CURRIE BROTHERS CO. 
CUCUMBERS 
MILWAUKEE, WISCONSIN 
Davis Perfect Cucumber. is 
GARDEN HERBS 
Plant the seed about an inch deep in rich soil in hills 3 to 
4 feet apart, thinning out to four of the strongest plants after 
danger from insects is past. 
Pick the fruit before maturity, 
as if left to ripen the productiveness of the vines is destroyed. 
One ounce to 50 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; % Ib., 
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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., 
ZO C ste tg LD rate OO) es erofetotakatelay~ s’'s/oie eferelofele) cfoteletolsloiciere(ereis 
WESTERFIELD’S CHICAGO PICKLE—An ex- 
cellent variety of medium size, tapering at both ends, 
with prominent spines. Pkt., 10c; oz., 15c; 
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SNOW’S PICKLING—A small dark green sort, square 
ended, short and tapering. Pkt.,10c; oz., 20c; ™%4 lb., 
DOG ier salereredeveteieicverctaretovatciatetersvere ciotsieverstuieie fein ie iclersictereiete 
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 
shipperes Pkt nl Ocskozap20c st 4lbsw50Creeinicieetcen 
EARLY FORTUNE—The best market Cucumber. {ft 
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, 
ond the quality is excellent. Pkt., 10c; oz., 20c; y% 
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IMPROVED ARLINGTON FORCING WHITE 
SPINE—An excellent forcing variety, very regular in 
shape and color. Pkt., 10c; oz., 15c; 1% lb., 40c...... 
IMPROVED LONG GREEN—Very prolific, flesh firm 
and solid. Excellent for pickles. Pkt., 10c; oz., 25c; 
Y% |b., 60c 
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; IAI  WOUCeeeniaeistcoe 
IMPROVED EARLY WHITE SPINE—A favorite 
early variety and one of the best for the table; very 
productive and tender. Pkt., 10c; oz., 20c; Y% |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- 
he Se SOR Oya. Aieo SAG hs 7 een 5 Sook ous 
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. 
Page Seventy 
% Ib. . 
1.00 
1.40 
1,25 
1.50 
1.25 
ANISE—Used for garnishing, sea- 
soning and for cordials. Pkt., 10c; 
oz., 30c. 
leaves are 
stews 
PEt., 
BASIL (Sweet)—The 
used for flavoring soups, 
and highly seasoned dishes. 
10c; 0z., 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; oz., 25c. 
CATNIP or CATMINT—Grown for 
bees, also for seasoning. Pkt., 
10c; 0z., 75c. 
CORIANDER—tThe seeds are used 
for flavoring. 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-iettuce, 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; oz., 25c; % 
Ib., 70c. 
FENNEL (Sweet) —The leaves 
boiled are used in fish sauces and 
are beautiful for garnishing. The 
seeds are used for flavoring. Pkt., 
10c; oz., 25c, 
HOREHOUND—tThe leaves are 
used for flavoring and also in the 
manufacture of cough remedies. 
Pkt., 10c; oz., 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. 
Siaaen each, 25c; doz., $2.50; 100, 
00. 
Lavender (Lavandula spica)—Not 
quite so strong as above. Pkt., 
10c; oz., 25c; % Ib., 75c. 
MINT—For mint sauce and juleps. 
Strong pot plants. Price, each, 
25c; doz., $2.50. 
By mail, add 5c each; doz., 20c. 
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; oz., 30c; % Ib., $1.00. 
ROSEMARY—The leaves are used 
for seasoning. Pkt., 10c; %4 oz., 
30c. 
SAFFRON—Used for coloring and 
for flavoring. Pkt., 10c; oz., 45c. 
SAGE—Leaves and tops are used 
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; 
T% Ib., $1.00. 
THY ME—Used for seasoning; a tea 
is also made for nervous headache. 
Pkt., 10c; 1% oz., 30c; oz., 50c; % 
Ib., $1.50. 
