Jerome B. Rice Seed Co., Wholesale Seed Growers, Cambridge, N. Y. 
MANGEL-WURZEL 
GIANT HALF SUGAR ROSE—Feeding Sugar (90 days)—A most valuable 
large yielding variety for feeding; oval shaped; skin rose-colored, flesh white. 
GIANT SLUDSTRUP — Yellow Intermediate — A long, reddish-yellow, ovoid root, 
growing more than half above ground. Easily harvested, and by actual test 
far excels any other variety in weight and feeding value. 
GOLDEN TANKARD (90 days) —Roots large, nearly cylindrical in shape, nar¬ 
rowing abruptly at both ends; skin deep orange-yellow, flesh zoned yellow 
and white. Sweet and productive. 
LONG RED MAMMOTH PRIZE (110 days)-—Attains enormous size, producing 
thirty to fifty tons to the acre. Roots nearly cylindrical in shape, light red, 
growing well above ground; flesh white and rose-colored. 
BROCCOLI 
BRUSSELS SPROUTS 
These little members of the cabbage family grow out from the leaf axils around 
the central stalks. They are often called miniature cabbages. There are two gen¬ 
eral types: the dwarf, a typical specimen of which is shown in the illustration, 
and the tall type, often growing to three feet high, on which most of the sprouts 
are produced near the upper portion of the stalk. Brussels Sprouts may be grown 
to the best advantage under the same conditions as late cabbage, as the cooler 
weather of autumn promotes 
more rapid development. As a 
member of the cabbage family 
they have a flavor of their own 
of distinct delicacy. This de¬ 
licious flavor is best brought 
.out if the sprouts are prepared 
for serving in same manner as 
cauliflower. 
• LONG ISLAND IMPROVED 
— Undoubtedly the best 
and most dependable. Plant 
earlier, more dwarf and 
compact than other va¬ 
rieties. 
Days are from transplanting to first catting 
•ITALIAN GREEN 
SPROUTING (55-60 
days) —-A distinct 
variety, extensively 
cultivated by all gar¬ 
deners. Plant forms 
a large, solid head 
which will remain 
green. When the 
central head is cut. 
numerous sprouts 
develop from the 
leaf axils,each sprout 
terminating in small 
green heads, which 
are bunched for the 
market. Cook and 
serve like asparagus. 
Frequently called 
Broccoli Calabrese. 
