COLE'S VEGETABLE SEEDS 



51 



Hardy White Winter Turnip 



TOBACCO 



Ger. Tabac. 



Fr. Tabac 



One ounce will sow ,90 fee f square and produce 

 plants for one acre. 



Tlie seed sliould be sown very early in the spring, 

 as early as possible after the danger of frost is 

 over. A good plan is to burn a quantity of briish 

 and rubbish in the spring, on the ground intended 

 for the seed bed; then dig and thoroughly pul- 

 verize the earth and mix with ashes, after which 

 the seed may be sown and covered very lightly. 

 When the plants are about six inches high trans- 

 plant into rows 3% feet apart each way, and cul- 

 tivate thoroughly with plow and hoe. 

 An essay entitled "Tobacco Culture" by mail pre- 

 paid for 25 cts. 



PRIMUS. This early tobacco grows rap- 

 idly The leaves are large and long, fibre fine and 

 yields heavy crops of extra fine quality. The plants 

 stand up well; the leaves, somewhat close together. 

 Its early ripening, rendering the product less liable 

 to frost. Per pkt. 5 cts., oz. 20 cts., i/4 lb. 60 

 cts.. lb. $2.00. 



SWEET ORONOKO. This variety makes 

 the sweetest, best and most substantial "Fillers," 

 and makes, when sun-cured, the best natural chew- 

 ing loaf. The favorite for the "homespun" where- 

 ever known. Per pkt. 5 cts., oz. 20 cts., lb. 60 

 cts., lb. $2.00. 



CONNECTICUT SEED LEAF. An old, 



well-known variety Per pkt. 5 cts., oz. 20 cts., 

 H lb. r.O cts., lb. $2.00. 



HAVANNA. Heavy cropper, delightful 

 flavor, fine texture, much used for cigar making 

 Per pkt. 5 cts., oz. 20 gts. 



Pot, Medicinal and Sweet Herbs 



A few pot and sweet herbs (for navonng soups, 

 meats, etc.) are indispensable to every garden, while 

 some of the medicinal herbs will al.so be found very 

 useful. Herbs in general love a mellow and free 

 soil. Sow early in spring, in shallow drills, one foot 

 apart, and when well up thin out or transplant from 

 six to ten inches apart. Care should be taken to har- 

 vest tl)cni properly. Do this on a dry day just before 

 they come into full blossom; dry quickly in the 

 shade; pack close in dry boxes to exclude the air 

 entirely. 



Those marked with a • are perennial, and when 

 once obtained in the garden may be preserved for 

 years with little attention. 



vANISE. Used for cordial, garnishing 

 and flavoring; the seeds have an agreeable aroma- 

 tic taste. Per pkt. 4 cts., oz. iO cts. 



BALM. The leaves have a fragrant 



odor and are used for making a pleasant bever- 

 age known as balm wine, also for balm tea, for 

 use in fevers. Per pkt. 4 cts., oz. 20 cts. 



BASIL SWEET. The leaves are used 

 for flavoring soups, and highly seasoned dishes. 

 Per pkt. 4 cts., oz. 20 cts. 



CARAWAY. Grown for seeds, which 

 are extensively used for flavoring bread, pastry, 

 soups, etc. Per pkt. 4 cts., oz. 10 cts., i/4 lb. 25 

 cts. 



CORIANDER. The seeds are used in the 

 manufacture of liquors, in confectionery, and a 

 great number of culinary preparations. Per pkt. 4 

 cts., oz. 10 cts., 1/4 lb. 25 cts., lb. 75 cts. 



DILL. The seeds have an aromatic odor, 

 and warm, pungent taste. They are used as a 

 condiment, and also for pickling with cucumbers 

 to heighten the flavor. Per pkt. 4 cts., oz. 10 

 cts., 14 lb. 25 cts., lb. 75 cts. 



*HOREHOUND. This herb is a favorite 

 remedy in pulmonary complaints. It enters large- 

 ly into the composition of cough syrups and loz- 

 enges. Per pkt. 5 cts., oz. 25 cts. 



HYSSOP. The leaves and flower stalks 

 are used medicinally; it is a stimulant and expec- 

 torant, and employed in humoral asthma and 

 chronic catarrh. Per pkt. 4 cts., oz. 25 cts. 



*LAVENDER. It is cultivated for Its 

 fragrant spikes of flowers which are used for the 

 distillation of Lavender Water. Being dried and 

 put up in paper bags, they are also used to per- 

 fume linen. Per pkt. 5 cts., oz. 20 cts. 



MARJORAM SWEET. The leaves and 

 ends of the shoots are highly esteemed for season- 

 ing, both in summer and dried for winter use. 

 Per pkt. 5 cts., oz. 20 cts. 



SAFFRON. The flower is the part used 



medicinally, which should be picked while in full 

 bloom and dried for use. Per pkt. 4 cts., oz. 10 

 cts. 



*SAGE BROAD-LEAVED. The most ex- 

 tensively used of all herbs for seasoning and 

 dressing; indispensable. Per pkt. 5 cts., oz. 15 

 cts., 1/. lb. 40 cts., lb. $1..50 



SUMMER SAVORY. The plant is aro- 

 matic Tlie tops are used either green or dry, in 

 stuffing meats, also for salads and soups. Per pkt. 

 5 cts., oz. 20 cts. 



*SWEET THYME. A medicinal and cul- 

 inary herb. The young leaves and tops are used 

 for soups, dressing and sauce, either green or dry. 

 Thyme tea is a cure for nervous headache. Per 

 pkt. 5 cts., oz. 25 cts. 



SORREL FRENCH. The leaves, having 

 an acid taste, may be employed in salads; it is 

 used principally for soups, and is sometimes cook- 

 ed, as Kale or Spinach. It makes a good dish. 

 Per pkt. 4 cts., oz. 10 cts. 



*WORMWOOD. Used medicinally, and 

 is beneficial for poultry; should be planted in po 1- 

 trv vards. Per pkt. 5 cts., oz. 25 cts. 



CARAWAY SEED. For flavoring. Per 

 oz. 5 cts., % lb. 15 cts., lb 40 Ctg, 



