Plant them: they'll grow 7 
~ SWISS CHARD (Leaf Beet) 
A beet that is grown for its leaves and chards, or stalks, but not its roots. An excellent vegetable 
for the home garden, as when the outer leaves are picked the others continue to grow, assuring a 
supply of tasteful greens throughout the summer and fall. The ribs may be served ge. like 
asparagus, the leafy part like spinach. Thin to 12” apart. Ready for first picking in 50-60 days. 


Common Green: Medium green leaves with chards, or stalks, of silver-green. 
* Lucullus: The most popular sort. Erect and vigorous, with stout white stalks and large crumpled 
bright yellowish green leaves. 

MANGEL (or Stock Beet) 
Cheap and nutritious winter feed for stock; the dairyman’s friend. Plant 6 lb. per acre in drills, 
thinning later to 9’ apart, or broadcast 15-20 1b. About 110 days to maturity. Store in pits. 

Giant Half Sugar Rose: Long oval white roots with rose-colored shoulder, solid and sweet. Very 
productive and of high stock feeding value. 
Golden Tankard: Large cylindrical shaped roots allowing closer growth; grayish above ground, 
deep yellow below. Does well on light soils. The only yellow-fleshed variety. 
Mammoth Long Red: On good land this popular sort should yield 30-50 tons per acre of large, light 
red roots which grow half above ground and are easily pulled. A good keeper. 

BROCCOLI 
A delicious table vegetable, increasing greatly in popularity. Cultivate as for cabbage. 
xGreen Sprouting, Early (Calabrese): 70 
days from setting of plants. The plant 
first produces an attractive, compact 
head of bluish green. After this main 
head has been cut, side shoots develop 
with small heads. A readily marketable 
and profitable crop much in demand by 
quality buyers. 
Green Sprouting, Medium: 100 days. 
Adapted to the Pacific Coast and South- 
west. Taller plant forms large, compact, 
well colored head, slow to flower, and 
many large side shoots. 
Broccoli Rab (Turnip-Broccoli): A mem- 
ber of the turnip family grown for tops 
and tender flower shoots used as greens. Green Broccoli—well worth a place in the garden 

