F O K_ CL U A L I T Y 



No. 1 9. Early Jersey Wakefield 



Pointed. Extra-early. Hardy. Resists frost 



Days to maturity, 90. Originally brought to America from the Island of Jersey by Francis Brill in 

 1871, and then introduced by Henderson. Our stock is characterized by its distinctive, smooth, blue-green 

 leaf. It has all the elements that count for cold-resistance and unusually early maturity, being ready for 

 cutting several days ahead of many strains of Early Jersey Wakefield. The buying public is quick to accept 

 the fresh-cut, sweet-flavored, pointed head. Plant is compact; set 12 inches apart in the row. Head 7 inches 

 long, 5 inches wide at the base; weight 2 pounds. Critical growers can plant this distinguished strain with 

 c onfidence. 



Price, Postpaid: Pkt. 10 cts.; oz. 25 cts.; V 4 \b. 75 cts.; lb. $2.50; 5 lbs. or over, $2.25 per lb. 



No. 20. Charleston Wakefield 



Pointed. Large. Heavier and 

 one week later than Jersey. 



Days to maturity, 97. This 

 variety is the result of a selec- 

 tion of the larger type heads of 

 Early Jersey Wakefield made 

 by Francis Brill and J. M. 

 Lupton about 1880. The prod- 

 uct of this selection was sold 

 to Bolgiano in 1880, who 

 offered it as Large Wakefield. 

 Henderson secured a stock 

 shortly after and offered it as 

 Charleston Wakefield, the name 

 Charleston now being firmly 

 adhered to throughout the 

 trade. The general shape of 

 the head is thicker through and 

 not so pointed as Jersey. The 

 stock we are offering will give 

 a good account of itself. 



Price, Postpaid: Pkt. 10 cts-1 

 oz. 25 cts.; %Ib. 75 cts.; lb. 

 $2.50; 5 lbs. or over, $2.25 

 per lb. 



Our Charles- 

 ton Wakefield is 

 a very depend- 

 able Cabbage. 



No. 21. Allhead Early 



Standard midsummer type* Highly disease-resistant and a consistent producer 



Days to maturity, 110. This variety was a selection made personally by the late W. Atlee Burpee in 

 1888 from a field of Henderson's Succession, which was being grown by Lupton at Mattituck, Long Island. 

 It was named and introduced by Burpee in 1891 and has enjoyed 40 years' acceptance as one of the standard 

 main-crop varieties. The head is rounded rather than flat, and very solid, averaging 5 pounds. Our Com- 

 pany sales of this variety run into thousands of pounds annually. 



Price, Postpaid: Pkt. 10 cts.; oz. 25 cts.; y 4 lb. 75 cts.; lb. $2.50; 5 lbs. or over, $2.25 per lb. 



No. 22. Drumhead Savoy 



An excellent type with heavily crinkled leaves 



Days to maturity, 110. This- is an ancient variety of English origin. One of the first offerings in this 

 country was by Robert Sinclair, Jr., & Co., of Baltimore, in 1839. This firm at that time offered 24 varieties 

 of Cabbage (and no tomatoes). Drumhead Savoy is an excellent type for general use, being a good keeper. 

 Heads are nearly round, full, and quite hard for a Cabbage of this type. The leaves are large, coarsely 

 crinkled, and dark greenish blue. In weight the head will average 6 pounds, and it is 7 inches in diameter. 



Price, Postpaid: Pkt. 10 cts.; oz. 25 cts.; y 4 lb. 75 cts.; lb. $2.50; 5 lbs. or over, $2.25 per lb. 



No. 23. Mammoth Red Rock 



The best of the American red varieties. 



_ Days to maturity, 120. The red Cabbages imported from England were grown on Long Island some time 

 prior to their introduction by Ferry in 1889. Mammoth Red Rock is the most satisfactory of the red types 

 for general purposes. It is long in reaching maturity, but is a splendid winter keeper. The heads average 

 7 inches in diameter, are round to slightly flattened globe-shape, and will weigh an average of 7 pounds. 

 The color is a deep purplish red. 



Price, Postpaid: Pkt. 10 cts.; oz. 25 cts.; ^lb. 75 cts.; lb. $2.50; 5 lbs. or over, $2.25 per lb. 



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