18 
J. J. BUTZER, PORTLAND, OREGON 
THOUSAND¬ 
HEADED KALE 
Is a variety of cabbage that 
produces enormously. The plant 
attains a height of 3 to 4 feet; 
the stem is covered with leaves. 
Animals, especially sheep, eat it 
greedily. It grows well on any 
land and is very hardy. As we 
predicted it is now more popular 
than the widely used Dwarf 
Essex Rape. 
The seed may be either drilled 
or broadcasted. Drilled is the 
better. If drilled, plant rows 26 
to 30 inches apart as plants 
should be thinned out so as to 
stand 16 to 18 inches apart in 
the rows. In drilling use % to 
one pound of seed to the acre ; in 
broadcasting, 1% lbs. 
Per pkt. 5c; oz. 10c; *4 lb. 
15c; lb. 40c, postpaid. 
HORSERADISH 
Of the common variety, we 
offer small roots, 8 for 20c; 25c 
per dozen, or 90c per 100, post¬ 
paid. By express or freight, per 
100, 75c. Write for price in 
quantity. 
MARROW CABBAGE—Chou Moellier or White Stemmed 
Marrow Kale 
The plants average four to six feet in height, with stalks five to six inches 
in diameter and weigh 14 to 20 pounds. The stalks are edible, and are relished 
by cows. The lower leaves are broken off and fed as they mature. 
The plant is not 
so hardy as Thou¬ 
sand Headed Kale, 
but is most valu¬ 
able for green feed 
in fall and early 
winter. 
Culture is same 
as for kale and 
cabbage. One pound 
of seed will produce 
plants for one acre. 
Price: Pkt. 5c; 
oz. 15c; lb. $1.25, 
postage paid. 
KALE OR BORECOLE 
This is extensively grown, especially in the South 
during the fall, winter and spring. The leaves are 
used principally for greens. A favorite way is to cook 
them with bacon. The leaves are also used for gar¬ 
nishing. 
Tall Green Curled Scotch Kale—The plant of this 
variety grows to three or four feet high, bearing long, 
plume-like, light green leaves which are deeply cut, 
also finely curled at edges. Very ornamental and so 
hardy that a moderately heavy frost improves rather 
than injures its quality. 
Per pkt. 5c; oz. 15c; 2 oz. 25c; % lb. 40c; lb. $1.25 
Dwarf German or German Greens (Dwarf Curled 
Scotch)—Leaves are curly, bright green, very tender 
and delicate in flavor. 
Per pkt. 5c; oz. 20c; % lb. 60c; lb. $1.75, postpaid 
LEEK 
This belongs to the onion family and is a good fall 
and winter substitute for green onions. The leaves 
are flat, and the stems are very large, cylindrical and 
bulbous. Sow early in spring in drills twelve to fifteen 
inches apart, covering one-half inch deep. 
Broad London, or Large American Flag—This is a 
strong-growing variety, producing large, thick stems 
of sweet flavor when property blanched. 
Per pkt. 5c; oz. 10c 
KOHL RABI 
The edible part is 
the turnip-shaped 
bulb formed above 
ground. It is tender 
and excellent when 
used before fully 
grown, combining 
somewhat the fla¬ 
vors of eabbage and 
turnip. 
Seed should be 
sown in light, rich 
soil as early in Spring 
as possible in rows 
one and one-half feet 
apart and when well 
established thin to 
six inches apart in 
the row. Plantings 
at intervals of ten 
days will give a suc¬ 
cession until hot 
weather, when they 
fail to grow well. 
Plantings may be 
made the latter part 
of July for Fall use. 
Early White Vienna—This variety is extremely early, 
with distinctly small tops. The bulbs are of medium size, 
very light green or nearly white, and are of best quality 
for the table if used when about two inches in diameter. 
Per pkt. 5c; oz. 25c; J4 lb. 75c; lb. $3.00 
Early Purple Vienna—Same as above except in color, 
which is purple. Per pkt. 5c; oz. 25c; $4 lb. 75c 
