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 has become perma- 
nently warm, in rows 3 feet 
apart, with the plants set 2 feet 
apart 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. 2 oz., 25c¢; 1 
on GC VF ID RSE 47 eT 
$3.75; Pkt., 10c. 
EGG PLANT 
New Hampshire Hybrid. All- 
American Silver Medal Win- 
ner for 1939. 
Developed at the New Hamp- 
shire Agricultural Experiment 
Station. Recommended for 
home and market gardeners; 
especially valuable in nor- 
thern sections where seasons 
are short. The dark purple 
fruits are 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. YW oz., 30c; 1 oz., 
50c; 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 leaved. 1 
oz., 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 
“Chicoree Frisee’’ of the French) 
—An excellent salad plant, easi- 
ly grown. Flavor is pleasantly 
bitter. Also boiled os greens 
1 oz., 25c; % ib., 50c; 1 Ib., 
$1.50; Pkt., Sc. 
WHITE CURLED—Finely cut and 
very tender, easily blanched. 1 
Oxijeencs 4. Ib.; 50c: 1 Ib., 
$1.50; Pkt., 5c. 
MOSS CURLED—Large compact 
clusters of divided leaves 
Creamy white, tender when 
blanched. 1 oz., 25¢; 1/4 Ib., 50c; 
1 Ib., $1.50; Pkt., Sc. 
BROAD-LEAVED BATAVIAN EN- 
DIVE (Escarolle) — Heads and 
leaves large. Excellent for sal- 
ads, when blanched. Also boiled 
as greens. 1 oz., 25¢; VY, Ib., 
50c; 1 Ib., $1.25; Pkt., Se. 
FULL HEART BATAVIAN—Sim- 
ilar to broad leaf Batavian. Ex- 
cellent market variety. It has 
short, wide leaves. 1 oz., 25¢; 
VY, Ib., 50c; 1 Ib., $1.50; Pkt., 
10c, 
HORSE RADISH SETS 
ORDINARY HORSE RADISH — 
Roots produce good radish in 
one season’s growth. Plant the 
set small end down. Doz., 35¢; 
100, $2.00; 500, $5.00; 1,000, 
$9.00. 
ANISE—For goarnishing seoson- 
ing and for cordials. 1 oz., 50¢; 
Pkt., 10c. 
BASIL (Sweet) — For flovoring 
soups, stews and hiahly secsoned 
dishes. 1 oz., 60c; Pkt., 10c 
PORAGE—Leoves used in salads. 
Flower spikes can he tised in 
cooling drinks. 1 oz., 50c¢; Pkt., 
10c. 
CARAWAY —1 oz., 50c; Pkt., 
10c. 
CATNIP or CATMINT—1 oz., 
50c; Pkt., 10c. 
CORIANDER—1 oz., 
10c. 
50c; Pkt., 
PILL—Leaves are used in pick- 
les. flavoring ond sauces. 1 oz., 
25c; VY Ib., 50c; 1 Ib., $1.00; 
Pkt 5c. 
HOREHOUND—Leaves are used 
for flavoring and also in cough 
1 oz., 50c; Pkt., 10c. 
remedies. 
Sweet Basil 
CRESS 
EXTRA CURLED OR PEPPER 
GRASS—Pungent leaves for use 
in salads. Sow in rich soil, in 
shallow drills or boxes. 1 oz. to 
100 feet of drill. 1 oz.. 35¢; 4 
Ib., 75¢; 1 Ib., $2.50; Pkt., 10c. 
WATER CRESS—Grows readily in 
shallow fresh water. Sow in pans 
of wet earth and _ transolant 
when well started. 1 oz., $1.00; 
Pkt., 10c. 
CORN SALAD 
Sow in shallow drills 1 foot apart 
during August and September, 
covering the plants with straw 
before hard frost. 1 oz to 40 
feet of drill. 
LARGE LEAVED—Used as a fall 
and winter salad. 1 oz., 75¢; 
Pkt., 10c. 
Chives 
LAVENDER (Lavandula vera) — 
True Lavender. Plants, each, 25¢; 
doz., $2.50; 100, $15.00; seeds, 
1 oz., 50c; Pkt., 10c. 
LAVENDER (Lavandula spica) — 
Not quite as strong as above. 1 
oz., 50c; 4 Ib., $1.50; Pkt., 10c. 
MINT—For mint sauce = and 
juleps. Strong pot plants. Price, 
each, 25¢; 1 doz., $2.50. By 
mail, add S¢ each; doz., 20c. 
FLORENCE FENNEL or FINOC- 
CHIG — Delicious Italian salad 
vegetable. Leaf-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” apart in the 
row (rows about 15” apart 
When “heads” are about hen’‘s 
egg size draw the soil half way 
up over them. Cut in about 10 
days. le Oz, 25C.) aap: De: 
Pkt., 10c. 
Sweet Marjoram 
FENNEL (Sweet)—Leaves boiled 
are used in sauces and for gar- 
nishing. Seeds are are used for 
flavoring. 1 oz., 30c; Pkt., 10c. 
MARJORAM (Sweet) — Leaves 
and ends of shoots used for fla- 
Can also be dried for 
voring 
winter use. 1 oz., 50¢; % Ib., 
$1.75; Pkt., 10c. 
ROSEMARY — The leaves are 
used for seasoning. 1 oz., 75¢; 
Pkt., 10c. 
SAFFRON—For coloring and fla- 
voring. 1 oz., 45¢; Pkt., 10c. 
SAGE 
for seasoning and 
Ga Oca ar., 
$1.25; 1 Ib., $4.00; Pkt., 
Leaves and tops are used 
stuffing. Vy 
50cs" Van ibe 
10c. 
SUMMER SAVORY—Leaves and 
voung shoots tised for flovoring 
1 (oz, 50c; 14 Ib., $1.50; Pkt; 
10c. 
TH YME—Used for seasonina and 
tea. 2 oz., 1.50; 1 oz., $2.50; 
Pkt., 10c. 
WOPMWOOD — Bereficic' for 
poultry. 1 oz., 75¢; Pkt., 10c. 
Summer Savory 
Black Beauty Egg Plant 
CURRIE BROTHERS CO., MILWAUKEE, WIS. 
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