1190 



Notes on Behavior of Previous Introductions. 



Mrs. Wilhelmine Seliger, 15 Waverly Ave . , Hart- 

 ford, Conn., in a letter dated October 7, 1917, states: 



"In conclusion of my selection for new trial 

 plants or seeds, I wish to write of my experience in 

 raising the Chinese cabbage , Brassiea pekinensis, the seeds 

 of which I received last spring from your Bureau. 



"I have eaten today the first dish of this fine, 

 delicious variety of cabbage from my own raising. It 

 is a desirable sort prepared either boiled, or eaten 

 raw as a salad while crisp; the bleached leaves have 

 a fine-grained texture and a mild agreeable flavor. 

 For our New England climate, it is absolutely neces- 

 sary to sow the seed early if heads are desired. I 

 sowed part of my seed for trial when my peas were up 

 above ground. The result was that I got nice, oblong 

 heads which were not attacked by the common cabbage 

 worm which on other cabbages of our common kinds were 

 very abundant. As the directions said to sow the seed 

 late in July, I did this; but this second sowing, here 

 in Connecticut, is too late for forming heads. I sup- 

 pose when frost has affected it, the green leaves, 

 which look nice, can be eaten as we do kale. I shall 

 try to preserve them by protection in a sheltered 

 place for the winter. None has gone to seed of the 

 early sowing. In short, it is a desirable addition to 

 our vegetables and I honestly recommend it for use in 

 any home garden or market. I exhibited a large head 

 at a meeting of our State Horticultural Society a 

 week ago, and received the hearty thanks of the mem- 

 bers and a certificate of merit." 



Mr. Will B. Munson, of The Munson Nurseries, 

 writes from Denison, Texas, Nov. 14, 1917, concerning 

 various persimmons and jujubes which he has been test- 

 ing: 



"We find the Tamopan very hardy here and the tree- 

 very vigorous. The fruit is handsome, but it does 

 not remain firm as long as the Japanese varieties; 

 hence its keeping season is not so long. Its flavor 

 is not so high in quality as most of the Japanese va- 

 rieties. However, it is quite valuable on account of 

 its hardiness, vigor, productiveness, and uniformly 

 fairly large size. 



"We have three varieties of the jujube, one of 

 which is. quite good. They bear very fully and every 

 year, regardless of weather conditions. When their 



