GILL BROS. SEED CO. 
CABBAGE. 
Early varieties should be started in cold frame in January or February, or sowed the fall 
previous. They can be grown in a hotbed, but this is not so good, as the plants become ten¬ 
der. The earliest cabbage can be grown by sowing seed in August or early September, 
then transplant to the field in October. For late, plant seed in open ground May 1st, trans¬ 
plant June 15 for fall and Julv 1st to 20th for winter cabbage, in rows 34 feet apart, from 26 
to 42 inches in the row, according to the richness of the soil and size of variety. Do not 
crowd them. They do best in a rich, loamy soil, fertilized with barnyard manure of any 
kind and applying our cabbage fertilizer as directed. 
•GILL’S OREGON BALL HEAD —The 
acknowledged leader among Northwest 
growers for a main crop winter cabbage. 
We have developed this strain until it ex¬ 
cels all others for solidity, resistance to 
aphis or freeze injury. It is unquestionably 
the best cabbage for crating or general mar¬ 
ket purposes. The outer leaves are deep 
green and will hold their color weeks after 
cutting. It is the best keeper of all, and 
every plant will head solid if given half a 
show. We have hundreds of growers who 
buy this every season. Pkt., 15c; oz., 75c; 
1 lb., $2.00— lb., $6.50. 
•Danish Roundhead — About two weeks 
earlier than Oregon Ball Head. The heads 
are larger and in demand for kraut pur¬ 
poses. It does not withstand aphis or freez¬ 
ing like Oregon Ball Head. Our seed is 
from carefully selected heads. Pkt., 10c; oz., 
60c—i lb., $1.75—lb., $5.00. 
•Glory of Enkhuisen—The best variety for 
summer or early fall crops, for its tendency 
is to produce large heads! even in dry weath¬ 
er. It can also be used for early spring 
crops. It is not satisfactory as a winter 
cabbage. The heads are very' brittle and 
sweet. Pkt., 10c — oz., 60c —1 lb., $1.75—lb., 
$5.00. 
Early Jersey Wakefield—This old stand¬ 
by still holds front rank as a first early 
cabbage. Its cone-shaped heads mature very 
quickly and are unusually sweet and brittle. 
Our strain of tlnis seed is very true to type 
and superior to that generally offered. Pkt., 
10c—oz„ 60c— 1 lb., $1.75—lb., $5.00. 
Large Wakefield, or Charleston—Similar 
to Jersey Wakefield, but half again as large 
and 10 days later. Pkt., 10c- oz., 60c; 1 lb., 
$1.75—11)., $5.00. 
GILL’S OREGON BALL HEAD. 
•All Head Early—A second early, flat 
headed sort, very sure heading and little 
subject to bursting. Extra fine for kraut. 
Very desirable for fall and early winter. 
Pkt., 10c—oz, 60c—1 lb, $1.75—lb, $5.00. 
Early Winnigstadt — Later than Jersey 
Wakefield, good either for summer or win¬ 
ter. Small pointed heads and very sweet. 
Pkt, 5c—oz, 40c—-1 lb, $1.50. 
Perfection Drumhead Savoy—Curly, crin¬ 
kled leaves; sweet and of fine texture. Pkt, 
10c; oz, 75c. 
Mammoth Rock Red—The best red cab¬ 
bage; hard heading and large. Fine for cold 
slaw. Pkt, 10c; oz, 75c. 
Copenhagen Market—Popular with gar¬ 
deners. Similar to Glory of Einkhuisen. 
Pkt, 10c—oz, 60c— 1 lb, $1.75 — lb, $5.50. 
CELERY. 
Golden Self Blanching — French Grown. 
We offer a fine strain of this variety. The 
thick, solid stalks are a deep creamy yellow 
and their flavor is unsurpassed. They are 
unusually free from strings and very solid, 
tender and brittle. This is the variety most 
generally grown for the market. Pkt, 15c — 
1 oz, 60c—oz, $1.50—1 lb, $5.00. 
Golden Self Blanching,American—A splen¬ 
did strain of this variety grown in the United 
States. Many market gardeners use this 
seed with great success. Pkt, 10c—1 oz, 25c 
—oz, 60c—1 lb, $2.00. 
Giant Pascal—Extra large growing sort 
for fall and winter use and planted very ex¬ 
tensively. Blanching yellowish-white in color. 
Stalk tender and crisp. Pkt, 5c — oz, 25c— 
1 lb, 75c. 
White Plume — We offer a good strain of 
this standard sort. Pkt, 5c—oz, 35c — 1 lb, 
$ 1 . 00 . 
CELERIC, Turnip Rooted Celery—Pkt, 
5c—oz, 35c. 
