12 
LANGERS SEED AND FLORAL CO., TUCSON, ARIZONA 
FIELD BEETS 
Sow from October to May, in well-cultivated, rich, 
deep soil, in drills twenty-four to thirty inches apart. 
Six pounds will sow an acre. 
MANGEL-WURZELS 
All varieties: Pkt. 5c; oz., 15c; % lb. 25c; lb. 60c, 
postpaid. 10 lbs. $5.00, postpaid. 
GIANT FEEDING SUGAR BEET or HALF-SU¬ 
GAR MANGEL-WURZEL —Produces roots of enor¬ 
mous size. 
MAMMOTH LONG RED —This is a particularly fine 
Mangel. The roots attain enormous size, and are smooth 
and regular in shape. 
SUGAR BEET 
Pkt. 5c; oz. 15c; *4 lb. 25c; lb. 60c; 10 lbs. $5.00, 
postpaid. 
KLEIN WANZLEBEN— This variety of Sugar Beet 
is the best in cultivation. It is not the largest size, but 
is the richest in sugar. It is said that it will fatten 
hogs as quickly as grain. 
Crimson Globe Beets 
CHOICE TABLE BEETS 
(BETABEL O REMOLACHA) 
One ounce to fifty feet of drill; 5 to 7 lbs. to the 
acre in drills. 
Beets can be sown any month in the year. Plant in 
drills 18 inches apart. On account of the adobe 
character of a great deal of the soil in this secton we 
advise that only the globe or turnip shaped varieties be 
planted. When the ground is dry, the long, shaped 
varieties are difficult to pull without breaking the 
tops. 
Early Turnip varieties are ready for use in 50 to 60 
days after sowing seed. 
All varieties: pkt. 5c; oz. 15c; % lb. 30c; lb. 60c; 
10 lbs. $5.00. 
EARLY BLOOD-RED TURNIP —Turnip-shaped var¬ 
iety, with deep red flesh. 
EXTRA EARLY EGYPTIAN —Turnip-shaped variety 
with dark red flesh; very early. 
CRIMSON GLOBE— Extremely smooth and of a fine 
blood-red color. Makes a rapid growth and matures 
early. Is almost round in shape, and in quality is 
sweet and tender. 
CROSBY’S EGYPTIAN —Med ium size, small top, very 
early. Smooth, sweet and tender, and a deep crimson 
color. One of the best-known varieties. We have se¬ 
cured some especially fine seed of this variety and want 
you to be sure and include it in your order. 
DETROIT DARK RED —A good table variety, globe- 
shaped, with rich red flesh. 
SWISS CHARD 
A foliage Beet used for greens. It is the best thing 
to grow for green food for poultry during the winter 
months. If cut above the crown, it will furnish a con¬ 
tinuous cutting crop. Pkt. 5c; oz. 15c; lb. 60c. 
Copenhagen Market Cabbage 
Improved Half-Dwarf Brussels Sprouts 
BRUSSELS SPROUTS 
(BERZA DE BRUSBLAS) 
Sow in September and October and treat same as cab¬ 
bage. Matures in 140 to 150 days from seed. 
IMPROVED HALP-DWARP —The standard variety. 
Grows 2 to 3 feet high, and bears small, firm round 
sprouts. Pkt. 5c; oz. 30c; % lb. $1.25; lb. $3.50, 
postpaid. 
BROCCOLI 
(BROCULI) 
Practically a coarse cauliflower, more divided in the 
head; grows larger and taller, and is hardier and easier 
to grow. Should be treated the same. 
EARLY LARGE WHITE —Best variety. Heads white 
and large. Pkt. 5c; oz. 50c; ^4 lb. $1.00; lb. $3.50, 
postpaid. 
ITALIAN SPROUTING —Sown in seed bed and trans¬ 
planted the same as cauliflower. Sown usually from 
August to February. Cut the green clusters of buds 
before they develop into blossoms. After head is cut 
several sprouts develop, forming smaller head equal to 
the first. This vegetable is cooked and served in the 
same manner as asparagus. It is a great delicacy. 
Pkt. 5c; oz. 50c; lb. $1.60, postpaid. 
CABBAGE 
(COL REPOLLO) 
One ounce will produce about two thousand plants; 
four ounces to the acre. 
Ready for use in 100 to 150 days, according to va¬ 
rieties. There are three good seasons for sowing Cab¬ 
bage seeds—in September, for late winter and early 
spring cabbage; in March, for summer and fall Cab¬ 
bage; in June and July, for winter Cabbages. Cabbage 
plants set out in the fall must be planted early enough 
to allow them to head before cold weather sets in. 
Seeds should be sown broadcast in beds. Plants should 
be thinned out early so they will not become spindling. 
Transplanted to the field they should be put 18 inches 
apart in rows 2 feet apart. Cabbages require consider¬ 
able moisture but too much water causes them to rot 
very readily. 
