Dependable Vegetable Seeds 
CABBAGE—Cont. 
Miscellaneous Varieties 
Chinese Cabbage Chihili. Early and sure heading. Head 18 
to 20 inches tall, 3 y 2 to 4 inches thick, tapering to tip. Firm, 
blanched, crisp, tender and sweet. A superior variety of this 
increasingly popular cabbage. 
Chinese Cabbage, Wong Iiok. Pear shaped head about 9 
inches high. Leaves light yellowish green, tightly folded, 
creamy white in center. 
Improved American Drumhead Savoy. Plant is vigorous 
with short stem, has densely crumpled leaves and when 
touched by frost is sweet, delicate and delicious. The head is 
large and very solid. 
Red Pickling. Earlier than Rock Red, but not quite so large. 
The heads are hard, keep well and are of excellent quality. 
In color they are deep blood red and are considered fine for 
pickling. 
Rock Red. The best, largest and surest heading red cabbage. 
Used mostly for pickling. The plant is large, with several 
spreading leaves. The head is large, round, very solid and 
of deep red color, averaging from ten to twelve pounds in 
weight. 
CARROT 
Chantenay. The flesh is of a beautiful, rich orange color and 
of the finest quality; it is medium early, with small tops. 
Roots taper slightly, but are uniformly stump rooted. Gives 
great satisfaction in both the market and private garden. 
Chantenay Red Cored (C'oreless). A fine medium early, half 
long, stump rooted carrot. Core reddish orange, about the 
same color as the outer part of root. Roots 5 to 6 inches long, 
2 to 2y 2 inches thick at the crown. 
Early Scarlet Horn or Shorthorn. Roots 3 to 4 inches long, 
1 y 2 inches in diameter. Blunt-rooted and a favorite for bunch¬ 
ing. Color deep orange scarlet, fine grained and sweet. Ex¬ 
cellent when young for soups and stews. Grows well in shal¬ 
low soils. 
Half Long Scarlet Nantes. A handsome and popular variety. 
Cylindrical, blunt ended, very small tap root, 6 inches long 
and 1 y 2 inches thick. Skin and flesh 
bright orange red. 
Improved Danvers Half Long. This 
popular carrot, while not as “stump 
rooted” as the Chantenay, has a root 
which comes to a blunt point, a very 
beautiful carrot. A first-class carrot 
for all soils. The root is of a rich, 
dark orange color and grows very 
smooth. 
Improved Long Orange. A well 
known standard sort; roots long, 
thickest near the crown, tapering 
regularly to a point; color deep 
orange. Suitable for the table. A 
main field crop. 
Improved Short \Vhite or Mastodon 
Carrot. (For feeding stock.) Mas¬ 
todon Carrot is not a table carrot, 
although the flesh is remarkably 
firm and sweet. It is not a carrot 
for the market gardener, but it is 
emphatically the carrot for the 
farmer, and once used, nothing else 
will take its place. 
Chantenay 
Carrot 
Oxheart or Guerande. This carrot 
is intermediate as to length between 
the half-long varieties (such as 
Danvers) and the Scarlet Horn Car- 
-rots, but is much thicker than the 
latter, being at the top from four to 
five inches in diameter. Flesh bright 
orange, fine grained and sweet. 
Page 11 
