SELECT SEEDS FOR THE PARTICULAR GARDENER 
7 
COLLARDS 
Collards are grown extensively in the southern states, but 
with proper care and cultivation can be successfully raised 
north of the Ohio river. 
PLANTING DIRECTIONS—1 oz. for 2,000 plants. 
Very similar to cabbage in regard to the culture, 
except that the plants do not have to be transplanted. 
GEORGIA SOUTHERN OR CREOLE —Collards 
are largo Kale-like plants, extensively used in the 
South both for table and stock feeding. 
BUNCOMBE OR CABBAGE COLLARDS —A 
cross between Georgia Collards and Charleston 
Wakefield cabbage, bred for the easy growth and 
hardiness of the collard and the flavor and heading 
qualities of the cabbage. It doesn’t winter-kill with 
ice and snow and stands hot weather as well. Heads are 
rounded, not as firm as cabbages but of delicious flavor. 
CHICORY 
PLANTING DIRECTIONS—1 oz. for 800 plants; 4 
lbs. required for 1 acre. 
LARGE ROOTED —The d ried and pre¬ 
pared roots are used largely as a substitute 
for coffee. The young leaves can be used 
for salad. Cultivate the same as carrots. 
WITLOOP —The principal merit of this 
variety consists in the width of the leaves 
and large ribs. When blanched it forms 
the vegetable which is known as witloof, 
and resembles a head of Cos Lettuce. 
CHIHI-LI or CELERY CABBAGE —This va¬ 
riety has a long compact head which resembles 
celery in flavor when the outer leaves are re¬ 
moved. Makes an excellent salad, crisp and with 
a fine nutty flavor. 
RED CABBAGE 
PREMIUM LATE ELAT DUTCH 
—An exceedingly large variety, very 
hardy and a sure header. Heads are 
flat but deep, solid and a good keeper. 
LARGE LATE DRUMHEAD— Grows a 
very large, solid head, often reaching a weight 
heavier than other varieties. There is little 
outer foliage, the leaves all folding in closely 
about the head. A fine winter variety. 
DANISH BALLHEAD— A well-known va¬ 
riety on account of its solid heads and unsur¬ 
passed keeping qualities. Heads are of medium 
size with few outer leaves. Solid, crisp, tender 
with small amount of waste. 
HOLLANDER —Considered by mar¬ 
ket gardeners as the best late, keeping 
variety. Heads are of medium size 
and very solid and white. It is sure 
to head and like ‘‘All Seasons” has 
the ability to resist heat and cold 
alike: dry weather does not seem to 
affect i‘ much. Our strain of Hollan¬ 
der Cabbage is carefully selected. 
ST. LOUIS LATE MARKET 
GARDEN —A very fine late first 
cabbage; a very sure header, es¬ 
pecially fine for southern trade; heads are 
solid and of good shape. 
CHINESE CABBAGE 
(Cultivate the same as other varieties of cabbage). 
FE TSAI— This variety is different from the or¬ 
dinary cabbage, resembling the Cos Lettuce, with 
solid head and few outer leaves. Very productive, 
with blanched head and is in greater demand. 
CORN SALAD 
A small, quick-growing plant used 
as a salad in the late fall or winter. 
Also as a substitute for lettuce and 
spinach. Plant in August for spring 
use. Early spring for fall use. 
LARGE SEEDED —The best variety 
for family use; makes delicious salad; 
used during the winter as substitute 
for Lettuce, 
Early Jersey Wakefield 
(listed on page six) 
FALL OR LATE VARIETIES 
MAMMOTH RED ROCK —Undoubtedly 
is the best red cabbage in existence. Ma¬ 
tures solid heads, very large and crisp. 
Color deep red. Fine for shipping as it is 
a good keeper 
RED DRUMHEAD —The standard 
pickling variety and a good keeper. 
Heads large, rounded, solid. 
IMPROVED AMERICAN SAVOY— 
The best of the main crop Savoy for 
home or market use. It is short-stem¬ 
med and a sure header. Heads are 
large, nearly round, fairly solid, sweet 
and tender. 
