STOKES SEED FARMS COMPANY 



MOORESTOWN 



NEW JERSEY 



Cabbage 



{Brassica oleracea. Var. capitata) 



History — Undoubtedly the entire Brassica group can be traced to the wild Cabbage, Brassica oleracea 

 which grows wild on the sea cHffs of the EngUsh Channel and the Western European Coast. The Roman 

 name Brassica is supposed to have come from the word Praeseco because it was cut off from the stalk 

 the word Cabbage referring to the firm head or ball which is formed by the leaves. The 

 Cabbage is one of the vegetables which has been cultivated from the earUest times. To quote 

 Vilmorin, "The ancients were well acquainted with it and certainly possessed several varie- 

 ties of the head-forming kind. The great antiquity of its culture may be inferred from the 

 immense number of varieties which are now in existence. " A more wonderful example of a 

 genus producing so many distinct forms of vegetation for the use of man is scarcely to be met 

 with throughout the range of the vegetable kingdom. The leaves of this plant were prob- 

 ably eaten by the barbarous or half civilized tribes of Europe and when history begins the 

 plant had been transferred to cultivated grounds and produced heads. It appears to have 

 been in general use before the Aryan Migration, 1700 B. C, and in the time of Cato and 

 Phny many distinct varieties were known in Rome. The Roman armies have the credit for 

 disseminating it over Northern Europe. Cromwell's soldiers introduced it into Scotland. While 

 England is considered the real home of the Brassica family, there are many varieties which 

 are considered pecuUarly American. These, however, have only been made so after long 

 years of selection work on the original French and English sorts. 



EARLY JERSEY WAKEFIELD 



(X 1/3) 



No. 100. Early Jersey 

 Wakefield. Days to Matu- 

 rity, 90. Originally brought 

 from New Jersey to Long 

 Island by Francis BrUl in 

 1871, and introduced by Hen- 

 derson about 1870. There are 

 certain claims that the old 

 French variety Etampes is 

 slightly earlier than Early Jer- 

 sey Wakefield. However, 

 the strain we offer is almost 

 as early in season and, there- 

 fore, Etamp6s has been elim- 

 inated, as its very much 

 smaller size was not in its favor commercially. The head of Jersey Wake- 

 field is very solid, comparatively small and running to rather a small 

 point at the top. The quaHty is excellent but, as is the case with most 

 quick maturing vegetables, it will not hold long after attaining its growth 

 and is likely to break open after about two weeks. The strain offered 

 is highly recommended. Pkt. 5^, oz. 40(i, U lb. $1.25, lb. $4.50, 5 lb. 

 $21.25 postpaid; by express 5 lb. or more $4.15 per lb. 



No. 102. Charleston or Large Wakefield. Days to Maturity, 

 95. A selection of the large heads from Early Jersey Wakefield, made 

 by Mr. Francis BriU and Mr. J. M. Lupton in 1880. The product of this 

 selection was sold to F. W. Bolgiano in 1880 and he offered it under the 

 name of Large Wakefield. Henderson secured a stock very shortly after 

 and his stock was offered as Charleston Wakefield, thus the double name 

 which is still common amongst the trade. The head of Charleston is con- 

 siderably larger than Early Jersey Wakefield and for this reason is more 



usually grown for commercial pur- 

 poses than the latter. The five extra 

 days before it reaches maturity are 

 in no way a handicap. Given the 

 same number of days, Charleston 

 Wakefield will produce a larger 

 head than Early Jersey Wakefield. 

 The general shape of the head is 

 thicker thiough and not so sharply pointed. 

 $21.25 postpaid; by express 5 lb. or more 



CHARLESTON OR LARGE WAKEFIELD 

 (x 1/3) 



Pkt. 5(4, oz. 40f*, M lb. 

 S4.15 per lb. 



.25, lb. $4.50, 5 lb. 



EARLY WINNIGSTADT 

 (X 1/3) 



No. 103. Early Winnigstadt. Days to Maturity, 100. Offered by Gregory in 1866. 

 This is a compact, sharply pointed cabbage, which, because of the texture of its outer leaves, is 

 less likely to suffer from disease and insects as some other varieties. It is sometimes planted for 

 winter use and is especially recommended for kraut. While there is considerable demand still for 

 this cabbage, it has been largely outplaced by Charleston Wakefield and by Copenhagen Market 

 Pkt. 5i, oz, 40^, M lb. $1.25, lb.$4.50, 5 lb. $21.25 postpaid; by express 5 lb. or more, $4.15 per lb! 



No. 108. Copenhagen Market. Days to Matubity, 95. A cabbage of Danish origin, being 

 a hybrid between Danish Summer Ballhead and a North European variety, introduced by Hjalmar 

 Hartmann & Co., of Copenhagen in 1909 and offered in America in 1912. In the few years that 

 this cabbage has been on the market it has earned an enviable position, Both commercially and 

 privately. The head will be almost perfectly round, hard, solid, and the fact that it is as early as 

 Charleston Wakefield ahnost places it in a class by itself. The tonnage per acre will be f ai- ahead 

 of any sorts in its class. We do not advise it for fall sowing in the North, but as a spring variety 

 we know of no rival. Pkt. 10^, oz. 50i, H lb. $1.50, lb. $5.50, 5 lb. $26.75 postpaid; by express 

 5 lb. or more $5.25 per lb. Illustration on opposite page. 



26 



Copenhagen Market has a place in every garden 



