4 
Thk Rocky Mountain Seed Co., Denver, Colo. 
Swiss Chard or Spinach Beet 
(Bieta, Bleda o Acelga, Beisskohl) 
CULTURE—Swiss Chard is a beet grown for its leaves. 
The midrib when boiled makes delicious greens, or the 
leaves may be boiled and served as spinach. Sown in the 
spring, the leaves are soon ready to eat and will con¬ 
tinue to grow all through the summer and fall. 
LUCULLUS— A new variety with curled leaves like a 
Savoy Cabbage. The plant grows nearly two feet high 
and the stem and leaves are very large and of fine 
quality. 
DARK GREEN— Leaves broad, upright in growth, very 
dark green, savoyed, with broad white midrib. This 
variety, on account of its giant size and pleasing deep 
green color, will probably supersede other sorts. 
Postpaid: Pkt., 5c; oz., 10c; !4 lb., 30c; J/ 2 lb., 50c; 
lb., 83c; 5 lbs., $4.00; 10 lbs., §7.50. 
Broccoli, Italian Green Sprouting 
Broccoli 
(Brocoli, Broculi, Spargelkohl) 
CULTURE—Belongs to the same family as the cauli¬ 
flower, but of a little coarser texture. More hardy and 
therefore better adapted to a wider range of conditions. 
Sow the seed in the same manner as for late cabbage, in 
May, and transplant in June or July, in very rich soil 
about 2 /z by ^/ ^ feet apart. 
ITALIAN GREEN SPROUTING— A new and distinct 
variety of the sprouting type. It forms a large head 
consisting of a cluster of bluish green flower-heads. 
When this central head is removed the plant develops 
numerous lateral sprouts, each of which produces a 
small head. These are cut, leaving about 6 inches of 
the stem, and are tied in bunches for market. Both 
stems and heads are cooked and served like cauli¬ 
flower. Ready for market in about 90 days. Postpaid: 
Pkt., 10c; oz., 40c; |/ 4 lb., §1.25; J/ 2 lb., §2.35; lb., 
§3.75. 
Brussels Sprouts 
(Cavolo di Brusselles, Col de Bruselas, Rosenkohl) 
CULTURE—Used in the fall and early winter and by 
some considered more tender and delicious than any cab¬ 
bage. Plant resembles the cabbage, the edible part being 
the numerous very small heads or sprouts an inch or 
two in diameter formed on the stalk at each leaf joint. 
The culture is the same in all essentials as for cabbage, 
except the leaves should be broken down in the fall to 
give the little heads more room to grow. 
LONG ISLAND IMPROVED— We have found this strain 
very desirable in that it will produce sprouts under 
less favorable conditions than any variety we have 
ever tried. The plants are of dwarf habit but furnish 
a large yield or sprouts of excellent quality. Postpaid: 
Pkt., 10c; oz., 20c; '/ 4 lb., 60o; J/ 2 lb., §1.00; lb., §1.75. 
Swiss Chard 
Cabbage 
(Cavolo Cappuccio, Colrepollo, Kopfkohl, Kraut) 
CULTURE—One ounce of seed will produce from 
2000 to 3000 plants. It requires from 4 to 6 ounces of 
seed to produce plants for an acre of ground. For early 
cabbage in the Northern States the seed should be sown 
in hot-beds in February or March, or about six weeks 
before the ground outside is ready to receive the plants. 
Early varieties like Jersey Wakefield and Golden Acre 
will produce marketable heads in 65 to 75 days. Inter¬ 
mediate varieties in 80 to 90 days and the late or winter 
varieties in 100 to 110 days. 
Seeds of the late varieties may be sown in cold frames 
or in the open ground in April or May and transplanted 
in the fields in June and July. Seed of early varieties for 
late crop maybe sown as late as June 10th and mature 
a good crop. Cabbage requires a well fertilized soil to 
grow a successful crop. 12,000 plants will set an acre. 
Our cabbage seed is Danish grown, of the best quality, 
suitable for the most critical grower. 
Disinfecting the seed with Semesan controls SEED 
BORN DISEASES and is also effective in controlling 
damping-off of seedling plants. For Aphis use Nicotine 
Dust, Black Leaf 40 or Evergreen. For WORMS use a 
Standard Pyrethrum Dust or spray with Evergreen. 
Where the soil is infested with the cabbage “Yellows,” 
Yellows Resistant varieties should be planted. 
Golden Acre 
