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. 
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 244” 
pots or 244” x 24%”’ apart in flats when first 
true leaves appear. After danger of hard {rosts, 
the plants should be hardened by gradual ex- 
posure and set outside 2 by 3’ apart ima 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. 
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. 

A head of Golden Acre that would please the king’s taste. 
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. 
LATE VARIETIES 
Penn State Ballhead — A very desirable 
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. Seed 
available this year is reproduced stock seed 
and did not come direct from Pennsylvania 
State College. It may show some variation in 
type. 
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. 
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. 
Cabbage Culture — Late Varieties 
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 
that of cabbage but much milder and more 
delicate. It can be eaten either raw or cooked in 
nearly any of the ways practiced for cabbage or 
lettuce. It is delicious when eaten as slaw or 
salad. The leaves may be cooked as cabbage or 
like spinach or the mid-rib alone used and 
served more like asparagus. 
About 25’ of row is suggested for a family of 
four. 
Chihli — The outstanding variety. It is tall 
and sure-heading. The outer dark green leaves 
enclose a long, 18’’ tapering head which when 
mature is very compact, white, tinted with 
green, crisp and sweet. 
Chinese Cabbage Culture 
Grown chiefly as a fall crop, for if grown in 
summer, the plant will likely go to seed before 
heading. Sow seed in July in 18”’ to 24’’ rows. 
Use ¥% oz. per 100’ of row or 4 oz. per acre. 
When plants are not over 2’’ high thin to 
about 15’’. Soil must be fertile. If plants are 
started in a seedbed, transplant when quite 
small — about 4 weeks after the seed is sown. 
A rich soil that is retentive of moisture and 
in good physical condition is necessary; side- 
dressing of nitrogen may be necessary if 
growth is slow. 
CARROTS 
Chantenay (Red Cored) — A red-cored va- 
riety, productive and of good quality. Roots 
are 5%"’ long and 2-214’’ in diameter at the 
crown, tapering to 1-144’’ with a blunt bot- 
tom which tapers to a decided rat tail. The 
crown is small and slightly sunken. Generally 
used as an early bunching carrot. 
Nantes Long — A rapid-growing variety 
practically coreless and of the highest quality 
flavor and texture. The root is 644’’ to 7’’ long 
and 1’’ to 144”’ in diameter, cylindrical and dis- 
tinctly stump-rooted. The tops are small and 
must be handled carefully to avoid breaking. 
Imperator — Roots are 7-814” long, 134-2’ 
at shoulder and uniformly tapered to a semi- 
blunt end. The flesh is a rich orange color, 
