1 9 3 6 SEED CATALOGUE 
9 
Detroit 
DETROIT DARK RED— The tops are small 
and upright in growth. The roots are medium 
sized, globular or nearly round, very smooth and 
of dark blood red color. The flesh is deep Ver¬ 
million red, zoned with a lighter shade of red. 
Swiss Chard 
SWISS CHARD OR SEA KALE—This variety 
does not produce an edible root like the regular 
garden beet, but is highly esteemed for the broad, 
white leaf stalks and midribs, which are cooked 
and served in the same manner as asparagus, 
making a most delicious vegetable. The leaves 
are also cooked like spinach. 
POSTPAID 
All Table Beets 
Wonder 
WONDER —The earliest of any Beet in exist¬ 
ence. It is of perfect globe shape with small 
tap roots. The color of the flesh is very dark 
red, which makes it splendid for pickling pur¬ 
poses. In flavor it can not be beat. It is tender, 
sweet and juicy, retaining its crispiness. 
Pkt. 1 oz. 2 or. !4 lb. '/ 2 lb. 1 lb. 5 lbs. 10 bs. 
$0.05 $0.15 $0.25 $0.35 $0.50 $0.80 $3.50 $6.00 
Cabbage 
Late 
CLOVER LEAF 
HOLLAND O R 
DANISH BALL 
HEAD— Short 
stemmed. This is 
one of the hardi¬ 
est cabbages in 
cultivation, and 
endures both frost 
and drought. The 
plants are hardy 
and compact; 
leaves are very 
smooth but thick; 
heads of medium sizs, round and very solid, 
being the hardiest heading cabbage and of the 
very best quality. Matures quite late, keeps well. 
DUTCH, LATE, FLAT—A low-growing vari¬ 
ety; heads large, bluish green, round, solid, 
broad and flat on top; an excellent fall and win¬ 
ter variety; a good keeper, and a sure header. 
DRUMHEAD SAVOY—The leaf is vigorous, 
with short stem, has densely crumpled leaves 
and when touched by frost is sweet, delicate and 
delicious. The head is large. 
ROCK RED—Best red sort, much used for 
pickling. 
