Cambridge , N. Y. 
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Cabbage salad made with Chinese Cabbage 
Chinese or Celery Cabbage 
This crisp, attractive vegetable has a flavor all its own. It may be in¬ 
cluded in many salad combinations, or is delightful when stuffed with cream 
cheese dressing. If properly stored will keep well into winter. 
Chinese Cabbages do best when seed is sown in the fall when one sows 
turnips, and succeed better when thinned rather than transplanted. Seed sown 
too early will cause the plants to shoot to seed. 
CHIHLI (75 days)—Earliest and most sure heading of the Chinese varieties. 
Plant of upright growth, producing long, solid, white cylindrical heads, 
two feet in length. Leaves very broad, smooth, fringed on edge, with 
broad, white mid-rib. Superior quality. 
PE TSAI (75 days)—Sometimes called Celery Cabbage. Resembles Cos Let¬ 
tuce as much as Cabbage, though with a decided cabbage flavor. 
WONG BOK (80 days)—The heads of this variety are shorter and broader 
than Pe Tsai, the in-curving leaves producing a tighter, more compact 
head. 
