10 _—_————__-ROYAL QUALITY SEEDS 
EARLY DWARF ERFURT, 57 Days—Pro- 
duces excellent, solid pure white heads often 
6 to 8 inches in diameter, weight 2 pounds. 
EARLY SNOWBALL, 55 Days—Is most 
popular general sort. Produces medium sized 
heads, compact, round, very white, with short 
outside leaves. Heads 7 inches in diameter. 
Weight, 2 pounds. 
DANISH DRY WEATHER, 70 Days— 
Adapted for growing in dry regions. Heads 
large, 6 to 7 inches across. Weight, 2 pounds. 
CELERY 
CULTURE—For the earliest crop the seed 
should be sown in a hot-bed during February 
or March. When the young plants are large 
enough and the trees are out in leaf, they are 
transplanted into the open. For the fall or 
main crop seed may be sown in the open 
ground as early in the spring as the soil can 
be worked into good condition, and the plants 
should be set in the rows in July. 
Celery requires a rich, well-manured soil, 
and plenty of moisture so that it can make a 
continuous growth. One-fourth ounce is suf- 
ficient for 100 feet of drill. One ounce sown 
in the seed-flat gives 8,000 to 10,000 plants; 
4 ounces for one acre. 
GIANT PASCAL — This celery has the 
sweet, nutty flavor of Golden Self Blanching. 
The plants are about 2 feet high; thick, solid 
and stringless, and as brittle as glass. Ma- 
tures in 140 days. It blanches easily and is 
a fine winter keeper for home or market. 
GOLDEN YELLOW SELF-BLANCHING— 
Dwarf sort with broad, heavy stalks which 
blanch to a rich golden yellow, is crisp, sweet, 
tender with a delicious flavor. 
Tall strain for truckers is earlier than the 
original strain and of the same excellent qual- 
ity. 
WHITE PLUME—This is the earliest and 
most easily blanched celery in cultivation. The 
plants grow rapidly and blanch easily during 
the summer months. The foliage is an attrac- 
tive light green color and the stalks are pure 
white. Crisp and nutty. An excellent home 
garden and early market sort. 
CELERIAC 
Sow seed same as celery. Transplant in 
rows 2 feet apart, 9 inches apart in a row. 
Thorough cultivation is necessary to secure 
good roots. Earthing up is not necessary. 
Roots may be cooked or used as a salad. 
LARGE SMOOTH PRAGUE—A very large 
and smooth variety, free from side roots. 
CHICORY 
CULTURE—Sow in drills half an inch 
deep, in rich, mellow soil; the after culture 
being the same as recommended for carrots. 
LARGE ROOTED or COFFEE (Magde- 
burg)—The Chicory of commerce. Roasted 
and mixed with ground coffee. Leaves are 
used for greens and feeding noultry as a 
tonic. 
WITLOFF or FRENCH ENDIVE—A fine 
salad vegetable grown by garden specialists 
who bury the trimmed roots upright in damp 
sand, producing an _ attractive, compact, 
blanched head 5 inches long with a pleasant 
acrid flavor. 
COLLARDS 
A tall, loose leaved cabbage-like or kale- 
like plant grown throughout the South. It is 
extensively used for the table and for stock 
in the South, where it continues in growth and 
is usable throughout the entire winter. Col- 
lards usually succeed in locations where cab- 
bage cannot be grown to perfection. 
GEORGIA or CREOLE—This is the wide- 
stemmed variety, growing 2 or 3 feet high 
and forming a large, loose, open head or clus- 
ter of leaves with a rather long stem. A frost, 
if not too severe, will improve rather than 
injure the quality of the leaves. Sow thickly 
in drills where the plants are to remain and 
when well started thin to 18 inches apart in 
the row. 
CABBAGE COLLARDS—Is a cross be- 
tween Georgia Collards and Jersey Wakefield 
Cabbage, producing a compact plant 2 feet 
high with large clusters of leaves. 
CORN SALAD 
FETTICUS or LAMB’S LETTUCE 
CULTURE—For winter use sow shallow in 
rows 1 foot apart during August or Septem- 
ber. The plants are ready for use in six or 
eight weeks. When winter approaches give 
them a very light covering of hay or straw. 
CRESS 
CURLED or PEPPER GRASS—A hardy, 
quick growing annual with curled deep green 
foliage. Has a pleasant, spicy flavor and 
much used for garnishing. 
WATER CRESS—Is an aquatic plant of 
perennial nature producing bright green 
leaves with pungent flavor used for salads 
and garnishing. 
SWEET CORN 
A steady supply during the season of tender, 
delicious, sweet corn should be on every table. 
CULTURE — Good ordinary soil, well 
worked, is the first requirement. Plant as 
soon as frost danger is over, about last of 
April, in rows 8 feet apart, and, if in hills. 
the same distance apart in the row, using 4 
to 6 kernels to a hill. Cover 1 to 1% inches 
deep. Cultivate shallow, but often until the 
tassels show. 
OPEN POLLINATED 
ADAMS EARLY, 70 Days—Is good, very 
early, table corn, but not a sugar corn. Pro- 
duces tender ears. 
BANTAN EVERGREEN (Golden), 90 
Days—Has all the splendid qualities of both 
Stowell’s Evergreen and Golden Bantam, of 
which it is a cross. Ears 8 inches long, with 
12 to 14 rows of delicious golden kernels on 
sturdy stalks, 7 feet tall. 
COUNTRY GENTLEMAN (Shoe Peg), 105 
Days—Late. The ears are good sized (7 to 9 
