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, 

 wh ich grows wild on the sea 

 cliffs of the English Channel 

 arid 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 vege- 

 tables which has been culti- 

 vated from the earliest times. 

 To quote Vilmorin, "The 

 ancients were well ac- 

 quainted with it and cer- 

 tainly possessed several va- 

 rieties of the head-forming 

 kind. The great antiquity 

 of its culture may be in- 

 ferred from the immense 

 number of varieties which 

 are now in existence." A 

 more wonderful example of 

 a genus producing so many 

 early jersey Wakefield distinct forms of vegetation 



(x 1/3) for the use of man is scarcely 



to be met with throughout the range of the vegetable kingdom. The leaves 

 of this plant were probably 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 

 Goto and Pliny 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 peculiarly American. These, however, have only 

 been made so after long years of selection work on the original French 

 and English sorts. 



No. 101— Early Etampes 



Days to Maturity, 85. Originated by Vilmorin, Andrieux & Co., 

 Paris, France and introduced by Johnson & Stokes about 1886 as 

 Johnson & Stokes' Earliest, later as Stokes' Earliest. It is fully a 

 week earlier than Early Jersey Wakefield which makes it desirable 

 for early market purposes. The head is conical in shape, of excellent 

 quality, but not quite as large as Jersey Wakefield. Pkt. 10c, oz. 

 35c, H lb. SI. 00, lb. $3.65, postpaid. 



No. 108— Copenhagen 

 Market 



Days to Maturity, 95. A cab- 

 bage 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 almost places it in a 

 class by itself. The tonnage per 

 acre will be far 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. 15c, oz. 45c, 14 

 lb. $1.35, lb. $4.75, postpaid. 



EARLY WINNIGSTADT (x 1/3) 



No. 100 — Earlyyersey Wakefield 



Days to Maturity, 90. Originally brought from Xew'Jersey to 

 Long Island by Francis Brill in 1S71, and introduced by Henderson 

 about 1870. This variety is from five to seven days later than 

 Etampes, but the head is considerably larger and much more solid. 

 Where earliness is the chief object we recommend Etampes, but it 

 should be followed by Jersey Wakefield for the main early crop. The 

 head of Jersey Wakefield is very solid, comparatively small and 

 r unnin g to rather a small point at the top. The quality 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. 

 10c, oz. 35c, M lb. $1.00, lb. $3.65, postpaid. 



No. 103— Early Winnigstadt 



Days to Maturity, 100. Offeredjby 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 than 

 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 bv Copenhagen Market. Pkt. 10c, oz. 

 35c, \i lb. $1.00, lb. $3.65," postpaid. 



CHARLESTON OR LARGE WAKEFIELD 



(x 1/3) 



No. 102— Charleston or Large Wakefield 



Days to Maturity, 95. A selection of the large heads from Early 

 Jersey Wakefield, made by Mr. Francis Brill 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. Hen- 

 derson 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 considerably larger 

 than Early Jersey Wakefield and for this reason is more usually 

 grown for commercial purposes 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 through and not so sharply pointed. Pkt. 10c, oz. 

 35c, Y± lb. $1.00, lb. $3.65, postpaid. 



18 



Copenhagen Market has a place in every garden 



