

8 THE SNOWY RANGE SEED COMPANY 
Mangels and Sugar Beets 
CULTURE 
Sow 8 to 10 lbs. per acre. Sow in rows 2% to 3 
feet apart as soon as ground can be thoroughly 
worked. Cover seed about one inch, making 
ground firm over the seed. When 4 inches high, 
thin to 8 inches apart in the row. Mangels are a 
valuable feed for poultry and cattle. Thirty tons 
per acre is not an uncommon yield. For winter 
use store in pits the same as other root vegeta- 
bles. 
DANISH SLUDSTRUP 
A good cropper and of high feeding value. Roots 
long, oval, reddish yellow. Grows half above 
ground, easily harvested. Flesh white, tinged 
with yellow. 
GIANT HALF SUGAR ROSE TOP 
A heavy yielding, valuable variety for feeding. 
Roots long, oval; skin white, with rose-colored 
shoulder; flesh white with good content. 
GOLDEN TANKARD 
Roots large, nearly cylindrical, partly above 
ground; skin deep orange, flesh yellow with white 
zones. Very productive. 
MAMMOTH LONG RED 
The most popular and the best cropper of all the 
mangels. Roots extremely large, slightly taper - 
ing; grow half above the ground; color light red, 
flesh white with rose tinge. 
KLEIN WANZLEBEN (Sugar Beet) 
The variety most used for making sugar. Roots 
long with thick shoulder, tapered; skin grey- 
white; flesh solid white. 
WESTERN GIANT SUGAR BEET 
A popular variety for sugar manufacturing be- 
cause of high sugar content, also good for stock 
feed. Roots are long with white skin and flesh. 
Prices on all above varieties: Postpaid (Oz. 15c) 
(44 Ib. 35c) (1b. $1.00 (5 lbs. $4.50) 

Swiss Chard 
CULTURE 
Swiss Chard is a beet grown for its leaves. The 
midrib when boiled makes delicious greens, or the 
leaves may be boiled and served as spinach. Sown 
in the spring, the leaves are soon ready to eat and 
will continue to grow all through the summer and 
fall. 
DARK GREEN 
Leaves broad, upright in growth, very dark green 
savoyed with broad white midrib. This variety on 
account of its giant size and pleasing deep green 
color, will probably supersede other sorts 
FORDHOOK GIANT c 
Tall and sturdy; leaves broad, heavily crumpled, 
dark green; stems broad, thick white, 
LUCULLUS 
A new variety with curled leaves like a Savoy 
Cabbage. The plant grows nearly two feet high 
and the stem and leaves are very large and of fine 
quality. ae 
Above Varieties: Postpaid (Pkt. 10c) (Oz. 15c) 
(%4 lb. 35c) (1b. $1.00). 
Brussels Sprouts 
CULTURE 
Used in the fall and early winter. Plant reseim- 
bles the cabbage, the edible part being the num- 
erous very small heads or sprouts an inch or two 
in diameter former on the stalk at each leaf joint. 
The culture is the same as for cabbage, excent 
the leaves should be broken down in the fall to 
give the little heads more room to grow. 
LONG ISLAND IMPROVED (Special Stock) 
Plant dwarf and compact, 20 inches tall; very uni- 
form; stem well covered with firm round cabbuge- 
like heads of 1% to 1% inches in diameter, which 
mature in succession. 
ony ein (Pkt. 10c) (Oz. 50c) (%4 Ib. $1.75) (Ib. 
Broccoli 
CULTURE 
Belongs to the same family as the cauliflower. 
More hardy and therefore better adapted to a 
wider range of conditions. Sow the seed in the 
same manner as for late cabbage, in May, and 
transplant in June or July, in very rich soil. 
DeCICCO 
An extremely early strain producing heads ready 
for market ten days earlier than Italian Green 
Sprouting. Plants medium tall, light green in 
color and very productive. Our ‘stock of this 
strain has been carefully selected for uniformity 
and can be highly recommended as the earliest 
maturing strain obtainable. 
Scion ia (Pkt. 10c) (Oz. 50c) ,(% Ib. $1.75) (1b. 
EARLY PROPAGENO 
Plants are 3 to 4 feet high and branched, after the 
central head is removed a number of small heads 
are produced on stems 4 to 5 inches in length, 
color dark bluish green. If kept cut, the plants 
will continue to produce for 5 to 6 weeks. A few 
days earlier than Italian Green Sprouting. _ 
aoa (Pkt. 10c) (Oz. 50c) (% Ib. $1.75) (1b. 
ITALIAN GREEN SPROUTING 
A new and distinct variety of the sprouting type. 
It forms a large head consisting of a cluster of 
bluish green. flower-heads. When this central head 
is removed the plant develops numerous~lateral 
sprouts, each of which produces a small head. 
These are cut, leaving about 6 inches of the.stem, 
and are tied in bunches for market. Both stems 
and heads are cooked and served like cauliflower. 
(PRICES SUBJECT TO CHANGE) 
