PENN STATE BALLHEAD. One of the very best and newest strains of the Ballhead or 
Hollander type. Penn State Ballhead shows records of over 20 tons per acre for a long period 
of years. The primary reason for the increased yield in the Penn State strain lies in the 
successful selection of hard, tight heads, weighing at least one-third more than ordinary 
Danish of equal size. 1 30-1 40 days to mature. Weight of head: 3 to 5 lbs. 1 oz. 35c; V4 lb. 
$1.00; 1 lb. $3.50; 10 lbs. $30.00, postpaid. 
EARLY JERSEY WAKEFIELD. Extra early variety; heads broad, cone-shaped and pointed, 
very solid. 1 oz. 25c; V4 lb. 70c; 1 lb. $2.25, postpaid. 
EARLY WINNINGSTADT. Medium early, short stemmed; heads solid, cone-shaped and 
pointed. Very productive. I oz. 25c; V4 lb. 70c; 1 lb. $2.25, postpaid. 
COPENHAGEN MARKET. Early variety; stem short, heads large, round and solid. 1 oz. 
30c; V4 lb. 75c; 1 lb. $2.50, postpaid. 
EARLY FLAT DUTCH. A good flat¬ 
headed variety, with shorjggStems 
and firm hard head. 1 oz. 25c; V4 
lb. 70c; 1 lb. $2.25, postpaid. 
GLORY OF ENKHUIZEN. Excel¬ 
lent medium early, short stem¬ 
med, heads large, round and very 
solid. 1 oz. 25c; V4 lb. 75c; 1 lb. 
$2.50, postpaid. 
CABBAGE 
Copenhagen Market 
DANISH BALLHEAD. (Short 
Stem). A good winter sort; heads 
round and very solid. Keeps well 
and is a good shipper. 1 oz. 25c; 
Vi lb. 75c; 1 lb. $2.50, postpaid. 
MAMMOTH ROCK RED. Best hard-headed red variety. Large heads, globular; very solid 
and very deep red on top. Outer leaves, greenish-red, large and spreading. Especially used 
for pickling. 1 oz. 30c; Vi lb. 80c; 1 lb. $2seed should be sown in July or early in August 
CULTURE FOR CHINESE CABBAGE. The .75, postpaid. 
or early in September. Plant in rows 1 4 to 16 inches apart and furrows 38 to 40 inches 
apart. Thin out to 12 inches. When well grown, but forms no head, the plants should be 
blanched by tying closely with burlap. 
Also called Celery Cabbage. Our strain is the genuine Wong Bok and Surehead, imported 
directly from China and is considered a perfect Chinese Cabbage. It has delicious, mild and 
pleasant flavor. The outside leaves grow to a large round leaf and the heart is snowy white 
with compact leaves tightly held together. Wong Bok or Surehead makes delicious slaw, 
also very fine salad. When cooked it makes greens delicately Cabbage-flavored and not at 
all like boiled Cabbage. 
CHINESE CABBAGE WONG BOK. Heads short and 
broad, and leaves fold tight. 1 oz. 20c; V4 lb. 65c; 
1 lb. $2.00, postpaid. 
PERFECT CHINESE CABBAGE “SUREHEAD.” This 
variety is the best large firm-heading. Heads are form¬ 
ed like Cos Lettuce, but leaves and stems hold tighter. 
A firm Celery Cabbage, tender, sweet and delicious. 
The color of the leaves is light green, but the interior 
is yellowish white. It is best sown in late July and 
until late August, easy to grow and will stand any 
c 1 mate. 1 oz. 20c; V4 lb. 65c; 1 lb. $2.00, postpaid. 
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