DESCRIPTIVE SEED LIST FOR 1917— From 
BRUSSELS SPROUTS BORECOLE or KALE 
Brussels Sprouts is a variety of cab- 
bage whicli,' instead of producing a 
single head like cabbage, have numer- 
ous little heads produced at the leaf 
joints. It is a little hardier than cab- 
liiige and by some people is considered 
to have a more delicate flavor than 
tliat vegetable. 
TALL FRENCH. Produces numer- 
ous compact sprouts of good quality. 
Oz., 20c; pkg., 5c. 
BROCCOLI 
Broccoli is a va;riety of cauliflower 
which, though much hardier, is in- 
ferior to that vegetable. The head is 
similar to cauliflower but is coarser. 
EARLY PURPLE CAPE. Early, 
compact heads of good flavor. Oz., 
40c; pkg., 5c. 
AUTUMN WHITE CAPE. Later, 
large white heads; splendid fall va- 
riety; heads during winter; frost 
proof, delicious eating early in spring, 
Oz., 40c; pkg., 5c. 
Our main order for seeds will follow 
later as we have always used your 
seeds and found them fine. 
MKS. J. O. ANDERSON, 
Sumas, Wash. 
The grass seed I got from you was 
certainly extra fine. 
J. C. ANDERSON, 
Kapowsin, Wash. 
This is grown quite extensively for 
greens and for gardening wherever 
the climate will permit. As a rule 
Kale will stand a temperature of 
nearly zero and can be used as win- 
ter greens wherever the thermometer 
does not fall below that point. The 
flavor is improved by frost. In the 
Northwest it gives good results if 
planted from June to August. 
GREEN CURLED. The plants of 
this variety are two to four feet in 
height and bear an abundance of long 
plume-like leaves. The leaf edges are 
deeply cut and very curly. Very sel- 
dom injured by freezing in Western 
Washington or Oregon. Oz., 15c; 
pkg., 5c. 
DWARF CURLED SCOTCH. A 
finely curled, low growing and hardy 
variety, well adapted for making 
greens. This variety is used largely 
for garnishing, as the leaves are of a 
beautiful light shade of green. This 
variety is also very hardy. Oz., 15c;* 
pkg., 5c. 
^ THOUSAND HEADED KALE. Lb., 
50c; Vi lb., 20c; oz., 10c; pkg., 5c. 
For description and prices on larger 
quantities, see page 31. 
