Jerome B. Rice Seed Co., Growers of Choice Garden Seeds, Cambridge, N. Y. 
BROCCOLI 
This vegetable is becoming increasingly 
popular on the American market. It is 
easily grown, has a delectable flavor, 
and mav be prepared and served simi¬ 
lar to asparagus. 
Culture—Sow the first week in May, in 
drills 3 or 4 inches apart, covering the 
seeds lightlv. When the leaves are 
about 3 inches broad, transplant to pre¬ 
pared beds 2 feet apart each way. Much 
resembles cauliflower. Cultivation the 
same. 
One ounce will sow a bed of 40 sq. ft. 
and produce about 3,000 plants 
ITALIAN GREEN SPROUTING, or CALA¬ 
BRESE — Plant forms a large, solid head 
which remains green. Cutting the central 
head causes numerous sprouts to develop 
from the leaf axils. These sprouts produce 
small green heads which are delicious when 
cooked like asparagus. 
BRUSSELS SPROUTS 
(Species of Cabbage—Cultivation the same) 
Culture—This is a delicious vegetable, 
superior to either borecole or spinach. 
The small, cabbage-like heads which 
grow upon the stem are much improved 
by a moderate frost. Sow in hotbeds in 
March or April, and in the open ground 
in May; cultivate same as broccoli. 
One ounce will sow a bed of 40 sq. ft. 
and produce about 3,000 plants 
DWARF IMPROVED —Stem 20 inches high; 
sprouts about 2 inches in diameter and well 
rounded; moderately early. 
LONG ISLAND IMPROVED — Undoubtedly 
the best and most dependable. Plant earlier, 
more dwarf and compact than other varieties. 
Page six 
CABBAGE 
Culture — Soil for Cabbage should be rich heavy 
loam, with good drainage. On such a soil, with 
an abundance of stable manure, excellent crops 
may be grown. For early spring sow in fall, not 
too early or the plants are liable to bolt in the 
spring instead of heading. In a month the plants 
will be fit to transplant to cold-frames, where they 
are wintered, taking care in planting to set the 
young plants down to the first leaves. Transplant 
to garden as soon as the ground can be worked, 
setting the plants 2 feet apart one way and from 
1 2 to 18 inches the other, according to the variety. 
If it is desirable to economize space, lettuce or 
radish may be sown between the rows as they will 
be out of the way before the cabbage needs the 
room. For late or winter crops the seed is sown 
in May and the plants set out in July. In this case 
they are set in rows 2x3 feet, so they may be 
worked with a horse and cultivator. 
One ounce will produce 3,000 plants 
Four ounces for one acre 
ALL HEAD EARLY ■— As early as most of the early sum¬ 
mer cabbages. The deep flat heads are remarkbaly solid 
and uniform. 
ALL SEASONS — One of the best second early round, 
deep-headed varieties, and highly recommended for kraut 
manufacturing. 
CHARLESTON LARGE WAKEFIELD — About one week 
later than Early Jersey Wakefield, but the conical heads 
are broader and nearly one-half larger. 
COPENHAGEN MARKET — Undoubtedly the most val¬ 
uable cabbage of recent introduction, maturing but a few 
days later than Jersey Wakefield, and is valuable for 
both home and market garden. Plants are vigorous but 
compact in growth, with a short stem and few outer leaves, 
producing exceptionally large, round, solid, white heads. 
Our stock of this variety is unsurpassed. 
DANISH BALLHEAD — - More largely grown for winter 
storage than any other sort, and the most desirable. 
Plants very hardy, vigorous and compact, with medium 
to short stem; heads of medium size, round, and excep¬ 
tionally solid. Our stock is very uniform and dependable. 
LATE FLAT DUTCH 
