WISEMAN-DOWNS CO., INC. - 34 E. PRATT ST. - BALTIMORE, MD. 
5 
BORECOLE 
Extensively grown in this locality and also in the South 
during the Fall, Winter and Spring. The plant is more 
hardy than cabbage, and makes excellent greens for Winter 
and Spring use. The quality is improved rather than in¬ 
jured by frost. One ounce of seed will sow a drill of about 
150 feet. Should be grown like cabbage. The lower leaves 
are generally stripped and this allows the plant to con¬ 
tinue growing to furnish more during the season. 
Dwarf Curled Scotch 
DWARF GREEN CURLED SCOTCH 
Plant low and compact, but with large, bright, deep 
green leaves, curled, cut and crimped until the whole plant 
resembles a bunch of moss. One of the best sorts for use, 
when well grown and cooked is one of the most palatable 
of vegetables. Pkt. 10c, oz. 15:, lb. 25c, lb. 75c. 
DWARF CURLED SCOTCH 
(Blue Strain) 
Grows very similar to above, except that the low growing, 
moss-curled leaves are of a dark blueish green color. Ex¬ 
tremely hardy. Pkt. 10c, oz. 15c, lb. 25c. lb. 75c. 
TALL GREEN CURLED SCOTCH 
or HARDY WINTER 
This is the most popular variety for market gardeners and 
the home garden as well, in that it grows taller; about 18 
inches to 2 feet, bearing long plume-like light green leaves. 
Deeply cut, finely curled at 
oz. 15c, \i lb. 30c, lb. $1.00 
Brussels Sprouts 
edges. Very hardy. Pkt. 10 c, 
BRUSSELS 
SPROUTS 
This vegetable is used in the 
Fall and early Winter and by 
some considered more tender 
and delicious than any cabbage. 
The plant resembles the cab¬ 
bage, the edible part being the 
numerous very small heads or 
sprouts, an inch or two in di¬ 
ameter, formed on the stalk at 
each leaf joint. Culture is the 
same in all essentials as the 
cabbage, except the leaves 
should be broken down in the 
Fall to give the little heads 
more room to grow. 
IMPROVED TALL 
Produces very many good 
sized solid round sprouts, of 
the best quality. Pkt. 10c, oz. 
20 c, lb. 60c, lb. .$2.00. 
SWISS CHARD or SPINACH BEET 
Plant the seed about the same as beet seed; in rows 
about 12 to 18 inches apart, when the plants are large 
enough, thin out to about 6 to 8 inches in the row. One 
ounce of seed to 100 feet of row. 
GIANT LUCULLUS 
Large, smooth leaves with silvery white stems, which are 
tender and of fine fiavor. Pkt. 10c, oz. 15c, }/i lb. 25c, lb. 75c. 
FORDHOOK GIANT 
A new variety with curled leaves like a Savoy cabbage. 
The plant grows nearly two feet high. The ribs are quite 
large, white, and of fine quality. Pkt. 10c, oz. 15c, lb. 25c, 
lb. 75c. 
BROCCOLI 
TRUE ITALIAN 
CALABRESE or 
HEADING 
A tall branching plant forms 
a head of bluish-green flower 
buds resembling a loose head of 
Cauliflower. A very delicious 
vegetable, producing large 
heads which if kept cut will 
produce other small heads for 
several weeks. Cultivate like 
you would Cauliflower. There 
are a number of strains of 
Broccoli and some varieties are 
not desirable and great care 
should be taken in order to be 
sure you get the right sort. The 
strain we offer is the True 
Calabreese or Heading. Pkt. 
10c, oz. 20c, M Ib. 60c, lb. $2.25. 
Italian Calabrese 
ITALIAN SALAD or SPROUTING 
Sometimes called and looks like Seven Top Turnip, but 
yields more abundantly. The seed should be sown about 
the middle of August in rows about 32 inches apart or 
broadcast at the rate of 2 to 3 pounds per acre. The sprouts 
will be ready for market about the latter part of February 
or the first part of March. Makes a most excellent salad 
with a taste peculiarly its own and commands a fancy 
price. Pkt. 10c, oz. 15c, lb. 40c, lb. $1.25. 
COLLARDS 
GEORGIA or SOUTHERN 
Called the Cabbage Collard on account of its close bunch¬ 
ing growth. The plant produces center leaves generally 
perfectly white, though sometimes dashed with pink. Pkt. 
10c, oz. 15c, 3^ lb. 29c, lb. 59c. 
CRESS 
AMERICAN IMPROVED UPLAND 
The perennial variety that stays green all the year. Boil 
like greens or serve like salad. Pkt. 10c, oz. 15c, lb. 40c, 
lb. $1.25. 
TRUE WATER 
Highly esteemed as a salad during the Spring and Fall, 
and as a garnish for meats during the Winter. Pkt. 10c, 
oz. 50c. 
Best by Test 
