4 
THE ROCKY MOUNTAIN SEED CO 
DENVER, COLO 
£e- 
Swiss Chard or Spinach Beet 
(Bieta, Bleda o Acelga, Beisskohl) 
CULTURE—Swiss Chard is a beet grown for its leaves. 
The midrib when boiled makes delicious greens, or the 
leaves may be boiled and served as spinach. Sown in the 
spring, the leaves are soon ready to eat and will continue 
to grow all through the summer and fall. 
LTJCULLUS —A new variety with curled leaves like 
a Savoy Cabbage. The plant grows nearly two 
feet high and the stem and leaves are very large 
and of fine quality. 
DARK GREEN —Leaves broad, upright in growth, 
very dark green, savoyed, with broad white mid¬ 
rib. This variety, on account of its giant size 
and pleasing deep green color, will probably su¬ 
persede other sorts. Postpaid: Pkt., 5c; ox., 15c; 
V* lb., 35c; % lb., 60c; lb., $1.00; 5 lbs., $4.50; 10 
lbs., ss.brt. 
Broccoli, Italian Green Sprouting 
Broccoli 
(Broccoli, Broculi, Spargelkohl) 
CULTURE—Belongs to the same family as the cauli¬ 
flower, but of a little coarser texture. More hardy and 
therefore better adapted to a wider range of conditions. 
Sow the seed in the same manner as for late cabbage, in 
May, and transplant in June or July, in very rich soil 
about 2 V 2 by 1 V 2 feet apart. 
ITALIAN GREEN SPROUTING —A new and distinct 
variety of the sprouting type. It forms a large 
head consisting of a cluster of bluish green flower- 
heads. When this central head is removed the 
plant develops numerous lateral sprouts, each of 
which produces a small head. These are cut, 
leaving about 6 inches of the stem, and are tied 
in bunches for market. Both stems and heads 
are cooked and served like cauliflower. Ready for 
market in about 90 days. Postpaid: Pkt., 10c; 
ox., 30c; *4 lb., $1.00; y a lb., $1.85; lb., $3.50. 
Brussels Sprouts 
(Cavolo di Brusselles, Col de Bruselas, Rosenkohl) 
CULTURE—Used in the fall and early winter and by 
some considered more tender and delicious than any cab¬ 
bage. Plant resembles the cabbage, the edible part being 
the numerous very small heads or sprouts an inch or two 
in diameter formed on the stalk at each leaf joint. The 
culture is the same in all essentials as for cabbage, except 
the leaves should be broken down in the fall to give the 
little heads more room to grow. 
LONG ISLAND IMPROVED —We have found this 
strain very desirable in that it will produce sprouts 
under less favorable conditions than any variety 
we have ever tried. The plants are of dwarf 
habit but furnish a large yield of sprouts of ex¬ 
cellent quality. Postpaid: Pkt., 10c; ox., 2©c; *4 
lb* 60c; % lb., $1.10; lb* $1.85. 
Swiss Chard 
Cabbage 
(Cavolo Cappuccio, Colrepollo, Kopfkohl Kraut) 
CULTURE—One ounce of seed will produce from 2,000 
to 3,000 plants. It requires from 4 to 6 ounces of seed to 
produce plants for an acre of ground. For early cabbage 
in the Northern States the seed should be sown in hot-beds 
in February or March, or about six weeks before the ground 
outside is ready to receive the plants. 
Early varieties like Jersey Wakefield and Golden Acre 
will produce marketable heads in 65 to 75 days. Inter¬ 
mediate varieties in 80 to 90 days and the late or winter 
varieties in 100 to 110 days. 
Seeds of the late varieties may be sown in cold frames 
or in the open ground in April or May and transplanted in 
the fields in June and July. Seed of early varieties for late 
crop may be sown as late as June I Oth and mature a good 
crop. Cabbage requires a well fertilized soil to grow a 
successful crop. 12,000 plants will set an acre. Our cab¬ 
bage seed is Danish grown, of the best quality, suitable 
for the most critical grower. 
Disinfecting the seed with Semesan controls SEED BORNE 
DISEASES and is also effective in controlling damping-off 
of seedling plants. For Aphis use Nicotine Dust, Black 
Leaf 40 or Evergreen. For WORMS use a Standard, 
Pyrethrum Dust or spray with Evergreen. Where the soil 
is infested with the cabbage "Yellows,” Yellows Resistant 
varieties should be planted. 
Golden Acre 
