CABBAGE, MIDSEASON AND LATE VARIETIES, continued 
Late Flat Dutch. Forms large, compact, decidedly flattened heads 
often weighing 10 to 12 pounds under ordinary cultivation. Matures 
late and keeps well throughout the winter. Not particular in regard 
to soil and thrives under less favorable conditions than any other 
late varieties. 
Mammoth Red Rock. A distinct bluish red Cabbage, richly colored 
within when cut, and largely used for pickling and slaw. The largest 
and solidest of the late Red Cabbages and the surest to head. It 
matures late and is an excellent keeper. 
Penn State Ballhead. A very hard-headed form of Danish Ballhead. 
Because of its small leaf-growth it may be planted close together 
and consequently gives a larger yield per acre. The heads are uniform 
in size and weight and keep well. 
Perfection Drumhead Savoy. A very distinct variety because of its 
crumpled or “savoyed” leaves. Particularly valued by home garden¬ 
ers who appreciate its high quality. 
Warren’s Stonemason. A very old and well-known Cabbage with 
large flat heads of excellent keeping qualities. The flesh is solid, 
tender, and well flavored. It is an earlier variety than Flat Dutch, 
which is not equal to it in table quality. 
Wisconsin All Seasons. This is a late midseason variety bred from 
All Seasons, with all its good qualities, and in addition is extremely 
resistant to “yellows.” It is one of the hardiest flat-head varieties 
and will stand unfavorable weather conditions successfully. 
CHINESE CABBAGE 
Chihli or Celery Cabbage. An excellent variety of Chinese Cabbage 
which makes a long, pointed, compact head somewhat like celery 
when the outer leaves are removed. It has a crisp, nut-like flavor. 
Pe-Tsai. A delicious, loose-headed, lettuce-like Cabbage which re¬ 
sembles celery in taste. The heads are crisp, excellently blanched, 
and are grown for greens or salad. The best-known Chinese Cabbage. 
Wong Bok. An original Chinese-grown strain, heavier and solider than 
Pe-Tsai. It has a mild, deliciously sweet cabbage flavor and the pale 
green leaves may be blanched almost perfectly white. 
CARROTS 
Moehre Carotte Zanahoria Carota 
One packet will sow 20 feet of row; one ounce, 150 feet of row; 3 pounds, 
an acre. 
Culture. Carrots should be sown as early in the spring as the ground can 
be worked, scattering the seed thinly in rows 18 inches to 24 inches apart and 
covering it a little more than inch deep. Thin the seedlings, as soon as they 
can be handled, to stand from 2 to 6 inches apart in the row, according to the 
size of the variety. Keep them cleanly and deeply cultivated throughout the 
entire season. 
Chantenay. A well-known standard variety much used for market. 
The roots are uniform in size and shape, averaging 6 inches long by 
2 inches in diameter, tapering stump-rooted. Flesh is bright 
orange, sweet, and crisp. Ready in about 80 days from planting. 
Danvers Half-Long. Fully grown roots average 6 to 8 inches long by 
2J^ inches in diameter, tapering to the tip. Flesh is deep orange. 
Improved Chantenay. Has a good interior color which makes it valuable 
for market gardeners. It is a good shipper. The flesh is a reddish 
orange with an indistinct core of nearly the same color. 
Long Orange. A very large, late Carrot, useful for garden or field 
culture. Uniform in size, with a beautiful dark red skin and bright 
orange flesh. A useful variety for stock-feeding because of its huge 
size. 
Nantes Coreless. Sometimes called the “Butter” Carrot. The long, 
cylindrical roots are mildly flavored, sweet and crisp, with an indis¬ 
tinguishable core. Bright orange-scarlet. 
Oxheart. Handsome, short, thick roots 3 inches long by l ]/2 inches in 
diameter. A quick-growing, sweetly flavored variety ready in 
65 days from date of planting. 
Danvers Half-Long Carrots 
Nantes Coreless Carrots 
THE PAGE SEED COMPANY, Greene, N.Y. 
7 
Vegetable Seeds 
