F. LAGOMARSINO & SONS, SACRAMENTO, CALIFORNIA 
15 
CHINESE CABBAGE 
CHINESE CABBAGE—PE TSAI 
This cabbage has been introduced from China where 
it has been grown for centuries and constitutes a very 
important part of the food of the Chinese people. 
The creamy white heads are delicious served as a 
salad with French dressing, or, as Cold Slaw with 
Mayonnaise. The green portion of the leaves may also 
be served like Spinach, while the heavy mid-ribs are 
very palatable, like Swiss Chard or Asparagus. For 
the main crop sow seed in August or September in 
rows eighteen to twenty-four inches apart, covering 
one-half inch deep. When the plants are about three 
to five inches high thin out to stand ten to fifteen 
inches apart in the rows. 
CHI-HI-LI, or CELERY CABBAGE —This variety 
produces a long compact head which resembles celery 
when the outer leaves are removed. A rather hardy 
variety. Pkt. 5c; oz. 20c; ^4 lb. 50c; lb. $1.50. 
WONG BOK —This variety produces a short, thick, 
compact head, closely packed with delicious blanched 
leaves, and having outer leaves curving inward, being 
entirely self-folding. Heads weigh from five to eight 
pounds and are good all the way through. Pkt. 5c; 
oz. 20c; *4 lb. 50c; lb. $1.50. 
PE TSAI —This is probably the best known variety 
of Chinese Cabbage. Resembles very much Cos Let¬ 
tuce, the head being large and compact, and all but 
the outer leaves blanch a creamy white. Pkt. 5c; oz. 
20c; 54 lb. 50c; lb. $1.50. 
CHINESE CHICKEN CABBAGE— This strain we of¬ 
fer for those who wish to grow cabbage primarily for 
greens. While not of the perfect heading quality of the 
preceding, for this purpose it is very satisfactory. Pkt. 
5c; oz. 10c; 2 oz. 15c; */ lb. 25c; lb. 75c. 
CARDOON or Cardoni 
A vegetable highly prized by Italians and becoming 
more in demand in this country as it becomes better 
known. The plant when full grown somewhat resembles 
a well grown Artichoke plant. The stalks of the plant 
are used. The favorite way of preparing is to boil the 
stalks until tender, then fry in an egg batter. The stalks 
are also used in stews, etc. Sow seed in open beds in 
March or April and when the plants are sufficiently large 
for transplanting they should be transplanted to the per¬ 
manent field, thirty to thirty-six inches apart in the rows, 
and the rows thirty-six inches apart. When seed is sown 
as above, the plants will reach maturity in the fall and 
winter, which is the most desirable time. Cardoon are 
very gross feeders and soil should be well fertilized for 
best results. The plants should be blanched before using 
and this is done by tying burlap around the plant and 
then laying the plant down on its side, leaving part of 
the root attached to the plant, and covering the plant 
with soil, leaving the tips or end of the plant exposed. 
The plant is well blanched in a week or ten days by this 
method, the stalk becoming very tender. 
LARGE SPANISH SPINELESS — Very large stalks 
and spineless, semi-firm. Pkt. 5c; oz. 25c; *4 lb. 75c; 
lb. $2.50. 
CARDOON OR CARDONI 
