, 
blanching with paper or cuffs to a light cream 
color. Not as brittle as Fordhook Emperor; 
therefore, it is easier to handle. Ready to harvest 
in 105 days from field setting. 
Fordhook Emperor (Houser) — A strain 
of Fordhook with very high table quality but 
extremely brittle, so must be handled carefully 
in packing and shipping to avoid cracking 
and breaking. Stalks are 6 to 7’’ long, very 
thick, smooth and meaty. Blanches slowly 
with paper or cuffs to a pale cream color. Ready 
for harvest about 120 days from field setting. 
Green Celery Culture 
One-quarter ounce of seed plants 100’ of 
row — 4 ozs. per acre. Sow seed outdoors about 
May 1 and transplant to field July 1 to 15. The 
soil should be deep and thoroughly prepared, 
and, if necessary, make side-dressings of availa- 
ble nitrogen fertilizer. When celery is fully 
grown, blanch with boards, earth or paper. 
CHARD 
Chard is a member of the same family as 
beets but has been developed for its foliage 
rather than for an enlarged root. It is most used 
as greens but the mid-ribs may also be cooked 
as aspatagus or creamed celery. It ranks high 
among vegetables in content of vitamins, cal- 
cium and iron. 
Twenty-five feet of row will supply ade- 
quately a family of 4 from early summer to 
freezing weather of fall. 
Fordhook Giant — The heavy crumpled or 
savoyed leaves are dark green with a large 
white succulent stalk. 
Lucullus — The heavily-crumpled or savoyed 
leaves are yellowish-green and the thick, broad 
succulent stalks are light green in color. 
Swiss Chard Culture 
One-half ounce of seed plants 100’ of row 
— 4 to 6 lbs. per acre. Chard is easily grown. 
Plants may be started in greenhouse or hotbed 
and then transplanted to the open field or 

* When careful handling of vegetable crops is backed up by Eastern States bred or selected 
varieties and strains, desirable quality will be there for the home table or for market. 
