19 -________________- ROYAL QUALITY SEEDS 
Carrots 
Most American varieties originated in 
France but new kinds have been introduced 
and the types improved. Carrots are easy to 
grow, useable at different stages of maturity 
and have a high food value and vitamin con- 
tent. 
They are an excellent source of vitamins 
A and B and a valuable health food. These 
special strains show improved flavor, color, 
size and shape. Culture: Plant seed 4 to % 
inch deep in well prepared soil, spacing rews 
12 to 18 inches apart; later thin plants to 2 
or 8 inches apart in the row. Continuous 
plantings may be made from early spring until 
June. One-half ounce will sow 100 feet of 
drill, 8 pounds to the acre. 
CHANTENAY or MODEL (70 days)— 
Characterized by its productivity and fine- 
grained sweet orange flesh. It grows a 6-inch 
root about 2 inches in diameter, tapered and 
stump-rooted. 
CHANTENAY RED CORED (70 days)— 
Probably the best carrot for commercial, can- 
ning and freezing and equally suitable for 
home and market uses. Tops measure 15 to 20 
inches, roots 5 by 2% inches, square shoulder, 
stump rooted, with a deep reddish orange 
color and core nearly the same as the flesh. 
RUBICON, measuring 6 by 2% inches, is 
an all-purpose type of the Chantenay group. 
DANVERS HALF LONG (75 days)—An 
old-time favorite and leading variety for home 
and market gardens. Plants are vigorous and 
productive with tops 18 inches tall. Tapering 
and stump-rooted, the roots measure 7% by 
1% inches, with a medium orange color. 
BAGLEY is a larger strain of Danvers. 
IMPERATOR (77 days)—lIs a_ splendid 
type, a vigorous grower which measures 8 by 
2 inches at the shoulder, and in color a dark 
orange with a medium orange core. A tender, 
fine fleshed variety with medium tops which 
bunches well. Equally suitable for shipping 
and home gardens. 
LONG ORANGE (85 days)—Roots extend 
10 to 12 inches long, slightly tapered, with 
2 inches width at the shoulder, red orange 
flesh and a lighter core. Tops are 18 to 22 
inches tall. An old reliable sort for storage 
and bunching, also used for stock feed pur- 
poses. 
ST. VALERY is similar in general type. 
NANTES (70 days)—A half-long cylindri- 
cal small top type, measuring 6 by 1% inches, 
stump rooted, color reddish orange with in- 
conspicuous core; flesh crisp and tender. One 
of the best general purpose varieties used for 
canning, freezing, forcing, home and market 
gardens. 
TOUCHON is quite similar but with slimmer 
roots. 
OXHEART or GUERANDE (75 days)— 
Roots develop some 4 inches long and about 
2 inches wide at the square shoulder. Mainly 
stump rooted, medium to large core, medium 
orange exterior. Adapted to heavy soils and 
suitable for the table when young, mature 
roots used for stock feed. 
WHITE BELGIAN (90 days)—Grows part- 
ly above soil surface, 10 to 12 inches long, 
2% to 3% inches thick, cylindrical to mildly 
tapered, color a creamy white with green 
tinge on shoulder. A heavy producer for stock 
feeding. 
YELLOW BELGIAN (90 days)—Roots 
somewhat larger than White variety, 12 to 14 
inches long, with thick shoulder and tapering, 
color a pale lemon-yellow. 
Cauliflower 
Belongs to the same Brassica group as Cab- 
bage and Broccoli. Cultural methods are simi- 
lar to cabbage, i.e., the seed is planted in cold 
frames or in flats from 5 to 6 weeks before 
transferring into the garden. A hardy plant, 
it grows best in early spring and late fall, 
but languishes under summer heat. Requires 
watering in dry periods. 
SUPER-SNOWBALL (55 days)—Compact 
heads are around 6% to 7 inches in diameter 
and weigh 1% to 2 pounds, color a true white. 
Plants are a dwarf type with medium green 
leaves. A desirable kind for freezing, can- 
ning, shipping and home gardens. 
SNOWDRIFT (65 days)—Snowdrift is a 
larger, later, vigorous Snowball strain with 
medium green leaves. Heads show around 7 
inches in diameter and weigh about 2 pounds 
with a snowy-white color. 
Celery 
Far and large, celery is a specialty crop 
grown on market acres in locations where a 
combination of soils and climate are suitable 
to its culture. It can be successfully grown 
by the amateur gardener with attention to 
necessary details. The delightful flavor and 
health qualities of the plant encourage pro- 
duction. A fertile non-acid soil is required 
and amply re-enforced by manuring and fer- 
tilizing. 
As the celery stalk becomes half to two- 
thirds mature, the harvest processing begins 
by bleaching or blanching the plants. It con- 
sists of excluding the light from the main 
stem, which effects a loss of the green color- 
ing matter. The process tends to crisp the 
stalk and forces growth of the heart, stems 
and leaves. Early celery is blanched with 
boards, paper, or similar devices, to exclude 
light. Also, late celery is blanched by banking 
with earth or by storage in a dark place. Some 
gardeners prefer and certain markets require 
unblanched stalks as the green color is con- 
sidered of greater food value. 
Culture: For the earliest crop the seed 
should be sown in cold frames or flats during 
February or March, or 8 weeks before trans- 
planting. 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 
