HOUSE AND GARDEN 
170 
March, 1911 
Crisp-as-ice radishes. Work a little land 
plaster into the soil 
is altogether too 
little grown. It is as 
easy to grow as fall 
and winter cabbage, 
and while the yield is 
less, the quality is so 
much superior that 
for the home garden 
it certainly should be 
a favorite. Today 
(Jan. 19th) we had 
for dinner “sprouts" 
from a few old plants 
that had been left in 
transplanting boxes in 
an open coldframe. 
These had been out 
all winter—with no 
protection — repeat¬ 
ed 1 y free zing and 
thawing, and while, 
of course, small, they 
were better in quality 
than any cabbage you 
ever ate. Dalkeith is 
the best dwarf-grow¬ 
ing sort. Danish Prize is a new sort, giving a much heavier yield 
than the older types. I have tried it only one year, but should 
say it will become the standard variety. 
Cabbage. In cabbages, too, there is an endless mix-up of 
varieties. The Jersey Wakefield still remains the standard early. 
But it is at the best but a few days ahead of the flatheaded early 
sorts which stand much longer without breaking, so that for the 
home garden a very few heads will do. Glory of Enkhuisen is 
a new early sort that has become a great favorite. Early Summer 
and Succession are good to follow these, and Danish Ballhead is 
the best quality winter cabbage, and un¬ 
surpassed for keeping qualities. But for 
the home garden, the Savoy type is, to 
my mind, far and away the best. It is 
not in the same class with the ordinary 
sorts at all. Perfection Drumhead Savoy 
is the best variety. Of the red cabbages, 
Mammoth Rock is the standard. 
Carrots. The carrots are more re¬ 
stricted as to number of varieties. Golden 
Ball is the earliest of them all, but also the 
smallest yielder. Early Scarlet Horn is 
the standard early, being a 
better yielder than the above. 
The Danvers Half-long is 
probably grown more than 
all other kinds together. It 
grows to a length of about 
six inches, a very attractive 
deep orange in color. Where 
the garden soil is not in ex¬ 
cellent condition, and thor¬ 
oughly fined and pulverized 
as it should be, the shorter¬ 
growing kinds, Oxheart and 
Chantenay, will give better 
satisfaction. If there is any 
choice in quality, I should 
award it to Chantenay. 
Cauliflower. There is 
Vegetable Marrow, an excellent English 
member of the squash family 
Of the endives, Broad-leaved Batavian is good; Giant Fringed is the 
largest 
hardly a seed cata¬ 
logue which does not 
contain its own spe¬ 
cial brand of the very 
best and earliest cauli¬ 
flower ever intro¬ 
duced. These are for 
the most part selected 
strains of either the 
old favorite Hender¬ 
son's Snowball, or the 
old Early Dwarf Er¬ 
furt. Snowball, and 
Burpee’s Best Early, 
which resembles it, 
are the best varieties 
I have ever grown for 
spring or autumn. 
They are more likely 
to head, and of much 
finer quality than any 
of the large late sorts. 
Where climatic condi¬ 
tions are not favoi a- Leeks, first cousins to the onion. Amer- 
ble to growing cauli- ican Flag is the best variety 
flower, and in dry sec¬ 
tions, Dry-weather is the most certain to form heads. 
Celery. For the home garden the dwarf-growing, “self¬ 
blanching’’ varieties of celery are much to be preferred. White 
Plume and Golden Self-blanching are the best. The former is 
the earliest celery and of excellent quality, but not a good keeper. 
Recent introductions in celery have proved very real improve¬ 
ments. Perhaps the best of the newer sorts, for home use, is 
Winter Queen, as it is more readily handled than some of the 
standard market sorts. In quality it has no superior. When put 
away for winter properly, it will keep through April. 
Corn. You will have to suit yourself 
about corn. I have not the temerity to 
name any best varieties — every seedsman 
has about half a dozen that are absolutely 
unequaled. For home use, I have cut out 
my list down to three: Golden Bantam, 
a dwarf-growing early of extraordinary 
hardiness — can be planted earlier than 
any other sort and, while the ears are 
small and with yellow kernels, it is ex¬ 
ceptionally sweet and fine in flavor. This 
novelty of a few years since, has attained 
wide popular favor as quick¬ 
ly as any vegetable of which 
I know. Semour’s Sweet 
Orange is a new variety, 
somewhat similar to Golden 
Bantam, but later and larger, 
of equally fine quality. 
White Evergreen, a per¬ 
fected strain of Stowell’s 
Evergreen, a standard favor¬ 
ite for years, is the third. 
It stays tender longer than 
any other sweet corn I have 
ever grown. 
Cucumbers. Of cucum¬ 
bers also there is a long and 
varied list of names. The 
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