Celery 
EMPEROR OR FORDHOOK 
130 Days—One of the finest and largest Winter . 
varieties for home garden and nearby markets. 
Plants dwarf, stocky and much easier to blanch than 
the taller growing varieties. Foliage dark green, re- 
sistant to disease and insect attacks. Stalks smooth, 
solid, thick and broad. They blanch from a dark 
green color to a beautiful silvery white with a ten- 
der full heart in the center. It has a distinct rich 
flavor, always crisp, juicy and without strings. 
GOLDEN SELF-BLANCHING 
118 Days—This is the American-grown seed pro- 
duced from the dwarf French-grown stock. It is a 
big hearted type. The plants develop crisp, tender 
stalks of rich, golden yellow color. It requires little 
blanching. 26 to 30 inches tall. 
EASY BLANCHING 
125 Days—A very special strain of Easy Blanching. 
A second early, desirable for home or market gar- 
deners. The longest keeping variety grown, excel- 
ling in this respect every other sort. Plants vigorous 
and compact in habit of growth, blanching early and 
quickly to an attractive white. Stalks are taller than 
Golden Self-Blanching; thick, solid, tender, brittle 
and a rich nutty flavor. 
WHITE PLUME 
112 Days—Very early and the most easily blanched 
of all celeries, highly valuable to home and market 
gardeners. Not recommended as a long keeper, but 
is best right after digging. It is a favorite with cus- 
tomers because of its crisp, tender and desirable eat- 
ing qualities. The stalks and portions of its inner 
leaves and heart are white so that by drawing the 
soil up against the plant and pressing together with 
the hands, the work of blanching is complete with- 
out the necessity of banking or earthing up. 
Corn Salad 
\4 Ib. per 100 Ft. 
45 Days—A very distinct salad served like lettuce. 
Leaves oval of grey-green. 
Culture—Sow early in the spring 1% in. deep in rows 
a foot apart and thin to 3 ins. apart in row. The 
leaves should be picked, not cut, and are ready in 
6 weeks. 
Chives 
A hardy perennial plant of the onion family. The 
leaves have a mild onion flavor and are used in 
salads and for flavoring soups and stews. 
Chervil 
CURLED 
60 Days—The leaves are a bright green, finely cut 
and curled, giving the appearance similar to parsley. 
Aromatic and pungent; used for garnishing and 
seasoning. Sow seed in spring or late summer as 
plant does not thrive under hot weather conditions. 
27 
Emperor or 
Fordhook 
Celery 
Chicory 
14 Oz. per 100 Ft.; 4 Lbs. per Acre 
WITLOOF OR FRENCH ENDIVE 
110 Days—This European delicacy has become very 
popular for Winter salads. The tender stalks make 
a delicious salad served like endive or cos: lettuce. 
Culture—Sow the seed in Spring and grow the roots 
like parsnips. Lift in the Fall, cut off tops within an 
inch of the crown and trim the roots to a uniform 
length of 9 ins. They are then replanted closely to- 
gether in boxes and covered with sand or soil. Water 
once a week and keep in a warm room or cellar. The 
new leaf growth forms a compact head, similar in 
shape to cos lettuce. The leaves and heart bleach 
like celery. 
LARGE ROOTED MAGDEBURG 
100 Days—The roots when matured are dried and 
used as a substitute for coffee or for flavoring same. 
They can also be boiled and served like parsnips. 
The young leaves are sometimes used for salad. 
Culture—Sow seed % in. deep early in the Spring 
in light, moderately rich soil in rows 2 to 2% ft. 
apart and thin to 3 ins. apart in row. 
ASPARAGUS OR CICORIA CATALOGNA 
The greens of this variety of chicory are relished by 
Italians, commonly known as Italian Dandelion. 
The young leaves and seed stalk are edible, tender 
and of dandelion flavor. 
