Lightning Express 
SALSIFY—Or Vegetable Oyster 
The Salsify is one of the most delicious and nutritious of vegetables, and should be more 
generally cultivated for use in winter, when the supply of really good vegetables is so 
limited. It has a grassy top and a long, white, tapering root, nearly resembling a small 
parsnip. It closely assimilates to the taste and flavor of the oyster, when properly 
cooked, and is a good substitute for it; very wholesome and nutritious. The roots are 
either boiled and mashed or made into fritters, in which form they are delicious. The 
roots are perfectly hardy, and may remain out all winter, but should be dug early in the 
spring, as they deteriorate rapidly after growth commences. Store a quantity for 
winter use in a pit or cellar in damp earth or sand. This variety is large and strong 
growing with long, smooth, white, tapering roots, and is less liable to branch out than 
the other sorts. It is invaluable for market gardeners’ use. 
Pkt. 10c—3 Pkts. 25c, Postpaid 
Lightning Express Cabbage 
The Earliest Cabbage in Cultivation 
Our Lightning Express is ready for use in 65 to 70 days from sowing—ten days earlier 
than Jersey Wakefield. Good fair trials of varieties offered by other seed houses as 
‘‘the earliest grown” have proved that they are from four to ten days later than our 
Lightning Express. 
LIGHTNING EXPRESS is positively the earliest cabbage in cultivation. The 
heads are pointed, of good size, a little smaller than Jersey Wakefield, always sure to 
head, solid and firm, and always in demand on the market, bringing high prices on 
account of their extreme earliness. Very hardy, permitting earliest planting. There 
are but few outer leaves, and plants may therefore be set closely together. As many 
as 14,000 heads can be grown on one acre of ground, and will bring a larger profit per 
acre than later and heavier varieties. 
Pkt. 10c—3 Pkts. 25c, Postpaid 
BRUSSELS SPROUTS COPENHAGEN MARKET 
One of the finest early round-headed cabbages in cultivation. 
It is desirable on account of the remarkable characteristics of 
maturing the heads all at the same time, enabling the grower 
to gather his crop with less expense and permitting the cleaning 
of the land at the first cutting. The heads average about ten 
pounds each in weight, are hard and solid with small core. The 
quality is extra fine and sweet. It is a short-stemmed variety, 
the heads nearly resting on the ground. The leaves are light 
green, rather small, saucer-shaped and tightly folded, making 
it possible to set them close together in the field. 
Pkt. 10c — 3 Pkts. 25c, Postpaid 
JUMBO CABBAGE 
The largest cabbage grown; 20 to 30 pounds each. Heads flat, 
rounded at top; very solid; sure to head; excellent keeper. The 
quality, for slicing, for kraut and for general table use is un¬ 
surpassed. Pkt. 10c — 3 Pkts. 25c 
EARLY DWARF FLAT DUTCH 
It is a large cropper and a dependable header. Short stemmed 
variety. Belongs to the second earliest. Matures in about 110 
days. Grows compact and upright. Leaves few and short. 
Flat round, solid heads, which are very large for size of plant. 
Pkt. 10c — 3 Pkts. 25c, Postpaid 
CHINESE CELERY CABBAGE 
Improved Half-Dwarf Brussels Sprouts is a variety of the Cab¬ 
bage family, possessing the peculiarity of bearing upon its stem 
or stalk from 50 to 100 small, compact round heads, each measur¬ 
ing from 1 to 2 inches in diameter. These heads are cut off 
when formed and are usually marketed in quart berry boxes. 
The plants are very hardy, are not injured but improved by 
hard frosts, and are left in the garden or field during the early 
winter until wanted. May be had in fine condition until about 
Christmas time in the North, and in the South may be had 
from November to March. These miniature Cabbages may 
be boiled like Cabbage or cooked in cream like cauliflower. 
They are the most delicious and delicately flavored of the Cab¬ 
bage family. 
Pkt. 10c—3 Pkts. 25c, Postpaid 
MAMMOTH RED ROCK 
By far the best, largest and hardiest heading red cabbage in 
cultivation; very uniform in size, weight, solidity and deep red 
color. The heads grow to weigh ten or twelve pounds. 
Pkt. 10c—3 Pkts. 25c, Postpaid 
PREMIUM LATE FLAT DUTCH 
This variety of late cabbage is standard in all sections for winter 
use. It makes a large solid head, which keeps long without 
bursting, and is adapted to a more varied climate than probably 
any other variety. 
Pkt. 10c — 3 Pkts. 25c, Postpaid 
A most delicious vegetable 
which combines the rich 
celery flavor with that of 
the cabbage. Can be 
cooked or eaten like celery. 
Makes as good salad as the 
finest head lettuce. The 
mid-ribs can be cooked like 
asparagus, and, for cold 
slaw, no cabbage compares 
with it—One of the most 
delicious vegetables yet in¬ 
troduced, and bound to 
become one of the most 
popular. 
Pkt. 10c—3 Pkts. 25c 
