STOKES' CATALOG, 1Q 17 M arket ~G r O wers E D ITION 



115 All-Head Early 



A second-early sort of the flat type which has become very 

 popular among large planters, probably due to the fact that it 

 has a very deep-set head which increases its bulk very appre- 

 ciably. All-Head Early is used very extensively for kraut, and 

 also can be carried through the winter by means of late planting. 

 Pkt. 5 cts., oz. 15 cts., y 4 lb. 50 cts., lb. $1.75. 



125 Danish Roundhead 



A Cabbage very similar to the Ballhead, the main difference 

 being in its shorter stem. The head is slightly larger than the 

 Ballhead and as solid as a rock. The other characteristics of the 

 Danish Ballhead apply in almost every respect to this variety. 

 Pkt. 5 cts., oz. 15 cts., V 4 Ib. 50 cts., lb. $1.75. 



130 S. S. Late Flat Dutch 



One of the old standard late winter Cabbages. The deep, flat 

 heads are as solid as a rock and have excellent keeping qualities. 

 It has a reputation for producing more tons to the acre than any 

 other Cabbage under cultivation, and by some is used in prefer- 

 ence to the late Danish variety described above. Pkt. 5 cts., oz. 

 15 cts., V 4 lb. 50 cts., lb. $1.75. 



All-Head Early Cabbage 



120 All Seasons (market-gardeners- 



A feature of this Cabbage is its remarkable resistance to hot sun 

 and dry weather, in addition to the fact that it remains in condition 

 for use probably longer than any other variety. It is altogether an 

 intermediate variety either for late summer or autumn use. The 

 heads are nearly round, slightly flattened but solid and of excellent 

 quality. Pkt. 5 cts., oz. 15 cts., V 4 lb. 50 cts., lb. $1.75. 



133 Mokor, or Volga 



Among all the multiplicity of varieties of Cabbage this one still 

 holds its own with unfailing popularity. Not only as a winter keeper 

 but as a spring Cabbage for southern planters it is equally successful. 

 The heads are round, of compact growth, light grayish green in color 

 and 10 to 12 inches in diameter. Pkt. 5 cts., oz. 15 cts., Vilb. 

 50 cts., lb. $1.75. 



Pe-Tsai, Photographed at the Seabrooh Farms, Bndgeton, N. J. 



135 S. S. Hard-Heading Savoy 



The success we have attained with Savoy Cabbage during the past 

 two seasons among Philadelphia gardeners has been highly encour- 

 aging. S. S. Hard-Heading Savoy is a Cabbage which is well savoyed 

 and of a fine deep color. In trueness to type and in heading qualities 

 we believe it is unexcelled. Pkt. 5 cts., oz. 20 cts., l^lb. €0 cts., 

 lb. $2. 



139 Mammoth Red Rock 



Red Cabbages have found very good markets in the North for a 

 number of seasons, and their popularity is increasing rather than 

 diminishing. Mammoth Red Rock is the larger of the two heading 

 Red Cabbages offered. The stems are of medium length, the head 

 round and of a very attractive appearance. Pkt. 5 cts., oz. 15 cts., 

 J/ 4 Ib. 50 cts., lb. $1.75. 



140 Red Danish Stonehead 



(GROWN IN DENMARK) 



Recent trials of this Cabbage have proved that it is one of the 

 truest to type in our entire list. Red Danish Stonehead forms a dark 

 red head not so large as Mammoth Red Rock but more solid, and 

 its rich coloring extends farther into the center of the head. Growers 

 desiring a Red Cabbage which is absolutely true as to type can do 

 no better than use our strain of Red Danish Stonehead. Pkt. 5 cts., 

 oz. 30 cts., y 4 lb. 85 cts., lb. $3. 



H5 PE-TSAI, CHINESE CABBAGE 



THIS SHOULD BE GROWN IN EVERY GARDEN 



This little-known vegetable has had a wide sale, as it makes a 

 most delicious 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, 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 dress- 

 ing, 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 deli- 

 cate in flavor, tasting more like cauliflower, though we prefer it 

 served raw. Pkt. 5 cts., oz. 20 cts., V 4 lb. 75 cts., lb. $2.50. 



Mr. H. B. FuIIerton, Director of the Agricultural Development of 

 the Long Island Railroad, writes: "Every leaf, including the out- 

 side ones, is tender and delicate and good to eat. It makes the finest 

 cole-slaw on earth, and in this form positively astounds those tack- 

 ling it for the first time. From the American point of view it is dis- 

 tinctly 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 last crops. We have 

 also found that it forces easily in common coldframes." Do not iail 

 to include it in your list. 



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