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DE GIORG1 BROTHERS CO 
Savoy Cabbage 
CULTURE—Savoy does not require the intensive culture common 
cabbage does and will make a good crop on even comparatively poor 
ground. Should be treated like early cabbage. All Savoys are su¬ 
perior in flavor but they do not keep long. 
MARVIN’S SAVOY CABBAGE 
Most popular and best of all Savoys. Heads large, solid, very 
curly, having only a moderate amount of outside foliage, growing 
closely about the head. Of excellent quality and flavor. Pkt. 10c; 
oz. 30c; lb. $2.20. 
Savoy Cabbage—Early Vienna 
SAVOY CABBAGE—EARLY VIENNA 
The heads of this are round, dark green, exceedingly curly formed 
on short stalks, weighing from 3 to 5 lbs. each. It is quite an old 
variety, yet it must be classed as one of the very best. Pkt. 10c; 
oz. 30c; lb. $2.20. 
ITALIAN SAVOY ASTI LATE 
Italian Savoy Cabbage (Cavolo di Milano) is a variety 
especially adapted for warm countries and about the only 
variety that will make a solid head in the South. It never 
fails to make solid heads, finely curled, perfectly round and 
weighing from 3 to 5 lbs. each. It grows on a short stalk, 
and the heads are produced in 40 days from the date of set¬ 
ting. It is a sure cropper, whether planted in the fall or in 
the spring. We have the genuine seed from one of Italy’s 
best seed growers. Pkt. 10c; oz. 30c; lb. $3.00. 
SAUERKRAUT —Mix finely cut up cabbage with salt. One 
heaping tablespoonful to a gallon of cabbage. Press into the 
jar, tamp it as solid as possible then cover up with a few 
cabbage leaves, place board and heavy rock on top, keep in 
a warm place for two weeks then move to the coolest place 
at your disposal. If you should not have enough brine add 
water as sauerkraut must be submerged at all times to pre¬ 
vent spoiling. 
SOW IN FLATS is mentioned often in this catalog. A 
“flat” is a box 18 in. long, 12 in. wide and 3 in. deep. A flat 
holds 100 plants once transplanted and fits the standard frame 
or hot bed. The bottom of flat must not be close fitting to 
assure perfect drainage and to insure perfect drainage all 
experienced growers lay on the bottom “short” manure or 
straw. The flat is filled with sifted soil, the soil is shaked 
down but NEVER packed down and this again in order to 
insure good drainage. Without good drainage healthy and 
robust plants are out of question. 
MORE MONEY FOR CABBAGE 
You will get more money for early cabbage If you will start the 
seed in frames as Is the usual practice—BUT—not crowd the plants. 
Give them plenty of room, twice as much as you used to do. You 
will have robust plants with stems as big around as your little 
Anger and such plants you will set out instead of the spindly things 
raised in an overcrowded box. Following this method you will gain 
from 15 to 20 days and get for a dozen heads more than you will 
later in the season for two dozen. 
Red Cabbage 
BLACK DIAMOND 
A new second early Red Cabbage from Holland, is meeting with 
great popularity with all lovers of Red Cabbage on account of its 
fine appearance and deep red, almost black color. Heads medium 
sized, very hard and heavy, leaf rib thin and small. Pkt. 10c; 1 oz. 
30c; 1 lb. $2.80, postpaid. 
MAMMOTH ROCK RED CABBAGE 
Produces large solid heads, often weighing 12 pounds each. 
Always sure to head and of good red color to the center. Pkt. 10c; 
1 oz. 20c; 1 lb. $1.80, postpaid. 
RED CABBAGE MODEL 
A PERFECT LATE VARIETY 
New and distinct. Deep red all through, large, compact, 
hard and extra heavy, shaped like a ball. Of right size, the 
heads averaging 8 to 10 lbs. It will keep in prime condi¬ 
tion till spring. It can be put on the market when there is 
no other red cabbage to be had. Most other varieties of red 
cabbage being early to mature must be put on the market 
during hot weather. They do not keep well. Model can be 
put on the market when the weather is cool and the demand 
is brisk and no good red cabbage to compete with. It can 
be sold throughout winter until spring. It fills a long felt 
want. Pkt. 10c; oz. 40c; lb. $3.40. 
CHINESE CABBAGE 
Culture— Chinese cabbage succeeds in cool weather only. 
It is easily raised if seed is sown late in July or early in 
August. The plants develop quickly, forming large solid 
heads well blanched in the hearts. Sow the seed thinly where 
the plants are to mature as they do not stand transplanting 
well. Have rows 2 ft. apart and 20 inches between the rows. 
Chinese Cabbage is much milder in taste than ordinary cab¬ 
bage, it is used boiled as well as raw in salads or made into 
delicious cold slaw. 
CHIHLI—Earliest of the Chinese group. Heads long, solid, white, 
shaped like a roller, two feet in length. The best for high class 
trade. Pkt. 10c; oz. 30c; lb. $2.00; 10 lbs. $17.00. 
CHINESE CABBAGE WONGBOOK—Heat and drought resisting 
variety, forming large, broad and heavy heads one third shorter than 
those of the regular PE TSAI. Of very high quality. Pkt. 10c; oz. 
30c; lb. $2.00; 10 lbs. $17.00. 
PE TSAI—When fully matured measures about 15 inches high and 
3 or 4 inches in diameter. The leaf stems are white, as if they had 
been blanched, and from 1% to 2 inches broad. The leaf when ex¬ 
panded is ahout 10 inches across, of a light green color, heavily 
veined and crinkled, like Savoy Cabbage. Pkt. 10c; oz. 30c; lb. $2.00; 
10 lbs. $17.00. 
A GREAT HELP 
to every gardener is information pertaining to growing vegetables 
and to the business of market gardening in general. There is an ex¬ 
cellent paper published in Louisville, Ky., that really informs. If 
you are a market gardener you will be money ahead if you will read 
that paper. Address: Market Growers Journal, Louisville, Ky. 
Ours is the most critical trade—gardeners and florists. 
We cater to the wise and experienced. We give value. Among 
our customers are the foremost florists and market gardeners. 
