Dreer's Reliable VEGETABLE SEEDS 



T^ni-k^^:k||f-^f-l Pissenlil, Fr. Amargo?i, Sp. 



M^C\l.l.\J.^l.M.\Jli. petonciano. iTAL. Loeivensahn, Gkr. 

 401 Broad-Leaved. Large bushy plants with broad succulent leaves. 

 Pkt. 15c; 4 oz. 35c; oz. 60c; i lb. S2.00. 



Egg Plant 



One ounce will produce about 

 1000 plants. Start seeds in hotbed 

 early in March. When 3 inches 

 high pot up. Set the plants out- 

 doors in May or June spacing 

 them 3 feet apart each way. 



404 Early Black Beauty. 



Beautiful rich purplish black 

 fruits which are not only very 

 attractive but also of best qual- 

 ity. The Egg Plant is exacting 

 in its call for rich, warm soil. 

 The plants then will prove re- 

 markably vigorous and produce 

 an abundance of large fruits. 

 Pkt. 15c; '- oz. 35c; oz. 60c; 

 i lb. SI. 75. 



Egg Plant, Early Black Beauty 



406 Early Long Purple. Earliest, hardiest, and very productive. The 



club-shaped fraits are about 7 inches long by 2) inches thick and they are 

 best for very early use. In the opinion of many the flavor is even finer 

 than that of Early Black Beauty. Pkt. 10c; i oz. 35c; oz. 60c; i lb. SI. 75. 



Endive 



One ounce of seed 

 to 200 feet of row. 



Chicoree, Fr. Indivia, It.\l. Endihia o Escarola, Sp. Endivie, Gek. 

 Culture— Sow in shallow drills in April, or for late use in June or July. 

 Transplant or thin to stand 1 foot apart when 2 to 3 inches high. When 

 nearly full-grown tie the leaves together with yarn or raffia to exclude the 

 light so that the heart will become well blanched. This requires 3 to 4 weeks. 

 Or place boards over the plants to blanch them. 



Endive, Dreer's 

 Giant Fringed 



412 Dreer's Giant Fringed Endive 



This Endive is highly esteemed for table use because of its api)etizing 

 flavor and wholesoraeness. In some sections it can be grown all the year 

 round. It is a vigorous variety with a large white heart and broad stems. 

 good for fall and winter. On account of the beautifully curled and finely cut 

 leaves it is used freely for garnishing as well as making a delicious salad. 

 Pkt. 10c; oz. 25c; J lb. 65c. 



411 Full Heart Batavian. This is a most desirable new strain of the 



"^Batavian luidive. It has all the good qualities of its parent but the heart 



is composed of a greatly increased number of leaves which will blanch to 



a beautiful creamy white. The mild and pleasantly bitter llavor gives it 



great zest. Pkt. 10c; oz. 25c; \ lb. 65c. 



FinnOChiO -^/orence Fennel 



418 Splendid as a salad or to be served boiled with a cream dressing. 

 I'-arth up the thick base half-way when it has reached the size of a hen's 

 egg. Pkt. 10c; oz. 35c; J lb. 75c. 



The Herb Garden 



Herbs are verj-. interesting and useful plants. We 

 shall be glad to send you free with your order, if so 

 requested, a copy of the new Dreer Leaflet on "Herb 

 Culture" containing full information on growing these. 



Herbs marked * are perennials. 



5010 Anise. Grown for its seed used for garnish- 

 ing, cordials, and pastry. Pkt. 15c; oz. 35c. 



5012 *Balin. Lemon-scented leaves used for sea- 

 soning and in liqueurs. Pkt. 15c; \ oz. 30c; oz. SOc. 



5014 Basil, Sweet. The sweet-scented foliage is 

 used for seasoning. Pkt. 15c; oz. 35c. 



5018 Borage (Gurkenkraut). Used for seasoning 

 and cordials. Pkt. 15c; oz. 35c. 



5020 Caraway ( ivaewme/). The seeds are used in 

 breads, cakes, and liqueurs. Pkt. 10c; oz. 25c. 



5022 ""Catnip. Leaves and young shoots used for 

 medicine and seasoning. An excellent tonic for ani- 

 mals. Pkt. 15c; J oz. 35c; oz. 60c. 



5021 *Chamomile. Of considerable medicinal 

 value. Pkt. 15c: h oz. 35c; oz. 60c. 



296 Chervil. Aromatic leaves for seasoning and 

 salad. Pkt. 10c; oz. 25c; \ lb. 75c; lb. S2.50. 



5023 *Chives. Valued for their mild onion-hke 

 flavor. Pkt. 15c; 5 oz. 35c; oz. 60c. 



5024 Coriander. Aromatic seeds used in making 

 confectionery and cordials. Pkt. 10c; oz. 25c 



5026 Cumin. Grown for its seeds. Used for flavor- 

 ing soups, pastry, etc. Pkt. 15c; oz. 30c. 



5028 Dill. Indispensable for dill pickles and for 



dill sauce. Pkt. 10c; oz. 15c; \ lb. 40c 

 5030 "Fennel, Sweet. Used in sauces and liqueurs, 



or raw us a side dish. Pkt. 15c; oz. 25c. 



5032 '^Horehound. For seasoning and also for 

 cough medicine. Pkt. 15c; \ oz. 25c; oz. 40c. 



5034 '''La'vender. The dried flowers have a pleasing 

 perfume. Used to scent linens in the home. Pkt. ISc; 

 3 oz. 30c; oz. 50c; j lb. SI. 50. 



5036 Marjoram, Sweet. Leaves used green in 

 summer and dried in winter. A favorite herb for 

 seasoning. Pkt. 15c; 5 oz. 25c; oz. 40c 



5038 'Pennyroyal. Used medicinally and for sea- 

 soning food. Pkt. 20c; \ oz. 45c; oz. SOc. 



5042 *Rosemary. The leaves and young tips are 

 used fur se.isouing. Pkt. 15c; \ oz. 40c; oz. 70c. 



5044 *Rue. For seasoning and also used to cure 

 roup in fowL Pkt. 15c; 5 oz. 2oc; oz. 45c. 



5046 Saffron. {Carthamus tiiiclorius). For flavor- 

 ing and coloring. Pkt. 15c; 5 oz. 25c; oz. 45c 



5048 *Sage. One of the most popular of all herbs 

 for seasoning. Pkt. 15c; h oz. 25c; oz. 40c. 



5050 Savory, Summer (Bohnenkraut). The 

 leaves and young shoots are useil for flavoring soups, 

 stews, string beans, etc Pkt. 15c; oz. 35c. 



5052 *Savory, Winter. Used as above for season- 

 ing various dishes. Pkt. 15c; J oz. 30c; oz. SOc. 



5053 *Spearmint. Extensively used for making 

 the popular mint sauce or in iced drinks. Pkt. 30c: 

 1 oz. SI. 00; ;- oz. $1.75; oz. S3. 00. 



5054 *Tansy. The young leaves are used for 

 seasoning. Pkt. 15c: 1 oz. 40c; cz. 70c. 



5056 *Thyme, Broad-Leaved English. Very 

 popular for seasoning meat dishes, gravy, fillings, 

 etc. Pkt. l.^c; J oz. 35c; oz. 60c. 



5058 *Thyme, French Summer. Used for sea- 

 soning. Pkt. 15c: ' oz. 30c; oz. 50c. 



5060 '"'Wormwood. For flavoring, medicines, and 

 liciucurs. Pkt. 15c; \ oz. 25c; oz. 45c. 



5061 Mixed Herbs. Contains all the popular 

 varieties for kitchen use in a well-balanced assort- 

 ment. Pkt. 10c; i oz. 30c; oz. 50c 



60 



Every garden should contain a few of the more popular herbs 



