VEGETABLE SEEDS 

CABBAGE 
% oz. to 100 ft., 4 oz. per acre. 
For plants of early kinds, sow seed in January under glass, 
and put out into flat about 2 inches apart. Transplant to 
open ground as early in the spring as the soil can be prepared, 
setting 14% to 2 feet apart, in rows, which should be 3 feet 
apart. Cultivate frequently, and during dry weather water 
copiously. Late cabbage seed should be sown in drills in open 
ground during April and May, and transplanted in June or 
July. Fertilize heavily, using 400 pounds nitrate of soda per 
acre in three dressings, one-third when plants are set out, and 
two-thirds a month apart later. Pkt. 10c; 1 oz. 50c. 
EARLY VARIETIES 
Mature between 60-65 days. 
Copenhagen Market. Distinctly and uniformly early. Splendid 
for early market and shipment; proving valuable as early 
kraut variety. Plants small, compact, allowing very close 
planting. Stem short; heads uniformly round; firm; become 
6 to 7 inches in diameter. Weight, 3% to 4 pounds. Interior 
clear white and of excellent quality. Mature in 66 days. 
Early Jersey Wakefield. Extremely early variety, very valu- 
able for home and market garden as well as for shipment. 
Plants very small and compact, allowing close planting; stem 
short. Heads firm and conical; usually 7 inches long, 5 inches 
thick near base; weight, 2 to 24% pounds. 
Golden Acre. The earliest round headed cabbage; especially 
valuable for early market and shipping. Plants very small and 
compact; stem short. Heads uniformly round; firm, commonly 
6 inches in diameter and weigh 3 pounds. 

LATE VARIETIES 
Mature in 90 to 100 days. 
Danish Ball Head. With the exception of Hollander, this is 
the best late cabbage. The plants are medium sized with short 
stem. Heads large; flattened globe shape; becomes 8 to 9 inches 
across, 6 to 7 inches deep, and weigh 7 to 9 pounds. Very firm 
and solid; of excellent quality; keep perfectly in storage until 
late spring. 
Late Flat Dutch. The best very large, late cabbage. Popular 
for home and market garden. A good keeper. Heads very 
large and flat, but deep; become 12 to 14 inches across, 7 inches 
_ deep, and weigh 12 to 14 pounds or more; firm and of good 
quality. 
Mammoth Red Rock. A sure cropper and used very exten- 
sively for pickling. The solid heads are borne on medium- 
length stems and are red throughout. Perfectly round, solid 
as a rock, and quite large. Often weighing 6 to 8 pounds each. 
The latest of the red cabbages. 
Savoy. Enjoys great popularity on account of its tasty flavor 
which is sweeter and more delicate than that of ordinary 
cabbage. The large round heads are somewhat flattened and 
very heavy. The deep green, crinkled outer leaves enclose 
the tender, light green heart. It matures late in the fall and 
will keep all winter. 
CHINESE CABBAGE 
Chinese Improved or Wong Bok. This exceptionally fine 
vegetable is rapidly growing in public favor. Its growth, which 
resembles the Cos lettuce, has long heads and crisp leaves. 
Very mild and pleasant flavor served as a salad or cooked. 
Pkt. 10e; 1 oz. 50c. 
CARROTS 
1% oz. to 100 ft., 3 to 4 Ibs. per acre. 
Sow seed in light sandy soil, from April to July, in drills 1% 
feet apart, covering the seed % inch deep. Thin out the young 
plants from 3 to 5 inches apart, according to size of variety. 
Cultivate freely and do not allow the soil to get too dry dur- 
ing hot weather. All varieties of carrots: Pkt. 10c; 1 oz. 45e; 
% Ib. $1.35. 

Chantenay, New Coreless. Flesh is a deep golden orange color, 
always smooth and fine in texture, very tender. Excellent 
bunching variety and grown exclusively by market growers. 
Medium early. 
Danver’s Half Long. The roots are a rich dark orange color 
and by reason of its symmetrical shape which is long and 
pointed, it makes an excellent bunching variety. It has proved 
over a period of years to be the most popular carrot, both 
with the grower and the shipper. Mature in about 75 days. 
Nantes Coreless. (68 days.) Excellent for forcing, as well as for 
home and market garden use. Tops very small. Roots bright 
orange, cylindrical, blunt tipped. Flesh reddish orange, crisp, 
tender and of very delicate flavor. Practically coreless. 
Red Cored Chantenay. A fine carrot. Flesh tender and sweet, 
reddish orange in color with the core indistinct and of about 
the same color as the surrounding flesh. Suitable for canning 
and table use. Pkt. 5c; oz. 30c; % Ib. 90c. 
Tendersweet or Improved Imperator. This carrot grows to a 
length of 6 to 7 inches with a shoulder diameter of 14% to 1% 
inches and is a deep orange color. It has a smooth crown; 
does not have undesirable side shoots; has a fine texture, and 
is good and sweet. In all respects it is very attractive for 
shipping purposes. 
Oxheart. Beautiful shape and color. The roots generally 
attain 4 to 5 inches in length, and about 3 inches in diameter. 
Quality first rate, very tender, and a variety that is used in 
quantity. Mature in 75 days. 
Stock Carrots 
Pkt. 5c; 1 oz. 25¢e; % Ib. 75e. 
White Belgian. A late variety, an excellent keeper and a very 
heavy yielder. Principally grown for stock feed, it will yield 
as much as 40 tons per acre. Roots are 7 to 8 inches long, 
3 inches across at the top, tapered and pointed. 
Orange Belgian. A very productive variety, with roots meas- 
uring 20 inches long. They are broad at the shoulder, and 
gradually taper to a fine point. The skin below the ground is 
a light orange, but above the soil surface it is green. Will yield 
heavily, particularly on good deep soil. 

20 
TRY THE NEW IMPERATOR CARROT AND GOLDEN CROSS CORN. 
