502 LIBERTY AVENUE, PITTSBURGH, PA. 



31 



TURNIP (WEIS RUBEN) 



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 feet apart and thin out to 



stand 4 inches apart. 



One ounce of seed to 150 feet of drill; 

 lYz to 2 lbs. per acre. 



EXTRA EARZ.Y WHITE TVTTT.AN. Pure 

 white, flat roots of excellent quality and 

 flavor. Pkt.. 10c; oz., 20c; 14 lb., 50c; lb.. 

 $1.00. 



Pnrple-Top Wliite Globe. Handsome, glob- 

 ular roots, white with the upper portion 

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

 oz., 15c; % lb., 30c; lb., 75c. 



Golden Ball or Orang-e 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: 14 lb., 30c; lb., 75c. 



Purple-Top Strap-Iieaf. Good for early 

 Spring or Fall use. Flat white roots 

 with purple top. Good table quality. Pkt., 

 10c; oz., 15c; 14 lb., 30c; lb., 75c. 



Seven Top. Grown exclusively for the tops 

 which are used in the sarne manner as 

 spinach. Pkt., 10c; oz., 15c; % lb., 30c; 

 lb., 75c. 



Snowball. Pure white, globe shaped and of 

 finest quality. Matures very earlv. Pkt., 

 10c; oz., 20c; V4. lb., 50c; lb., $1.00^ 



RUTABAGA or SWEDE 



Grow like ordinary Turnips. Sow in June. 

 AMERICAN PURPI.E-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.. 30c; lb., 75c. 



SECOND CROPS 



You are not getting- the fxHl benefit of 

 your garden if you do not follow up first 

 crops with something- else. 



Follow early Peas and Beans -with 

 Carrots, Beets and Lettuce and sow 

 Turnips broadcast among all crops about 

 the middle of August. 



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., 25c. 



Borag-e. 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., 25c. 

 Chervil, Curled. For soups and salads. 



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

 Dill. Annual. Used as a condiment 

 and for making Dill pickles. Pkt., 

 10c; oz., 20c. 

 Fennel, Florence (Finocchio). Peren- 

 nial. The thickened leaf stalks are 

 boiled like celery. Flavor very sweet 

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

 Horehound. Perennial. Used chiefly as a 



medicine. Pkt., 10c; oz., 40c. 

 Lavender. Perennial. The true sweet- 

 scented Lavender. Pkt., 15c; oz., 75c. 

 Marjoram, Sweet. Annual. Leaves either 

 green or dried are used for flavoring. Pkt., 

 10c; oz., 30c. 

 Martynia proboscidia. Annual. Young seed 

 pods used for pickling. Pkt., 10c; oz., 40c. 

 Rosemary. Perennial. Leaves for flavoring; 



flowers for perfume. Pkt., 10c; oz., 50c. 

 Saffron. Annual. Leaves are used for fla- 

 voring. Pkt., 10c; oz., 30c. 

 Sage. Perennial. Leaves, both green and dry, 

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

 Savory, Summer. Annual. Leaves and flow- 

 ers used for flavoring. Pkt., 10c; oz., 25c. 

 Sorrel. Perennial. Leaves used as a salad 



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

 Thyme. Perennial. Leaves are used for 

 seasoning. Pkt., 10c; oz., 50c. 



DilL 



