
dished up with Hollandaise sauce 
at a buck-and-a-half a sprig — 
you can grow and eat it for a 
penny a potful! 
BROCCOLI 
Calabrese — This vegetable should be much 
more widely used in home gardens. The edible 
heads are very high in vitamins A, C and 
G. A dozen plants set early in the spring will 
yield sufficient of this popular delicacy for a 
family of four until freezing in the fall. After 
the central green head is removed, a number of 
smaller heads are produced on stems 4 or 5’ 
long, continuing to produce in this manner 
throughout the summer if kept cut and ade- 
quately fertilized; or seed may be sown in June 
or plants set in late July for harvest in Septem- 
ber and October. Plants grow 3 to 4’ in height 
and become much branched. 
Broccoli is prepared for the table similarly to 
asparagus or cauliflower, cooking only until 
tender (3 to 5 minutes), thereby retaining the 
bright green color, full flavor and high food 
value. 
e In fashionable eateries broccoli is 
Broccoli Culture 
For an early crop, sow in sterilized soil under 
glass (8 to 10 seeds per inch in 2’’ rows) from 
February 15 to March 15. Transplant into 2%”’ 
pots or 244" x 24%"’ apart in flats when first 
true leaves appear. After danger of hard frosts, 
the plants should be hardened by gradual ex- 
posure and set outside 2 by 3’ apart ina fertile, 
well-drained, mellow soil. For a late crop, 
sow in June outdoors, transplant in 5 to 6 
weeks or thin to stand 2 x 3’ apart. Side-dress- 
ings of nitrogen may be advisable during the 
season. 
Brussels Sprouts 
Long Island Improved — The delicate, dis- 
tinctive flavor of this vegetable is relished by 
most people who know it, and this improved 
strain is easy to grow into a productive and 
satisfying crop. It should be grown for late 
season harvest, the seeds being sown in a 
well-prepared seedbed from May 15 to June 
15— 2% oz. producing enough plants for 1 
acre — and the plants set out like cabbage in 
5 or 6 weeks 24”’ apart in 36’’ rows. The small 
cabbage-like buds about 144’’ in diameter 
which form in the leaf axils are harvested suc- 
cessively starting at the bottom of the stalk and 
working upward. Sprouts are of better quality 
after having been frozen, so harvest may be con- 
tinued well through November even in the 
North. 
CABBAGE 
EARLY VARIETIES 
Golden Acre — An early uniform strain of 
Copenhagen Market. Plants are compact and 
of medium size. Heads are slightly flattened, 
solid, globe-shaped and of excellent quality. 
This variety is suitable for successive plantings 
to midsummer. 
Yellows Resistant Golden Acre — This 
strain resembles very closely the best stocks of 
Golden Acre in size and uniformity, but is 2 to 
3 days later. It has been selected for resistance 
to cabbage yellows and will produce crops on 
soils heavily infected with the disease. Use 
standard varieties unless the soil is known to 
be infected with cabbage yellows. 
Marion Market — A yellows resistant va- 
riety of Copenhagen Market type, in season 
with late strains of Copenhagen. Plants large, 
leafy, producing oval heads weighing 5-7 lbs. 
Useful as a midseason variety. 
Cabbage Culture — Smooth Green: Early 
and Midseason Varieties 
One-quarter ounce of seed plants 100’ of row — 
4 ozs. per acre. For early harvest, sow in flats 
under glass (8 to 10 seeds per inch in 2’’ rows) 
from February 15 to March 15. Transplant once 
in flats 2’’ by 2’’ when first true leaves appear. 
Avoid crowding, drying out or overwatering. 
Control temperatures at about 65° F. and pro- 
vide ample ventilation. Harden off by gradual 
exposure and withhold watering a week or 10 
days before setting in the field. Soak thor- 
oughly just before transplanting. Set outside 
14”’ to 18”’ by 24” apart as soon as ground can 
be prepared after danger of hard frosts. When 
transplanting, the field soil should be slightly 
richer than the soil in which the seedling 
plants were grown. For later harvest, sow at 
2-week intervals, 5 to 6 weeks before trans- 
planting in the field. Side-dressings of nitrogen 
may be profitable if growth is slow. 
LATE VARIETIES 
Short Stem Ballhead — A strain of Danish 
Ballhead or Hollander used for kraut or winter 
storage. Plants are of medium size with short 
stems. The heads are round and very solid. No 
seed available for 1943. 
Penn State Ballhead—A uniform, high 
yielding variety, developed by Dr. C. E. Myers 
of the Pennsylvania State College. Plants are of 
medium size with short stems. The heads are 
flattened, globe-shaped and very solid. A good 
variety for kraut or winter storage. 
Yellows Resistant Wisconsin No. 8 — 
A strain of Ballhead type selected for resist- 
ance to cabbage yellows. It is a leafy, medium 
stem type, producing globe-shaped heads. A 
late variety for winter storage. Use standard 
varieties unless the soil is known to be infected 
with cabbage yellows. 
CABBAGE SPECIALTIES 
Drumhead Savoy — The plants are medium 
large, producing deep rounded heads, and 
moderately solid. This variety is admired for 
its crumpled, dark bluish-green leaves and 
creamy white interior. The flavor and quality 
are distinctive and it stores well. 
Mammoth Rock Red — A purplish-red va- 
riety used mainly for pickling and salads. The 
plants are of medium size with a short stem; 
the heads are oval and solid. Distinctly a cab- 
bage for special markets. 
Cabbage Culture —Smooth Green: Late 
Varieties and Cabbage Specialties 
Sow in outdoor seedbed, 4 seeds per inch in 
12’’ rows in April or May. One ounce of seed 
plants 200’ of row and should produce in excess 
of 2000 good plants — enough for one-fourth 
acre. Transplant 5 or 6 weeks later, 24’’ x 30’ 
to 36’ apart. The field soil should be somewhat 
more fertile than the seedbed. 
CHINESE or CELERY CABBAGE 
This vegetable makes a splendid addition to 
the late fall garden. Its flavor is somewhat like 
Cy Talk of cabbages and kings — well, a lot of gardeners would say Golden Acre 
is a cabbage fit for the king. 

