78 VEGETABLE SEEDS—(Continued) 
State Nursery and Seed Co, 
Corn Salad 
Ger.—Feldsnlat. Scand.—Vaarsalat. 
(Two ounces to 100 feet of drill) 
Corn Salad—(Or Fetticus)—A salad plant used as 
a substitute for Lettuce in salads or may be 
cooked like Spinach for greens. It does well in 
the Fall and Spring. On rich soil the leaves re¬ 
new rapidly after being cut. Pkt., 5c; oz., 20c; 
oz., 20c; ^-lb., 50c; lb., $1.50. 
Corn Salad 
Cress 
Ger.—Garten-Kresse. Scand.—Karse. 
Cress, or Pepper Grass—This salad is much used 
with Lettuce to the flavor of which its warm 
pungent taste makes an agreeable addition. 30 
days. Pkt., 5c; ^-oz., 10c; oz., 15c; 1 A-lb., 35c; 
lb., 85c. 
Cress—(Water)—Hardy perennial aquatic plant; 
sow seed along water's edge, preferably near 
running’springs. 45 days. Pkt., 10c; ^-oz., 25c; 
oz., 40c; lb., $1.20. 
Chicory 
Wliitloof or “French Endive”—Seed sown in May 
or June produces roots which, when taken up 
and placed in sand in a warm dark place, throw 
out tender white sprouts which are used as 
salad. Often called French “Endive.” Pkt., 10c; 
oz., 25c; ^4-lb., 65c; lb., $2.00. 
Brussels Sprouts 
Ger.—Rosen kohl, 
Brussels Sprouts 
Scand.—Rosenkaal. 
Brussels Sprouts — Spe¬ 
cies of cabbage. One 
ounce will produce 
about 3,000 plants. A 
packet 200 plants. It 
affords fresh green 
sprouts in the Fall. 
The cabbage - like 
heads which grow 
upon the stem are im¬ 
proved by a moderate 
frost. Sow in hot 
beds in March or 
April and in the open 
ground in May; culti¬ 
vate same as cabbage. 
Improved Half Dwarf— 
An improved variety 
growing about 20 
inches high; produces 
sprouts in abundance; 
cut out head of plant 
when sprouts have 
formed. Pkt., 5c; oz., 
35c; %-lb., $1.00. 
Chervil 
Chervil—(Curled)—An aromatic herb. The young 
leaves are used in soups and salads. Pkt., 5c; 
oz., 40c; %-lb., $1.25. 
Chives or Schnitllauch 
(See also Vegetable Plants) 
Chives—A vegetable of the onion tribe, quite hardy 
everywhere. The leaves are slender and appear 
very early in the Spring, and may be shorn sev¬ 
eral times during the season. They are propa¬ 
gated by divisions of the root or sowing of seed. 
The Chives are equal to the onion for flavoring 
soups and salads. Pkt., 10c; ^-oz., 40c; oz., 75c; - 
14 -lb., $ 2 . 00 . 
CABBAGE 
Ger.—Iv oh 1-Kraut. Scand.—Kaal. 
14 -oz., will produce 3,000 plants; ^-lb. will produce plants for one acre; ^-oz. to 100 feet of drill. 
The soil should be deep and rich. For early crop grow plants in hot beds, transplanting to cold 
frames and then after danger of freezing to the open ground. Cultivate often and keep well watered. 
For late crops sow seed in open ground and transplant, or in hills where wanted and thin to one. 
Extra Early Varieties 
Earliest of All 
Earliest of All—Is the earliest hard heading Cab¬ 
bage in cultivation. It combines earliness with 
solidity, good size, delicious flavor, tenderness 
and productiveness. It has produced fine mar¬ 
ketable heads in 70 days from the sowing of the 
seed; very compact with few outer leaves, per¬ 
mitting close planting. It is a great money 
maker for the market gardeners and valuable 
for the home garden. Pkt., 10c; %-oz., 25c; oz., 
40c; 14 -lb., $1.25; lb., $4.50. 
Extra Early Winniugstadt—A Medium Size Pointed 
Head which is Firm and Solid—A fine header; 
will stand more frost, drought, wet, insects and 
diseases than any other early Cabbage. Plants 
very compact, with short thick leaves. Heads 
regular, conical and very hard. It is the largest 
of the pointed varieties. 90 days. Pkt., 6 c; %- 
oz., 20c; oz., 25c; i4-lb., 85c; lb., $2.75. 
CABBAGE PLANTS—(See Page 45) 
Early Jersey Wakefield—One of the finest types of 
early Cabbage. Produces uniform, pointed heads. 
The outer leaves form a protection for the heads 
which enables them to be set out earlier than 
other sorts. Usually matures in 80 days. Pkt., 
5c; Vz-oz., 20c; oz., 25c; ^-lb., 85c; 1 lb., $2.75. 
Copenhagen Market—A very early variety. It is 
the finest large, round-headed early Cabbage in 
cultivation. The heads average about ten pounds 
each in weight, are hard and solid and with 
small core. The quality is extra fine and sweet. 
It matures as early as the Wakefield and will 
yield more to the acre in weight. It is a short¬ 
stemmed variety, the heads nearly resting on the 
ground. The leaves are light green, rather small, 
saucer-shaped and tightly folded, making it pos¬ 
sible to set them close together in the field. 85 
days. Pkt., 10c; %-oz„ 25c; oz., 25c; %-lb., 85c; 
lb., $2.75. 
Cabbage—Copenhagen Market 
