BEETS 
1 oz. to 100 ft., 4-6 lbs. per acre 
Prefer a rich sandy loam but will pro- 
duce in any well fertilized soil. Space 
rows 14 to 24 inches apart. 
Detroit Dark Red. The standard of ex- 
cellence in table beets for home and mar- 
ket garden, for shipping, and for can 
ning. Tops uniform, small, tender, erect. 
Roots globe shaped; symmetrical, with 
small collar and small tap-root. Very 
dark blood red. Mature in 52 to 55 days. 
Early Blood Turnip. A medium early 
variety for home and market garden use. 
Matures in 65 to 70 days from seed. Tops 
medium, but somewhat coarse. Roots 
top-Shaped; dark red. Flesh bright red 
with zones of lighter shade. 
Mangel (or Stock Beet) 
1 oz. to 100 ft., 6 to 10 Ibs. per acre 
Valuable as stock feed 
Giant Half Sugar. This variety is one of 
the favorites among the dairymen and 
hog raisers. It is very sweet and nutri- 
tious, as it has a higher sugar content 
than the ordinary mangel. 
Mammoth Long Red. Superior to strains 
offered previously. Roots large, long 
spindle-shape, straight, and thick; grows 
% to % out of ground; light red; flesh 
white tinged rose. Heavy yielding. 
BROCCOLI 
14 oz. to 100 ft., 4 oz. per acre 
This is similar to cauliflower and is 
especially suited to Pacific Coast states. 
Italian Green Sprouting. This vigorous 
plant is entirely different from the white 
heading sorts. Cultivated like cabbage, it 
bears a succession of sprouting heads 
which, if kept cut, will be replaced by 
others for 8 to 10 weeks. Each sprout, 
about 5 inches long, ends in a small head 
of dark green buds. It is one of the most 
delicious green vegetables. (Fz.) 
BRUSSELS SPROUTS 
1% oz. to 100 ft., 4 oz. per acre 
Can be successfully grown wherever 
conditions are favorable for late cabbage 
and require the same method of culture. 
They mature best in the autumn after 
the weather becomes cool. 
Dwarf Improved. Plants dwarf and com- 
pact, 20 inches tall. Very uniform; stem 
well covered with firm, round cabbage- 
like balls 14% to 1% inches in diameter 
mature in succession. Pick as needed. 

BROCCOLI 
CABBAGE 

WONG BOK (Chinese Cabbage) 
CABBAGE 
Sow early varieties under glass and 
transplant to open ground as early as 
possible. Sow late varieties in open in 
April and May. Keep the crop well 
watered and cultivated. Best in good, 
heavy soil with good drainage; light soils 
should be well fertilized. Shallow but 
frequent cultivation. 
EARLY VARIETIES 
Mature between 60-65 days 
Copenhagen Market. Distinctly and uni- 
formly early. Splendid for early market 
and shipment; valuable as an early kraut 
variety. Plants small, compact, allow- 
ing very close planting. Stem _ short; 
heads uniformly round; firm; 6 to 7 
inches in diameter. Weight, 3% to 4 
Ibs. Interior clear white and of excellent 
quality. Mature in 66 days. 
Early Jersey Wakefield. Extremely early 
variety, very valuable for home and 
market garden as well as for shipment. 
Plants very small and compact, allowing 
close planting; stem short. Heads firm 
and conical; usually 7 inches long, 5 
inches thick near base; weight 2 to 
2% lbs. 
Golden Acre. The earliest round-headed 
cabbage; especially valuable for early 
market and shipping. Plants very small 
and compact; stem short. Heads uni- 
formly round; firm, commonly 6 inches 
in diameter and weigh 3 pounds. 

CABBAGE, GOLDEN ACRE 
LATE VARIETIES 
Mature in 90 to 100 Days 
Danish Ball Head. This is the best late 
cabbage. The plants are medium sized 
with short stems. Heads large; flattened 
globe shape; becomes 8 to 9 inches across, 
6 to 7 inches deep, and weigh 7 to 9 
pounds. Very firm and solid; of excellent 
quality; keeps perfectly in storage until 
late spring. 
Late Flat Dutch. The best very large, 
late cabbage. Popular for home and mar- 
ket garden. A good keeper. Heads very 
large and flat, but deep; become 12 to 14 
inches across, 7 inches deep, and weigh 
12 to 14 lbs. or more; firm, good quality. 
Mammoth Red Rock. A sure cropper and 
used very extensively for pickling. The 
solid heads are borne on medium-length 
stems and are red throughout. Perfectly 
round, solid as a rock, and quite large. 
Often weighing 6 to 8 pounds each. The 
latest of the red cabbages. 
Savoy. Enjoys great. popularity on ac- 
count of its tasty flavor which is more 
delicate than that of ordinary cabbage. 
The large round heads are somewhat 
flattened and very heavy. The deep 
green, crinkled outer leaves enclose the 
tender, light green heart. It matures 
in the fall and will keep all winter. 
CHINESE CABBAGE 
Wong Bok. This exceptionally fine veg- 
etable is rapidly growing in public favor. 
It resembles the Cos lettuce, forming 
long heads of crisp leaves. Very mild and 
pleasant flavored. Serve as a salad, or 
cooked. 
CONTROL CABBAGE MAGGOT WITH “CALOMAG” 
-c-REEpaDUSneSeAT RTS CSR AA DS NS ERE DO LEI SE TT TS 
You can enjoy 
the goodness of 
your own garden 
fresh vegetables 
the year around by 
freezing them. No 
other method of 
preserving can 
give you more ap- 
petizing and fla- 
vorful vegetables 
for your table. 
The letters (Fz.) after certain de- 
scriptions indicate the best varieties 
to freeze. 


BRUSSELS SPROUTS 

30 FERTILIZER HELPS HEALTHY PLANTS GROW BETTER 
