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19 



CABBAGE— Continued 



Late Winter Sorts 



189 Autumn King, or World Beater. 



Latest of all. Heads large size, solid, of fair 

 quality and keep well. Pkt., 10 cts.; \ oz., 

 20 cts.; oz., 30 cts.; \ lb., $1.00. 



195 Danish Ball Head. The leading late 

 variety in many sections, and a fine sauer- 

 kraut cabbage. Heads average ten to twelve 

 pounds, are round, fine keepers. The strong 

 growth and its good quality makes it a most 

 valuable Cabbage. Pkt., 10 cts.; § oz., 25 

 cts.; oz., 40 cts.; i lb., $1.25. 



196 Danish Roundhead. Another good 

 sauerkraut variety, slightly earlier than Ball 

 Head, with a shorter stalk, and very hard. 

 The interior leaves are pure white and of 

 sweet flavor. Pkt., 10 cts.; \ oz., 25 cts.; 

 oz., 40 cts.; i lb., $1.25. 



200 Dreer's Selected Late Flat Dutch. 

 The heads are flat and grow remarkably 

 large, even and very solid, and the quality is 

 unsurpassed. Makes a slow growth, but is a 

 sure heading sort. Pkt., 10 cts.; \ oz., 20 

 cts.; oz., 35 cts.; i lb., $1.25. 



Savoy Cabbage 



210 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, and we 

 highly recommend it. Pkt., 10 cts.; \ oz., 

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



Red Cabbage 



218 Large Red Drumhead. A large-heading variety chiefly 

 used for "slaw" and pickling, solid and crisp. Pkt., 10 cts.; 

 i oz., 25 cts.; oz., 40 cts.; \ lb., $1.25. 



219 Mammoth Rock Red. A sure-heading sort, round and 

 solid. Pkt., 10 cts.; \ oz., 25 cts.; oz., 40 cts.; \ lb., $1.25. 



Chinese, or Celery Cabbage 



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



Spinach and other fall vegetables. 



222 Wong Bok (see Specialties, page 5). Pkt., 10 cts.; \ oz., 

 30 cts.; oz., 50 cts.; \ lb., $1.50. 



221 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.; \ oz., 25 cts.; 

 oz., 40 cts.; \ lb., $1.25. 



Cardoon 



Cardon, Fr. Cardo, Sp. Kardoti, 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. Never allow plants to suffer 



from lack of water, as stalks will turn hollow and pithy. 



225 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., 30 cts.; oz., 50 cts.; \ lb., $1.50. 



Chervil 



Cerfeuil, Fr. Perifollo, Sp. Kerbel, Ger. 



Culture — An easily grown and most useful vegetable. 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 season- 

 ing. 1 oz. to 100 foot row. 



296 Curled Chervil. Beautifully curled and crisp. Pkt., 10 

 cts.; oz., 25 cts.; \ lb., 60 cts. 



Strong Early and Late Cabbage Plants offered on page 212 



