CURRIE BROTHERS CO., MILWAUKEE, WIS. 



Page 69 



CHICORY 



LARGE-ROOTED OR COFFEE— Sow the seed early in spring in moderately rich 

 ground in rows 2^/^ feet apart and thin to 3 inches in the row. The young leaves are 

 used as a salad. The roots when dried and ground are used to mix with coffee. 1 oz., 



20c; 14 lb., 50c; 1 lb., $1.60 Pkt. 10c 



WITLOOF CHICORY (French Endive)— Used as a winter salad. Sow the seed in June 

 in drills 12 inches apart, selecting deep, rich soil. Long parsnip-like roots are formed 

 which should be taken up early in November and the leaves cut off about 1% inches 

 from the neck and all shoots trimmed off; the lower end of the roots may also be cut so 

 as to have all a uniform length of 8 to 10 inches. A trench should be opened 16 to 18 

 inches deep and the roots placed upright in it IM; inches apart, and filled in with light 

 soil, which places the neck of the roots about 8 inches below the level. If a quick growth 

 is desired a covering of manure 10 inches deep may be used. In a month's time the 

 leaves will be ready for use, and should be taken up, cutting off the blanched head with 

 a portion of the root attached. The roots may also be forced in a cellar covered to 



exclude light. 1 oz., 25c; ^4 lb., 75c; 1 lb., $2.00 Pkt. 10c 



CHERVIL 



An annual plant resembling parsley, possessing a pleasing aromatic flavor. The 

 young leaves are used for flavoring souj;)s and in mixed salads. Sow the seed early in 

 spring in rich soil in drills 1 foot apart, where it will have partial shade. The seed 

 germinates slowly. 1 oz. to 100 feet of drill. 

 CURLED— Used for flavoring soups and salads. 1 oz., 15c; Vi lb., 35c; 1 lb., $1.60 



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., 20c; 14 lb., 50c; 1 lb., $1.25 



Pkt. 5c 



CRESS 

 EXTRA CURLED OR PEPPER GRASS— Grown for its pungent leaves which should 

 be cut when about 2 inches high for use in mixed salads. Sow the seed in rich soil, 

 either in shallow drills or boxes. 1 oz. to 100 feet of drill. 1 oz., 15c; ^4 lb., 30c; 



1 lb., 75c Pkt. 5c 



WATER CRESS — Grows readily in shallow fresh water or along the edge of shallow 

 streams. Sow the seeds in pans of wet earth and transplant when well started. 1 oz., 

 40c; Vi lb., $1.20; 1 lb., $4.00 Pkt. 10c 



GARDEN HERBS 



ANISE — Used for garnishing 

 seasoning and for cordials. 



1 oz., 15c Pkt. 5c 



BASIL (Sweet)— The leaves 

 are used for flavoring soups 

 stews and highly seasoned 



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



BORAGE — Flowers excellent 

 for bees. Leaves used in sal- 

 ads. The flower spikes can 

 be used in cooling drinks. 1 



oz., 25c Pkt. 5c 



CARAWAY— Seeds are used 

 for flavoring. 1 oz., 25c. 



Pkt. 5c 



CATNIP or CATMINT— Grown for 

 bees, also for seasoning. 1 oz., 60c 



Pkt. 10c 



CORIANDER— The seeds are used 



for flavoring. 1 oz., 20c Pkt. 5c 



DILL — Leaves are used in pickles 

 and for flavoring soups and sauces. 

 1 oz., 15c; Vi lb., 30c; 1 lb., 85c 



Pkt. 5c 



HOREHOUND— The leaves are used 

 for flavoring and also in the man- 

 ufacture of cough remedies. 1 oz., 



50c Pkt. 10c 



LAVENDER (Lavandula vera) — 

 True Lavender. Plants, each, 25c; 

 doz., $2.50; 100, $15.00; seeds, 1 oz., 



50c Pkt. 10c 



LAVENDER (Lavandula spica) — 

 Not quite as strong as above. 1 oz., 



30c; 14 lb., 85c Pkt. 10c 



MINT — For mint sauce and juleps. 

 Strong pot plants. Price, each, 25c; 



1 doz. $2.50 



By mail, add 5c each; doz., 20c. 



Witloof Chicory 



Sweet Basil 



Sage 



Sweet Marjoram Summer Savory 



Thyme 



FLORENCE FENNEL or FINOC- 

 CHIO— 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-let- 

 tuce, although it makes a delight- 

 fully palatable dish when boiled. 

 The flavor is somewhat like celery 

 but with an aromatic sweetness pe- 

 culiarly its own. Seed may be sown 

 from early spring until mid-summer. 

 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 10 days. 1 oz., 25c; 



V4, lb., 75c Pkt. 10c 



FENNEL (Sweet) — The leaves 

 boiled are used in fish sauces and 

 are beautiful for garnishing. The 

 seeds are used for flavoring. 1 oz., 

 20c Pkt. 5c 



MARJORAM (Sweet)— The leaves 

 and the end of the shoots are used 

 for flavoring in summer and they 

 are also dried for winter use. 1 oz., 



25c; 1/4 lb., 75c Pkt. 10c 



ROSEMARY— The leaves are used 

 for seasoning. V2 oz., 75c; Pkt. 10c 

 SAFFRON— Used for coloring and 



for flavoring. 1 oz., 45c; Pkt. 10c 



SAGE — Leaves and tops are used 

 for seasoning and stuffing. V2 oz., 

 20c; 1 oz., 30c; Vi lb., 90c; 1 lb., 

 $2.50 Pkt. 10c 



SUMMER SAVORY — The leaves 

 and young shoots are used for fla- 

 voring, especially for boiled string 

 beans. 1 oz., 20c; V4 lb., 60c 



Pkt. 10c 



THYME — Used for seasoning; a tea 

 is also made for nervous headache. 

 1/2 oz., 25c; 1 oz., 40c; V4, lb., $1.20 



Pkt. 10c 



WORMWOOD— Beneficial for poul- 

 try. 1 oz., 45c Pkt. 10c 



