SLUG SHOT KILLS CABBAGE WORMS 
21 
Danish Ball Head Cabbage 
Danish Ball Head—This variety has become famous in this country and cannot be too 
highly recommended. It has also been for over a century the famous Cabbage of Denmark, 
and is about the only variety grown by the market gardeners of that country. The heads are 
round, very solid, of medium size, fine grain and good keepers; for boiling, slaw or sauerdcraut 
it is unsurpassed. The seed which we offer is of our own importation direct from one of the 
most extensive growers of Denmark. Pkt., 10c; *4 oz., 15c; oz., 30c; M lb., 80c; lb., #2.75. 
Danish Round Head—This variety is a short'Stemmed type of the famous Danish Ballhead 
and has become very popular during the past few years. Heads are round, larger and earlier 
than the Danish Ballhead. It is highly esteemed for Winter because of great solidity and 
excellent keeping qualities. Pkt., 10c; J4 oz., 15c; oz., 30c; M lb., 80c; lb., #2.75. 
Penn State Ballhead—Developed by Dr. C. E. Myers of the Pennsylvania State College. 
Particularly valuable for its heavy cropping qualities. It has a record of twenty tons per acre, 
against the average yield of twelve tons per acre from other strains of the Ballhead type. 
Pkt., 10c; Yz oz., 25c; oz., 45c; M lb., #1.50; lb., #5.00. 
Curled Savoy Cabbage 
American Perfection Drumhead Savoy—A variety of Cabbage producing beautiful curled 
leaves; when touched by frost becomes very tender and delicious in flavor, closely resembling 
the delicacy of cauliflower. This is the largest heading Savoy and the best for either market 
or family use. Pkt., 10c; oz., 15c; oz., 25c; M lb., 75c; lb., #2.50. 
Red Cabbage 
Mammoth Red Rock—This recently introduced variety is the largest of the red varieties, 
producing heads averaging from 10 to 15 pounds each; the heads are of a deep red color to 
the very center, and as solid as a rock; it is best of all for boiling purposes. Pkt., 10c; 
14 oz., 15c; oz., 25c; 14 lb., 75c; lb., #2.50. . , 
Red Danish Stonehead—Produces balbshaped heads of great solidity and ot a dark red 
color. It is very hardy and of excellent quality. Used largely for pickling on account of its 
excellent flavor and attractive color. Pkt., 10c; Vz oz., 15c; oz., 30c; /4 lb., 90c; lb., #3.00. 
Chinese or “Celery” Cabbage 
Sow about the same time as Turnips and other Fall vegetables in rows 2 /i feet apart, 
thinning to 12 inches in the rows. Early plantings shoot to seed. One ounce will sow 500 
feet of drill. r . , 
Chihli—The earliest and surest heading variety of the Chinese Cabbage. Plants^ot upright 
growth producing long, solid, compact heads. Pkt., 10c; Yz oz., 15c; oz., 25c; hi lb., 65c; 
lb #2 25 
Pe-Tsai—Forms heads like Cos Lettuce. Very crisp and tender. Pkt., 10c; oz., 20c; 
M lb., 60c; lb., #2.00. ... _ _ . rrt , i* , 
Wong Bok—Produces a heavier and more solid head than Pe'Tsai. The leaves blanch 
almost white. Pkt., 10c; oz., 20c; M lb., 60t; lb., #2.00. 
