12 J. .T. BUTZER, PORTLAND, OREGON 
Broccoli 
Should be treated the same as cauliflower, which it 
resembles. In fact, it is practically a cauliflower, but 
grows larger and taller and is hardier and easier to 
grqp/. It requires two months more time to mature, 
which it does best in cool weather. Plant and cultivate 
the same as cabbage or kale and give plenty of water. 
St. Valentine—The finest of all Broccoli. Is a sure 
header of immense size and finest quality, and is ready 
for market in February. The large, solid, handsome 
white heads remain in good condition longer than other 
varieties. Per pkt. 10c; oz. 80c 
Large White French—A valuable variety with large, 
white heads, firm and of good flavor. Pkt. 5c; oz. 50c 
BROCCOLI 
Sprouting (True Calabrese)—This is distinctly dif¬ 
ferent from the type of Broccoli which forms large 
white heads like Cauliflower. This type, long a favor¬ 
ite in Europe, has recently been introduced into this 
country from Italy. The plants are hardy and rapid 
growing, and produce a large central or main head in 
the center of the plant in about ninety to one hundred 
and twenty days. When this head is removed the plant 
sends out lateral shoots or “sprouts” on stems four 
to six inches long, much smaller in size than the main 
or central head. When this second crop is harvested 
the plant again sends out another crop of these min¬ 
iature heads. Frequently as many as five or six cut¬ 
tings can be obtained from one plant. The smaller 
heads produced by the plant after the main head is 
removed are fully as desirable as the main head. They 
are very tender and the stems (which are as tender as 
the heads) when served in the same way as Asparagus 
form a very tasty and nourishing dish. 
Italian True Sprouting (True Calabrese)—Pkt. 10c; 
oz. 75c; *4 lb. $2.00. 
Brussels Sprouts 
The plants are very hardy and grow from 2 to 3 feet 
high, bearing a large mass of leaves at the top. The 
sides of the main stem are covered with three or four 
dozen small cabbage heads, which are broken off and 
cooked the same as cabbage. The sprouts mature in 
succession. Sow early so as to have well-grown plants 
by fall. Cultivate the same as for cabbage. 
Burpee’s Danish-Prize—A very fine strain. The 
plants are of strong robust growth. The stalks are 
large, thick and close-joined, so that the sprouts set 
thickly on the stalk. The sprouts develop for nearly 
the entire height of the stalk about the same time— 
consequently a very large crop can be gathered. Even 
the sprouts formed at the base of the stalk are tightly 
folded; they are quite as fine and solid as those higher 
up. Per pkt. 10c; Yt oz. 20c 
Long Island Improved-The finest strain of “Sprouts” 
grown. We offer the choicest Long Island grown seed. 
Per pkt. 10c; oz. 35c 
Perfection—The plants grow about two feet in height 
and the stems are thickly set with the sprouts which 
grow one or two inches in diameter. 
Per pkt. 5c; oz. 25c, postpaid 
Swiss Chard or “Spinach Beets” 
Lucullus—The plants grow to a height of two to two 
and one-half feet. The stalks are as thick and broad as 
those of rhubarb, being one and one-half inches broad, 
heavily ribbed and from ten to twelve inches long 
below the leaf. These stalks are delicious when cooked 
and served in the same manner as asparagus. 
In the old type of Swiss Chard the leaf portion is 
smooth, broad and rounded at the upper end ; in the 
new Lucullus the leaves are larger and sharply 
pointed at the top, while the texture is heavily crumped 
or “savoyed”, more crisply tender and of finer flavor. 
The leafy portion of the foliage is cooked and served 
in the same manner as spinach. The leaves and stalks 
served as separate vegetables afford two distinct dishes 
from the same plant at one time. 
Per pkt. 5c; oz. 10c; % lb. 30c; lb. $1.00 
Large-Ribbed White—This variety does not make 
edible roots like the regular garden beets, but is grown 
for the broad white leaf-stalks, which are bunched 
and cooked in the same manner as asparagus, and make 
a delicious summer vegetable. The young leaves may 
be gathered also and cooked like spinach. 
Per pkt. 5c; oz. 10c; Yt lb. 30c 
Fordhook Giant 
A very outstanding Swiss Chard growing to enor¬ 
mous size. The rich blue-green leaves are much 
crinkled or savoyed. When fully developed, the leaves 
measure 10 inches in width and 2% feet in length. 
The texture of the leaves is thick and fleshy and their 
quality is highly appreciated cooked in the same way 
as spinach. The pearly white stems or stalks measure 
2 Y ‘2 inches in width and give an excellent dish pre¬ 
pared like asparagus. Pkt. 10c; oz. 15c; 4 ozs. 40c 
