


two-thirds above the ground. Half 
Sugar Mangels double the yield of sugar 
beets with large smooth, creamy white 
roots. 
% ounce, 15c; ounce, 25c; 14 pound, 
715c. Also Packets. 
BROCCOLI 
Two very distinct members of the 
cabbage group are known as Broccoli. 
One is the old fashioned Cauliflower 
Broccoli, really a very late maturing 
Cauliflower, the other described vari- 
ously as Sprouting or Italian Broccoli. It 
is one of the oldest of cultivated vege- 
tables, long known in America, but so 
infrequently grown in gardens, it is often 
referred to as new. It is now rapidly 
gaining in the popularity it merits. Even 
in the kitchen, it is kind, for no disagree- 
able odor arises from its cooking, such 
as informs the whole household when 
Cauliflower or Cabbage is on the menu. 
Like Cauliflower, Sprouting Broccoli is a 
plant of cool and moist conditions of 
growth. Seed is best started indoors 
about six weeks before the frost is ex- 
pected to be out of the garden and 
handled in flats or frames just as cabbage 
or cauliflower would be. One packet 
will afford sufficient seed for even a 
large family garden. 
Transplanting takes place as soon as pos- 
sible to rows 30 inches apart, or some- 
what nearer if space is limited; the plants 
being set two feet apart in the row. The 
heads should be ready about 60 days 
later. 
Italian (102 days), Packet, 10c; 1/4 ounce, 
A5c. 
St. Valentine (140 days), Packet, 10c; 
Ve ounce, 65c. 
BRUSSEL SPROUTS 
There are those who swear by Brussel 
Sprouts and those who swear at them. 
| One reason for lack of success is failure 
|. to appreciate the fact that this is a cool 
weather vegetable, which takes about 
three months to mature. 
Brussel Sprouts are sown and grown as 
would be late cabbage. In estimating 
the number of plants to raise, it may be 
expected that each will produce a quart 
of sprouts if all goes well. A packet of 
seed will suffice the average garden. 
Packet, 10c; 1/4 ounce, 40c. 
CABBAGE 
Cabbage is not difficult to grow. It is 
useful in succession cropping. It is wel- 
come in the kitchen, and it is one of the 
staple health foods, rich in vitamins, par- 
ticularly in C, and also in minerals. 
Cabbage is naturally a cool weather 
plant, but it is hardy and will tolerate 
considerable differences of temperature, 
provided it has an adequate supply of 
moisture. It produces best with an 
abundance of sunshine and an ample 
supply of plant food, especially nitrogen 
and potassium. 
The many varieties of cabbage may be 
arranged in three groups, Early, Mid- 
season, and Late, of which the first is the 
most important. The Mid-season and 
Late varieties are only planted where 
ample space can be given over a long 
season. 
Packet, 10c; % ounce, 40c; ounce 75c. 
(except as noted) 
Among the early sorts, Early Jersey 
Wakefield, a little pointed cabbage, 
long led the field, but has now been 
largely superseded by Golden Acre 
which is just as early, about two months 
from transplanting, and Copenhagen 
Market, both globe shaped, very solid 
and neat. 
Early Jersey Wakefield (63 days): Head 
small, compact, conical, short stem. 
Packet, 10c; 1% ounce, 30c; ounce 50c. 
Copenhagen Market (70 days): Heads 
small, round and solid. 
Golden Acre (64 days): Heads small, 
round. Plants dwarf. 
Early Flat Dutch (90 days): Heads flat, 
solid and very large. 
Of the late cabbages, which take about 
4 months from transplanting, there are two 
types, the round, best typified by Danish 
Ball Head, and the flat, best known in 
the old late Flat Dutch variety. These 
are both large heads, weighing about 6 
pounds, solid and more suitable for 
storage through the months of winter 
than the quicker growing varieties. 
