You ought to try some CHINESE CABBAGE, either Chokurei, the long, slender ¢ i poe 
variety, or MARKET PRIDE, the short, chunky type. They grow quickly and mak 2S 
delicious salads. 
COLLARDS have Cabbage-like leaves which do not head up but are much relished 
for greens. 
When it comes to CAULIFLOWER, the best varieties are PERFECTED SNOW- 
BALL, which is very sure to head and SUPER SNOWBALL, which is most uniform 
in size and shape. The seed for AMERICAN SNOWBALL is grown in this country - 
and makes big leaves and big snowy-white heads. CAULIFLOWER isn’t as hard FLAT DUTCH 
BALL HEAD to grow as you think. CABBAGE 
CABBAGE Most everyone either likes CARROTS or hates them. If you are in the latter 
group, just skip this. The main difference in varieties of Carrots is entirely in 
the size and shape of the roots. The highest quality CARROT is SCARLET NANTES 
which is fairly long and is just like a cylinder all the way down. IMPERATOR, 
TENDERSWEET, STREAMLINER and MORSES BUNCHING are mighty fine, too. 
They are sweet and tender and have very little core, but they grow a little longer 
and are a little more slender than Nantes. They are all about the same shape and 
size. RED CORED CHANTENAY is short and rather chunky and DANVERS 
grows a little longer, but the real long CARROTS are LONG ORANGE, which 
is fine for stock feed but only fair for the table, and HUTCHINSON which we 
New Englanders think is best of all for shipping or for winter storage. 
CELERY can be stored in a vegetable pit in the ground and will last up until 
Christmas or longer. You won't have any trouble at all with growing it if you 
plant good varieties. There are three classes of CELERY, yellow, white and green : 
and they’re all good. GOLDEN PLUME and GOLDEN SELF BLANCHING are 
COPENHAGEN the ater Spe yellow varieties but lots of market gardeners like GOLDEN JERSEY 
MARKET DETROIT or SUPREME GOLDEN which are larger and heavier, and SUPER- WAKEFIELD 
CABBAGE PLUME which is taller and of finer quality and texture. UTAH or GOLDEN CABBAGE 
CRISP has superb flavor and quality among the green kinds but GIANT PASCAL 
is more commonly used. The finest white is AUTUMN KING which is early and 
easy to blanch although EASY BLANCHING or NEWARK MARKET is quite 
popular. It just depends on your personal preference and you can’t tell till you've 
tried them. 
CELERIAC makes large bulbous roots instead of a crisp stalk and is delicious 
either boiled or raw. 
Few people think of DANDELION as a garden vegetable but seed sown in the 
fall makes wonderful big plants early in the spring which may be pulled, leaving 
the ground free for something else. The THICK LEAF type is the best. 
Next to Lettuce on the green salad list is ENDIVE and every garden should have 
both types—the ESCAROLLE, which has broad, well-blanched leaves, and the 
CURLED type which is fringed and finely cut and very tasty and attractive. DEEP 






GOLDEN HEART FRINGED is a new introduction and is sort of a combination of the two. 
ACRE ENDIVE may be planted early and late and is still delicious after being frosted. SAVOY 
CABBAGE CABBAGE 
COLLARDS are raised like Cabbage and are used for greens. They are a non-heading Cab- 
bage-like plant. 
CAULIFLOWER for early heads should be started indoors in February while the main or fall 
crops may be sown in June and transplanted in July. Allow ample room for development and 
fertilize heavily. 
CARROTS should be sown thinly in shallow drills early in the spring in rows 12 inches apart. 
Thin to stand 2 inches apart in the rows. A rich mellow deep soil gives the best roots and frequent 
deep cultivation ensures best development. June sowings may be made for winter storage. 
CELERY for early use should be sown indoors during February or March and for fall use sow 
seed outdoors as early as the ground can be worked so that plants may be set in July. It requires 
rich, well-manured soil and plenty of moisture. Soil, boards or celery paper may be used to blanch 
the stalks. 
ENDIVE is sown in the open ground as early as it can be worked and at frequent intervals till 
July. Blanch by tying the outer leaves together over the center. Sow in drills and thin to about 
6 inches. 
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