CAULICAB 
THE NEW VEGETABLE FAMILY 
(See Back Cover) 
For five years we have been working 
on this distinct new vegetable, the be- 
ginning of a new race in the vegetable 
family. While our selections are not 
complete and the types are not entirely 
fixed, we feel that gardeners are now 
entitled to grow it. We have tested its 
quality among about one hundred people 
and nearly everyone is enthusiastic about 
it and we have had many calls for seed 
and plants. In time it will be separated 
into many varieties like we know in 
other vegetables. It is a cross between 
cabbage and spring heading Cauliflower 
of the St. Valentine type. The Cauli- 
flower interior of the heads only devel- 
ops in the spring heads, however, it can 
be planted in the early spring and heads 
will develop in the fall. When it ma- 
tures in the fall the heads are solid like 
cabbage but without the Cauliflower in- 
terior. In such cases the flavor is dif- 
ferent from cabbage, being more sweet. 
The interior is very white and tender. 
It is hardier than St. Valentine and can 
be grown further North and still produce 
heads in the spring. It will be especially 
suited to the West Coast and Southern 
States for spring heading. For this pur- 
pose transplant July 20th to August 20th. 
In the warmer Southern sections it can 
be transplanted in early September. The 
fact that it can be planted in the spring 
for heading during September permits 
its growth anywhere that cabbage can 
be grown. The plants are very vigorous 
with large foliage which indicates the 
cross that is half way between cabbage 
and cauliflower. The heads are elong- 
ated, usually with dull points. In the 
Spring the heads are wrapped in 4 to 12 
layers of cabbage leaves while the in- 
terior is composed of tender buds and 
stems of amber color. They are so ten- 
der that they can be used for salads. 
When cooked use them like cabbage or 
cauliflower and you will find them very 
tender with a flavor unlike either cab- 
_bage or cauliflower. Several who tried 
this new vegetable claim that it does 
not cause gas like either cabbage or 
cauliflower. 
The soil should be of the same fertility 
as for cauliflower culture. 
Because we could not test this new 
vegetable in all sections of the country 
without releasing it to competitors, we 
cannot tell just how it will act in all 
sections, therefore, we guarantee to re- 
fund the purchase price of the seed if 
you are not satisfied. 
It will take a little experience in the 
Spring to know just when to cut them. 
They should be gone over every few 
days and when they feel hard they are 

Caulicab 
usually ready to cut. After they burst 
open they are still good, even when the 
buds turn green they are more tender 
than green broccoli. For fall heads set 
out in early spring with earliest cabbage. 
Order seed now and test it in your 
locality and be among the first to have it. 
In asking for any refund please return 
the package and let us know how it grew. 
Seed sold only in packets @ 75c each. 
Brusse!s Sprouts 
*CATSKILL—After growing this out- 
standing new Brussels Sprouts we con- 
sider it the best variety we have ever 
grown. Plants of medium size producing 
an immense crop of solid, dark green 
sprouts set close together. The sprouts 
are larger than most sorts and very 
heavy. The best for home gardens or 
market gardens. Matures quite early. 
Seed of our own growing. Postpaid. 
Pkt. 15ce; % oz. $1.00; oz. $1.85; %4 Ib. 
$6.00; Ib. $17.50. 
*QOREGON SPECIAL—A special selec- 
tion by an Oregon gardener. Hard heads 
of dark green color. One of our best 
varieties. Postpaid. Pkt. 10c; % oz. 35c; 
oz. 60c; %4 Ib. $1.75; Ib. $6.00. 
R. K. SPECIAL—A well selected va- 
riety of medium height and deep green, 
solid heads. This is very popular with 
local gardeners. A splendid commercial 
variety. Pkt. 10c; % oz. 55c; oz. $1.00; 
\% Ib. $3.00; lb. $9.00. 
@ 
Dill 
MAMMOTH—Easy to grow for flavor- 
ing pickles. Postpaid. Pkt. 10c; oz. 20c; 
\% lb. 40c; ib. $1.00. 
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