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RELIABLE VEGETABLE SWL 



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19 



CABBAGE — Continued 



Danish Ball Head. 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 keeping quality makes it a most 

 valuable Cabbage for winter storing. Pkt., 10 

 cts.: Joz, 30cts.; oz., 50 cts.; i lb., $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. Th« interior leaves 

 are pure white and of sweet flavor. Stands hot 

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

 § oz., 30 cts.; oz., 50 cts.; i lb., SI. 75. 



Dreer's Selected Late Flat Dutch. 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., 20 cts.; oz., 35 cts.; J lb 

 SI. 00. 



Autumn King, or World Beater. Heads 

 large size, solid, of fair quality and keep well 

 Pkt., 10 cts.; ^ oz., 20 cts.; oz., 35 cts.; i lb , 

 $1.00. 



Savoy Cabbage 



Perfection Drumhead Savoy. The largest 

 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., 

 25 cts.; oz., 40cts.; J lb, SI. 25. 



Red Cabbage 



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

 for "slaw" and pickling. Pkt., 10 cts.; j oz., 25 cts.; oz., 40 

 cts.; i lb., SI. 25. 



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

 larly palatable when boiled or steamed with roasted meat. 

 Pkt., 10 cts.; ^oz..25cts.; oz, 40 cts.; Jib., SI. 25. 







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^MT DUTCHES'' 



CHINESE, or CELERY CABBAGE 



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

 Spinach and other fall vegetables. 

 Wong Bok. (See Specialties, page 4.) Pkt., 10 cts.; \ oz., 30 



cts.; oz., SOcts.; J- lb., $1.50. 



Pe-Tsai. This fine vegetable resembles Cos Lettuce. The 



head is large and compact, and all but the outer leaves blanch 



a creamy white. Very crisp and tender, and in 



every way adapted for the home garden. Pkt., 



10 cts.; ioz., 25cts.; oz., 40 cts.; i lb., $1.25. 



CARDOON 



Cardon, Fr. Cardo, Sp. Kardan, Ger. 



CULTURE — Sow seeds in open ground in early 

 spring, 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. 

 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.; j oz., 30 

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



CHERVIL 



Cerfeuil, Fr. Perijollo, Sp. Kerbel, 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.; i oz., 20 cts.; oz., 35 cts.; } lb., 



75 cts. 



Strong Early and Late Cabbage Plants offered on page 212 



