THE TILLINGHAST SEED COMPANY, LA CONNER, WASHINGTON 
CARROT, IMPERATOR 
Carrots 
Y2 oz. to 100 ft., 3 to 4 Ibs. per acre 
Culture. Sow seed from April to July, in 
drills 142 feet apart, covering the seed 4 
inch deep. Thin out the young plants from 3 
to 5 inches apart, according to size of variety. 
Cultivate freely and do not allow the soil to 
get too dry during hot weather. 
Prices on All Table Carrots: Pkt. 10c; oz. 
30c; V4 Ib. 90c; Y2 Ib. $1.70; 1 Ib. $3.25. 
Nantes or Coreless. This is one of the finest 
of all table carrots, about six inches long and 
slightly over one inch in diameter when fully 
matured. It is stump rooted and very uni- 
form in size. The flesh is exceptionally ten- 
der and sweet and the flavor is fine, either 
cooked or raw. Our strain is almost entirely 
coreless, which makes it unsurpassed for 
canning purposes. 
Danvers Half-Long. The best known of all 
yellow carrots. It is shorter and easier to 
pull than the Long Orange and one of the 
best yielders. The quality is excellent. Very 
fine for table or stock. 
Long Orange. This is an old and well known 
variety in use for many years as a stock 
carrot. However, owing to its bright color 
and shape many market gardeners are find- 
ine a ready sale for it in the stores and mar- 
ets. 
Red Cored Chantenay. The roots are about 
six inches long and two inches in diameter. 
The core is quite red and in cooking retains 
its color to a remarkable extent. It has all 
the good qualities of both the Chantenay and 
the Nantes, and about 10 per cent greater 
sugar content. 
Oxheart or Guerande. Short and thick; three 
or four inches in diameter at the neck. Of 
most beautiful color and shape. 
Imperator. A long, smooth, handsome car- 
rot. Roots have rounded shoulders, smooth, 
deep rich orange; uniformly tapered to a 
semi-blunt end. Fine grained, tender and of 
excellent quality. An ideal bunching carrot. 
Stock Carrots 
White Belgian. This is the largest and best 
of the white stock carrots. The roots are 8 
to 10 inches long and 3 to 4 inches thick at 
the top. Pkt. 10c; 0z. 30c; Y%4 Ib. 90c; 2 Ib. 
$1.70; 1 Ib. $3.25. 
Yellow Belgian. A new carrot similar to the 
White Belgian in every way except the color 
which is pale yellow. Pkt. 10c; 0z. 30c; 4 Ib. 
90c; V2 Ib. $1.70; 1 Ib. $3.25. 
CAULIFLOWER, EARLY SNOWBALL 
Cauliflower 
Y2 oz. to 100 ft., 4 oz. per acre 
Culture. The same methods that produce 
good Cabbage will grow good Cauliflower. 
The only great difference is that Cauliflower 
heads must be protectéd from sunlight so as 
to make sure of the desirable white curd. 
Gather the tops of the leaves together loosely 
as soon as the heads begin to form. In shut- 
ting off the light, it is important not to 
cramp the heads. 
Henderson’s Early Snowball. The best known 
and most used of all the early cauliflowers. 
Produces beautiful snowy-white heads of the 
most delicious flavor. Pkt. 15c; VY oz. 75c; 
oz. $2.50. 
Veitch’s Autumn Giant. The finest of the 
late cauliflowers. It produces immense com- 
pact white heads, 8 to 10 inches in diameter. 
Plants are large and vigorous. Pkt. 15c; Y% 
oz. 75c; oz. $2.50. 
Celeriac 
Yq oz. to 100 ft., 4 oz. per acre 
Culture. Sow seed at the same season and 
give same treatment as common celery. 
Transplant to moist, rich soil, in rows 2 feet 
apart and 6 inches apart in row. After the 
roots have attained a diameter of 2 ins., they 
are fit for use. 
Celeriac (Turnip-rooted Celery). This is dis- 
tinct in growth from all the tall celeries. 
The edible portion is the large, swollen root, 
which somewhat resembles a turnip, and is 
highly esteemed for boiling or for flavoring 
ue stews and other dishes. Pkt. 10c; oz. 
ic 
Chicory 
1 oz. to 100 ft., 4 to 5 Ibs. per acre 
Large Rooted. The dried roots of chicory are 
used as a substitute for coffee. Experiments 
have proven that the leaves are rich in vita- 
mins and are very valuable as a poultry 
food. Also used in salads. Pkt. 10c. 
Chives 
A perennial onion-like plant that is used as 
a flavoring for salads and soups. It can be 
easily started from seed and a bed when 
enke started is good for several years. Pkt. 
ih 
CELERY, UTAH 
Celery 
V4 oz. to 100 ft., 4 oz. per acre 
Culture. Sow from February to May in drills 
1 foot apart. Later, usually in June, trans- 
plant to rows 3 feet apart and 6 inches apart 
in row. Rows should be furrowed out so 
plants may be set 6 inches deep. Later, soil 
may be banked against rows for blanching, 
even so-called self-blanching varieties need- 
ing the cool, moist soil to render the stalks 
crisp and tender, but this should not be done 
until a few weeks before harvesting. 
Golden Plume. A yellow celery. It is espe- 
cially recommended for the home garden on 
account of its hardiness, easiness to blanch 
and its fine quality. Pkt. 10c; Y2 oz. 30c; 
1 oz. 50c. 
White Plume. Most popular with white stalks 
and leaves. Does not require so much bank- 
ing up for blanching as the other kinds. 
Pkt. 10c; 1/2 oz. 30c; 1 oz. 50c. 
Utah or Golden Crisp. A late celery that has 
come into favor during recent years. The 
plants are sturdy, compact and solid. Stems 
broad, thick and well rounded, flavor rich 
and nutty. Pkt. 10c; Y2 oz. 30; 1 oz. 50c. 
Celtuce 
The plant Peaes its growth like lettuce, 
when the green leaves may be used in salads. 
Later the seed stalk elongates, becoming 18 
inches and 114 inches in diameter. This stalk 
is tender, pale translucent green in color, 
very succulent, with a flavor like that of 
celery and lettuce deliciously blended. Sow 
the seed as early as possible in the spring, 
covering only lightly in rows 18 inches or 
more apart. Thin or transplant to stand at 
least 10 inches apart. Per Pkt. 10c; 1 oz. 60c. 
Cress or Pepper Grass 
Upland. Leaves and flavor resemble water 
cress, but grows in a dry soil on uplands. 
Pkt. 10c. 
VEGETABLE PLANTS 
Listed on Page 10 
