
’ ways smooth and fine in texture, very tender. 
ee 
es. 
% 
CABBAGE, Continued 
Late Flat Dutch. The best very large, late Cabbage. Popular 
for home and market garden. A good keeper. Heads very 
large and flat, but deep; become 12 to 14 inches across, 7 inches 
ate aS weigh 12 to 14 pounds or more; firm and of good 
ity. 
Mammoth Red Rock. A sure cropper and used very exten- 
sively for pickling. 
Savoy. The deep green, crinkled outer leaves enclose the 
tender, light green heart. It matures late in the fall and will 
keep all winter long. 
Chinese Improved or Wong Bok. This exceptionally fine 
vegetable is rapidly growing in public favor. Its growth, which 
resembles the Cos lettuce, has long heads and crisp leaves. 
Very mild and pleasant flavor as a salad or cooked. 
Zero Cabbage. Without doubt every grower who has grown 
our Zero Cabbage considers this the best for the Northwest. 
It is unquestionably the best Cabbage for crating or general 
market purposes. The outer leaves are deep green and will 
hold color weeks after cutting. It is the best keeper of all and 
will stand more freezing weather than other varieties. It has 
ek known to stand zero weather and come through in fine 
shape. 
Charleston Wakefield. Fine variety for both market gardeners 
and the home garden. A week later than regular Wakefield 
but half again as large. 
CARDOON 
A perennial winter vegetable with all fleshy leaf stalks and 
ribs, and grey-green foliage. When blanched, the stalks are 
tender and of pleasant flavor, and are commonly cooked and 
served in the same way as asparagus. Pkt. 10c. 

CARROTS, OREGON CHANTENAY 
CARROTS 
¥ oz. to 100 ft., 2 Ibs. per acre. 
-Sow seed in light sandy soil, from April to July, in drills 1% 
feet apart, covering the seed % inch deep. Thin out the young 
plants from 3 to 5 inches apart, according to size and variety. 
Cultivate freely and do not allow the soil to get too dry during 
hot weather. All varieties of Carrots: Pkt. 10c; % oz, 20¢; 
1 oz. 35c. 
Imperator. This Carrot grows to a length of 6 to 7 inches with 
a shoulder diameter of 14%, to 1% inches and is a deep orange 
color. It has a smooth crown; does not have undesirable side 
shoots; has a fine texture, and is good and. sweet. In all re- 
spects it is very attractive for shipping purposes. 
Oregon Chantenay. Flesh is deep golden orange color, al- 
Excellent 
bunching variety and grown exclusively by market growers. 
Improved Chantenay. A well-known and popular all-purpose 
variety desirable for home and market gardens. Roots deep 
orange, smooth, tapered, flesh deep orange with indistinct core. 

MAIL ORDERS TO BRAEGER’S OREGON SEED STORE, 140 S.W. YAMHILL, PORTLAND 4, ORE. 3 
Red Cored Chantenay. Tender and sweet. Roots a little 
shorter than Oregon Chantenay. Flesh reddish orange. 
Danver’s Half Long. The roots are a rich dark orange color 
and by reason of its symmetrical shape which is long and 
pointed, it makes an excellent bunching variety. It has proved 
over a period of years to be the most popular Carrot, both 
with the grower and the shipper. 
Nantes Coreless. Excellent for forcing, as well as for home 
and market garden use. Tops very small. Roots bright 
orange, cylindrical, blunt tipped. Flesh reddish orange, crisp, 
tender and of very delicate flavor. Practically coreless. 
Oxheart. Beautiful shape and color. The roots generally 
attain 4 to 5 inches in length, and about 3 inches in diameter. 
Quality first rate, very tender, and a variety that is used in 
quantity. 
Stock Carrots 
1 oz. 30c; 44 Ib. 90c. 
White Belgian. A late variety, an excellent keeper and a 
very heavy yielder. Principally grown for stock feed, it will 
yield as much as 40 tons per acre. Roots are 7 to 8 inches 
long, 3 inches across at the top, tapered and pointed. 
Yellow Belgian. A very productive variety, with roots meas- 
uring 20 inches long. They are broad at the shoulder, and 
gradually taper to a fine point. The skin below the ground is a 
light orange, but above the soil surface it is green. Will yield 
heavily, particularly on good deep soil. 
CAULIFLOWER 
1 pkt. to 100 ft., 1 oz. per acre. 
The same methods that produce good Cabbage will grow 
good Cauliflower. The only great difference is that Caulli- 
flower heads must be protected from sunlight so as to make 
sure of the desirable white curd. Gather the tops of the 
leaves together loosely as soon as the heads begin to form. 
In shutting off the light, it is important not to cramp the 
heads. Pkt. 25c; %4 oz. $1.25. 
Early Snowball. The best for greenhouse forcing, early mar- 
ket, and shipping. Plants very dwarf. Heads snow white; 
deep, smooth, compact; about 6 inches across, weight, 1% to 2 
pounds. The standard of excellence in Cauliflower. 
Catskill. One of the best types for late planting; heads very 
uniform in size. Splendid shipping variety. Market gardener’s 
favorite. 

CAULIFLOWER, EARLY SNOWBALL 
CELERIAC 
% oz. to 100 ft., %4 lb. per acre. 
Sow seed at the same season and give same treatment as 
common Celery. Transplant to moist, rich soil, in rows 2 feet 
apart and 6 inches apart in row. Give thorough culture. It 
is not necessary to earth up or handle the plants. After the 
roots have attained a diameter of 2 inches, they are fit for . 
use. 
Large Smooth Prague. An improved variety of turnip-rooted 
Celery producing large tubers of nearly globular shape and 
comparatively smooth surface. ; Pkt. 10c. 
