REPORT OF THE SECRETARY 



157 



A Member: I think you will find several days' difference be- 

 tween Copenhagen Market and Glory set out very early in the spring, 

 transplanted plants. 



Mr. Work: Does anyone here know of anyone who is growing 

 cabbage seed? 



Mr. Aldrich: I live in the midst of it and am growing it myself. 

 There is a lot of cabbage seed grown around us, but it is all grown in 

 a wholesale way. There are two growers who contract it, and two 

 wholesale men. I don't know but they are a little shy about handling 

 it in a small way. They have their trade to protect. It would be 

 possible I presume, to get farmers to grow the seed. 



Mr. Cook: What is the matter with your growing it for us? 



Mr. Aldrich: I could, I suppose, but the people I am already 

 growing for might put up a kick. And whether you would take all I 

 would want to grow would be a question. And if a person grows 

 more than one kind, he is up against a difficulty. 



Mr. Cook: What kind do you grow? 



Mr. Aldrich: I am growing the Wakefield. I think it is the 

 Early Jersey. I have raised two varieties of Wakefield, one with a 

 little bigger head than the other. 



Mr. Work: Perhaps we can get the work started elsewhere. 

 There are a number in the Association who are interested, so we will 

 take the thing up. I would like to say about this seed business that 

 we are encouraged, and it not only offers a chance for advantage to 

 our members, but it ought to help us greatly in the development of 

 our Association. 



CAULIFLOWER SEED 



Mr. Work: We are offering to our members over the state a 

 strain of Early Dwarf Erfurt cauliflower which is bought by the 

 Long Island Cauliflower Association. I suppose that is as good a 

 strain of early cauliflower as is grown in this country. Cauliflower 

 is ordinarily catalogued at $2.00 to $2.50 an ounce. This is offered 

 to our members at $1.00 an ounce. Thus we are successful in 

 securing not only the very best, but at low prices. As this work 

 goes along, we are going to have to add just a small per cent for 

 handling. Also we have a strain of Earliana tomato that we think 

 exceptionally good. 



