56 Vegetable Seeds 
HOSEA WATERER, Philadelphia 
cabbage 
For very early use, sow in January or February in hotbeds; prick out when the plants are strong enough into other hotbeds, or sow in 
hotbeds in March. Transplant to the open ground when danger from killing frosts has passed, in rows 2 feet apart and 1}4 feet from plant 
to plant. For succession, sow in the open ground the last of March or early in April. The autumn and winter varieties may be sown in 
April or early in May, in shallow drills 3 to 4 inches apart; transplant early in July, making the rows about 2 Yi feet apart, and setting the 
plants 2 feet apart in the rows. Cabbage succeeds best in a fresh, rich soil, well manured, and deeply dug or plowed. 
One ounce should produce about 2,500 plants 
r> 1 n/t I ■ The finest, large, round-headed early 
Copenhagen IVi&rket. Cabbage. The heads average about 
10 pounds, are solid, and of fine quality. It matures as early as 
Charleston Wakefield, and will give a heavier yield per acre. Pkt. 
10 cts.; P 2 OZ. 25 cts.; oz. 40 cts.; $1.25. 
C 1 . 1 n 1 ¥ II T I r 11 The standard early 
Selected harly Jersey Wakefield, variety; conical in shape; 
medium-sized heads; very solid. Pkt. 10 cts.; H oz - 25 cts.; oz. 
40 cts.; MIb. $1.25. 
nil J Extreme earliness and small size are characteristic of 
DaDyneaQ. this new variety. The head is less than 6 inches across, 
round, firm, and of splendid mild cook'ng quality. The outer 
leaves are few and small, and the stem is short. Babyhead is rec¬ 
ommended as the first to reach the table when grown outdoors 
and also for growth under glass, for which purpose it is ideal. 
Pkt. 15 cts.; J^oz. 30 cts.; oz. 50 cts. 
Savoy Cabbage 
SAVOY CABBAGE 
nr.* r\ 1 10 The hardest heading and best 
rertection Drumhead oavoy. savoy, possessing the rich 
flavor of the cauliflower. Pkt. 10c.; 3^ oz - 20c.; oz. 35c.; }4lb. $1. 
Selected Early Jersey Wakefield Cabbage 
Gnlrfpn Arrp A new, early, round-headed Cabbage which re- 
VJUlUcll rtC c. setnblgg Copenhagen Market in type but smaller, 
and can be planted more closely. Solid and of very fine quality. 
pKt. 15 cts.; 3^°z. 35 cts.; oz. 65 cts.; J£Ib. $2. 
EARLY SUMMER. A second-early Cabbage which matures about 
ten days after the Jersey Wakefield. Large, solid, flattish head, with 
short outer leaves. Pkt. 10cts.; L£oz. 20cts.; oz. 35cts.; J^Ib. $1. 
SUCCESSION. This popular second-early sort is about ten days 
later than Early Summer, larger in growth, and heads more 
uniform. It is an excellent keeper and in color an attractive light 
green. Pkt. 10 cts.; 3di oz - 20 cts.; oz. 35 cts.; 34It>- $L 
ALL-SEASONS (Vandergaw). Large, hard, solid and slightly 
flattened heads. As good for autumn or winter as for early sum¬ 
mer. Pkt. 10 cts.; y$oz. 20 cts.; oz. 35 cts.; }4\ b. $1. 
PENN STATE BALLHEAD. A special selection made by the Penn¬ 
sylvania State College of Agriculture for the purpose of increasing 
the tonnage per acre without sacrificing any of the splendid quali¬ 
ties of the True Danish Ballhead Cabbage. Excellent, large, solid, 
round heads, uniform in size, shape, and color and of the highest 
quality. Pkt. 15 cts.; J^oz. 30 cts.; oz. 50 cts.; J4Ib. $1.50. 
rv • 1 n 11L J A well-known variety on account of its 
Danish Dalmead. solid heads and unsurpassed keeping 
qualities. Heads are of medium size with few outer leaves, hence 
its name, “Ballhead.” Solid, crisp, tender, with small amount of 
waste. Pkt. 10 cts.; L£oz. 25 cts.; oz. 40 cts.; }4\ b. $1.25. 
DANISH ROUNDHEAD. Similar to Danish Ballhead, but slightly 
larger and about two weeks earlier. Very hard and heavy. Pkt. 
10 cts.; J^oz. 20 cts.; oz. 35 cts.; J^Ib. $1. 
CM pr f pf I I afp Flat Dutch ^ P°P u |F. Iate variety. Its; keep- 
kJvlctieu Lid.lt: l Idl UUltli. mg qualities are unsurpassed, for 
market and family use this variety is more extensively cultivated 
than any other. Pkt. 10 cts.; L£ oz - 20 cts.; oz. 35 cts.; J^Ib. $1. 
LARGE LATE DRUMHEAD. A favorite winter variety. The 
heads grow very large and heavy. They are solid, of good quality 
and texture, and have very few loose leaves, allowing of planting 
closely in the field. Pkt. 10 cts.; L£oz. 20 cts.; oz. 35 cts.; yi\b. $1. 
RED CABBAGE 
»» .1 n I t> J This Iate standard variety produces 
Mammoth Kock Ked. very solid, 10-pound heads of intense 
dark red color. The plant is large, with numerous spreading 
leaves and is sure heading. Used very largely for pickling on account 
of its excellent flavor and attractive color. Produces the largest 
head of any of the red varieties. Pkt. 10 cts.; y 2 02 - 25 cts.; oz. 
40 cts.; MIb. $1.25. 
RED DRUMHEAD. The standard pickling variety 
and a good keeper. Heads large, rounded in shape, 
solid, and of a fine, deep red color. Pkt. 10 cts.; 
Jdjoz. 20 cts.; oz. 35 cts.; J£Ib. $1. 
CHINESE CABBAGE 
This is often called “Celery Cabbage” on the 
market, and when well grown resembles cos lettuce. 
The leaves, when young, are crimped and of a light 
green color. The plant, as it becomes older, grows 
more upright and forms heads much like cos lettuce. 
The inner leaves blanch an attractive light yellow or 
creamy white with very white midribs. It has a 
distinctive flavor, very mild and pleasant. It can 
be served as a salad like lettuce or cooked like other 
Cabbages. Sow seed after July 1. 
CHIHLI. Earliest and most sure-heading of the 
Chinese variety. Plants are of upright growth, 
with very broad leaves and white, cylindrical 
heads 2 feet in length and of superior quality. 
Pkt. 10 cts.; %oz. 25 cts.; oz. 40 cts. 
WONG BOK. Quite distinct in appearance of 
growth, being much shorter, with broad leaves 
and heavy broad heart. The ribs, also broad 
and heavy, are very juicy. Pkt. 10 cts.; J^oz. 
20 cts.; oz. 35 cts. 
CARDOON 
Sow early in the spring and transplant in trenches 
of well-manured ground, 3 feet apart and 1 foot 
apart in the rows; when full size, bind the plant 
together and earth up the same as celery. 
LARGE SOLID. Grows about 4 feet high and is 
almost entirely spineless. Pkt. 10 cts.; oz. 40 cts. 
All prices subject to market changes 
Chinese 
Cabbage, Chihli 
