Early Snowball Cauliflower 
CAULIFLOWER 
Cauliflower is not difficult to 
grow. €f your garden produces 
good cabbage, it should successfully 
grow Cauliflower. It is one of the 
garden’s most delectable luxuries. 
L 
Culture. July, August, and Sep¬ 
tember are the best planting months 
for the winter crop. Requires rich 
soil and abundant moisture. Cul¬ 
ture same as for cabbage, except 
the heads must be protected from 
sunlight in order to insure the much- 
desired white curd, except when the 
foliage is heavy and erect. One 
ounce will produce 2,000 plants; % 
pound, an acre. We have indicated 
the number of days usually required 
to produce heads, from date young 
plants are set in the field. 
144 Early Snowball. 55 days. The 
best for early market and shipping. 
Heads are*, snow-white, deep, smooth, 
compact, about 6 to 7 inches across, and 
weigh IV 2 to 2 pounds. The plants are 
dwarf and strong. A dependable header. 
Our strain is the product of years of 
careful selection. Pkt. 10 c; % ok. 
35c; Vz oz. 65c; oz. $1.25; % lb. 
$4.00; lb. $ I 5.00. 
145 Large Algiers. 70 days, a 
large-heading, late and very hardy sort. 
The upright plant is of robust habit 
with large outer leaves that amply pro¬ 
tect the pale creamy head which is of 
giant size, compact, firm, and of most 
excellent quality. Pkt. 5c ; % oz. 20c; 
Mi oz. 35c; oz. 60c; Vi lb. $[.75; 
lb. $6.00. 
Plant Collards and Swiss Chard for ^Gree 
Culture. The old-time standby for win¬ 
ter “greens.” Grown about the same as 
cabbage. May be started in seed-beds or 
planted direct in the field, spacing the 
plants 18 to 24 inches apart each way. 
Ready in 50 days. 
One ounce will soav 200 feet of row* 
6 ounces, an acre. 
COLLARDS 
ISz Louisiana Sweet. Developed by Dr. 
Julian C. Miller of the Louisiana Experi¬ 
ment Station and has been bred to produce 
a definite uniform plant having a deep, 
compact, rosette center, leaves with short 
petioles or stem and free of purple or red 
color. Recommended to commercial grow¬ 
ers and shippers. Pkt. I Oc ; oz. I 5c; 14 
lb. 30c ; lb. 90c; 5 lbs. $4.00. Not pre¬ 
paid: 10 lbs. $6.50. 
178 Southern or Georgia. The plants 
grow to a height of 2 feet and form large, 
loose, open heads, or a cluster of succulent 
leaves with a rather long stem. Very hardy. 
Grows on land too poor to produce cab¬ 
bage. Pkt. 5c ; oz. I Oc ; 14 lb. 20c ; lb. 
45c; 5 lbs. $1.75. Not prepaid: 10 lbs. 
$3.00; 25 lbs. $7.00. 
179 Cabbage-Collards. A cross be . 
tween the Georgia Collard and the Charles¬ 
ton Wakefield Cabbage, bred for the hardi¬ 
ness of the Collard and the flavor and head¬ 
ing qualities of the Cabbage. More tender 
and better flavored than either. Does not 
winter-kill. Pkt. 5c; oz. IOc; 14 lb. 20c; 
lb. 45c ; 5 lbs. $ I .75. Not prepaid: 10 lbs. 
$3.00; 25 lbs. $7.00. 
SWISS CHARD 
Assures you an abundance and 
never-failing supply of fine “greens” 
all through the late summer and 
fall months. Gives maximum re¬ 
turns for little care and space. 
Gather when half grown for best 
flavor. Cut close without injuring 
the heart of the plant, and another 
crop will spring up. Grows in any 
ordinary garden soil. Sow in rows 
12 inches apart, and thin to 5 inches 
apart in the row. One ounce will 
sow 100 feet of row; 4 to 5 pounds, 
an acre. 
SEA KALE BEET 
64 Gianf Lucullus. 55 days. 
The rich green, fleshy, heavily crum¬ 
pled leaves of this variety make very 
tasty “greens.” The erect plants 
attain a height of 2 to 2 % feet. 
Largely sought after by those who 
prefer the thick, creamy white stems 
or stalks which are edible and ten¬ 
der, and may be served as a sepa¬ 
rate dish like asparagus. The leafy part 
can be cooked like spinach or turnip- 
greens, or if desired the whole leaf can 
be boiled and served as “greens.” There 
is a delicious, delicate flavor not found in 
either turnips or kale. Pkt. 5c; oz. 
IOc; 'A lb. 20c; lb. 50c; 5 lbs. 
$2.00- Not prepaid: 10 lbs. $3.50; 25 
lbs. $7.50. 
7 ; 
LO 
45 days. Distinct from 
other Chards; highly prized 
because of its superior fla¬ 
vor, entirely without the 
somewhat bitter taste of or¬ 
dinary Swiss Chard. You 
will relish it like a good va¬ 
riety of spinach. The dark, 
glossy green leaves are fairly 
smooth. The lighter green 
midribs are tender and edible. 
Cooked and served as “boil¬ 
ing greens” in the same way 
as spinach. It is very hardy 
and withstands severe sum¬ 
mer heat; therefore available when 
spinach cannot he grown. Many 
people who detest spinach find our 
green-leaved Swiss Chard a more 
palatable substitute. Fkt. 5c; oz. 
IOc; % lb. 20c ; lb. 50c; 5 lbs. 
$2.00. Not prepaid: 10 lbs. $3.50; 
25 lbs. $7.50. 
NEUTER SEED CO., Inc., Mew Orleans |4 
Vegetable Seeds 
