21 
Late or ^X^inter Varieties— Cabbage 
DANISH BALL HEAD 
110 Days from Plants—The famous cabbage 
of Denmark is now the leading and most 
widely used of late Cabbages. It is well known 
by every trucker, private gardener, shipper 
and kraut manufacturer. The outstanding 
merit of this Ball Head type is its wonderful 
keeping quality in storage. A supply can be 
had until Spring as fine and solid as when put 
away. Although not adapted for growing in 
all parts of the South, it is widely used in the 
mountain districts. Our stock is the same 
strain that we have furnished for years, very 
uniform and dependable. Heads very attrac¬ 
tive, deep round, extremely solid, fine grow¬ 
ing, medium sue, weighing 7 to 9 pounds. 
It is unsurpassed for boiling, slaw or sauer¬ 
kraut. 
DANISH ROUND HEAD 
100 Days from Plants—This variety is a short¬ 
stemmed type of the famous Danish Ball Head 
and just as popular. In fact, it is much pre¬ 
ferred since it is slightly earlier and the hard 
heads grow closer to the ground. Likewise, it 
is highly esteemed for winter, having great 
solidity and excellent keeping qualities. 
PENN STATE BALL HEAD 
110 Days from Plants—A special strain devel¬ 
oped by Dr. C. E. Myers of Pennsylvania State 
College. Experimental check-up shows this 
strain to be superior in productivity and uni¬ 
formity. It has a record of 20' tons per acre 
against an average yield of 12 tons per acre 
from other strains of the Ball Head type. 
Red Cabbage 
MAMMOTH RED ROCK 
100 Days from Plants—The largest and best 
red cabbage and a splendid Winter keeper. 
Heads round, solid as a rock, 7 ins. in diam¬ 
eter, weighing 8 to 10 lbs. Color a deep pur¬ 
plish red. It is interesting to know that the 
red cabbage is the only vegetable that pro¬ 
duces red leaves from the time the seed ger¬ 
minates to maturity. 
RED DANISH STONEHEAD 
100 Days from Plants—Splendid for “slaw” 
and pickling, having an excellent flavor and 
attractive color. Heads ball shaped, solid and 
crisp texture. 
Chinese 
or Celery Cabbage 
1 Ounce Will Plant 500 Ft, 
HINESE CABBAGE is distinct in flavor, 
being very pleasing to the taste and pal¬ 
atable. The nearest likeness is Cos Lettuce. It is 
served as a salad the same as any lettuce or like 
cole slaw. Cooked, it can be served like Spinach, 
using the green portion of the leaves; the mid¬ 
ribs are very palatable cooked like Asparagus. 
Culture —Sow about the same time as turnips 
and other Fall vegetables in rows 2J/2 ft. apart, 
thinning to 12 ins. in the rows. Too early 
plantings shoot to seed. 
CHIHLI 
60 Days—The earliest and surest heading va¬ 
riety. Torpedo-shaped heads 18 ins. tall, 4 ins. 
thick, tapering near the top. Well blanched, 
solid and compact. 
PE-TSAI 
70 Days—An open heading type comparing 
with Cos Lettuce in appearance and forming a 
tender, thick, pure white heart. 
WONG BOK 
70 Days—A good market variety forming 
heads heavier and more solid than Pe-Tsai; 
shorter, thicker and well blanched. 
Buist’s Perfection Drumhead Savoy Cabbage 
Savoy Cabbage 
PERFECTION DRUMHEAD 
SAVOY 
90 Days from Plants—One of 
the best cabbages to grow for a 
table delicacy, producing beauti¬ 
ful curled leaves, very tender and 
delicious in flavor when touched 
by frost. Plants short-stemmed and 
compact. Heads nearly -round, 
full and hard, leaves large, coarse¬ 
ly crimped, dark bluish green. 
CABBAGE 
Pkt. i / 2 Oz. Oz. 1/4 Lb. Lb. 
Danish Ball Head.$0.10 $0.20 $0.35 $1.15 $3.75 
Danish Round Head. . . . 
Penn State Ball Head. . . 
Mammoth Red Rock. . . . 
Red Danish Stonehead. . 
Perfection Drumhead 
Savoy . 
Chihli . 
Pe-Tsai . 
Wong Bok . 
.10 
.20 
.35 
1.15 
3.75 
.10 
.20 
.35 
1.15 
4.00 
.10 
.20 
.30 
1.00 
3.50 
.10 
.20 
.35 
1.15 
3,75 
.10 
.20 
.30 
1.00 
3.50 
.05 
.15 
.25 
.75 
2.50 
.05 
.15 
.25 
.75 
2.50 
.05 
.15 
.25 
.75 
2.50 
