54 



ECLIPSE BEET. 



BLOOD TURNIP 

 BEET. 



525 



CHARLESTON WAKEFIELD CABBAGE. 



DRUMHEAD SAVOY CABBAGE. 



COMPLETE 

 LIST OF 



Vegetable Seeds. 



BEET. (7 oz. to 50 feel of drill; 5 lbs. per acre in drills.) 



Arlington. Medium-sized, round, uniformly shaped, of deep blood-red color; 

 quality sweet, tender and free from stringiness and bitterness 



Crimson Globe. (See Specialties, page 16.) 



Crosby's Egyptian. (See Specialities, page 16) 



Detroit Dark Red. (See Specialties page 16.) 



Dewing's Improved Blood Turnip. Handsome, smooth and round, tapering at 

 the base; color of flesh strongly zoned, of fine quality 



Early Model. (See Specialties, page 16.) 



Early Blood Turnip. A standard variety, following Eclipse in earliness; quality 

 excellent; color, deep blood-red; the tops make excellent "greens" 



Early Yellow Turnip. Orange-yellow flesh of sweet flavor; pale green leaves. . 



Eclipse. Extremely early; of uniform globular form; glossy red, flesh fine- 

 grained and unusually tender and sweet 



Edmand's. A handsome, uniform, round, turnip-shaped Beet, very smooth 

 and of good size; tops small, flesh red and of excellent quality, fine for late. . 



Egyptian. A standard extra early sort, being 10 to 12 days earlier than the 

 old Blood Turnip. The roots are round and flattened, of good size and deep 

 crimson in color; tops unusually small 



Electric. (See Specialties, page 16.) 



Half Long, Henderson's. A blood Beet of superior quality, tender, sweet and 

 free from woody fibre; for slicing it is unequalled; flesh of vivid rich red color. 

 The roots, about 3 inches in diameter, are pear-shaped with slender tap root. 



Long Smooth Blood-Red. An excellent late variety, being a great improve- 

 ment on the common Long Blood and of intense dark red color 



Swiss Chard. (See Specialties, page 4~) 



For Sugar Beet and Mangel Wurzel, see Farm Seed Department, page 68. 



BROCCOLI. White Cape. Medium-sized, creamy-white heads, similar but in- 

 ferior to Cauliflower, though hardier 



BRUSSELS SPROUTS. Dwarf Improved, 

 producing "sprouts" of fine quality 



A dwarf, compact-growing sort, 



Dalkeith. This variety is a great improvment, being of dwarf, sturdy growth and 

 producing abundantly large, solid sprouts. These little heads of compactly 

 folded leaves develop along the stalk, and are ready for gathering from June- 

 sown seeds the same season, furnishing a supply of this most delicious of vege- 

 tables during fall and early winter, for the plants are hardy and maintain their 

 sprouts, even during quite severe weather; in fact, frost greatly improves 

 their quality and flavor 



CARDOON. Large Spanish. Large, fleshy-leaved plants, chiefly used as a winter 

 vegetable. The blanched stalks and broad ribs of the inner leaves when 

 properly cooked are tender and of an agreeable flavor 



CABBAGE. (; oz. produces 1,500 plants; \$ lb. to transplant for an acre.) 

 EXTRA EARLY VARIETIES, (for cabbage plants, see page 178.) 



Early Jersey Wakefield, Henderson's. (See Specialties, page IT.) 



Charleston Wakefield, Henderson's. (See Specialties, page 17.) 



Early Spring, Henderson's. (See Specialties, page 17.) 



Early York. Very early, producing small, oval-shaped heads 



Early Winnigstadt. An old, popular, medium early variety, with large, 



pyramidal heads of excellent quality; good to succeed the extra earlies .... 



St. John's Day Early Drumhead. Early, very dwarf; medium-sized, hard heads. 



SECOND EARLY or SUMMER VARIETIES. 



Early Summer, Henderson's. (See Specialties, page 18.) 



Fottler's Improved Brunswick. Heads large, flat and solid; a sure header, 



long-standing; short stem 



Succession, Henderson's. (See Specialties, page 18.) 



LATE or WINTER VARIETIES. 



Autumn King, Henderson's. (See Specialties, page 19.) 



Late Flat Dutch, Henderson's Selected. Our improved highly-bred strain of 

 this old favorite Winter Cabbage will be found very superior. . .•. 



Premium Flat Dutch. A standard and excellent variety, developing earlier 

 than most late sorts and not so good a winter keeper, but for fall use it is 

 tender and of superior flavor 



Holland or Danish Ball Head. (See Specialties, page 19.) 



RED VARIETIES. This class is esteemed for pickling, making slaw, etc. 



Red Dutch. A popular hard-headed sort for pickling, etc. The best keeper; 



not extra large, but of excellent quality 



Mammoth Rock Red. A large-growing select strain, producing very solid 



heads weighing 10 to 12 lbs. each; color, intense dark red 



SAVOY VARIETIES. The quality and flavor of these "Crumpled Leaf" Cab- 

 bages is very superior; grown in fall and allowed to be touched by frost 

 they are sweet, delicate and most delicious. 



American Drumhead Savoy. The largest heading Savoy; a general favorite 

 for both private use and marketing 



Netted Savoy. The finest of the Savoys; heads large, solid and compact; 

 flavor of surpassing excellence. . . . 



PRICES, 

 Delivered free in the U. S. 

 (excepting otherw ise noted.) 

 Pkt. | Oz. J-iLb. I Lb. 



ID. 



5c. 

 5c. 



15c. 



10c. 



10c 



10c. 



10c. 



10c. 



10c. 



5c. 



5c. 



5c. 



5c. 

 10c. 



10c. 

 5c. 



5c. 

 10c. 



5c. 

 10c. 



10c. 



10c. 



15c. 



30c. 



10c. 



15c. 



35c. 



5c. 



10c. 



30c. 



5c. 



10c. 



30c. 



5c. 



10c. 



25c. 



10c. 



15c. 



40c. 



5c. 



10c. 



25c. 



5c. 



1 0. . 



30c. 



5c. 



10c. 



30c. 



5c. 



10c. 



30c. 



5c. 



10c. 



30c. 



10c. 



15c. 



35c. 



1 5c . 



10c. 

 10c. 



60c. 



20c. 



30c. 



35c. 



3.K. 



35c. 

 40c. 

 25c. 



25c. 

 30c. 



30c. 



25c. 

 35c. 



40c. 

 30c. 



25c. 

 40c. 



25c. 

 30c. 



30c. 

 25c. 



35c. 



30c. 



25c. 



2.00 



60c. 



1.00 



1.00 



1.00 

 1.00 

 1.20 

 70c. 



70c. 

 90c. 



90c. 



70c. 

 1.00 



1.20 4.00 

 90c. 3.00 



75c. 

 1.20 



75c. 2.50 

 1.00 3.00 



90c. 3.00 

 7"„ 2.50 



Our new Leaflet, Best Methods of Cabbage Culture for Early and Late, J^&Cit, Etc.. Free $ a %£°i 



