Herb Seeds 



Culture — So'W' in early spring-, at the time when the trees 

 begin to leaf, in ordinarily good and well drained garden soil, 

 in rows 12 to 24 inches apart. Cover seed lightly. Thin or 

 transplant to stand 6 to 12 inches apart in the rows. Culti- 

 vate frequently and keep free from weeds. Packet will sow 

 about 25 feet of drill; an ounce about 200 feet. Ready to use 

 in 30 to 50 days. 



t 745 Chives 



Also called Schnittlauch. 

 Chives resembles small on- 

 ions. The tops are used for 

 flavoring. More delicate than 

 onions. Perfectly hardy. 

 Pkt. 10c; Vz ox. 30c; 

 oz. 50c, postpaid 



t 752 Fennel, Sweet 



The leaves are ornamental. 

 When boiled, are used in fish 

 sauces, also make a splendid 

 tea for colic. Pkt. 10c; 

 oz. 25c; % lb. 75c; % lb. $1.15; 

 lb. $2.00, postpaid 



* 758 Marjoram, Sweet 



The leaves and the ends of 

 the shoots are highly es- 

 teemed for seasoning. 

 Pkt. 10c; 1/. oz. 20c; oz. 35c; 

 % lb, 90c; % lb. $1.70; 

 lb. $3.25, postpaid 



t 742 Caraway 



Seeds are used for flavor- 

 ing bread, pastry, meats, etc. 

 The oil relieve.s gas on the 

 stomach and prevents grip- 

 ing. Pkt. lOe; 1/4 oz. 15e; 

 oz. 25e; % lb. 40c; Va lb. 75c; 

 lb. $1.25, postpaid 



S&,-,. 



750 Dill 



* 750 DiU 



Fruit is warming, stimu- 

 lating and quiets nervous- 

 ness. The tea is good for 

 colic and prevents hiccough. 

 The plants are used largely 

 for pickling cucumbers. 

 Pkt. lOo; oz. 15c; % lb. 30c; 

 Yz lb. 45c; lb. S5c, postpaid 



t 778 Thyme 



The leaves and shoots are 



used for seasoning; a tea is 



also made of the leaves, a 



remedy for headaches. 



Pkt. 10c; % oz. 30c; oz. 55c; 



% lb. $1.65; % lb. $3.10; 



lb. $5.75, postpaid 



* 772 Summer Savory 



The leaves and flo^vers are 

 used for flavoring soups, dress- 

 ings, etc. 

 Pkt. 10c; y-. oz. 20c; oz. 35c; 

 % lb. $1.10; % lb. $1.75; 

 lb. $3.25, postpaid 



t 770 Sage 



The most extensively used 



of all herbs for seasoning and 



dressing. 



Pkt. 10c; Va oz. 20c; oz. 35c; 



% lb. $1.10; % lb. $1.75; 



lb. $3.25, postpaid 



t 744 Catnip 



Grown for bee pasture. 

 Leaves and young shoots are 

 used for seasoning. 

 Pkt. 15c; y-. oz. 35c; oz. 65c; 



% lb. $1.85; % lb. $3.50; 

 lb. $6.50, postpaid 



lyOTE. — We can also sup- 

 ply the following varieties 

 of Herb Seeds. 





Pkt. 



oz. 



Oz 



732 * Anise ... 



.lOc 



20c 



30c 



736 * Basil 

 S^weet 



.lOc 

 .lOc 



20c 

 20c 



35c 

 30c 



740 * Borage . 



746 'Coriander 



..10c 



15c 



25e 



754 fHorehoun 



d.lOe 



20c 



35c 



756 tLavender 



.10c 



40c 



75c 



764 tRosemary 



..10c 



25c 



45c 



780 tAVintcr 

 Savory 



.10c 



30c 



55c 



782 t"Wormwood.lOc 



25c 45c 



(Herbs marked * 

 nual; marked t are 

 -nial.) 



are an- 

 peren- 



All herb-seeds postpaid 



Kale or Borecole 



CuLTURB^For late Fall or early Winter use, sow early In 

 June and transplant about the middle of July in rows 13 to 24 

 inches, setting the plants 8 to 10 inches apart in the rows. 

 For Spring use, sow in August or September. A packet will 

 produce about 300 plants, an ounce about 3000 plants; 14 pound 

 enough for an acre. Protect during winter with a covering of 

 hay or coarse litter. All Kales are improved when touched by 

 frost. Ready to use in 55 to 60 days. 



'^ 303 Maule's Emerald Isle 



Quite Hardy, Half Dwarf, Finely Curled Sort. 60 days 



A distinct and hardy variety of medium height. The leaves 

 are very large, deeply curled and fringed and of that desir- 

 able rich, deep green color. The plants are hardy above 

 zero; frost improves the quality. 



Maule's Emerald Isle is one of the handsomest and hardiest 

 Kales ever developed, yielding a tremendous crop of fine, 

 large, curly leaves for greens. Ready to use in 60 days. 

 Pkt. 10c; oz. 20c; % lb. 45e; % lb. 70c; lb. $1.25; 2 lbs. $2.25; 

 5 lbs. $5.25; 10 lbs. $9.75, postpaid 



304 Hardy Dwarf Siberian 



In Some Sections Called Sprouts; Elxtremely Hardy. 60 days 



One of the best known and most largely used varieties. A 



large plain leaved variety of a lo^v or spreading habit, with 



grayish green leaves which are only slightly curled at the 



edge. Matures in 60 days. 



Pkt. 5c; oz. 10c; % lb. 30c; % lb. 4.5c; lb. 75e; 2 lbs. $1.35; 



5 lbs. $3.20; 10 lbs. $5.60, postpaid 



•i; 306 Dwarf Green Curled Scotch 



Very Hardy; Sometimes Called Norfolk. 55 days 



The plant is low and compact. Remarkably tender and deli- 

 cate in flavor. .Leaves rich green and very curly. Hardy. 

 Matures in 55 days. 



Pkt. 10c; oz. 15c; 1/4 lb. .35c; % lb. 55c; lb. $1.00; 2 lbs. $1.80; 

 5 lbs. $4.25; 10 lbs. $7.75, postpaid 



307 Tall Green Curled Scotch 



Quite Hardy, Plume-like Foliage. 65 days 



Grows about two feet high, with an abundance of dark 

 green leaves, which are very curly and wrinkled. Quite hardy. 

 Matures in 65 days. 



Pkt. 10c; oz. 15c; % lb. 35c; 14 lb. 55c; lb. $1.00; 2 lbs. $1.80; 

 5 lbs. $4.25; 10 lbs. $7.75, postpaid 



MATURITY DATES 



At the heading of all VEGETABLE SEED descriptions we are 

 giving the maturity dates, starting from day of sowing the seed, 

 thus (60) days. This will tell you when you may expect vegetables 

 ready for the table; of course the weather conditions must be 

 favorable for producing the crops. 



30 



WM. HENRY MAULE, PHILADELPHIA, PA., 1929 



