BRUSSELS SPROUTS 
V2 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, 20 inches tall. Very uniform; stem 
well covered with firm, round cabbage- 
like balls 144 to 1% inches in diameter, 
mature in succession. Pick as needed. 
CABBAGE 
Sow early varieties under glass and trans- 
plant to open ground as early as poss:ble. Sow 
late varieties in open in April and May. Keep 
the crop well watered and cultivated. Best in 
good, heavy soil w:th 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, 3% 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. 
Piants 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, LATE FLAT DUTCH 
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. 
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. 
i AA 
CARROTS, RED CORED CHANTENAY 
1. Use only the finest vegetables. 
2. Prepare and freeze vegetables as 
quickly as possible. 
3. Scald vegetables by placing in col- 
ander, strainer or similar container 
and immerse in rapidly boiling 
water. Use only small quantities 
so water will come to boil within 
half a minute after vegetables are 
added. Count only the time that 
the water is boiling. Drain quickly. 
4. Cool by immersing immediately in 
cold water, preferably ice water. 
When vegetables are thoroughly 
cooled remove and drain. 
5. Pack in suitable airtight containers 
such as waxed cardboard cartons, 
tempered glass jars or lacquered 
tin cans. Allow 1 to 1% inches 
space for expansion in freezing. 
6. Place in quick freeze immediately 
after packing. 
Asparagus. Wash and cut into desired 
lengths, blanch 2 to 3 minutes. 
Green Lima Beans. Shell and scald 
1 to 1% minutes. 
Green Beans. Wash, stem and string. 
Scald whole beans 5 to 6 minutes, 
cut beans 2 to 3 minutes, French cut 
beans, 1 to 2 minutes. 
CARROTS 
2 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 
1144 to 114 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. 
Varieties marked * have received an award by 
ALL-AMERICA(M) SELECTIONS 
This is a sign of outstanding merit since AAS awards are given only 
after rigid testing by expert growers in all parts of the U.S.A. 
PREPARING VEGETABLES for FREEZING 
Brussels Sprouts. Soak in salt brine 
or cold water 15 minutes. Scald 3 to 
4 minutes. 
Cauliflower. Break into flowerets, 
soak 5 minutes in brine, scald 242 
to 3% minutes in brine. 
Carrots. Wash and dice or slice. Small 
carrots may be left whole. Scald 
diced or sliced carrots 2 to 3 min- 
utes, whole ones 3 to 5 minutes. 
Corn on the Cob. Husk, trim and wash. 
Scald, a few ears at a time, for 1 to 
2 minutes. Chill thoroughly in ice 
water, drain and wrap each ear in 
parchment paper or moisture proof 
locker paper. THAW before cook- 
ing. 
Whole Kernel Corn. Husk, trim and 
wash. Scald on the cob 2 to 3 min- 
utes. Cut from cob, pack dry and 
seal tightly. 
Peas. Shell and immediately scald for 
1 to 1% minutes. 
Spinach. Blanch 1 to 2 minutes, a small 
quantity at a time. Avoid cooking. 
Stir gently while in the boiling water 
to prevent sticking together. 
Zucchini. Use young tender squash. 
Wash, remove blossom ends, slice 
in sections 1 inch thick, scald 1% to 
2 minutes. 
Note: In each case in the above directions it is understood that scalding is 
to be followed by draining, chilling, packing and quick-freezing. 
I Le 
PRICES FOR ALL VEGETABLE SEEDS ON PAGE 21 23 
