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.* 
Early One —An early-maturing broccoli 
ready for cutting a week earlier than the regu- 
lar strain. This strain has been developed for its 
earliness and sure-heading qualities; it produces 
an abundance of side shoots after the first cut- 
ting.* 
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 214"" 
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 
— 40z., 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 
A head of Golden Acre that would please the king’s taste. 

pots or 24% x 214” 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 in a 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. 
CABBAGE 
EARLY VARIETIES 
Golden Acre — An early uniform strain of 
Copenltagen 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 — A crop 
failure. 
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 
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 yariety 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. 
Drumhead Savoy — The plants are medium 
large, producing deep, rounded heads, and mod- 
erately 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 cabbage 
for special markets. 
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 4 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 1-114" 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. 
Long Chantenay — A smooth-skinned, semi- 
stumped root averaging as a rule } to 144” 
longer than regular Chantenay, developing its 
color early. The top is smaller, but fully as 
strong as Red Cored Chantenay. The roots when 
harvested at bunching stage resemble Imperator 
in appearance but reach this stage about 10-14 
days earlier. Seed supply is very short, and 
packets only are offered. Comments regarding 
its behavior in members’ gardens will be very 
welcome. 
