San Francisco 

Cabbage, Copenhagen Market 
CABBAGE 
Market Gardeners ask for quantity prices 
The food value of cabbage compares favorably with 
asparagus, beet greens, chard, spinach, tomatoes and 
eggplant but is slightly lower in value than beets, carrots 
and onions. (U. S. D. A. circular 252.) 
Cabbage is a cool season plant, therefore, seeds of the 
large heading or late varieties are best sown July to 
November for winter growing and the small heading or 
early varieties from January to March. 
Start the seeds in open beds, preferably in rows for 
easy weeding. A pound of seed should produce about 
20,000 plants which is ample for transplanting 2 acres. 
Set early varieties about 18 inches apart in the rows and 
large, late varieties about 24 inches. Have the rows far 
enough apart to permit cultivation. 
EARLY VARIETIES 
ALL SEASONS—This variety will stand the hot dry 
weather remarkably well and produce a splendid qual- 
ity. It is a good general purpose cabbage, a good 
winter keeper, and excellent for kraut. The heads are 
large, usually about 10 inches in diameter and 7 to 8 
inches deep... (Pkt. 10c) (% oz. 35c) (oz. 60c) 
G4 Ib. $1.85) 
SECOND EARLY VARIETIES 
EARLY DWARF FLAT DUTCH — Matures early and 
makes a large, solid, flat head with short stems. 
(Pkt. 10c) (4% oz. 35c) (oz. 60c) (44 Ib. $1.85) 
GLORY OF ENKHUIZEN—One of the finest second early 
varieties and a favorite among market gardeners. Heads 
are large and round; 8 to 9 inches in diameter and 
average 6 to 8 lbs. each. Home gardeners desiring a 
large variety will find this one most satisfactory 
(Pkt. 10c) (4% oz. 35c) (oz. 60c) (44 Ib. $1.85) 
WINTER VARIETIES 
MARION MARKET—This cabbage is particularly desir- 
able because it is highly resistant to cabbage diseases 
and insect pests. It has been known to produce a 
normal crop on yellows-infected soil. where all others 
failed. This should be of particular interest to some 
market gardeners. Heads are round and average about 
4% lbs. (Pkt. 10c) (% oz. 35c) (0z..60c) (4% Ib. $1.85) 
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. 35c) (oz. 60c) (4 Ib. $1.85) 
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. Hee) 
(4% oz. 35c) (oz. 60c) (44 Ib. $1.85) 
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 pants 1 foot apart in 
the row. (Pkt. 10c) (% oz. 35c) (oz. 60c) (44 Ib. $1.85) 
COPENHAGEN MARKE T— An early variety producing peat 
fine heads weighing 10 to 12 pounds, which are very 
solid and of excellent quality. It is the largest of the 
early round varieties. (Pkt. 10c) (% oz. 35c) (oz. 60c) 
(44 Ib. $1.85) 
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. 35c) (oz. 60c) (4 Ib. $1.85) 
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) (4% oz. 35c) (oz. 60c) 
(4% Ib. $1.85) 
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) 
(1% oz. 35¢e) (oz. 60c) (4 Ib. $1.85) 

Cabbage, American Drumhead Savoy 
