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VEGETABLE SEEDS 
41 
Amentan jjiumnead £>avoy Cabbage 
CHINESE 
CABBAGE 
Seed may be planted almost any time of the year. How¬ 
ever, there are three seasons preferable for sowing in Sep¬ 
tember for early spring cabbages, from January to April 
for summer and fall cabbages, and July to August for win¬ 
ter cabbages. Sow the seed J4 inch deep and transplant the 
early varieties to rows 24 inches apart and 18 inches apart 
in the rows. They will mature in about 105 days. The late 
varieties mature in about 150 days and should be planted in 
rows 30 inches apart and 24 inches apart in the row. To pre¬ 
vent the heads from splitting open before they are ready to 
be harvested, the plants should be loosened a little at the 
root. Cabbages require plenty of moisture, but too much 
water causes them to rot very readily. One ounce will pro¬ 
duce about 2,000 plants. 
Early Varieties 
COPENHAGEN MARKET — An early variety producing 
fine heads weighing 10 to 12 pounds, which are very 
solid and of excellent quality. It is the largest of the 
early round varieties. Pkt., 5c.; oz., 30c.; 2 ozs., 50c.; 
lb., 90c. 
EARLY JERSEY WAKEFIELD — One of the best and 
most popular early varieties. Forms round, pointed 
heads of good size. Is very hardy and on account of its 
thick outside leaves is able to resist cold and other 
unfavorable conditions to a great extent. Pkt., 5c.; oz., 
25c.; 2 ozs., 40c.; *4 lb., 70c. 
EARLY WINNIGSTADT—One of the best of the early 
pointed varieties. It is unsurpassed for its fine texture 
and its conical-shaped heart is solid, crisp and tender. 
Pkt., 5c.; oz., 25c.; 2 ozs., 40c.; ^ 70c ' 
Early Varieties—Continued 
GOLDEN ACRE — The earliest round-headed 
cabbage. Plants are compact and form 
solid heads weighing 3 to 5 pounds. Heads 
should be ready for use 62 to 64 days after 
transplanting. Pkt., 5c.; oz., 40c.; 2 ozs., 
75c.; lb., $1.25. 
Second Early Varieties 
EARLY DRUMHEAD — Good, solid, large 
round heads. Pkt., 5c.; oz., 25c.,; 2 ozs., 
40c., 14 tt>., 75c. 
EARLY DWARF FLAT DUTCH — Matures 
early and makes a large, solid, flat head 
with short stems. Pkt., 5c.; oz., 25c.; 2 
ozs., 40c.; 14 lb., 75c. 
Winter Varieties 
DANISH BALL HEAD or THE HOLLAN¬ 
DER—Very round, solid winter sort, bluish 
green color; a good-keeping variety. Pkt., 
5c.; oz., 30c.; 2 ozs., 55c.; 14 H>., 90c. 
LARGE FLAT DUTCH—The best late variety 
in cultivation; large, round, flat, solid 
heads of perfect shape. Less inclined to 
burst than many varieties in use; rich, 
deep green color; tender and of fine qual¬ 
ity. Pkt., 5c.; oz., 25c.; 2 ozs., 40c.; 14 lb.. 
75c. 
CABBAGE, WONG BOK, ALSO CALLED 
CELERY CABBAGE—It has wide mid-ribs at the base 
merging into crisp, tender leaves at the top. Has a 
mild cabbage flavor and is very delicious. It is odorless 
while being cooked. Excellent for use as a salad or 
when boiled for greens. The culture for Wong Bok is 
the same as for late cabbage. When well grown the 
plants should be blanched by tying loosely with burlap. 
Set the plants 1 foot apart in the row. Pkt., 5c.; oz., 
35c.; 2 ozs., 60c.; 14 Mb*, $1-00. 
Red Cabbage 
MAMMOTH RED ROCK—Best hard-headed, red variety. 
Large heads, globular and very deep red on top. Outer 
leaves greenish. Especially used for pickling. Pkt., 5c.; 
oz., 35c.; 2 ozs., 60c.; 14 Mb., $1.00. 
Savoy Cabbage 
AMERICAN DRUMHEAD SAVOY—The largest heading 
Savoy; the quality and flavor of this crumpled-leaf 
cabbage is very fine. It is sweet and tender. Pkt., 5c.; 
oz., 35c.; 2 ozs., 60c.; 14 Mb., $1.00. 
BRUSSELS SPROUTS 
Sow and cultivate same as Cabbage and set the plants in 
rows 214 feet apart and 2 feet apart in the rows. One ounce 
will produce about 2,000 plants and will mature in about 
150 days. 
DWARF PERFECTION—Grows 20 inches high and is well 
covered with small sprouts which are very solid and 
excellent in flavor. Pkt., 5c.; oz., 25c.; 2 ozs., 45c.; 
Y^ lb., 75c. 
CARDOON—See page 54. 
