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CABBAGE 
v ( Italian—Cavolo capucci) 
Cabbage requires a deep, rich and well-drained soil. If the soil is at all wet or in a sour condition, club root 
is sure to develop. For an early crop, seeds should be sown under glass in January or February, and the seedlings 
after being gradually hardened off should be planted in the open garden after the middle of April. For the Winter 
crop sow between May 10 and May 25 and transplant to the garden before July 15. Set the plants 24 inches apart 
in the rows and allow at least 30 inches between rows. Early varieties of Cabbage may be planted a little closer. 
One ounce of seed will produce about 2500 plants; 5 ounces to the acre. 
EARLY VARIETIES 
5354 Copenhagen Market. 70-75 days. An 
excellent standard early sort- Heads medium- 
large, round, solid and very uniform. Comes 
in just after Early Jersey Wakefield. Pkt. 10c., 
34 oz. 20c., oz. 35c., J4 lb. $1.25. 
5357 Golden Acre. 62 days. An extra-early 
selection of Copenhagen Market. Plants small 
and compact. Heads medium size, unusually 
solid, and very uniform. Quality excellent. A 
week or more earlier than Copenhagen Mar¬ 
ket. Pkt. 10c., 34 oz. 20c., oz. 35c., 34 lb. $1.25. 
5361 Baby Head. 65 to 70 days. An ideal and 
superior quality home garden variety, taking 
little room because of the compact and very 
solid little heads. Pkt. 15c., 34 oz. 40c., oz. 
75c., 34 lb. $2.50. 
5364 Early Jersey Wakefield. 63 to 66 days. 
Very early. Heads cone-shaped, solid, and of 
good quality. Pkt. 10c., 34 oz. 20c., oz. 35c., 
J4 lb. $1.25. 
MAIN CROP, or LATE VARIETIES 
5368 Danish Ball Head ( Empe ror or Hol¬ 
lander). The most widely used and the best 
of the late Cabbages. Good for storage and for 
kraut. Heads extremely solid and almost 
round. Pkt. 10c., 34 oz. 20c., oz. 35c., 34 lb. 
$1.25. 
5374 Warren’s Stone Mason. Breck’s Private 
Stock. We deeply regret that we are unable 
to offer this famous strain, owing to the fact 
that our European grower cannot ship seeds 
because of war-time restrictions. 
5379 Premium Late Flat Dutch. 110 days. 
This is the best substitute we can offer in place 
of Warren’s Stone Mason. Large, late, ex¬ 
tremely flat, solid heads; good keeper and 
shipper. Pkt. 10c., 34 oz. 20c., oz. 35c., 
M lb. $1.25. 
5387 Penn State Ballhead. 100 days. A selec¬ 
tion of the Danish Ballhead developed at the 
Pennsylvania State College. Heads large and 
solid. Pkt. 15c., oz. 75c., J4 lb. $2.50. 
SAVOY VARIETIES 
5391 Breck’s Winchester Savoy. 90 days. A 
carefully selected stock of mammoth size in¬ 
troduced by us several years ago. The finest of 
all Cabbages for Winter storage, as the keep¬ 
ing quality is unsurpassed. Large, uniformly- 
shaped, solid heads. Fine flavor. Pkt. 15c., 
34 oz. 40c., oz. 75c., 34 lb. $2.50. 
5399 Improved American Savoy. 90 days. 
Large, late, crumpled-leaf. Good keeper. 
Pkt. 10c., 34 oz. 20c., oz. 35c., 3C lb- $1-25. 
RED VARIETIES 
5407 Red Rock. 100 days. Heads large, round, 
very solid, and deep purplish-red. Late and 
an excellent keeper. Pkt. 10c., 34 oz. 20c., 
oz. 35c., 34 lb. $1.25. 
5413 Extra Early Haco. 75 days. The earliest 
red Cabbage. Heads medium size hard as 
rocks, dark red in color and of delicious flavor. 
Pkt. 10c., 34 oz. 35c., oz. 60c. 
SNAROL KILLS CUTWORMS 
Small carton 35c., 4-lb. pkg. 85c. 
CHINESE CABBAGE 
The Chinese Cabbage more nearly resembles a Cos 
Lettuce than a Cabbage. As the plants run to seed if 
they approach maturity during hot weather, it is well 
to sow the seed in July and take the crop in the cool 
weather of early autumn. 
5418 Pe-Tsai. 75 days. The young leaves are 
light green and crumpled. Mature heads are 
elongated, solid, with creamy-yellow centers. 
Pkt. 10c., J4 oz. 20c., oz. 35c., 34 lb. $1.25. 
5421 Chihili. 75 days. A tall and slender va¬ 
riety which quite resembles Cos Lettuce. The 
mid-ribs are large and the heads cylindrical. 
14 to 18 in. in height. A good keeper and the 
quality is of the finest, tender and succulent. 
Pkt. 10c., 34 oz. 20c., oz. 35c., 34 lb. $1.25. 
Chinese Cabbage 
CHICORY 
(Italian—Cicora selvatica) 
Witloof Chicory—which is grown practically only 
for salad purposes—should be sown in deep well- 
prepared soil during the latter part of May. Plant 
in rows about 18 inches apart and thin the plants to 6 
inches spacing in the rows. In the late Fall, lift the 
roots, cut the tops off about inch above the crowns, 
discard the small roots, and set the larger ones in a 
trench about 10 inches deep in a greenhouse or hot 
bed. Cover them with fine soil or sand until such a 
time as they are to be forced. By supplying heat and 
moisture the tops may be cut in about 4 weeks. 
The large-rooted chicory should be grown in just 
the same manner as carrots. 
5446 Witloof (French Endive). Used exclu¬ 
sively for salad purposes. Pkt. 10c., oz. 40c., 
M lb. SI.25. 
5457 Large-rooted. Grown and used as a sub¬ 
stitute for coffee. Pkt. 10c., oz. 35c. 
'Way, 
Keep your garden free from pests by 
using non-poisonous insecticides. Es¬ 
pecially on Cabbage and Cauliflower use 
Rotenone Dust or if you prefer a liquid, use 
“Greentox.” Both can safely be used at 
any time throughout the season. For prices 
and further details, see pages 95 and 96. 
CHIVES 
May be grown from seed in about 4 months. A mem¬ 
ber of the Onion family and very mild in flaver. Highly 
regarded and widely used as garnish and flavoring for 
soups and salads. Chives are a "cut-and-come-again” 
proposition. Plants are perfectly hardy. Should be in 
every garden. 
5461 Chive Seeds. Pkt. 20c., oz. 75c. 
CHIVE PLANTS 
Used for flavoring soups, salads, etc. 
Each 25c., doz. $2.50 
Cabbage, Copenhagen Market 
