HASKELL IMPLEMENT AND SEED 
LEWISTON MAINE 
BEETS (Continued) 
Improved Mammoth Long Red. An improvement 
on the old variety. The roots are very large, uni¬ 
formly straight and well formed; proportionately 
thicker, and are deeper colored than the common sort, 
and with smaller tops. 
Golden Tankard. Flesh a deep, rich yellow; very 
sweet and nutritious. Half long in shape. A very 
heavy cropper. 
Norbiton Giant. A mammoth, long-red variety, enor¬ 
mously productive, and keeps well; good for deep 
soils. 
Lane’s White Sugar. One of the best for feeding 
stock. Very sweet. 
Mangel Danish Sludstrup. Long, reddish yellow. 
Grows well above the ground and easy to pull. More 
percentage of dry matter than in any known Mangel. 
Very heavy cropper. 
CABBAGE 
German,—KopfnKohl French,—Chou Pomme 
One ounce of seed produces about 3,000 plants. 
Early varieties are grown from seed sown in hot¬ 
beds in February or March, only moderate bottom 
heat being required. Transplant into other frames 
Danish Ball Head Cabbage 
without much, if any, bottom heat, as soon as the 
plants show the fourth leaf. In April, or as soon as 
the ground can be easily worked, set out in rows three 
feet apart, and about eighteen inches between the 
plants. The ground should be thoroughly stirred 
with cultivator and hoed every week till the plants 
cover the ground. For a fall crop, sow in the open 
Chinese Cabbage 
ground in May, in hills the proper distance apart, 
using a liberal quantity of manure in the hill, besides 
that which is plowed in; thin out to one good plant in 
each hill. In the same way crops may be sown to lay 
in for winter use, planting seeds as late as July 1. 
Seeds can also be sown in shallow drills; when the 
plants are large enough, can be transplanted, setting 
the plants in rows three feet apart and two feet apart 
in the row. If the young plants are troubled with the 
cabbage fly, sprinkle them with tobacco dust, air- 
slaked lime, slug-shot or wood ashes, while the dew 
is on them. 
Chinese Cabbage (Chihli). Earliest and most sure 
heading of the Chinese varieties. Produces long, solid 
white heads nearly two feet in length. 
Pkt., .10; oz., .40; ii lb., $1.50 
Danish Ball Head. The wide and unfailing popu¬ 
larity of the Danish Ball Head cabbage is simply won¬ 
derful. It seems to adapt itself to all soils and con¬ 
ditions. 
It is a medium to late cabbage, but is generally 
grown as a late crop. It is sure to head, the heads 
being round, hard and extremely heavy, though not 
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