40 

Cabbage, American Drumhead Savoy 
CARROTS 
For garden purposes carrots may be sown any time. 
Sow the seed % inch deep in loose, well prepared soil, 
preferably sandy, making rows 18 inches apart. Cultivate 
as soon as the plants are well established and thin to 
2 or 4 inches in the row according to the size of the 
variety. One ounce will sow over 100 feet of row. 
CHANTENAY (Red Cored)—An excellent early, half long 
stump-rooted variety; 5 or 6 inches long and about 3 
inches thick at the shoulder. Bright orange-scarlet, 
heavy cropper. (Pkt. 10c) (oz. 50c) (4 Ib. $1.75) 
DANVERS HALF LONG—A rich orange-red sort, grow- 
ing about 8 inches long. Largely used for table use and 
stock raising as well. Very productive; flesh sweet and 
erisp. (Pkt. 10c) (oz. 50c) (4 Ib. $1.75) 
EARLY SCARLET HORN—This is a favorite for early 
crop, but not large; sold extensively in the markets 
bunched. The tops are small; roots top-shaped, stump- 
rooted, therefore easily pulled. Grows well in shallow 
soil. Color is a deep orange; flesh fine-grained 
(Pkt. 10c) (oz. 50c) ©@4 Ib. $1.75) 
OXHEART or GUERANDE—A popular short, thick va- 
riety about 4% inches long and 8% inches thick at the 
shoulder. A good variety for heavy or stiff soils; heavy 
cropper. (Pkt. 10c) (oz. 50c) (44 Ib. $1.75) 
FRENCH FORCING—A small, round, reddish orange va- 
riety, crisp and sweet; the best of this class. (Pkt. 10c) 
(oz. 50c) (4 lb. $1.75) 
IMPROVED LONG ORANGE — The best long carrot in 
cultivation; especially recommended for market gar- 
deners and field cultiure. It is a good reliable variety, 
always depended upon for its uniformity and large 
crop. Grows best in light, rich, well-dug soil. (Pkt. 10c) 
(oz. 50c) (4 Ib. $1.75) 
CELERIAC 
(Turnip-Rooted Celery) 
Culture same as Celery except that it is not necessary 
to earth up the plants. 
LARGE SMOOTH PRAGUE—This is an improved form 
of the Turnip-Rooted Celery. Roots large, round and 
smooth, and free from side roots. (Pkt. 10c) (4% oz. 20c) 
(oz. 50c) (4 Ib. $1.50) 
Hallawell Seed Co. 
CABBAGE 
Seed may be planted almost any time of the year. 
However, there are three seasons preferable, for sowing— 
in September for early spring cabbages, from January to 
April for summer and fall cabbages, and July to August 
for winter cabbages. Sow the seed % inch deep and 
transplant the early varieties to rows 3 feet apart and 18 
inches apart in the rows. They will mature in about 105 
days. The late varieties mature in about 150 days and 
shoudl be planted in rows 3 feet apart and 24 inches 
apart in the row. To prevent the heads from splitting 
open before they are ready to be harvested,’ the plants 
should be loosened a little at the root. Cabbages require 
plenty of moisture, but too much water may cause them 
to rot. One ounce will produce about 2,000 plants. 
EARLY VARIETIES 
COPENHAGEN MARKET—An early variety producing 
fine heads weighing 10 to 12 pounds, which are very 
solid and of excellent quality. It is the largest of the 
fie round varieties. (Pkt. 10c) (oz. 60c) (4 Ib. $1.85) 
lb. $5.50) 
EARLY JERSEY WAKEFIELD—One of the best and 
most popular early varieties. Forms round, pointed 
heads of good size. Is very hardy and on account of its 
thick outside leaves is able to resist cold and other 
unfavorable conditions to a great extent. (Pkt. 10c) 
(oz. 50c) (4 Ib. $1.50) (1b. $5.00) 
GOLDEN ACRE — The earliest round-headed cabbage. 
Plants are compact and form solid heads weighing 
3 to 5 pounds. Heads should be ready for use 62 to 64 
days after transplanting. (Pkt. 10c) (oz. 60c) 
4 Ib. $1.85) (Ib. $5.50) 
SECOND EARLY VARIETIES 
EARLY DWARF FLAT DUTCH — Matures early and 
makes a large, solid, flat head with short stems. 
(Pkt. 10c) (oz. 60c) (4 Ib. $1.75) (Ib. $5.50) 
WINTER VARIETIES 
DANISH BALL HEAD or THE HOLLANDER — Very 
round, solid winter sort, bluish green color; a good- 
Gieeett) pe (Pkt. 10c) (oz. 60c) (%4 Ib. $1.75) 
LARGE FLAT DUTCH—The best late variety in cultiva- 
tion; large, round, flat, solid heads of perfect shape. 
Less inclined to burst than many varieties in use; rich, 
deep green color; tender and of fine quality. (Pkt. 10c) 
(oz. 50c) (44 Ib. $1.50) (Ib. $5.00) 
RED CABBAGE 
MAMMOTH RED ROCK—Best hard-headed, red variety. 
Large heads, globular and very deep red on top. Outer 
leaves greenish. Especially used for pickling. (Pkt. 10c) 
(oz. 70c) (4 Ib. $2.00) (lb. $6.00) 
SAVOY CABBAGE 
AMERICAN DRUMHEAD SAVOY—The largest heading 
Savoy; the quality and flavor of this crumpled-leaf 
cabbage is very fine. It is sweet and tender. (Pkt. 10c) 
(oz. 50c) (4 Ib. $1.50) (1b. $5.00) 
CHINESE CABBAGE 
CHINESE CABBAGE, WONG BOK, ALSO CALLED 
CELERY CABBAGE—It has wide mid-ribs at the base 
merging into crisp, tender leaves at the top. Excellent 
for use as salad or when boiled for greens. The cul- 
ture for Wong Bok is the same as for late cabbage. 
When well grown the plants should be blanched by ty- 
ing loosely with burlap. Set the plants 1 foot apart in 
the row. (Pkt. 10c) (oz. 50c) (4 Ib. $1.50) (lb. $4.50) 
CHICORY 
LARGE ROOTED— The young leaves are known as 
radichetta, and are excellent as salad; the roots are 
also used for cooking. Sow the seed % inch deep early 
in the spring, thin the young plants to 6 inches in the 
row and keep well hoed. The plant spreads from the 
root and is perennial; will mature in 120 days. One 
ounce will sow 200 feet of row. (Pkt. 15c) (oz. 75c) 
(% lb. $2.25) 
ASPARAGUS or RADICHETTA—Leaves are long and cut 
irregularly. Cultivated chiefly for the tender young 
shoots which are boiled in salt water and served hot, 
or cold in salads. The delicious flavor is suggestive of 
Asparagus. (Pkt. 15c) (oz. 75c) (14' Ib. $2.25) 
