Egg Plant 



Sow in March in hotbeds, and 

 when 3" high transplant into 

 boxes or small pots. Plant out- 

 doors in May or June or after 

 the weather hos become perma- 

 nently warm, in rows 3 feet 

 apart, with the plants set 2 feet 

 opart in the row. 1 oz. to 

 1,500 plants. 



BLACK BEAUTY — The earliest 

 large fruited variety. Color rich, 

 glossy, purplish black. Entirely 

 free from spines. Vi ox., 25c; 1 

 oz., 40c; V-i lb., $1.15; 1 lb., 

 $3.75; Pkt., 10c. 



EGG PLANT 



New Hampshire Hybrid. Ail- 

 American Silver Medal Win- 

 ner for 1939. 



Developed at the New Hamp- 

 shire Agriculturol Experiment 

 Station. Recommended for 

 home and morket gardeners; 

 especially valuable in nor- 

 thern sections where seasons 

 are short. The dark purple 

 fruits ore of the highest 

 quality, mostly pear-shaped 

 or round, a few inclined to be 

 globe or egg shape. The 

 plants are of the low bush 

 type. 1/2 oz., 30e; 1 ox., 

 50e; Pkt., 15c. 



DANDELION 



Sow in shallow drills in spring 

 and keep free from weeds in 

 summer. Mulch over winter and 

 the young blanched leaves will 

 be ready for use early the fol- 

 lowing spring. Large leoved. 1 

 01., 50c; Pkt., 10c. 



ENDIVE 



Sow in June or July in shallow 

 drills, thin out to 6" apart. 

 When nearly full grown tie the 

 outer leaves together to blanch. 

 1 oz. to 500 feet of drill. 



GREEN CURLED ENDIVE (The 

 "Chieoree Frisee" of the French I 



— An excellent salad plant, easi- 

 ly grown. Flavor is pleasantly 

 bitter. Also boiled os greens. 

 1 ex., 15e; 1/4 lb-, 30c; 1 lb., 

 95e; Pkt., 5c. 



WHITE CURLED — Finely cut and 

 very tender, easily blanched. 1 

 oz., 15c; 'A lb., 30c; 1 lb., 

 95c; Pkt., 5c. 



MOSS CURLED — Large compact 

 clusters of divided leaves. 

 Creamy white, tender when 

 blanched. 1 ox., 15e; '/, lb., 30c; 

 1 lb., 95c; Pkt., 5c. 



BROAD-LEAVED BATAVIAN EN- 

 DIVE (Escarolle) — Heads ond 

 leaves large. Excellent for sal- 

 ads, when blanched. Also boiled 

 OS greens. 1 oz., 1 5c; '4 lb., 

 30c; 1 lb., 95c; Pkt., 5c. 



FULL HEART BATAVIAN^Sim- 



ilar to broad leaf Batovion. Ex- 

 cellent market variety. It has 

 short, wide leaves 1 oz., 20c; 

 1/4 lb., 40c; 1 lb., $1.25; Pkt., 

 10c. 



HORSE RADISH SETS 



ORDINARY HORSE RADISH — 



Roots produce good radish in 

 one seoson's growth. Plant the 

 set small end down. Doz., 3Sc; 

 100, $2.00; 500, $5.00; 1,000, 

 $9.00. 



ANISE — For garnishing seoson- 

 ing and for cordials. 1 01., 1 5c; 

 Pkt., 5c. 



BASIL (Sweet) — For flavoring 

 soups, stews and highly seasoned 

 dishes. 1 oz., 15c; Pkt., 5e. 



BORAGE — Leaves used in solods. 

 Flower spikes can be used in 

 cooling drinks. 1 01., 25c; Pkt., 

 5c. 



CARAWAY— I oz., 25c; Pkt., 5c. 



CATNIP or CATMINT— 1 oz., 

 50c; Pkt., 10c. 



DILL — Leaves are used in pick- 

 les, flavoring and sauces. 1 ox., 

 10c; 1/4 lb., 25e; 1 lb., 70c; 

 Pkt., 5c. 



HOREHOUND— Leaves are used 

 for flavoring and also in cough 

 remedies. 1 oz., 50c; Pkt., 10c. 



HERBS 



LAVENDER 'Lavandula vcroi — 

 True Lovendcr. Plants, each, 25c; 

 doz., $2.50; 100, SI 5.00; seeds, 

 1 oz., 50c; Pkt., 10c. 



LAVENDER (Lovondula spico)- 



Not quite as strong as above. 1 

 ox., 40e; 1/4 lb., $1.00; Pkt., 10c. 



MINT — For mint sauce ond 

 luleps. Strong pot plants. Price, 

 each, 25c; 1 dox., $2.50. By 

 mail, odd 5c each; dox., 20c. 



FLORENCE FENNEL or FINOC- 

 CHIO — Delicious Italian solad 

 vegetable. Leof-stalks overlap 

 each other to form a "head," 

 that is usually eaten raw, palat- 

 able when boiled. Flavor some- 

 what like celery. Sow from early 

 spring until mid-summer. Thin 

 out to 5" or 6" opart in the 

 row (rows about 15" apart 1. 

 When "heads" ore about hen's 

 egg size draw the soil half way 

 up over them. Cut in about 10 

 days. 1 ox., 25c; 1/4 lb., 75e; 

 Pkt., 70c. 



FENNEL (Sweet)— Leaves boiled 

 are used in sauces and for gor- 

 nishing. Seeds ore ore used for 

 flovoring. 1 01., 20c; Pkt., 5c. 



MARJORAM (Sweet) — Leaves 

 and ends of shoots used for fla- 

 voring. Con also be dried for 

 winter use. 1 ox., 25c; 1/4 lb., 

 75c; Pkt., 10c. 



ROSEMARY — The leaves are 

 used for seasoning. Vi 01., 75c; 

 Pkt., 10c. 



SAFFRON — For coloring and fla- 

 voring. 1 ox., 45c; Pkt., 10c. 



SAGE — Leaves and tops ore used 

 for seasoning ond stuffing. Vi 

 ox., 30c; 1 ox., 50c; 1/4 lb., 

 $1.25; 1 lb., $3.00; Pkt., 10c. 



SUMMER SAVORY Leaves and 



young shoots used for flavoring. 

 1 ox., 20c; 1/4 lb., 50c; Pkt., 



THYME— Used for seasoning and 

 tco. 1'2 ox., 25c; 1 ox., 40c; 1/4 

 lb., $1.20; Pkt., 10c. 



WORMWOOD — Beneficial for 

 poultry 1 ox., 45c; Pkt., 10c. 



CRESS 



EXTRA CURLED OR PEPPER 

 GRASS — Pungent leaves for use 

 in salads. Sow in rich soil, in 

 shallow drills or boxes. ) oz. to 

 )00 feet of drill. 1 oz., 15c; V4 

 lb., 25c; 1 lb., 65e; Pkt., 5c. 



WATER CRESS-Grows readily in 

 shallow fresh water. Sow in pans 

 of wet earth and transplant 

 when well stortcd. 1 oz., 40c; '4 

 lb., $1.20; 1 lb., S4.00; Pkt., 

 10c. 



CORN SALAD 



Sow in shallow drills 1 foot aport 

 during August and September, 

 covering the plants with straw 

 before hard frost. 1 oz to 40 

 feet of drill. 



LARGE LEAVED— Used os a foil 

 and winter solod 1 oz., 20c 

 lb., 50c; 1 lb., $1.25; Pkt., 



Black Beauty Egg Plant 



CURRIE BROTHERS CO., MILWAUKEE, WIS. Page 11 



