26 



BECKERT SEED AND BULB COMPANY 



Purple-Top White Globe Turnip. 



TURNIP 



Turnips thrive best in cool weather. The 

 early flat sorts may be sown from very early 

 Spring up to the middle of May. The main 

 crop for Fall and Winter use should be 

 sown in July or August. Sow the seed in 

 drills 1 to iy 2 feet apart and thin out to 

 stand 4 inches apart. 



One ounce of seed to 150 feet of drill; 

 1% to 2 lbs. per acre. 

 Extra Early White Milan. Pure white, flat 

 roots of excellent quality and flavor. Pkt., 

 10c; oz., 20c; % lb., 60c; lb., $1.40. 

 Purple-Top White Globe. Handsome, glob- 

 ular roots, white with the upper portion 

 bright purple. Splendid keeper. Pkt., 10c; 

 oz., 15c; % lb., 35c; lb., 85c. 

 Golden Ball or Orange Jelly. Roots almost 

 round, smooth, and of a deep yellow color 

 Flesh is very sweet and tender. May be 

 used as either an early or late sort. Pkt., 

 10c; oz., 15c; % lb., 35c; lb., 85c. 

 PURPLE-TOP STRAP-LEAF. Good for 

 early Spring or Fall use. Flat white roots 

 with purple top. Good table quality. Pkt., 

 10c; oz., 15c; % lb., 35c; lb., 85c. 

 Large White Globe. Large roots; skin and 

 flesh white. Fine for stock. Pkt., 10c; 

 oz., 15c; Vi lb., 35c; lb., 85c. 

 Cow Horn. Long, white roots. A heavy pro- 

 ducer on deep soils. Is sometimes used 

 as a cover crop. Pkt., 10c; oz., 15c; */4 

 lb., 35c; lb., 85c. 

 Seven Top. Grown exclusively for the tops 

 which are used in the same manner as 

 spinach. Pkt, 10c; oz., 20c; % lb., 50c: 

 lb., $1.25. 



RUTABAGA or SWEDE 



Grow like ordinary Turnips. Sow in June. 



American Purple-Top. Elongated globe 

 shape; skin yellow underground and pur- 

 ple above; flesh yellow, fine grained. A 

 large cropper and splendid keeper. Pkt., 

 10c; oz., 15c; % lb., 35c; lb., 85c. 



Sweet German. A heavy producer of large, 

 globe-shaped, white-skinned and white- 

 fleshed roots. Flesh fine grained and sweet. 

 Pkt., 10c; oz., 15c; *4 lb., 35c; lb., 85c. 



GARDEN HERBS 



The following list of Herbs should 

 be included in all gardens. They are 

 universally used for seasoning and 

 flavoring. 



Anise. Annual. For garnishing, fla- 

 voring and medicinally for colic. 

 Pkt., 10c; oz., 25c. 

 Basil. Annual. Leaves have aromatic 

 flavor resembling cloves. Pkt., 10c; 

 oz., 30c. 



Borage. Annual. Bears pretty blue 

 flowers throughout the Summer. 

 Leaves are used for flavoring. Pkt., 

 10c; oz., 25c. 

 Caraway. Biennial. Seeds are used 

 as flavoring for bread, cheese and 

 pastry. Pkt., 10c; oz., 20c. 

 Chervil, Curled. For soups and salads. 



Pkt., 10c; oz., 25c. 

 Chives. Perennial. Used as flavoring 

 especially in cottage cheese. Pkt., 

 15c; oz., 85c. 

 Dill. Annual. Used as a condiment 

 and lor making Bill pickles. Pkt.. 

 10c; oz., 20c. 

 Fennel, Florence (Finocchio). Peren- 

 nial. The thickened leaf stalks are boiled 

 like celery. Flavor is very sweet and 

 delicate. Pkt., 10c; oz., 20c. 

 Horehound. Perennial. Used chiefly as a 



medicine. Pkt., 10c; oz., 35c. 

 Lavender. Perennial. The true sweet- 

 scented Lavender. Pkt., 10c; oz., 50c. 

 Marjoram, Sweet. Annual. Leaves either 

 green or dried are used for flavoring. Pkt., 

 10c; oz., 35c. 

 Martynir. Proboscidia. Annual. Young seed 

 pods used for pickling. Pkt., 10c; oz., 50c. 

 Rosemary. Perennial. Leaves are used for 

 flavoring; flowers for perfume. Pkt., 10c; 

 oz., 50c. 



Saffron. Annual. Leaves are used for fla- 

 voring. Pkt., 10c; oz., 35c. 



Sage. Perennial. Leaves, both green and dry, 

 are used for flavoring. Pkt., 10c; oz., 30c. 



Savory, Summer. Annual. Both leaves and 

 flowers used for flavoring. Pkt., 10c; oz., 

 20c. 



Sorrel. Perennial. Leaves used as a salad 

 or for greens. Pkt., 10c; oz., 25c. 



Thyme. Perennial. Leaves are used for 

 seasoning. Pkt., 10c; oz., 55c. 



It is much easier to do any work with 

 rroper tools. You will find a complete 

 list of the best garden tools on pages 

 72 to 79. inclusive. 



Dill. 



