Nothing can change drab meals and undistin- 
guished cookery to exciting and inspired artistry so 
readily as the discreet use of herbs. The average 
packet sows 25 ft.; an oz. about 200 ft. 
Pkt. 
732 Anise—tantalizing flavor... 15¢ 40¢ 75¢ 
777 Borage —a leaf in wine brings 
Y4oz. Oz. 
happiness.............. 10¢ 40¢ 75¢ 
742 Caraway—(biennial)...... 10¢ 40¢ 75¢ 
744 Catnip—(perennial)...... 15¢ 40¢ 75¢ 
745 Chives—(perennial)....... 15¢ 45¢ 85¢ 
746 Coriander —flavors sausage 
orcandy............... 10¢. 30¢ 55¢ 
750 Dill ..........(4 1b. €0¢) 10¢ 15¢ 25¢ 
733 Florence Femnel —anise fla- 
vored bulbandseed...... 10¢ 25¢ 45¢ 
754 Horehound —(perennial).. 20¢  60¢ $1.15 
756 Lavender—(perennial)..... 25¢ $1.75 $3.00 
770 Sage —seasons dressings 
(perennial).............. 15¢ 60¢ $1.00 
772 Summer Savory —excellent 
With meatsh was s- a. fie 15¢ 40¢ 75¢ 
736 Sweet Basil —best all round 
KetechenwherDy.= ey tacsn = 15¢ 45¢ 85¢ 
758 Sweet Marjoram—very 
PALOMA CPN ie se stele nicheas 20¢ 90¢ $1.60 
778 Thyme-—stout flavor for 
meats (perennial)........ 25¢  85¢ $1.50 
Four Popular Kitchen Herbs 
Four most popular herbs—a bargain collection 
Dill—Summier Savory —Sage 
and Sweet Basil 
3185—4 Pkts. (1 of each, value 55¢) for 35¢ 
69B84 
Maliner Kren 
(Roots) 
Matures very quickly and 
has pure white flesh. Horse 
Radish is grown from small 
pieces of young roots. Set 
them 15 to 18 in. apart in an 
upright position, thick end 
up, with the tops about 2 in. 
below the surface, in rows 2 to 
4 ft. apart. Harvesting should 
wait until fall, since the roots 
attain their greatest size in 
cool weather. Mature roots 
may remain in the garden all 
winter or until needed. Volun- 
teers readily spring from side 
roots left in the ground. 
6 for 45¢; 12 for 80¢; 
25. for $1.60; 50 for $3.00; 
100 for $5.50 
A large bulb is produced on the stem which is used 
when young, about 2 in. across, making a delicious 
vegetable with the combined flavor of both cabbage 
and turnip. Sow thinly in early spring in rows 12 to 
18 in. apart. Cover % in. deep. Thin the plants to 
stand 6 in. apart in the row. A packet will sow about 
40 ft. of row; an oz. 200 ft. 
310 Improved Imperial % 
§°% (60 days) Pale green skin, white flesh. 
%a* When peeled and eaten raw, it has 
the crispness of a celery heart. When 
cooked, it is tender and delicately flavored. 
Pkt. 15¢; %40z.45¢; oz. 80¢; 1% Ib. $2.40 
312 Early Purple Vienna 
(60 days) Light purple skin and pure white 
flesh. Good to eat raw, since it is crisp and 
mild flavored. Very excellent appearance. 
VY, oz. 40¢; 
Pkt. 15¢; oz. 75¢; 1% lb. $2.25 
i> 
S$ % 
a 9 
ee 
Improved Imperial Kohl-Rabi 
One of the choicest vegetables for boiling greens 
and certainly unlike all others. Plants will withstand 
considerable frost, which seems to improve the 
flavor. In most sections of the country they live 
nearly all winter. Sow seed in July and thin to 12 in. 
apart in rows 24 to 36 in. apart. A packet produces 
about 300 plants; an oz. 3,000 plants; 14 lb. for anacre. 
305 Dwarf Blue 
Curled Scotch % 
Very tightly curled leaves (55 days) 
Very early and very hardy, low-growing, 
compact plants with densely curled, dark 
green leaves making admirable greens. 
Plants seldom grow more than 18 in. tall. 
A most satisfactory, long-standing plant. 
Never bolts to seed prematurely. 
Pkt. 10¢; oz. 30¢; 
VY, Ib. $1.60; 
304 Hardy Dwarf Siberian 
Healthful greens during the winter (60 days) 
An extremely hardy, dwarf, spreading 
kale with broad, thick leaves of a grayish 
green color and slightly curled at the 
edges. Better than capsules or pills, kale 
is an unusually fine source of vitamins A, 
B,, Be, and C—and tastes good besides! 
Pkt. 10¢; oz. 25¢; 1% lb. 75¢; 
14 |b. $1.40; Ib. $2.00 
Y, Ib. £07; 
Ib. $3.00 
Dwarf Blue Curled Scotch Kale 
WM. HENRY MAULE 27 
