HENDERSON'S SUPERIOR SEEDS FOR MARKET GARDENERS. 



Danish Ball-Head Cabbage. 



Henderson's Superior Strain. 



This type of winter Cabbage has be- 

 come very popular of late years on ac- 

 count of its unequalled winter keeping 

 qualities, as well as for the great solidity 

 and weight of the heads; it is of strong, 

 vigorous habit, producing large, round, 

 compact heads, extremely hard and 

 solid, weighing, when trimmed, fully 

 one-fourth more than any other Cab- 

 bage of equal size; in consequence, it 

 keeps in choice condition away into the 

 spring. For boiling, slaw, sauerkraut, 

 etc., it is unsurpassed, being crisp and 

 tender. It seems to grow luxuriantly on 

 all soils and under most conditions, 

 withstanding hot, dry weather, and does 

 not rot from the effects of wet seasons, 

 and the heads do not burst. Our strain 

 is especially selected for round heads, 

 uniformity of size, and is abundantly 

 supplied with outer leaves, enveloping 

 the head sufficiently to be a great pro- 

 tection while in storage. That our 

 strain of Danish Ball Head Cabbage 

 yields more solid Cabbage to the square 

 rod than any other is the testimony of 

 large growers of winter Cabbage. (See cut and back of cover.) 



Price, 25c. oz., 70c. \ lb., $2.25 lb. 



What Cabbage Growers Think of Henderson's Superior Strain of Danish Ball' Head. 



" Find enclosed a photograph of a field of your Danish Ball-head Cabbage 

 grown by myself. I have used your seed of it for the past 10 years and find it 

 satisfactory in every way." R. T. PARMELE, Adams Basin, N. Y. 



Your Danish Ball Head Cabbage gives excellent satisfaction. In my crop 

 of 350 tons (25 acres) I did not find a head of domestic or any other variety but 

 the genuine Danish." JAMES H. CARR, Kent, N. Y. 



Your Danish Ball Head Cabbage is very fine, the best I have ever grown.' 

 HARRY WIESEHAN, Peoria, 111. 

 " I raised two acres of Danish Ball Head Cabbage from your seed that gave 

 me 33 tons. It was the finest Cabbage drawn to market here: they were more brittlt 

 and the finest grained of any in the market." 



BARTON DOUGLASS, East Bloomfield, N. Y. 







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HENDERSON'S SELECTED 



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have never seen 



twelve yeais we have used your Early Dwarf Erfurt Cauliflower and 

 <;r seen anything to equal it" GEO. R. LESLIE, Peconic, N. Y. 



Late Flat Dutch Cabbage. 



Our improved highly bred strain of this old favorite 

 Cabbage will be found very superior. It produces 

 very large, round-flattened heads, runs uniform, is 

 firm and hard, a reliable header, even under un- 

 favorable conditions, and is esteemed as one of the 

 best late fall and winter Cabbages; it is a good keeper 

 and shipper and its attractive appearance and fine 

 quality make it very saleable. Price, 20c. oz., 60c 

 I lb., $2.00 lb. 



' EXTKA EARLY 



Dwarf Erfurt Cauliflower. 



HENDERSON'S SUPERB STRAIN 



While the famous Henderson's Early Snowball 

 is beyond any question the finest sort for all-round 

 work and especially frame culture, it is only fair to 

 urge the claims of our wonderfully fine strain of 

 Extra Early Dwarf Erfurt, which is one of the very 

 best varieties for field cultivation, for either early or 

 late, heading with great certainty, under ordinarily fa- 

 vorable conditions producing extra large, deep, solid 

 white flowers. The plant is of large, sturdy, robust 

 growth, having a strong frame with short, broad 

 leaves which furnish ample protection to the flower. 

 This is of the finest quality, always clear, with even 

 surface, without any leaf growing between, and un- 

 surpassed in appearance. 



For many years we have held the bulk of the trade 

 in sections where large fields of Cauliflower are grown 

 for Eastern markets and almost entirely with this 

 sort. (See cut.) Price, 15c. pkt., $2.00 oz., $7.00 £ lb., 

 $28.00 lb. 



Your Erfurt Cauliflower seed is^all right. I have used it for 13 years." 

 FRED. S. DOWNES, Riverhead, L. I. 



For our complete list of Cabbages, twenty varieties, and Cauliflower, five varieties, see pages 35 and 36. 



