CABBAGE 
We offer a selection of varieties to cover pretty much the 
full range of seasons, qualities and utilities of this most de- 
pendable and useful of vegetables. Cabbage is of the easiest 
growing in the home garden. Leaflet of general cultural infor- 
mation, sent out with all vegetable seeds, tells how. 
100 EARLY JERSEY WAKEFIELD—Pointed heads, wide at 
base, becoming hard and firm. Let them get hard if you want 
salads or slaw, but for cooking try them while they are young 
enough to yield to pressure, cook until just tender, season 
with butter, and you will have about the most delicate, and 
delicious, thing in the Cabbage family, with flavor sweeter, 
more nutty, than that of any Cauliflower. Pkt. 10c; % oz. 35c; 
oz. 60c; % Ib. $1.75. 
101 GOLDEN ACRE—An early variety, as early as Wake- 
field, with round heads that are exceedingly solid, hard, com- 
pact, averaging slightly larger and a good bit heavier than 
those of Wakefield. Our strain is resistant also to the ‘‘yellows’”’ 
disease. Excellent crisp-crackling quality. Pkt. 15c; % oz. 45c; 
1 oz. 80c; % Ib. $2.40. 
102 COPENHAGEN MARKET—A second-early, slightly 
larger than Golden Acre, round, hard heads of excellent flavor. 
Much used for kraut. Pkt. 15c; 4% oz. 40c; 1 oz. 70c; 4 |b. $2.00. 
103 ALLHEAD—The earliest of the big cabbages. Makes 
deep, somewhat flattened heads of unusually high quality if 
cooked at right stage. Often reaches 8 lb. weight. Sown late, 
may be used for winter storage, or started earlier, for kraut. 
Pkt. 15c; 4% oz. 35ce; 1 oz. 60c; %4 Ib. $1.75. 
110 PENNSTATE BALLHEAD—An unusually even strain of 
Danish Ballhead with relatively short stems and hard and 
solid globe-shaped heads, bright green without, but all white 
crispiness within. A late variety for winter storage. Pkt. 15c; 
1% oz. 45c; oz. 80c; %4 Ib. $2.35. 
107 RED ROCK—Prized for pickling, but can be used as any 
other Cabbage. A heavy, solid red variety for late summer and 
fall use, or it will winter-store. Pkt. 15c; 1% oz. 45c; oz. 80c. 
106 LONG ISLAND SAVOY—A super-curled and crinkled 
variety with the finest flavor of any variety here, if not over- 
cooked. A mid-season variety of unexcelled table quality. 
Pkt. 15c; % oz. 35c. 
235 CURLED CRESS 
A delightfully piquant, zestful salad plant of easiest culture, 
ready for use within 40 days from sowing. Try it mixed with 
lettuce and the like in a tossed salad, or it will make an ap- 
petizing sandwich filling just by itself. Make two sowings, one 
when you plant your spring garden, another in midsummer 
for autumn use. Pkt. 10c; % oz. 25¢ 
HORSERADISH 
The most appreciated of appetizers. Grown from small sets 
or root sections, available only during March, April and May. 
We offer sets of the true MALINER KREN variety. Directions 
for growing are in vegetable culture leaflet, sent with ship- 
ments. Delivered price, 7 sets for 50c; 16 for $1.00 ; 50 for $2.50. 
C7] 
CARROTS 
Make your first sowing in rather early spring, with another 
sowing as succession a few weeks later. Try young Carrots 
for quick freezing. 
138 NANTES CORELESS—Richly sweet and brittle are the 
slim, cylindrical roots, about an inch and a half through at the 
top, and the same some 6 inches down where they end in an 
abruptly blunt stump root. Semi-translucent deep orange and 
practically coreless. Unsurpassed quality. Pkt. 15c; % oz. 30c; 
oz. 55¢; 4 Ib. $1.55. 
139 CHANTENAY GOLDINHEART—Improved selection with 
fine-grained, sweet flesh that is a uniform golden orange right 
through to the center. Fine all-purpose sort, and easily dug 
because of the blunt, fairly wide roots. Pkt. 15c; % oz. 30¢; 
% Ib. $1.55. 
CELERY 
It can be about the most satisfactory thing from your gar- 
den, big showy stalks of it, crisp, sweet, nut-like, aromatic. 
Not hard to grow. Cultural directions in leaflet sent with seeds. 
+178 CORNELL 19— 
We think it is the best 
of the’ attractive, yel- 
low, self-blanching Cel- 
eries, giving heavy, 
crispy stalks that 
blanch easily to palest 
waxen gold. The flavor 
is delicious, sweet, 
piquant, aromatic ; not 
just the hearts, but 
the outer stalks, too. 
Illustrated opposite. 
Pkt. 20c; % oz. 40c; 
Y% oz. 75c; 1 oz. $1.25. 
178 GIANT PASCAL 
—So good that it has 
become the standard 
= of Celery quality. 
= Long, thick stalks 
with just that nutty 
flavor, that tender 
juiciness, that makes 
good Celery s0 zest- 
ful. The massive stalks 
blanch creamy white. No better winter-keeper. Pkt. 15bec; 4 
oz. 35c; % oz. 60c; 1 oz. $1.15. 
185 CELERIAC GIANT PRAGUE—Grown for the turnip- 
shaped roots that may be cooked, or will be enjoyed raw in 
salads. Full, rich Celery flavor. No blanching necessary. The 
roots may be used from mid-summer on; also dug and cellar- 
stored. Pkt. 15c; % oz. 45c. 
160 WITLOOF CHICORY 
It makes an appetizing winter salad. Lift the roots in fall, 
cut tops off about an inch from crown, pack roots closely 
upright in boxes, sift sandy soil between the roots until all 
spaces are filled. Then water and place in a warm cellar. As 
soon as new leaf growth starts, invert another box over the 
tops to keep them dark. The sprouts will form blanched heads. 
Often called French Endive. Pkt. 15c; % oz. 45c; 1 oz. 80e. 
644 CHIVES 
The leaves have delicate onion flavor, and are good in 
salads, mixed with cream cheese, chopped for sandwiches and 
the like. The plants are winter-hardy, tuft-forming perennials, 
and the foliage may be cut repeatedly. Quite ornamental when 
in flower. Sow the seeds early. Pkt. 20c; 3 pkts. for 50c. Plants, 
Sahat each 40c; 3 for $1.00 (but order only with other 
plants). 
640 DILL 
Easily grown. Valued as an aromatic pickling spice. Also 
for flavoring salads, stews, etc. Pkt. 10c; oz. 25c. 
641 SAGE 
Leaves used in sausages, poultry dressings, etc. A peren- 
nial. Quite ornamental. Pkt. 20c; % oz. 45c. 
