20 
Savoy Cabbage 
CULTURE—Savoy does not require the intensive culture common 
cabbage does and will make a good crop on even comparatively poor 
ground. Should be treated like early cabbage. All Savoys are su- 
perior in flavor but they do not keep long. 
MARVIN’S SAVOY CABBAGE (100 days) 
Most popular and best of all Savoys. Heads large, solid, very 
curly, having only a moderate amount of outside foliage, growing 
closely about the head. Of excellent quality and flavor. Pkt. 10c; 
oz. 40c; 1b. $3.00. 
Savoy Cabbage—Hariy Vienns 
SAVOY EARLY VIENNA (85 days) 
The heads of this are round, dark green, exceedingly curly formed 
on short stalks, wéighing from 3 to 5 lbs. each. It is quite an old 
variety, yet it must be classed as one of the very best. Pkt. 10c; 
oz. 40c; Ib. $4.00. 
ITALIAN SAVOY ASTI LATE (100 days 
Italian Savoy Cabbage (Cavolo di Milano) is a variety 
especially adapted for warm countries and about the only 
variety that will make a solid head in the South, It never 
fails to make solid heads, finely curled, perfectly round and 
weighing from 3 to 5 lbs. each. It grows on a short stalk, 
and the heads are produced in 40 days from the date of set- 
ting. It is a sure cropper, whether planted in the fall or in 
the spring. We have the genuine seed from one of Italy’s 
best seed growers. Pkt. 10c; oz. 40c; Ib. $4.00. 
SAVOY WINTER KING (100 days) 
Heads very solid, perfectly ball-shaped, extra fine curled, 
medium sized and of beautiful dark green color. Extremely 
hardy. The finest late maturing variety at present. Pkt. 
10c; oz. 45c; Ib. $4.00. 
SAUERKRAUT—Mix finely cut up cabbage with salt. One 
heaping tablespoonful to a gallon of cabbage. Press into the 
jar, tamp it as solid as possible then cover up with a few 
cabbage leaves, place board and heavy rock on top, keep in 
a warm place for two weeks then move to the coolest place 
at your disposal. If you should not have enough brine add 
water as sauerkraut must be submerged at all times to pre- 
vent spoiling. 
SOW IN FLATS is mentioned often in this catalog. A 
“flat” is a box 18 in. long, 12 in. wide and 3 in. deep. A flat 
holds 100 plants once transplanted and fits the standard frame 
or hot bed. The bottom of flat must not be close fitting to 
assure perfect drainage and to insure perfect drainage all 
experienced growers lay on the bottom “short” manure or 
straw. The flat is filled with sifted soil, the soil is shaked 
down but NEVER packed down and this again in order to 
insure good drainage. Without good drainage healthy and 
robust plants are out of question. 
Ours is the most critical trade—gardeners and florists. We 
cater to the wise and experienced. We give value. Among 
our customers are the foremost florists and market gardeners, 
DE GIORGI BROTHERS CO. 
Red Cabbage 
BLACK DIAMOND (90 days) 
A new second early Red Cabbage from Holland, is meeting with 
great popularity with all lovers of Red Cabbage on account of its 
fine appearance and deep red, almost black color. Heads medium 
pre very hard and heavy, leaf rib thin and small. Pkt, 10c; oz. 
icy 
MAMMOTH ROCK RED (100 days) 
Always sure to head and of good red color to the center. Pkt. 10c; 
1 oz. 40c; Ib. $4.00. 
RED ACRE (74 days)—The earliest red variety. Plants 
small, compact and short stemmed. Heads of medium size, 
round, very hard, deep red. Pkt. 10c; 0z. 50c. 
Chinese Cabbage 
Culture—Chinese cabbage succeeds in cool weather only. 
It is easily raised if seed is sown late in July or early in 
August. The plants develop quickly, forming large solid 
heads well blanched in the hearts. Sow the seed thinly where 
the plants are to mature as they do not stand transplanting 
well. Have rows 2 ft. apart and 20 inches between the rows. 
Chinese Cabbage is much milder in taste than ordinary cab- 
bage, it is used boiled as well as raw in salads or made into 
delicious cold slaw. 
Will not stand heavy frost and must be pulled root and 
all with soil attached and stored in a frost proof cellar. 
CHIHLI (75 days)—FEarliest of the Chinese group. Heads long, solid, 
white, shaped like a roller, two feet in length. The best for high 
class trade. Pkt. 10c oz. 30c; Ib. $2.00 
CHINESE CABBAGE WONGBOOK (80 days)—Heat and drought 
resisting variety, forming large, broad and heavy heads one-third 
shorter than those of the regular PE TSAI, Of very high quality. 
Pkt. 10c; oz. 30c; Ib. $2.00. 
CHINESE CABBAGE MICHIHLI—Sure heading strain of Chihli 
producing 99% of marketable heads in any part of the country. 
Heads very uniform, a trifle heavier than Chihli. Pkt. 10c; oz. 30c. 
1 Ib. $2.00. 
MONEY FROM SAUERKRAUT 
You can make some extra money by making sauerkraut. 
Make it early in the season. Do not wait for cool weather. 
There are many people that would buy it. These people do 
not buy ONLY because there is no sauerkraut to be had at 
the time. 
do not want canned sauerkraut. 
If you want sauerkraut of the finest quality use either — 
Barly or Late Flat Dutch cabbage for this purpose. Inform 
your customers in plenty of time that you will have high 
class home made sauerkraut. 
You can also sell tomatoes made into Catsup, chow chow, 
etc., dill pickles, pickled onions, beets, etc. You will prosper 
if what you put up, will be of the highest quality. 
MORE MONEY FOR CABBAGE 
You will get more money for early cabbage if you will start the 
seed in frames as is the usual practice—BUT—not crowd the plants. — 
Give them plenty of room, twice as much as you used to do. You 
will have robust plants with stems as big around as your little 
finger and such plants you will set out instead of the spindly things 
raised in an overcrowded box. Following this method you will gain 
from 15 to 20 days and get for a dozen heads more than you will — 
later in the seazen fer two dexen. 
One can always buy sauerkraut in cans, but many, | 
