COUNCIL BLUFFS, IOWA 
29 
CABBAGE WISCONSIN ALL SEASONS 
Yellows resistant. Type similar to the old variety and 
the season about the same. It is the hardiest of all the flat- 
head varieties, an excellent Kraut cabbage. WISCONSIN 
ALL SEASON is known to stand unfavorable conditions of 
drought and hot weather unusually well. For this reason it 
is a very choice variety for the home garden for late summer 
and early fall use. It does not burst as readily as other vari¬ 
eties after heading up. Pkt. 10c; oz. 25c; lb. $2.00. 
CABBAGE FAULTLESS 
If you grow one variety of cabbage only, choose our Faultless. 
Faultless is a medium early sort ripening from two to three weeks 
after the early kinds, forming large heads averaging 12 lbs. in 
weight and on good ground reaching the proportions of the well 
known Late Flat Dutch variety. The heads are hard, flattened, have 
only very few outer leaves and the inside of the heads is white. 
A good keeper, a good seller, dependable as to crop, fine for slaw, 
boiled or made into sauerkraut. In a word, it is faultless. Pkt. 10c; 
oz. 20c; lb. $1.80, postpaid. 
CABBAGE IACOPE 
A yellows resisting strain of Copenhagen Market. A 
product of many years of breeding by the Iowa Agricultural 
Experiment Station. If you are unable to grow a satisfactory 
crop because of yellows, we highly recommend Iacope. But 
if your soil is disease free, you will do better by growing our 
Early Money which is days ahead of Iacope in earliness. 
Pkt. 10c; oz. 40c; lb. $3.00. 
Red Cabbage 
RED CABBAGE—BLACK DIAMOND 
A new second early Red Cabbage from Holland, is meeting with 
reat popularity with all lovers of Red Cabbage on account of its 
ne appearance and deep red, almost black color. Heads medium 
sized, very hard and heavy, leaf rib thin and small. Pkt. 10c; 1 oz. 
20c; 1 lb. $1.80, postpaid. 
MAMMOTH ROCK RED CABBAGE 
Produces large solid heads, often weighing 12 pounds each. 
Always sure to head and of good red color to the center. Pkt. 10c; 
1 oz. 20c; 1 lbs. $1.80, postpaid. 
LAST SOWING DATES 
for Vegetables 
You can sow and be sure that they will “make,” Broccoli, 
leek, pepper and tomato up to May 15th. Onion and parsnip 
up to May 20th* Lima Beans, celery, melons, cardoon and sal¬ 
sify up to June 1st. Swiss Chard and peas up to June 10th. 
Brussels sprouts, cabbage, cauliflower up to June 15th. Sweet 
corn and endive up to July 1st. Carrots, cucumber, winter 
radish up to July 10th. Dwarf beans and Florence Fennel 
up to August 1st. Chinese cabbage, kale, mustard and turnip 
up to August 10th. Spinach and early radish up to September 
1st. 
The dates mentioned are for the approximate latitude 
of Chicago and New York and allowances must be made in 
colder and warmer sections. 
Savoy Cabbage 
CULTURE—Savoy does not require the intensive culture common 
cabbage does and will make a good crop on even comparatively poor 
ground. Should be treated like early cabbage. All Savoys are su¬ 
perior in flavor but they do not keep long. 
MARVIN’S SAVOY CABBAGE 
Most popular and best of all Savoys. Heads large, solid, very 
curly, having only a moderate amount of outside foliage, growing 
closely about the head. Of excellent quality and flavor. Pkt. 10c; 
oz. 30c; lb. $2.40. 
Savoy Cabbage—Early Vienna 
SAVOY CABBAGE—EARLY VIENNA 
The heads of this are round, dark green, exceedingly curly 
formed on short stalks, weighing from 3 to 5 lbs. each. It is quite 
an old variety, yet it must be classed as one of the very best. Pkt. 
10c; oz. 30c; lb. $2.40. 
ITALIAN SAVOY ASTI LATE 
Italian Savoy Cabbage (Cavolo di Milano) is a variety 
especially adapted for warm countries and about the only 
variety that will make a solid head in the South. It never 
fails to make solid heads, finely curled, perfectly round and 
weighing from 3 to 5 lbs. each. It grows on a short stalk, 
and the heads are produced in 40 days from the date of set¬ 
ting. It is a sure cropper, whether planted in the fall or in 
the spring. We have the genuine seed from one of Italy’s 
best seed growers. Pkt. 10c; oz. 30c; lb. $3.00. 
. SAUERKRAUT—Mix finely cut up cabbage with salt. One 
heaping tablespoonful to a gallon of cabbage. Press into the 
jar, tamp it as solid as possible then cover up with a few 
cabbage leaves, place board and heavy rock on top, keep in 
a warm place for two weeks then move to the coolest place 
at your disposal. If you should not have enough brine add 
water as sauerkraut must be submerged at all times to pre¬ 
vent spoiling. 
SOW IN FLATS is mentioned often in this catalog. A 
“flat” is a box 18 in. long, 12 in. wide and 3 in. deep. A flat 
holds 100 plants once transplanted and fits the standard frame 
or hot bed. The bottom of flat must not be close fitting to 
assure perfect drainage and to insure perfect drainage all 
experienced growers lay on the bottom “short” manure or 
straw. The flat is filled with sifted soil, the soil is shaked 
down but NEVER packed down and this again in order to 
insure good drainage. Without good drainage healty and 
robust plants are out of question. 
MORE MONEY FOR CABBAGE 
You will get more money for early cabbage if you will start the 
seed in frames as is the usual practice—BUT—not crowd the plants. 
Give them plenty of room, twice as much as you used to do. Yon 
will have robust plants with stems as big around as your little 
finger and such plants you will set out instead of the spindly things 
raised in an overcrowded box. Following this method you will gain 
from 15 to 20 days and get for a dozen heads more than you will 
later in the season for two dozen. 
