KOHL-RABI 
Early White Vienna Kohl-Rabi 
(Turnip Rooted Cabbage) 
The Kohl-Rabi belongs to the Cabbage family. 
It does, not make a head, but the stalk forms a 
turnip-shaped swelling just above the surface of 
the earth. These balls when the size of an egg 
make a very excellent vegetable. May be cooked 
either like cauliflower or turnip, resembling cauli¬ 
flower in flavor. They are in season during June, 
July or August, or at periods when turnips are 
not good, and succeed In dry weather when turnips 
are fibrous and hot. For a continuous supply 
sow every two weeks up to the middle of July. 
EARLY WHITE VIENNA is the best variety of 
Kohl-Rabi; very select, extra-early strain; ready 
for the table in 60 days from seed. Flesh firm, 
but cooks very tender; sweet and delicious. No 
garden complete without it. 
Pkt. 18c—3 Pkls. 25c, Postpaid 
EARLY SPROUTING BROCCOLI 
Italian Early Sprouting Calabrese Broccoli 
A delicious variety which resembles cauliflower, but Is of much 
more delicate flavor, having the combined flavor of cauliflower 
and asparagus. It is grown about the same as cabbage. Simply 
sow the seed in the open ground in the spring and transplant the 
plants when large enough. The heads or sprouts when ready 
to use are deep green. After the central head is removed, the 
plant produces numerous branch heads which are fully as de¬ 
sirable as the first heads produced. A continuous supply may 
be had for a long time from a few plants. While the sprouting 
type of Broccoli is of recent introduction. It is rapidly gaining 
in favor, and is a very profitable crop which finds ready sale at 
good prices in city markets. We have taken pains to secure 
seed of the very best strain. Pkt. 10c—3 Pkts. 25c, Postpaid 
CELERY 
ASPARAGUS 
Or Ivory White 
Sea Kale 
Celery Asparagus or Ivory 
White Sea Kale Is a de¬ 
licious perennial vegetable 
which is cultivated some¬ 
what like asparagus, and 
is very easily grown. It is 
ready for use earlier in 
the spring than asjparagus, 
and combines the flavor of 
asparagus with that of cei- 
ery. Its blanched stalks are 
cooked like asparagus and 
the leaves are used as 
greens. Owing to Its ex¬ 
traordinary merit, it is 
worthy of general cultiva¬ 
tion. 
Pkt. 10c—3 Pkts. 25c, 
Postpaid 
SWISS CHARD 
GIANT LUCULLUS —Grown extensively for Its large, juicy 
tender leaves and leaf stalks. The leaves grow to a length of 2 
to 23 ^ feet, and the stalks are nearly as thick and broad as 
rhubarb and never get tough. By picking off the large outside 
leaves, as wanted, more leaves continue to grow and keep right 
on growing until killed by severe frost in the fall. The whole 
leaf can be used for greens, or the leaf stalks can be cooked like 
asparagus. Also extensively used as green food for poultry. 
Pkt. 10c—3 Pkts. 25c, Postpaid 
VEGETABLE SPAGHETTI 
New Vegetable from Persia, Spaghetti 
on a Vine in Nature*s Own Package 
This delicious new vegetable from Persia thrives in all climates 
and in any ordinary garden soil. Each plant produces from six 
to ten beautiful bright yellow, oblong fruits about 8 to 10 inches 
long. Each fruit is filled with a delicious spaghetti-like pulp. 
When fully ripe, the whole fruit (without cutting or peeling) 
should be cooked 20 minutes in boiling water; then cut it in 
half. A disMul of this delicious vegetable spaghetti comes out 
of each fruit. Season with salt, pepper and butter and serve 
hot. Can also be served hot with catsup or tomato sauce or 
served cold, as a salad, with mayonnaise or French dressing. 
This remsTkable vegetable is one of the most valuable and useful 
of recent introductigns-, and should be grown in every garden. 
Pkt. 10c—3'Pkts. 25c, Postpaid 
