CURRIE BROTHERS CO. 
CUCUMBERS 
Plant the seed about an inch deep in rich soil in hills 
4 feet apart, thinning out to four of the strongest plants 
danger from insects is past. 
MILWAUKEE, WISCONSIN 
Davis Perfect Cucumber. 
3 to 
after 
Pick the fruit before maturity, 
as if left to ripen the productiveness of the vines is destroyed. 
Qne ounce to 59 hills; 2 Ibs. to the acre in hills. 
Pound 
MIWAUKEE MARKET FORCING CUCUMBER— 
An extra long slender variety used extensively for 
greenhouse forcing, excellent for slicing. It is almost 
spineless, uniform in size, dark green in color, averag- 
ing 18 inches in length. Pkt., 15c; oz., 40c; %4 Ib., 
Dilte25 eeeesnese epee teesienerci et evodonecciescholeveco cess lo-s/ie)elle/e cletejoceielerece 
MILWAUKEE PICKLE—Unequalled in productive- 
ness and quality. It is the best pickling Cucumber 
in cultivation, the fruit being very uniform in size and 
at all times firm, crisp and tender. Pkt., 10c; oz., 
Pies. LA =e, AOs ¢ Sos esc ococ oon COPD OOD GROUOS 
WESTERFIELD’S CHICAGO PICKLE—An ex- 
cellent variety of medium size, tapering at both ends, 
with prominent spines. Pkt., 10c; oz., 15c; %4 Ib., 
EO) Comet eeeee ceewarrev Naty su ohetscainveh-sofara ich ole; eie.e: 2c slave = e's viel els ie\eteless 
SNOW’S PICKLING—A small dark green sort, square 
ended, short and tapering. Pkt.,10c; oz., 20c; % I|b., 
MOC — Japs soceebo od peered CHO DOO nO DOT GED DOO cone 
DAVIS PERFECT—A favorite early variety. Color 
dark glossy green. It is perfect in shape, with an 
average length of ten to twelve inches. An excellent 
shipper. Pkt:; 10c;- oz., 20c; %4 Ib., 50c.........0.-.. 
EARLY FORTUNE —tThe best market Cucumber. ({t 
grows slightly longer than Arlington White Spine, 
and more perfect in shape, with a very dark green 
skin. The flesh is thick, with a small seed cavity, 
and the quality is excellent. Pkt., 10c; oz., 20c; %4 
Hons Wes 6 aS eo iis Bo O66 CO BEC DIC ICI ieeE ere 
IMPROVED ARLINGTON FORCING WHITE 
SPINE—An excellent forcing variety, very regular in 
shape and color. Pkt., 10c; oz., 15c; % Ib., 40c...... 
IMPROVED LONG GREEN—Very prolific, flesh firm 
and solid. Excellent for pickles. Pkt., 10c; 0z., 25c; 
Ye Moe, GUE Gasb on noes 0b CO OCOD OOUUOOOUUGOGSODOO 
JAPANESE CLIMBING—A strong grower, with num- 
erous tendrills which enable it to cling readily to a 
pole or trellis. The fruit is dark green, flesh firm and 
tender. Pkt., 10c; oz., 25c; %4 lb., 60c............ 
IMPROVED EARLY WHITE SPINE—A favorite 
early variety and one of the best for the table; very 
productive and tender. Pkt., 10c; oz., 20c; % lb., 40c 
EXTRA LONG WHITE SPINE or EVERGREEN 
WHITE SPINE—Largely used for forcing by market 
gardeners. Fruits 8 to 10 inches long; fine for slic- 
inte PEE yl Ocsiioz 62003. 34 1bs, 456. 2000. nieces ei. 
ENGLISH FRAME CUCUMBERS—Improved Tele- 
graph—Pkt. of 12 seeds, 25c; Rochford’s _Market— 
Pkt. of 12 Seeds; 25c; Sutton’s Delicacy—Pkt. of 12 
seeds, 25c. 
1.00 
1.40 
1.25 
1.25 
1.50 
GARDEN HERBS 
ANISE—Used for garnishing, sea- 
soning and for cordials. Pkt., 10c; 
0z., 30c. : 
BASIL (Sweet)—The leaves are 
used for flavoring soups, stews 
and highly seasoned dishes. Pkt., 
10c; 0oz., 35c. 
BORAGE—Flowers’ excellent for 
bees. Leaves used in salads. The 
flower spikes can be used in cool- 
ing drinks. Pkt., 10c; oz., 30c. 
CARAWAY-—Seeds are used for 
flavoring. Pkt., 10c; 0oz., 25c. 
CATNIP or CATMINT—Grown for 
bees, also for seasoning. Pkt., 
10c; oz., 75c. 
CORIANDER—tThe seeds are used 
for fiavoring. Pkt., 10c; oz., 25c. 
DILL—Leaves are used in pickles 
and for flavoring soups and sauces. 
Pkt., 10c; oz., 15c; % Ib., 30c; 
Ib., 90c. 
FLORENCE FENNEL or FIN- 
OCCHIO—This is a _ delicious 
Italian salad vegetable worthy of 
much more extensive use in this 
country. The thickened bases of 
the leaf-stalks overlap each other 
so as to form a “‘head’’, and this 
is usually eaten raw like celery or 
head-tettuce, although it makes a 
delightfully palatable dish when 
boiled. The flavor is somewhat 
like celery but with an aromatic 
sweetness peculiarly its own. Seed 
may be sown from early spring 
until midsummer. Thin out to 5 
or 6 inches apart in the row (rows 
about 15 inches apart), and when 
the “heads’’ are about hen’s egg 
size draw the soil half way up over 
them. Cutting may begin in about 
ten days. Pkt., 10c; 0oz., 25c; %4 
lb., 70c. 
FENNEL (Sweet) — The leaves 
boiled are used in fish sauces and 
are beautiful for garnishing. The 
seeds are used for flavoring.  Pkt., 
10c; 0oz., 25c, 
HOREHOUND—The leaves are 
used for flavoring and also in the 
manufacture of cough remedies. 
Pkt., 10c; 0z., 50c. 
LAVENDER —The leaves are some- 
times used for seasoning, but the 
plant is chiefly grown for its flow- 
ers, which are used in making 
perfumes. Two kinds. 
Lavender (Lavandula vera)—True 
Lavender. Pkt., 10c; oz., 75c. 
Plants, each, 25c; doz., $2.50; 100, 
$15.00. 
Lavender (Lavandula 
quite so strong as above. 
10c; oz., 25c; %4 lb., 75c. 
MINT—For mint sauce and juleps. 
Strong pot plants. Price, each, 
25c; doz., $2.50. 
By mail, add 5c each; doz., 20c. 
ROSEMARY—The leaves are used 
for seasoning. Pkt., 10c; % oz., 
30c. 
SAGE—Leaves and tops are used 
spica)—Not 
Pkt., 
for seasoning and stuffing. Pkt., 
10c; % oz., 25c; oz., 40c; % Ib., 
$1.00; 1 Ib., $3.00. 
SUMMER SAVORY—The leaves 
and young shoots are used for 
flavoring, especially for boiled 
string-beans. Pkt., 10c; oz., 30c; 
TY |b., $1.00. 
THY ME—Used for seasoning; a tea 
is also made for nervous headache. 
Pkt., 10c; 14 oz., 30c; oz., 50c; %4 
b., $1.50. 
MARJORAM (Sweet)—The leaves 
and the end of the shoots are used 
for flavoring in summer and they 
are also dried for winter use. Pkt., 
10c; 0oz., 30c; %4 Ib., $1.00. 
SAFFRON—Used for coloring and 
for flavoring. Pkt., 10c; oz., 45c. 
Page Sixty-nine 
