i^^^^^^^^^^si 19 



Danish Ball Head. (See Illustration.) The 

 leading late variety in many sections, especially 

 on medium to light soils. Heads average ten to 

 twelve pounds, are round, fine keepers. The 

 strong growth of this variety enables it to 

 withstand dry weather well, and its good keep- 

 ing quality makes it a most valuable Cabbage 

 for winter storing. Pkt., 10 cts.; oz., 50 cts.; 

 Jib., $1.75. 



Danish Roundhead. Slightly earlier than 

 Danish Ball Head, but not quite as good a 

 keeper. The heads are round, have a short 

 stalk, and are very hard. The interior leaves 

 are pure white and of sweet flavor. Stands hot 

 weather well and resists disease. Pkt., 10 cts.; 

 oz., 50 cts.; i lb., $1.75. 



Dreer's Selected Late Flat Dutch. (See 

 cut.) This is the finest strain of Late Flat 

 Dutch Cabbage on the market. The heads are 

 flat and grow remarkably large, even and very 

 solid. Stems grow short, and the quality is 

 unsurpassed. Makes a slow growth, but is a 

 sure heading sort. Pkt., 10 cts.; oz., 35 cts.; 

 i- lb., $1.00. 



Autumn King, or World Beater. Heads 

 large size, solid, of fair quality and keep well. 

 Pkt., 10 cts.; oz., 35 cts.; \ lb., $1.00, 



SAVOY CABBAGE 



Perfection Drumhead Savoy. The large- 1 

 solid-heading Savoy. The plants are strong and 

 vigorous. In flavor. Savoy cabbage is quite 

 unique, preferred by many connoisseurs to any 

 other cabbage. We highly recommend it to 

 those in search of quality. Pkt., 10 cts.; oz., 

 35 cts.; Jib., $1.00. 



RED CABBAGE 



Large Red Drumhead. A large-heading variety, largely used 

 for "slaw" and pickling. Pkt., 10 cts.; oz., 40 cts.; i lb., $1.25. 



Mammoth Rock Red. A sure-heading sort and tender, particu- 

 larly palatable when boiled or steamed with roasted meat. 

 Pkt., 10 cts.; oz., 40cts.; J lb., $1.25. 



Cabbage Plants. (See page 212.) 



CHINESE, or CELERY CABBAGE 



Should be sown about August 1st, at the same time as Turnips, 

 Spinach and other fall vegetables. 

 Wong Bok Chinese Cabbage. (See Specialties, page 4.) 



Pkt., 10 cts.; oz., 50 cts.; i lb., $1.50. 

 Pe-Tsai Chinese Cabbage. This variety in growth some- 

 what resembles Cos Lettuce. It produces an elongated head 

 with pale green slightly crimped outer leaves 

 and. white ribs. Equally palatable boiled or 

 served as a salad. Please refer to page 4 for 

 detailed directions. Pkt., 10 cts.; oz., 40 cts.; 

 i lb., $1.25. 



CARDCON 



Cordon, Fr. Cardo, SP. Kardon, Ger. 



Culture — Sow seed in open ground in early 

 spring, directly where the cropistomature. Have 

 rows 3 to 4 feet apart, and plants standing 1 to 

 2 feet apart in the rows. Cardoon is sometimes 

 grown in trenches in same manner as celery. 

 The stalks must be bleached, like celery. The 

 full-grown leaves are tied together, wrapped in 

 straw, and banked up with earth. The stalks 

 will become fit for use in 3 to 4 weeks. 



Large Smooth Solid. A large variety with 

 broad ribs. It grows about 4 feet high, and is 

 almost free of spines. Pkt., 10 cts.; oz , 40 cts.; 

 Jib., $1.25. 



CHERVIL 



Cerjeidl, Fr. Perijollo, Sp. Kerbd, GER. 



Culture — Curled Chervil may be sown in 

 well prepared ground at any time during the 

 spring. The rows should be about one foot apart 

 and plants cultivated like parsley. The aromatic 

 leaves are used for seasoning. 



Curled Chervil. Beautifully curled and crisp. 

 Pkt., 10 cts.; oz., 25 cts.; J lb., 75 cts. 



