19 



i;fiV]iJ!IVife1iit i]ti>:iatfir1^iiiT& 



irmfTfliTiiTiifr^^ 



BAtTIMB::ltE;;::;£M:m.eiJ 



K A X/ JE . m^ttttMo\)i 



1 1/2 to 2 lbs. to the Acre. 1 Oz., -will sofv 200 ft. drill. 



v'.'.ifc 



i^ 



^/^SE^ 



"'fi^ 



-it^EXTRA D^VARF GREEN CURLED SCOTCH. OR IVOR- 

 POIjK KAIiE.— One of the best Kales for Spring sowing in 

 the North; the principal sort grown South for Northern mar- 

 kets; hardy, and will remain over Winter in any place where 

 temperature does not go below zero. Habit is very dwarf and 

 spreading, rarely exceeding 18 inches in height. Leaves are a 

 bright green color, beautifully curled, and produced in great 

 abundance. Pkt., 5c. Oz.. JOe. 1/4 Llj., 15c. 1/2 Lb., 25e, 

 Lb., 40e. to Lbs. nii«l over at .S5c. per itonnd. 

 CULTURE.— Kales are more hardy than Cabbage and make 

 excellent greens for Winter and Spring use, being improved 

 by frost. Sow from May to June; cultivate same as Cabbage. 



;^ LEEK. ^a"fD 



Sow 1 Ob. to 100 ft. drill. 



BOLGIANO'S MAMMOTH 

 ' ^ KING LEEK. 



*»T"HIS picture represents 

 1 the stock we have by 

 years of selection built 

 up until it has become to 

 those who have used it a 

 pleasure to grow and a profit 

 too. It has handsome form, 

 ! is very mild, agreeable in fla- 



vor, grows to double the size 

 of ordinary varieties, is pure 

 ■i white, has attractive dark- 



colored leaves, is stout in 

 habit and hardy. The edible 

 ,j part is 8 to 10 inches long 



:i and 3 to 5 inches in diameter. 



_ ; It is without exception the 



! largest and best I^eek ever 



I placed in the hands of the 



i grower. Pl£t.s.. 5c. and 10c. 



Oz., 15c. 2 Ozs., 25c. 1/4 

 Lb., 50c. 1/2 Lb., 80e. 



Lb., .1?1.50. 

 .»i. LARGE MUSSELBERG, 

 \3R CARBNTBN SCOTCH 

 CHAMPION.— A favorite sort 

 i of large broad-leafed and of 



', good flavor. Plits., 5c. and 



10c. Oz., 15c. 2 Oz.s.. 25e. 

 1/4 Lb., 40c. 1/2 Lb., «5c. 

 Lb.. .i51.25. 



V EXTRA LARGE AMERI- 

 CAN FLAG, OR BROAD- 

 LEAVED LONDON.— Has al- 

 ■:, ways given general satisfac- 

 ! tion; has been a favorite with 

 many growers. PkLs., 5c. 

 and 10c. Oz., 15c. 2 Ozs., 

 25c. 1/4 Lb., 40c. 1/2 Lb., 

 / 65c. Lb., .151.25. 



CULTURE.— Sow very ear- 



> ly in Spring in drills 6 inches 



W apart, 1 inch deep; thin to 1 



inch. When about 7 inches 



high transplant in rows 12 



inches apart, as deep as pos- 



'" sible, but do not cover the 



young central leaves. 



NEW IMPERIAL, VERY CURLY, LONG-STANDING 

 KALE. — Beautifully curled and crimpled sort; strong, vig- 

 orous habit, perfectly hardy, bright green color; very at- 

 tractive in appearance; superior to all other sorts; will 

 stand longer without shooting to seed than any other va- 

 riety. Pkt., 5e. Oz., lOc. 1/4 Lb., 15c. 1/2 Lb., 25«. 

 / Lb., 40c. 5 Lbs., $1.50. 



ICURLED GERMAN KALE.— Hardy; stands the frost of 

 ins our severest Winters; grows rapidly; dwarf habit; beautl- 

 i Imi fully curled. Thousands of acres are sown In this section 

 ^<e to supply the markets. Pkt., 5c. Oz., 10c. 1/4 Lb., IBo. 

 1/2 Lb., 20c. Lb., 30c. 5 Lbs., $1.25. 

 TALL, GREEN, CURLED SCOTCH.— A favorite with 

 orthern market gardeners, growing about 2 feet high; 

 hardier than the Extra Dwarf Green Curled Scotch, being 

 improved by frost. Leaves green, beautifully curled and 

 wrinkled. Plct., 5c. Oz., 10c. 1/4 Lb., 15c. 1/2 Lb., 25e. 

 /Lb., 40c. 10 Lbs. and over at 35c. per pound, 

 iy SIBERIAN CURLED.— Grows a little larger and coarser 

 than the German; leaves not so deeply curled; of a blu- 

 ish green color. Very hardy. Plvt., 5c. Oz., 10c. 1/4 Lb., 15er 

 1/2 Lb.," 20c. Lb., 30c. 5 Lba., $1.25. 



BORE COLE, OR KALE, ^pargd ftobi. 



A MOST beautiful Kale. About Baltimore it is sown In May, 

 and transplanted, like Cabbage, to stand over Winter. 

 Around Norfolk, grown largely broadcast, like German Kale, 

 for early shipment; most desirable; will continue in favor. 

 Pkt., 5c. Oz., 10c. 1/4 Lb., 20c. 1/2 Lb., 50c. Lb., 91.60. 





HBRBS. 



terauter- 



MAMMOTH KING LEEK. 



SAGE.— A hardy perennial, possess- 

 ing some medicinal properties, but cul- 

 tivated principally for use as a condi- 

 ment, it being used more extensively 

 than any other herb for flavoring and 

 dressing. Sow early in the Spring (4 to 

 5 pounds to the acre in drills), on very 

 rich ground, cultivate often and thin 

 the plants to 16 inches apart. Cut the 

 leaves and tender shoots just as the 

 plant is coming into flower and dry 

 quickly in the shade. The plants will 

 survive the Winter and may be divid- 

 ed. If this is done, they will give a sec- 

 ond crop superior in quality. 



Pkts., 5c. and 10c. Oz.. 20c. Lb., $2.00. 



NEAV AMERICAN MARJORAM, SWEET.— A perennial 

 plant, but not hardy enough to endure the Winter of the 

 North. The young, tender tops are used green for flavoring, or 

 they may be dried for Winter use. Sow in drills as early as 

 possible, and thin out the plants to 10 inches. 



Pkts.. 5c. and 10c. Oz., 20c. 1/4 Lb., 50c. 



SWEET BASIL.— A hardy annual from the Bast Indies. 

 The seed and stem are used for flavoring soups and sauces, 

 having the flavor of cloves. 



Pkts., 5c. and lOe. Oz., 20c. Lb., $1.25. 



MAMMOTH DILL.— Our Blammoth Dill grows much larger 

 than the old sorts, and is in every way superior and prefer- 

 able. Pkts., 5c. and 10c. 1/4 Lb., 20c. Lb., 70c. 



LAVENDER. — The leaves of this plant are used for season- 

 ing and the flowers for perfumery. When seed is sown ii 

 should be planted when the apple is in bloom. Pkts., 5c. and 

 10c. Oz., 20c. 1/4 Lb., 50e. Lb., $1.50. 



BROAD LEAP ENGLISH THYME.— This Herb is peren- 

 nial, and is both a medicinal and culinary plant. The young 

 leaves and tops are used for soups, dressing and sauce. A tea 

 Is made of the leaves, which is a great remedy in nervous 

 headache. Sow as early as the ground will permit. 



Pkts., 5c. and 10c. Oz., 25c. 1/4 Lb., 75e. Lb., $2.75. 



SUMMER SAVORY.— A hardy annual, the dried stems, 

 leaves' and flowers of which are extensively used for flavoring, 

 particularly in dressings and soups. Culture the same as that 

 of Sweet Marjoram. 



Pkts., 5c. and 10c. Oz., 15c. Lb., $? .00. 



CULTURE.— Select light, rich, soil and lay off in shallow 

 drills 1 foot apart, along which sprinkle the seed and cover 

 slightly. Do not let the plants stand closer than 2 or 3 inches/ 



