KOHL-RABI 
Early White Vienna Kohl-Rabi 
(Turnip Rooted Cabbage) 
The Kohl-Rabi belongs to the Cabbage family. 
It does not make a head, but the stalk forms 
a turnip-shaped swelling just' above the surface 
of the earth. These balls when the size of an 
egg make a very excellent vegetable. May be 
cooked either like cauliflower or turnip, resem¬ 
bling cauliflower in flavor. They are in season 
during June, July and August, or at periods 
when turnips are not good, and succeed in dry 
weather when turnips are fibrous and hot. For 
a continuous supply sow every two weeks up 
to the middle of July. 
EARLY WHITE VIENNA is the best variety 
of Kohl-Rabi; very select, extra-early strain; 
ready for the table in 60 days from seed. Flesh 
firm, but cooks very tender; sweet and delicious. 
No -garden complete without it. 
Pkt. 10c—3 Pkts. 25c, Postpaid 
EARLY SPROUTING BROCCOLI 
CELERY 
ASPARAGUS 
Or Ivory White 
Sea Kale 
Celery Asparagus or Ivory 
White Sea Kale is a de¬ 
licious perennial vegetable 
which is cultivated some¬ 
what like asparagus, and 
is very easily grown. It is 
ready for use earlier in 
the spring than asparagus, 
and combines the flavor of 
asparagus with that of cel¬ 
ery. Its blanched stalks 
are cooked like asparagus 
and the leaves are used as 
greens. Owing to its ex¬ 
traordinary merit it is 
worthy of general cultiva¬ 
tion. 
Pkt. 10c—3 Pkts., 25c 
Postpaid 
SWISS CHARD 
GIANT LUCULLUS — Grown extensively for its 
large, juicy tender leaves and leaf stalks. The leaves 
grow to a length of 2 to 2 V 2 feet, and the stalks are 
nearly as thick and broad as rhubarb and never get 
tough. By picking off the large outside leaves, as 
wanted, more leaves continue to grow and keep right 
on growing until killed by severe frost in the fall. 
The whole leaf can be used for greens, or the leaf 
stalks can be cooked like asparagus. Also extensively 
used as green food for poultry. 
Pkt. 10c—3 Pkts 25c, Postpaid 
CORN SALAD OR FETTICUS 
This is a hardy winter salad, the leaves being served 
like lettuce during the cool fall and winter months. 
It is used also for garnishing meat dishes in the same 
manner as parsley, and can be cooked like spinach. 
The seed should be sown thinly in drills during Aug¬ 
ust or September, t'o supply fresh leaves during the 
cool fall and winter months. It is quite hardy, but 
in the Northern States, after cool weather sets in, 
should be protected by a thin mulch of straw or 
leaves. Pkt. 10c—3 Pkts. 25c, Postpaid. 
TURNIPS 
PURPLE TOP WHITE GLOBE—The popular variety 
for general planting. One of the handsomest and 
most salable turnips. For home or market it is un¬ 
surpassed. It is a large, rapid growing sort, being 
ready for table or market in about 65 days, with 
globular shaped roots. Flesh pure white and best 
flavored of all turnips raw or cooked. The skin Is 
white, with a> purple top. The most desirable Bort. 
Pkt. 5c —Oz. 10c —3 oz. 25c, postpaid. 
Italian Early Sprouting Calabrese Broccoli 
A delicious variety which resembles Cauliflower, but 
is of much more delicate flavor, having the combined 
flavor of cauliflower and asparagus. It is grown 
about the same as cabbage. Simply sow the seed in 
the open ground in the spring and transplant the 
plants when large enough. The heads or sprouts 
when ready to use are deep green. After the central 
head is removed, the plant produces numerous branch 
heads which are fully as desirable as the first heads 
produced. A continuous supply may be had for a 
long time from a few plants. While the sprouting 
type of Broccoli is of recenj^ introduction, it is rapid¬ 
ly gaining - in favor, and is a very profitable crop 
which finds ready sale at good prices in city mar¬ 
kets. We have taken pains to secure seed of the 
very best strain. Pkt. 10c—3 Pkts. 25c, Postpaid. 
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