ALLENTOWN, PENNA. 

CARROTS 
Half ounce plants 100 feet 
CuttureE: Carrots do best in rich, sandy loam well 
pulverized and kept deeply cultivated. Sow seed thinly in 
rows and cover with % inch of soil, treading down firmly. 
Sow as early as ground is workable and at periods up to 
July for latest crop. Thin out to 3 inches apart. Keep well 
cultivated. 
Red-Core Danvers. (75 days.) The finest variety of 
Carrot for use in heavy soils. Both interior and ex- 
terior color are a rich bright orange. Roots average 
7 inches long. Tops are heavy enough to bunch and 
stand adverse conditions well. For winter storage 
and busheling it can’t be beaten. Pkt. 10c.; oz. 20c.; 
Yb. 60c.; Ib. $1.80; 2 to 9 Ibs. @ $1.75 per Ib. 
Red-Core Chantenay. (72 days.) Another fine va- 
riety for use in the East. Especially adapted for can- 
ning but also good for market where fine rich color is 
desired. Roots average about 5 inches long. Many 
critical growers tell us this is the finest Chantenay 
type they have ever grown. Pkt. 10c.; oz. 25c.; 
lb. 65c.; Ib. $1.9); 2 to 9 Ibs. @ $1.85 per Ib. 
Asgrow Imperator. Forms long, smooth, handsome 
roots that bring top prices. Proof of its superior 
quality, both as to appearance and bunching strength, 
is found in the fact that it is today the most widely 
used variety on the market. It is best adapted to 
sandy loam soil. If you have Carrot soil don’t fail 
to use Asgrow Imperator. All-America winner. 
Pkt. 10c.; oz. 20c.; 4Ib. 60c.; Ib. $1.80; 2 to 9 Ibs. 
@ $1.75 per Ib. 
Nantes Coreless Improved. (70 days.) Roots of 
finest color and eating quality, about 6 inches long, 
slender and attractive. Excellent for home and local 
market but weak tops are against this sort. Pkt. 10c.; 
oz. 25c.; Wb. 70c.; Ib. $2.00; 2 to 9 Ibs. @ $1.95 
per Ib. 
Standard Varieties of Carrots 
Years of intensive breeding have made our stocks of 
the following outstanding and true to type. 
Danvers Half Long. Pkt. 10c.; oz. 20c.; 4Ib. 60c.; 
Ib. $1.80; 2 to 9 Ibs. @ $1.75 per Ib. 
Long Orange, Improved. Pkt. 10c.; oz. 20c.; M4Ib. 
60c.; Ib. $1.80; 2 to 9 Ibs. @ $1.75 per Ib. 
BURPEE CELTUCE 
Young leaves may be used as lettuce or boiled greens; 
stalks prepared as celery or asparagus. Pkt. 20c.; 
Voz. 50c.; oz. 90c. 
BROCCOLI 
Half ounce plants 100 feet 
CuttureE: Start seed in hotbeds in early spring or sow 
in garden when soil is in condition to work. Transplant 
to open ground when plants are six weeks old, setting 
plants 2 feet apart in row. 
Italian Green Sprouting. (70 days.) Selected for 
large blossom-heads, deep color, and large numbers of 
side-shoots after first cutting. Be sure to grow this 
profitable crop. As many as ten cuttings from the 
same plant. Pkt. 10c.; oz. 30c.; 4Ib. 90c.; Ib. $2.75; 
2 to 9 Ibs. @ $2.70 per Ib. 
BRUSSELS SPROUTS 
Half ounce plants 100 feet 
Cu.ture: The plants are very hardy and may remain 
outdoors in many locations during the winter. Frost im- 
proves both quality and flavor of the vegetable. Handle 
seed and small plants like late cabbage. 
Half-Dwarf Improved. Pkt. 10c.; 0z. 70c.; M4lb. 
$2.00; Ib. $6.00; 2 to 9 Ibs. @ $5.95 per Ib. 



RED-CORE DANVERS CARROTS 
COLLARD 
Half ounce plants 100 feet 
Cuxture: Sow thickly in rows in rich ground, any time 
up to September, transplanting when about 4 inches high, 
or sow where the plants are to remain and thin out to 
stand 2 feet apart. 
Cabbage Collard. Cross of Georgia Collard and Early 
Jersey Wakefield Cabbage. Excellent quality. Pkt. 
10c.; oz. 15c.; YWib. 25c.; Ib. 75c.; 2 to 9 Ibs. @ 70c. 
per Ib. 
CHICORY 
Ounce plants 100 feet 
CuttrurE: Sow in April or May. Take up the roots in 
the fall, cut back the top, and then cover with soil in a box 
in a warm cellar. In about a month’s time this will force 
re leaves which are nearly white, crisp, and of a piquant 
avor. 
Witloof or French Endive. Salad. Pkt. 10c.; oz. 45c.; 
Vib. $1.35; Ib. $4.00. 
Cicoria di Catalognma. (Asparagus Chicory.) Pkt. 
10c.; oz. 35c.; YIb. $1.00; Ib. $3.10. 
Large-rooted (Magdeburg). Pkt. 10c.; oz. 30c.; 
Yb. 85c.; Ib. $2.50. 

ITALIAN GREEN SPROUTING BROCCOLI 
