Stokes ' Standard Seeds Qarden emd Farm 



145 



PE-TSAI, CHINESE CABBAGE 



A NEW VEGETABLE WHICH SHOULD 

 BE GROWN IN EVERY GARDEN 



This little-known vegetable is destined, we believe, to have a wide sale, as it makes a most de- 

 licious salad if properly grown. It seems to be a cross or hybrid between cabbage and Cos lettuce. 

 Under good conditions it makes a large head, of the shape shown in the illustration, 15 to 18 inches 

 high by 6 to 8 inches in diameter. It bleaches a beautiful greenish white. There is a variance in the 

 type, some growing more nearly round than 

 others, though the variety we are selling makes a 

 long head. The heads are almost as firm and solid 

 as cabbage, but the texture of the leaf-stalk is 

 as tender as celery or lettuce. It has a fine, 

 delicate flavor, far better than cabbage, and more 

 like the flavor of the imported French endive, or 

 chicory. It is served on the table like lettuce, 

 with French dressing, or it makes a lovely cole- 

 slaw, dressed exactly as when made from a head 

 of cabbage. When cooked like a cabbage it is 

 very delicate in flavor, tasting more like cauli- 

 flower, though we prefer it served raw. 



The plants should be transplanted when 

 quite small, like lettuce plants, which they much 

 resemble. They should be given plenty of room, 

 in rows lyi to 3 feet apart and 18 to 20 inches in 

 the row. The soil best suited is a low, moist or 

 even wet soil; drained muck would grow it to per- 

 fection. The plants are very sensitive to weather 

 conditions, and also to maggots and diseases. 

 Sometimes there is a tendency in the outside 

 leaves to rot. The seed is exactly like cabbage 

 seed, and it should be treated as a fall crop just as 

 you would for late cabbage, sowing the seed in June or early in July. It has a crystal-white 

 center, whiter than any other lettuce and more beautiful than the heart of any cabbage. The head 

 does not become hard like a cabbage, or semi-hard like the best strains of lettuce. 



Mr. H. B. FuIIerton, Director of the Agricultural Development of the Long Island Railroad, 

 writes: "Every leaf, including the outside ones, is tender and delicate and good to eat. It makes the 

 finest cole-slaw on earth, and in this form positively astounds those tackling it for the first time. From 

 the American point of view it is distinctly a salad plant, either served alone or with onions or tomatoes. 

 It is not strong enough in the cabbage flavor, with which Americans are familiar, for the lover of the 

 lid-lifting odor of boiled cabbage. We have had no difficulty in growing Pe-Tsai on Long Island from 

 early spring planting clear through to the very latest crops. We have also found that it forces easily 

 in common coldframes." Do not fail to include it in your list. 



PACKET 10 CTS., OUNCE 25 CTS., 1/4 POUND $1, POUND $3.50. 



9 



Pe-Tsai, Photographed at the Seabrook Farms, Bridgeton, N. J., Oct. 7, 1914 



