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RELIABLE VEGETABLE SEEDIT/ 



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19 



CABBAGE Continued 



Danish Ball Head. (See cut on page 18.) This 



hard-heading Cabbage is also known as "Hol- 

 lander." A medium or late variety, but mostly 



used as a winter Cabbage. Medium size, round 



head and a fine keeper. The strong growth of 



this variety enables it to withstand dry weather 



well, and its good keeping quality makes it a 



valuable Cabbage for storing away for winter 



use. Pkt., 10 cts.; oz., 60 cts.; i lb., $1.75. 

 Danish Roundhead. Matures earlier than 



the Danish Ball Head. The heads are round, 



have a short stalk, and are very hard. The 



interior leaves are pure white and of sweet 



flavor. It is a healthy variety and able to 



stand hot weather and resist disease. Pkt., 



10 cts.; oz., 60 cts.; i lb., $1.75. 

 Large Late Drumhead. Heads are solid and 



have few loose leaves, thus allowing of planting 



closely in the field. Pkt., 10 cts.; oz., 35 cts.; 



ilb., $1.00. 

 Autumn King, or World Beater. Heads 



large size, solid, good quality and keep well. 



The heads are flat and leaves set close. Pkt., 



10 cts.; oz., 35 cts.; Jib., $1.00. 

 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, evea and verj' 



solid. Stems grow short, and the quality of the 



Cabbage is very fine. It is very hardy, and 



makes a slow growth, but is a sure heading sort. 



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



CHINESE, or CELERY CABBAGE 



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

 Pkt., 10 cts.; oz.,50cts.; lib., $1.50. 



Pe-Tsai Chinese Cabbage. This variety makes an upright 

 growth, and when ready for use it somewhat resembles Cos 

 Lettuce. It produces an elongated head with pale green slightly 

 crimped outer leaves and white ribs, which are thick and fleshy. 

 Pkt., 10 cts.; oz., 40cts.; Mb., $1.25. 



SAVOY CABBAGE 



Perfection Drumhead Savoy. (See cut.) The largest solid- 

 heading Savoy. The plants are strong and vigorous, and with- 

 stand the ravages of the cabbage worm better than other sorts. 

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



RED CABBAGE 



Large Red Drumhead. A large-heading va- 

 riety, fine for pickling. Pkt., 10 cts.; oz., 40 

 cts."; i lb., $1.25. 



Mammoth Rock Red. The most solid of the 

 Red varieties; a siire-heading sort and tender. 

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



Cabbage Plants. (See page 212.) 



CARDOON 



Cardan, Fr. Carda, SP. Kardon, Ger. 



Culture.— Sow seed in open ground in early 

 spring, either for Plants to be transplanted, or 

 directly where the crop is to mature. 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 used to be 

 grown. To make the stalks edible, they must be 

 bleached much like celery. The mature leaves 

 are tied together, wrapped in straw, and banked 

 up with earth. The stalks will blanch fit for 

 use in 3 to 4 weeks. 

 Large Smooth Solid. This is 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., SI. 25. 



CHERVIL 



Cerfeuil, Fr. Perifollo, SP. Kerhel, GBR. 



Culture.— The seed of 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 leaves are aromatic and used for seasoning. 

 Curled Chervil. Beautifufly curled and crisp. 



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



