Italian Broccoli 
Good gardeners never wait too 
long before pulling their Beets. 
They are delicious if cooked 
when young and firm, but can 
be stringy and woody if they are 
left in the ground too long. 
Detroit Dark Red Beets 
BROCCOLI 
Spargelkohl Chou Brocoli Broculi Broccolo 
One packet provides enough plants for the home-garden. One ounce pro¬ 
duces about 3000 plants. 
Culture. Broccoli requires about the same treatment as cabbage, to 
which it is closely related. Sow the seeds thinly in shallow drills as early as the 
ground can be worked. Transplant into rich soil 2 feet apart each way. It 
develops best in a cool, moist season with continuous and thorough cultivation. 
Although Broccoli is a coarse form of cauliflower, it is easier to grow and many 
consider it even better eating. 
Italian Sprouting. A fine variety long popular in Italy where it is 
known as Calabrese. The quick-growing plants produce a large 
head in about 90 days. After it is cut the plant produces many side 
shoots, each bearing small heads of delicious quality. If they are 
cut regularly, the plant continues to produce from 8 to 10 weeks. The 
quality is tender and delicately pleasing. We consider this one of 
the finest strains of Broccoli ever offered. 
BRUSSELS SPROUTS 
Rosenkohl Chou de Bruxelles Bretones de Bruselas Covolo di Brusselles 
One packet provides enough plants for the home-garden. One ounce pro¬ 
duces about 3000 plants. 
Culture. Brussels Sprouts are handled in about the same manner as 
cabbage, from which they differ in bearing miniature cabbages along the tall 
stalk after the leaves have fallen off. They are very hardy and one of the most 
easily grown vegetables. The flavor is delicate and much prized by European 
growers. The top leaves of the stem may be gathered and used for greens. 
Paris Market. Half dwarf. Probably this is the most widely grown 
variety of Brussels Sprouts because of its general usefulness through¬ 
out the entire country. The strong plants grow stiffly erect, carrying 
many “sprouts” spirally disposed around the stem where the leaves 
have been taken off. 
BEETS 
Rote Reuben Betterave Remolacha Barbabietola 
One packet will sow 20 feet of row; one ounce, 75 feet of row; one ounce each 
of an early and late sort enough for the average home-garden. 
Culture. Sow beds 1 inch deep, in rows 18 to 24 inches apart. Press the 
soil down firmly above them in order to induce quick and even germination. 
When the seedlings are 3 to 4 inches tall, thin them out 3 to 4 inches apart in 
the row. This is important in order to insure well-developed roots at the earliest 
possible date. For constant supply, sow new rows repeatedly from early spring 
until July 1. 
Crosby’s Egyptian. Superb strain of the well-known Extra-Early 
Egyptian developed by many years of painstaking selection. The 
roots will reach a 2-inch diameter in 55 days from the date of plant¬ 
ing. They are of excellent shape and color, with a smooth skin and 
sweet, tender, and highly flavored flesh. 
Detroit Dark Red. Deep blood-red, globular Beets of glowing color. 
Tops are uniformly small, so that the plants may stand close together. 
Quality is excellent, and we consider it unsurpassed. 
Early Eclipse. While this is one of the oldest Beets in cultivation, it is 
still one of the most thoroughly dependable varieties. It produces 
fine crops of excellent roots fit for table use within 60 days of sowing. 
Differs from Crosby’s Egyptian by its elongated form or top-shape, 
and the flesh is a light crimson or deep rose-pink. The smooth skin 
is evenly toned and makes it very attractive. Exceptionally rich 
sweet flavor. 
Dewing’s Early Blood Turnip. A splendid early maturing variety of 
excellent top-shape, with a smooth skin and thick carmine-red flesh, 
zoned with rings of a lighter shade. Tops are compact, bronzy 
green. It is a greatly improved form of the well-known Early Blood. 
Vegetable Seeds 
4 
PAGE’S STANDARD QUALITY SEEDS 
