DANISH BALLHEAD—Splendid cabbage for winter stor- 
age, Heads globe-shaped, as hard and solid as any ecab- 
bage could possibly be. Weight should run 7 to 8 lbs., 
which in inches is about the average diameter of the heads 
in each direction. No variety is a longer keeper. Adaptable 
to most soils, but on light, sandy soils the flatter kinds will 
do better.’ Pkt. 10c; % oz. 30c; 1 oz. 55¢; 44 lb. $1.90. 
WISCONSIN HOLLANDER—Rather like last, save that 
heads are not quite as deep but a bit wider, and the stems 
are a little shorter. Color is deep green. Disease-resistant, 
recommended as preferable if land has ‘‘yellows” infection. 
In some commercial cabbage growing areas, the “yellows” 
is a serious pest, but it is not often found in home gar- 
dens. Pkt. 10c; 4% oz. 30c; 1 oz. 55c; % Ib. $1.90. 
PENN STATE BALLHEAD—A strain of the Danish Ball- 
head selected at Pennsylvania State College. Heads are 
just a trifle flattened, exceedingly hard, bright green in 
color, Stems run considerably shorter. An excellent keeper 
and yielder. Pkt. 15c; % oz. 35c; 1 oz. 65c; %4 Ib. $2.25. 
PREMIUM LATE FLAT DUTCH—If you want to grow the 
largest possible Cabbage, then you should start with this 
variety. Very wide, flat heads, fairly deep, that often 
reach 12 lbs., may be grown to reach considerably more. 
Needs a _ long’ season. Gives exceedingly heavy kraut 
yield, or will store. Adaptable to varied soils and condi- 
tions. Pkt. 10c; 1%4 oz. 25c; 1 oz. 40c; %4 Ib. $1.35. 
CORNELL EARLY SAVOY—Highest table quality of all 
if cooked, but does not get hard and firm enough for best 
salad or slaw use. Leaves heavily crisped and curled, heads 
that are near globes, but slightly pointed. Quite early. 
Has very little odor in cooking. Pkt. 15c; %4 oz. 50c. 

KRAUT, well-made, is good eating, and a good way to 
keep a valuable garden food. Shave trimmed, solid, cabbage 
into deep crock, stoneware jar or cask. Add 2 ounces of 
salt to each five lbs. of cabbage. Pack down solidly, lightly 
pounding with wooden plunger. When container is filled, 
cover cabbage with clean cloth, and a weighted board or 
plate, this to keep kraut below light brine that forms. 
Temperature of 86 degrees is most favorable. If cooler, 
add a spoonful of sour milk to start fermentation. Skim 
as needed. At 86 degrees fermentation is complete in 6 or 
7 days. Then store in cool place. Cask may be sealed with 
layer of paraffin for storage, if desired. 
CHINA-CABBAGE CHIHLI 
Not a Cabbage at all, botanically distinct (being Brass- 
ica pekinensis), and a delicious vegetable in its own good 
separate right. The heads are without stems, solid, upright 
rolls of tightly gathered leaves that blanch pure white. 
Crisp, tender and appetizing for salads, served either as 
one would lettuce, or as a slaw. It is very good cooked, 
too, distinctive in flavor, not at all like Cabbage. Well- 
grown heads should be close firm rolls 20 inches tall by 4 
through. Sow seed where plants are to stand, from first to 
20th of July, depending on latitude, and thin out to stand 
18 inches apart in row. Pkt. 10c; % oz. 30c; 1 oz. 50c. 
CAULIFLOWER 
The whitest, firmest Cauliflower is that yielded in 
autumn from plants set out in late June or early July. 
Heads with even snowy curds may also be produced from 
plants started very early, but it is a bit more difficult to 
bring them on in best form during mid-summer, par- 
ticularly in a season that is hot and dry. The variety 
Dryweather is suggested for summer use. Cultural direc- 
tion in folder sent with seeds. 
SNOWBALL IDEAL—Round symmetrical heads of good 
size, with close, solid curds of purest new-snow whiteness. 
It is medium early, and as certain as any Cauliflower can 
be, to head surely and well. We believe that we are offer- 
ing here the one best home garden Cauliflower. It’s all in 
the strain, and we are proud of this one. Make two spaced 
sowings. Pkt. 20c; 7x4 oz. 35c; 4% oz. 60c; 4% oz. $1.00. 
DRYWEATHER CAULIFLOWER—Creamy white heads of 
even, attractive firmness. Usually runs a trifle larger than 
Snowball, and takes just a few days longer. This strain is 
claimed to be more sure than any other of making fine 
heads in dry seasons. Pkt. 20c; 7 oz. 35¢; % oz. 60c; 
Y oz. $1.00. 
AUTUMN GIANT—By far the largest sort, immense heads 
of firm, compact white curds. It needs a long season, and 
one that is fairly cool. If you are having difficulty with 
Cauliflowers, then don’t try this one, but well-grown it is 
Ultima Thule. Pkt. 15c; % oz. 40c; 4% oz. Tbc. 
[8] 
BRUSSELS SPROUTS 
You know what they are, club-shaped spikes to 20 inches, 
packed with midget cabbages of delicate flavor, the whole 
leaf-topped. Grown well, they are good. Remove lower 
leaves when sprouts form. Considered best after first 
frosts. Culture that of Cabbage. This is the variety LONG 
ISLAND IMPROVED. Pkt. 10c; 
CHIVES 
The leaves have delicate onion flavor, and may be used 
in salads, mixed with cream cheese, chopped for sand- 
wiches and the like. Plant is winter-hardy, enduring, tuft- 
forming perennial, and foliage may be cut repeatedly. Quite 
ornamental when in flower, and often used as transition 
from vegetable garden to part set aside for flowers. Sow 
early. Two varieties, the usual Allium Schoenoprasum, and 
the Turkestan Chive, Allium Winklerianum, claimed a bit 
earlier and to make larger clumps. Hither at 15c the packet. 
THE CARROTS 
Young Carrots, crispy, sweet, fresh,—they are so good 
that most of us would be eating them even were they 
not good for us. Actually it is just bonus that they 
happen to be rich in vitamins as well as in flavor and in 
sugar. And in just those vitamins that are most valued, 
that help build resistance to the common cold, to make you 
see better in the dark, navigate more safely, less vocifer- 
ously, about the furniture in blackouts; vitamins that you 
can take in complete and pleasant medical aphasia the 
while you are enjoying your salad, or that delicious serving 
of buttered new carrots and green peas. 
NANTES CORELESS—Richly sweet, wax-brittle are the 
slender root-cylinders, same size all up and down, about 1% 
inches through by 7 long, ending in abruptly rounded stump. 
It’s super-quality for the home garden, good for all uses, 
and especially for eating out of hand. Pure orange scarlet. 
Also good market Carrot for bunch sales. Fairly early. 
Pkt. 10c; 1% oz. 30c; 1 oz. 50c; % Ib. $1.60. 
CHANTENAY GOLDINHART—A splendid reselection of the 
Red-cored Chantenay, flesh fine-grained, crispy, sweet, color 
so deep and uniform that core practically vanishes. Deep 
orange scarlet without, bright orange-gold within. Roots 
should be 2 to 21% inches diameter at shoulder, some 5% 
inches long, tapering gradually to a finally sudden stump 
end. A deservedly popular all-purpose variety, particularly 
valued on the heavier, stiffer soils. Pkt. 10c; 1% oz. 25c; 
1 oz. 45c; 4 Ib. $1.50. 
AMSTERDAM—A rather early little Carrot with small tops, 
roots salmon-gold, perhaps one inch by four inches, ap- 
proximately stump-rooted. Juicy, fine-grained,  snap- 
crispy flesh, deliciously sweet. Appetizing as a fresh relish, 
or in the mixed salad; but cook the tender young roots 
whole, serve them with butter, or creamed, and you will 
remember that dish, too. Not recommended for winter 
storage. Pkt. 10c; % oz. 25c; 1 oz. 45c. 
DANVERS HALF-LONG—Now here is a Carrot that really 
will store, give it half a chance for good-keeping, holding 
tender, sweet, fine-flavored until spring. You can use it. 
though, any time from early summer on,—it’s just as good 
then. It is really only a few days later than Chantenay 
or any of the other main-crop sorts. The roots will reach 
some 714 inches of length, diameter about 2% _ inches, 
shape on general Chantenay order, but longer in proportion 
to shoulder width, at last tapering to a rather blunt 
stump-tip. Bright crange, outside almost orange red. Good 
for home garden, for market, or it is heavy enough yielder 
to pay to grow for stock. Pkt. 10c; % oz. 25c; 1 oz. 40c; 
14 Ib. $1.25: 1 Ib. $4.50. 
NEW BUNCHING—An early summer Carrot developed on 
the West Coast for market bunch sales. Cylindrical, 
stump-rooted, with small, but strong tops that hold when 
bunched, the narrow shoulders helping in this also. Almost 
coreless, deep orange, fine quality. Pkt. 10c; % oz. 25c; 
1 oz. 40c; % Ib. $1.30. 
OXHEART—Heart-shaped 
perhaps 5 inches long. Mid-season. Deep color. 
very good until over-grown. Valued for heavy soils. 
10c; % oz. 25c; 1 oz. 40c; % Ib. $1.35. 
IMPROVED LONG ORANGE—A very heavy yielder, due to 
1 oz. 45¢c; 1 oz. 85e. 
at shoulder, 
Quality 
Pkt. 
roots, 84% inches 
large size of roots, often 12 inches long, tapering from 
a 2-inch shoulder. Red-orange without and within. Rich 
and sweet. High quality for table use, also valued for 
stock feeding. Does best on light to medium soils. Pkt. 
10c; % oz. 25c; 1 oz. 40c; %4 Ib. $1.35. 
