54 Vegetable Seeds 
HOSEA WATERER, Philadelphia 
cabbage 
For very early use, sow in January .or February in hotbeds; prick out when the plants are strong enough into other hotbeds, or sow in 
hotbeds in March. Transplant to the open ground when danger from killing frosts has passed, in rows 2 feet apart and 1M feet from plant 
to plant. For succession, sow in the open ground the last of March or early in April. The autumn and winter varieties may be sown in 
April or early in May, in shallow drills 3 to 4 inches apart; transplant early in July, making the rows about 2M feet apart, and setting the 
plants 2 feet apart in the rows. Cabbage succeeds best in a fresh, rich soil, well manured, and deeply dug or plowed. 
One ounce should produce about 2,500 plants 
r' L n/f I l The finest, large, round-headed early 
Copenhagen Market. Cabbage. The heads average about 
10 pounds, are solid, and of fine quality. It matures as early as 
Charleston Wakefield, and will give a heavier yield per acre. Pkt. 
10 cts.; M° z - 25 cts.; oz. 40 cts.; MIb- $1.25. 
Selected Early Jersey Wakefield. variety; conical in shape; 
medium-sized heads; very solid. Pkt. 10 cts.; M oz - 25 cts.; oz. 
40 cts.; MIb. $1.25. 
nii i Extreme earliness and small size are characteristic of' 
DaDyheaa. this new variety. The head is less than 6 inches across, 
round, firm, and of splendid mild cooking quality. The outer 
leaves are few and small, and the stem is short. Babyhead is rec¬ 
ommended as the first to reach the table when grown outdoors 
and also for growth under glass, for which purpose it is ideal. 
Pkt. 1 5 cts.; M oz - 30 cts.; oz. 50 cts. 
Selected Early Jersey Wakefield Cabbage 
Ciftldpn Arrp A new, early, round-headed Cabbage which re¬ 
sembles Copenhagen Market in type but smaller, 
and can be planted more closely. Solid and of very fine quality. 
Pkt. 10 cts.; Moz. 30 cts.; oz. 50 cts.; MIb. $1.50. 
CHARLESTON or LARGE WAKEFIELD. Not quite as early as 
the regular Jersey Wakefield; heads considerably larger, very solid, 
and not so pointed. Pkt. 10 cts.; M° z - 25 cts.; oz. 40cts.; MIb. $1.25. 
EARLY SUMMER. A second-early Cabbage which matures about 
ten days after the Jersey Wakefield. Large, solid, flattish head, with 
short outer leaves. Pkt. 10 cts.; M oz - 20 cts.; oz. 35 cts.; MIb- $1. 
SUCCESSION. This popular second-early sort is about ten days 
later than Early Summer, larger in growth, and heads more 
uniform. It is an excellent keeper and in color an attractive light 
green. Pkt. 10 cts.; M° z - 20 cts.; oz. 35 cts.; MIb. $1. 
ALL-SEASONS (Vandergaw). Large, hard, solid and slightly 
flattened heads. As good for autumn or winter as for early sum¬ 
mer. Pkt. 10 cts.; M oz - 20 cts.; oz. 35 cts.; MIb. $1. 
DanieL Rallfioarl A well-known variety on account of its 
UalllSn DalincaQ. solid heads and unsurpassed keeping 
qualities. Heads are of medium size with few outer leaves, hence 
its name, “Ballhead.” Solid, crisp, tender, with small amount of 
waste. Pkt. 10 cts.; M° z - 25 cts.; oz. 40 cts.; MIb- $1.25. 
DANISH ROUNDHEAD. Similar to Danish Ballhead, but slightly 
larger and about two weeks earlier. Very hard and heavy. Pkt. 
10 cts.; M° z - 25 cts.; oz. 40 cts.; MIb. $1.25. 
Selected Late Flat Dutch, fS; 
market and family use this variety is more extensively cultivated 
than any other. Pkt. 10 cts.; M oz - 20 cts.; oz. 35 cts.; MIb. $1. 
LARGE LATE DRUMHEAD. A favorite winter variety. The 
heads grow very large and heavy. They are solid, of good quality 
and texture, and have very few loose leaves, allowing of planting 
closely in the field. Pkt. 10 cts.; Moz. 20 cts.; oz, 35 cts.; MIb. $1. ' 
Savoy Cabbage 
SAVOY CABBAGE 
nr.* r\ L J C The hardest heading and best 
Perfection Drumhead Savoy, savoy, possessing the rich 
flavor of the cauliflower. Pkt. 10c.; M° z - 25c.; oz. 40c.; MIb. $1.25. 
RED CABBAGE 
i\* ,i n I n J This late standard variety produces 
Mammoth rvOCK r\6u. very solid, 10-pound heads of intense 
dark red color. The plant is large, with numerous spreading 
leaves and is sure heading. Used very largely for pickling on account 
of its excellent flavor and attractive color. Produces the largest 
head of any of the red varieties. Pkt. 10 cts.; M° z - 25 cts.; oz. 
40 cts.; MIb. $1.25. 
RED DRUMHEAD. The standard pickling variety and a good 
keeper. Heads large, rounded in shape, solid, and of a fine, deep 
red color. Pkt. 10 cts.; M oz - 20 cts.; oz. 35 cts.; MIb- $1. 
CHINESE CABBAGE 
This is often called “Celery Cabbage” on the market, and when 
well grown resembles cos lettuce. The leaves, when young, are crimped 
and of a light green color. The plant, as it becomes older, grows 
more upright and forms heads much like cos lettuce. The inner leaves 
blanch an attractive light yellow or 
creamy white with very white mid¬ 
ribs. It has a distinctive flavor, 
very mild and pleasant. It can 
be served as a salad like lettuce or 
cooked like other Cabbages. Sow 
seed after July 1. 
PE-TSAI. Tall, narrow shape. 
Leaves delicate green with pure 
white center ribs; heart pure 
white and tempting. Pkt. 10 
cts.; M« z - 25 cts.; oz. 40 cts. 
WONG BOK. Quite distinct in 
appearance of growth, being 
much shorter, with broad leaves 
and heavy broad heart. The 
ribs being also broad and heavy 
are very juicy. Pkt. 10 cts.; 
Moz. 25 cts.; oz. 40 cts. 
CARDOON 
Sow early in the spring and 
transplant in trenches of well- 
manured ground, 3 feet apart and 
1 foot apart in the rows; when full 
size, bind the plant together and 
earth up the same as celery. 
LARGE SOLID. Grows about 
4 feet high and is almost entirely 
spineless. Pkt. 10 cts.; oz. 35 cts. Pe-Tsai Chinese Cabbage 
All prices subject to market changes 
