CURRIE BROTHERS CO., MILWAUKEE, WIS. 



Page 67 



Witloof Chicory 



CHICORY 



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

 ground in rows 2V 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. Pkt., 10c; 

 1 oz., 20c; Vi lb., 50c; 1 lb., $1.60. 



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 IY2 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 1% 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 por- 

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

 light. Pkt., 10c; 1 oz., 25c; </ 4 lb., 75c; 1 lb., $2.00. 



CHERVIL 



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

 young leaves are used for flavoring soups 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. One ounce to 100 feet of drill. 



CURLED— Used for flavoring soups and salads. Pkt., 10c; 1 oz., 15c; !4 lb., 35c; 

 1 lb., $1.60. 



CORN SALAD 



Sow in shallow drills one foot apart during August and September, covering the 

 plants with straw before hard frost. One ounce to 40 feet of drill. 

 LARGE LEAVED— Used as a fall and winter salad. Pkt., 5c; 1 oz., 20c; </ 4 lb., 50c; 

 1 lb., $1.25. 



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. One ounce to 100 feet of drill. Pkt., 5c; 1 oz., 15c; V 4 lb., 30c; 

 1 lb., 75c. 



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. Pkt., 10c; 

 1 oz., 40c; V* lb., $1.20; 1 lb., $4.00. 



GARDEN HERBS 



ANISE— Used for garnishing 

 seasoning and for cordials. 

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

 BASIL (Sweet)— The leaves 

 are used for flavoring soups, 

 stews and highly seasoned 

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

 BORAGE— Flowers excellent 

 for bees. Leaves used in sal- 

 ads. The flower spikes can be 

 used in cooling drinks. Pkt., 

 5c; 1 oz., 25c. 



CARAWAY— Seeds are used 

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

 25c. 11 



CATNIP or CATMINT— Grown for 

 bees, also for seasoning. Pkt., 10c; 

 1 oz., 60c. 



CORIANDER— The seeds are used 

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

 DILL — Leaves are used in pickles 

 and for flavoring soups and sauces. 

 Pkt., 5c; 1 oz., 15c; '/ 4 lb., 30c; 1 lb., 

 85c. 



HOREHOUND — The leaves are 

 used for flavoring and also in the 

 manufacture of cough remedies. 

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

 LAVENDER (Lavandula vera)— 

 True Lavender. Pkt., 10c; 1 oz., 

 50c. Plants, each, 25c; doz., $2.50; 

 1C0, $15.00. 



LAVENDER (Lavandula spica)— 

 Not quite as strong as above. Pkt., 

 10c; 1 oz., 30c; l / 4 lb, 85c. 

 MINT — For mint sauce and juleps. 

 Strong pot plants. Price, each, 25c; 

 1 doz., $2.50. 

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



Sweet Basil Sage Sweet Mari 



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 

 peculiarly 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. Cut- 

 ting may begin in about ten days. 

 Pkt.. 10c; 1 oz., 25c; V* lb., 75c. 

 FENNEL (Sweet)— The leaves 

 boiled are used in fish sauces and 

 are beautiful for garnishing. The 

 seeds are used for flavoring. Pkt., 

 5c; 1 oz., 20c. 



>ram Summer Savory Thyme 



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; 1 oz., 25c; l / 4 lb., 75c. 

 ROSEMARY— The leaves are used 

 for seasoning. Pkt., 10c; 54 oz., 75c. 

 SAFFRON— Used for coloring and 

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

 SAGE — Leaves and tops are used 

 for seasoning and stuffing. Pkt., 

 10c; 1/2 oz., 20c; 1 oz., 30c; l / 4 lb., 

 90c; 1 lb., $2.50. 



SUMMER SAVORY— The leaves 

 and young shoots are used for fla- 

 voring, especially for boiled string 

 beans. Pkt., 10c; 1 oz., 20c; y 4 lb., 

 60c. 



THYME — Used for seasoning; a 

 tea is also made for nervous head- 

 ache. Pkt., 10c; '/•> oz., 25c; 1 oz„ 

 40c; 1/4 lb., $1.20. 



WORMWOOD— Beneficial for poul- 

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



