BRUSSELS SPROUTS 
Y2 oz. to 100 ft., 4 oz. per acre 
Can be successfully grown wherever condi- 
tions are favorable for late cabbage ond re- 
quire the same method of culture. They mature 
best in autumn after the weather becomes cool. 
Dwarf Improved. Plants dwarf and com- 
pact, ZO inches tall. Very uniform; stem 
well covered with firm, round cabbage- 
like balls 1144 to 14% inches in diameter, 
mature in succession. Pick as needed. 
COPENHAGEN MARKET CABBAGE 
CABBAGE 
Sow early varieties under glass and trans- 
plant 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 fre- 
quent 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, allowing 
very close planting. Stem short; heads 
uniformly round; firm; 6 to 7 inches in 
diameter. Weight, 34% to 4 lbs. Interior 
clear white and of excellent quality. Ma- 
ture in 66 days. 
Early Jersey Wakefield. Extremely early, 
valuable for home market and shipping. 
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 214 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. 
LATE VARIETIES 
Mature in 90 to 100 days 
Danish Ball Head. One of the best late 
varieties. 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. 
Late Flat Dutch. The best very large, 
late cabbage. 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. 
Garden fresh vegetables are the 
mins. Grow ‘em yourself. 
Beans: Vitamins A, B, C, G. 
Beets: Vitamins C, G.; greens: 
Vitamins A, G. 
Carrots: Vitamins A, B, C, G. 
Corn: Vitamins A, B, C, G. 
Cucumbers: Vitamins A, B, C. 
Lettuce: Vitamins A, B, C, G, E. 
Muskmelon: Vitamin C. 
Onions: Vitamins B, C, G. 
Parsley: Vitamin C. 
Squash: Vitamins A, B. 
Tomatoes: Vitamins A, B, C. 
Turnips: Vitamin C; greens: 
Vitamins A, B, C, G. 
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 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, delicate flavor. The 
large round heads are somewhat flat- 
tened 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 
Chihli. Rapidly growing in popularity. It 
somewhat resembles the Cos lettuce in 
shape, forming long heads of crisp 
leaves. Very mild and pleasantly fla- 
vored. Serve as a salad or cooked. 
CARROTS 
Y2 oz. to 100 ft., 3 to 4 Ibs. per acre 
Sow from April to July. Prefer a light, sandy 
soil. 
Chantenay, Oregon (Long Type). Deep 
golden orange flesh, always smooth and 
fine in texture, very tender. Excellent 
bunching variety. Medium early. 72 days. 
Chantenay, Red Core. Flesh tender and 
sweet, reddish orange with the core about 
the same color. Fine for canning and 
table use. 72 days. 
Danvers Half Long. Red core. The roots 
are a rich dark orange, an excellent 
bunching variety. Most popular with 
growers and shippers. About 75 days. 
*Improved Imperator. Grows to a length 
of 7-8 inches with a shoulder diameter of 
1% to 1% inches, making a smooth crown. 
No undesirable side shoots; fine texture, 
good, sweet flesh. Deep orange. 77 days. 
Nantes. Excellent for forcing. Tops are 
very small. Roots bright orange, cylin- 
drical, blunt tipped. Flesh reddish orange, 
crisp, tender and of very delicate flavor. 
Practically coreless. Probably the best 
home garden variety. 68 days. 
Stock Carrots 
Orange Belgian. A very productive va- 
riety, with roots measuring 20 inches 
long. They are broad at the shoulder, 
and gradually taper to a fine point. The 
skin below the ground is a light orange, 
but above the soil surface it is green. 
Will yield heaviest in good deep soil. 
White Belgian. A late variety, an excel- 
lent keeper and very productive. Princi- 
pally grown as stock feed, since it will 
yield as much as 40 tons per acre. Roots 
are 7 to 8 inches long, 3 inches across at 
the top, tapered and pointed. 
Grow Your Own VITAMINS: 
surest 
source of health-giving, health-preserving vita- 
CAULIFLOWER 
CAULIFLOWER 
Y2 oz. to 100 ft., 4 oz. per acre 
Treat the same as cabbage but gather the 
tops of the leaves together loosely as soon as 
the heads begin to form. 
Early Snowball. (52 days.) The best for 
greenhouse forcing, early market, and 
shipping. Plants very dwarf. Heads 
snow white, deep, smooth and compact; 
about 6 inches across, weighing about 144 
to 2 pounds. The standard of excellence 
in cauliflower. (Fz.) 
St. Valentine. Standard market variety 
for March shipment. Plants large. 
Heads large, solid, white, and very well 
protected. 
CELERY 
V2 oz. to 100 ft., 4 oz. per acre 
Sow from February to May, transplanting in 
June to rows 3 feet apart. One ounce of seed 
will produce 5000 plants. 
Golden Utah. A light yellow-green selec- 
tion of the original “Utah.” Has superb 
quality and size of original, plus easier 
bleaching quality. 
Utah Jumbo. A remarkable late celery 
of the finest quality. Plant sturdy, com- 
pact and solid. Very free from strings. 
Light green in color; nutty flavor. 
CHICORY 
1 oz. to 100 ft., 4 to 5 Ibs. per acre 
Sow chicory when weather becomes warm 
and settled. Sow in rows at least 24 inches 
apart and thin to 13 inches between plants. 
Witloof or French Endive. Seed sown 
in spring produces long, thick roots by 
November. To force for use, dig roots in 
fall and trim the leaves off an inch 
above the crown. Trench in a warm, dark 
place, covered with 6 or 8 inches of soil. 
A handsome, compact head of blanched 
leaves resembling Endive is the result, 
tender and of rich, mildly acrid flavor. 
Large-rooted Magdeburg. Roots 12 to 
14 inches long, 2 inches in diameter at 
top; tapered. The dried roots are often 
roasted and mixed with ground coffee. 
PRICES FOR ALL VEGETABLE SEEDS ON PAGE 25 aF| 
