(B/wccoLL 
A Palatable Addition to the List of Veg¬ 
etables. If You Like Cauliflower, Try 
Broccoli. See page 90 for Quantity Price. 
An entirely different and distinct vegetable, 
^reen opruunng long a favorite in Europe but recently intro¬ 
duced in this country. The plants branch freely and each branch termi¬ 
nates in a head or bud cluster. Can be cooked for about twenty min¬ 
utes and served in the same way as asparagus or cauliflower. Culture 
much the same as cauliflower, although more easily and successfully 
grown in the northern states. 
(Pkt., 10c) (oz„ 35c) (*4 lb., $1.00) (lb., $3.50) (5 lbs., $15.40) 
prepaid. 
CABBAGE CULTURE 
I oz. of Seed +o 3,000 Plants. lb. per acre. 
Cabbage may be grown in all parts of the 
United States and special directions regard¬ 
ing the time and methods of planting ap¬ 
plicable to all localities cannot be given. In 
general, north of the 40th parallel the early 
sorts should be sown very early in hot beds, 
hardening off gradually by exposing them to 
the night air and transplanting as early as 
hard freezing weather is over, setting 18 to 
36 inches apart, according to the size and 
variety. South of the 40th parallel sow about 
the middle of September or later, according 
to the latitude, transplanting to cold frames 
if necessary to keep through the winter and 
setting in open ground as early as possible 
in the spring. It is important that the plants 
should not be shaded or crowded in the seed 
bed or they will run up weak and slender and 
will not stand transplanting well. Send for 
our leaflet giving information regarding the 
building and maintaining of hotbeds. On 
page 78 under “How to Grow Tomatoes” you 
will find some additional information about 
plant growing and transplanting. 
Cabbage should be hoed every week and 
the ground stirred as they advance in growth, 
throwing up a little earth to the plants until 
they begin to head, when they should be 
thoroughly cultivated and left to mature. 
Loosening of the roots will sometimes retard 
the bursting of the full grown heads. To de¬ 
stroy root maggots, pour a small quantity of 
a solution made of one ounce of corrosive 
sublimate to 10 gallons of water at the base 
of the plant. Be very careful as this solu¬ 
tion is deadly poison. For aphis and cabbage 
worms dust with Aphicide “Pyronic.” See 
Page 88. Dusting should be thorough, early 
in the season and continued as 
necessary up to the time of 
cutting heads for use. Gather 
for winter storage before 
freezing weather sets in. Do 
not remove the leaves or soil. 
Stand the plants upright in a 
cool cellar with roots in the 
sand or store in pits or 
trenches, roots up. Next put a 
layer of straw and cover with 
soil. Thickness of the cover 
will depend on weather condi¬ 
tions. The pits should be in 
well drained soil and some 
ventilation given through the 
soil covering to the straw by 
means of a pipe or tile. 
A Good Method of Storing Cabbage 
Charleston 
Wakefield 
FROM BELL.VIL.L.E, TEXAS. I must say a few words about your 
good seeds. Last year I ordered all my garden seeds from you and 
every package of seeds came up very good. I think the Marion Market 
Cabbage is very nice. I cannot plant any other cabbage in my garden 
because it always dies, but the Yellows Resistant Copenhagen does 
very good. Burrell’s Seeds are the best I have ever used. 
See Page 90 for Special Prices to Market Growers 
I 1 
