GARDEN MANUAL FOR THE SOUTHERN STATES. 



157 



NOVELTIES AND SPECIALTIES 



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Volga Cabbag-e. 



VOIiGA CABBAGZ:. 



CHINESZ: CABBAGE. 



The quickest growing-, larg-e late variety. 

 Uniform in growth, head hard and solid. It 

 is two or three weeks earlier than other 

 large kinds. The plant is nearly all head 

 having- few outside leaves. The heads are 

 nearly as round as a ball and as hard and 

 solid as Danish Ballhead, while they are 

 much larg-er and heavier, often weighing- 15 

 lbs. each. The quality of this cabbage is 

 very fine both for cooking and for kraut. 

 It will keep perfectly all winter if kept cool. 

 If the plants are set out early they will 

 head in July and August, and can be used 

 as a summer and fall variety. We are sure 

 this cabbage will prove a most profitable 

 one to all who raise it. The plants are so 

 compact that they can be set out 1^/2 x3 feet 

 and will produce enormous crops on good 

 rich land, and fair crops on land that would 

 not produce a ton to the acre of some other 

 varieties. Price, 25c. per ounce; 75c. per 

 14 pound; $2.25 per pound. 



AI.I. SEASONS CAUI.IFI.OWEB. 



A new variety of French origin which 

 may justly be termed "All Seasons," seeing 

 that it can be sown with equal prospects of 

 success at any season of the year; in Sep- 

 tember for planting out in February; on 

 heat in January for cutting in June; again 

 in March for August trade, and in June for 

 late work in October and November. When- 

 ever the Cauliflower is ready it is of splen- 

 did quality and we cannot too strongly 

 recommend it. Price, $1.00 per ounce. 



This variety differs entirely in appear- 

 ance from the Cabbages of Europe, being 

 rather like a Cos Lettuce in aspect. Like it, 

 it sometimes forms a long, rather full and 

 compact head and sometimes grows in a 

 plain cluster of half-erect leaves, disposed 

 in the form of a funnel. The ribs are 



pretty, thick and fleshy and tlie blade of 

 the leaf, although narrower at the base is 

 continued down the whole length of tlie 

 stalk. The leaves are slightly crimped, un- 

 dulated at the edges and pale or light green. 

 The leaves are often eaten boiled, like Kale 

 or choppd up and seasoned with butter, also 

 raw as a salad with french dressing. Price, 

 25c. per ounce. 



Plant Steckler's Standard Seeds. 



