Have a Row of Herbs for flavoring and Medicine 



TOMATO, RED VARIETIES, continued 



138. Earliana Improved. (90 days.) This 

 is Bolgiano's special strain and produces 

 heavier crops of smoother fruit than the 

 old type. Fruits are medium size, flat- 

 tened, firm, bright \zA. Always reaches 

 market when a crop means real money. 

 Pkt. 10c; oz. 35c; ' 4 Ib. 51.00; lb. $3.50, 

 postpaid. 



173. I.X.L. Bolgiano's Extremely Early. 

 (90 days.) The largest, most prolific early 

 Tomato. Pkt. 10c; oz. 35c; Mlb- S1.00; 

 lb. S3.50, postpaid. 



88. Marglobe. Reselected and improved 

 Jro:r. originator's strain. (100 days.) 

 "Best-in-Garden" variety. A second-early 

 Tomato with strong, disease-resistant 

 plants which continue to thrive and bear j 

 fine fruit long after other varieties are 

 gone. Fruits are beautiful red globes with 

 meaty flesh of delicious flavor, free from 

 acid. A good shipper and should be in 

 every hone-garden. Pkt. 10c; oz. 35c; 

 ' 4 Ib; $1.00; lb. S3. 25, postpaid. 



332. Pritchzrd or Scarlet Topper. (95 

 days.) "Best-in-Garden" variety. Another 

 U. S. Department of Agriculture intro- 

 duction with self-topping plants resistant 

 to fusarium wilt and nail-head rust. 

 Globular, thick-walled, light scarlet fruits. 

 Pleases both home and market gardeners 

 and long-distance shippers. Pkt. 10c; 

 oz.35c; i^Ib. SI. 00; lb. S3.25, postpaid. 



330. Red Cherry. (115 days.) Delightful 

 little cherry-like, scarlet-red fruits valuable 

 for preserving. 

 Pkt. 10c; oz. 50c; J 4 IS. SI. 50, postpaid. 



135. Rutgers. (100 days.) Fruits are 

 medium to large, globe-shaped, slightly 

 flattened at the stem end. Flesh very firm 

 and red. This variety ripens from the 

 insi le, or gets its color on the inside before 

 it fully ripens up on the outside, which 

 makes it especially desirable for earning 

 and for juice. The vines are vigorous, 

 quite leafy and more resistant than some 

 other sorts to blight and other Tomato 

 diseases. Pkt. 10c; oz. 35c; MVa. Sl-00; 

 lb. S3. 25, postpaid. 



307. Scarlet Dawn. (90 days.) An extra- 

 early Tomato successful for garden, 

 shipping, and canning. Plants are of 

 average size and are good producers. 

 Medium-sized fruits of bright scarlet ripen 

 well to the stem. Pkt. 10c; oz. 35c; 

 i 4 lb. $1.00; lb. S3. 50, postpaid. 



61. Stone. (115 days.) Always makes good 

 for a main crop of large, solid, scarlet-red 

 fruits which keep well and do not crack. 

 Pkt. 10c; oz. 25c; J^Ib. 75c; lb. $2.50, 

 postpaid. 



86. The Bolgiano or Potato-leaf Tomato. 

 (90 days.) Blossoms continually. Every 

 vine is just loaded with perfect red solid 

 Tomatoes all during the season. 1 lie 

 Bolgiano Tomato is two weeks earlier than 

 Marglobe. First fruit just as perfect as 

 the prime fruit of the season. Its heavy 

 potato-leaf foliage protects the fruit from 

 sun-scalds and blisters. Pkt. 10c; oz. 40c; 

 i^lb. $1.25; lb. S4.00, postpaid. 



249. The Washington. (100 days.) Heavy- 

 yielding, wilt-resistant plants for a main 

 cropper. Fruits are perfectly smooth, 

 solid, rich red and meaty. Pkt. 10c; 

 oz. 25c; M^Ib. 85c; lb. $3.00, postpaid. 



Pink Varieties 



227. Oxheart. (118 days.) Great rosy 

 pink, heart-shaped fruits up to 2 pounds 

 each. They are very solid with few seeds 

 and are mildly acid. Pkt. 10c; oz. 75c; 

 J4Ib. $2.00; lb. $7.00, postpaid. 



348. Livingston's Beauty. (100 days.) 

 Large, deep, flat, smooth fruits of purplish 

 pink. Pkt. 10c; oz. 25c; J 4 Ib. 85c; 

 lb. $3.00, postpaid. 



46. Ponderosa. (115 days.) This largest of 

 all Tomatoes. Has few seeds and its flesh 

 is sweet and mild. Quite often called the 

 "Beefsteak" Tomato. Pkt. 10c; oz. 65c; 

 ! 4 lb. $1.75; lb. $6.00, postpaid. 



Yellow Varieties 



276. Golden Queen. (110 days.) Large 



golden yellow fruits of mild flavor; smooth 



and solid. 



Pkt. 10c; oz. 50c; K'b. $1.50, postpaid. 

 242. Mingold. (105 days.) An early and 



prolific yellow Tomato of mild and pleasant 



flavor. 



Pkt. 10c; oz. 50c; J^lb. $1.50, postpaid. 

 323. Pear-shaped. (100 days.) A bright 



yellow Pear-shaped Tomato used for 



preserves. 



Pkt. 10c; oz. 50c; V A Ya. $1.50. postpaid. 

 196. Plum-shaped. (100 days.) Oval, 



plum-shaped, yellow fruits. A preserve 



variety. 



Pkt. 10c; oz. 50c; ^Ib. $1.50, postpaid. 



TURNIPS 



One ounce will sow 100 feet of row; 

 2 pounds, an acre. 



Prices include postage on pkts., ozs., 

 Vilbs., and lbs. 



Turnip roots provide vitamin C but Turnip 

 tops not only rate excellent as suppliers of 

 vitamin A and C but contain goodly quan- 

 tities of calcium and iron. Never discard 

 Turnip tops. Used as fresh "greens" they 

 are palatable and highly nutritious. 



Culture. They do best in highly en- 

 riched, light, sandy or gravelly soils. Com- 

 mence sowing the earliest varieties in April 

 in drills from 12 to 15 inches apart, and thin 

 out early to 6 to 9 inches in rows. For a suc- 

 cession sow at intervals of a fortnight until 

 the last week in July; from then until the end 

 of August sowing may be made for the fall 

 and main crop. Turnips may be preserved 

 until spring by cutting off the tops about 

 1 inch from the bulb, storing in the cellar or 

 cold shed during the winter, covering the 

 roots with dry sand. They should be har- 

 vested before the severe frost sets in, for, 

 though comparatively hardy, few will sur- 

 vive the winters of the Northern States in 

 the open ground. 



119. Amber Globe. (75 days.) A yellow- 

 fleshed variety; fine-grained, tender and 

 sweet; top bronzy green. Roots most 

 desirable for table use when 3 to 4 inches 

 in diameter. Pkt. 5c; oz. 10c; ? 4 Ib. 25c; 

 lb. 75c, postpaid. 



50. Early Red or Purple-Top Strap-Leaf. 

 (46 days.) A medium-early Turnip. Flat 

 roots, purple-red above, white below. 

 Medium small tops. Flesh wl ite and fne- 

 grained. Pkt. 5c; oz. 10c; } 4 Ib. 20c; 

 lb. 65c, postpaid. 



84. Extra-Early Milan Purple-Top, (40 

 days.) Very small tops with small flat 

 white roots with purplish tops. Flesh 

 white, sweet and tender. Pkt. 10c; oz. 

 15c; M\h. 35c; lb. SI. 00, postpaid. 



179. Extra-Early White Milan. (40 days.) 

 An extremely early Turnip valuable for 

 forcing. The very flat white roots are 

 sweet and tender. Pkt. 10c; oz. 15c; 

 J41b. 35c; lb. $1.00, postpaid. 



177. Golden Ball or Orange JeLly. (60 

 days.) An attractive Turnip with small 

 erect tops and medium-sized round yellow 

 roots with yellow flesh of unusually fine 

 texture and flavor. Pkt. 10c; oz. 15c; 

 i 4 lb. 35c; lb. $1.00, postpaid. 



232. Pomeranian Globe or White Globe- 

 Norfolk. (75 days.) A Southern favorite. 

 Large tops with globular white roots. A 

 heavy cropper. Pkt. 5c; oz. 10c; J-^Ib. 

 20c; lb. 65c, postpaid. 



110. Purple-Top White Globe. (55 days.) 

 "Best-in-Garden" variety. The most 

 popular Turnip for home and market 

 gardens. Dark green, erect tops and lar«c 

 smooth globes, purple-red above, white 

 below. The white flesh is sweet, crisp and 

 tender. Pkt. 5c; oz. 10c; \%\h. 20c; lb. 

 65c, postpaid. 



176. Seven-Top. (50 days.) Grown for 

 "greens" and forage. Tops are tender but 

 roots are unsuitable for food. Pkt. 5c; oz. 

 10c; Ulb. 20c; lb. 60c, postpaid. 



171. Shogoin. (42 days.) Grown in the 

 South where the tops are used for early 

 "greens." The small globular white roots 

 are very tender. Pkt. 10c; oz. 15c.; 

 \i\h. 45c; lb. $1.25, postpaid. 



62. White Egg. (55 days.) Medium-sized 

 tops with egg-shaped white roots of fine 

 quality. Pkt. 5c; oz. 10c; ]4\b. 20c; 

 lb. 65c, postpaid. 



RUTABAGA Swede Turnip 



136. Golden Neckless. (85 days.) A 

 splendid winter Turnip with large globular 

 yellow roots. The yellow flesh is fine- 

 grained and sweet. Pkt. 10c; oz. 20c; 

 ' 4 lb. 60c; lb. $1.75, postpaid. 



148. Long Island Special. (90 days.) The 

 large roots have very sweet golden flesh 

 which is neither stringy nor tough. A splen- 

 did winter Turnip which keeps solid and 

 crisp until spring. Pkt. 5c; oz. 20c; J 4 lb. 

 60c; lb. $1.75, postpaid. 



HERBS 



Every year more housewives are turning 

 to old-time Herbs for flavor in preparing 

 food, fragrance in the Iivirg-rcorrs and 

 simple remedies for the medicine closet. Our 

 ancestors depended greatly on their garden 

 Herbs for their well-being ard in these 

 difficult times when so many of the things 

 we had come to take for granted are now 

 unobtainable, or hard to get, it is a good time 

 for everyone with a garden to plant these 

 useful Herbs and get busy looking up 

 recipes for their use. 



Annuals are marked (A); Perennials (P); 

 and Biennials (B) 



286. Anise. (A) Leaves used for garnishing 

 and flavor. Seeds for flavoring bread, cake 

 etc. Sow where plants are to grow. 14 in. 

 Pkt. 10c, postpaid. 



254. L'.-sil, Sweet. (A) Foliage provides a 

 spicy flavoring for salads, soups, stews, etc. 

 Crop failed. 



287. Caraway. (B) Seeds are used for 

 flavoring bread, caka etc. 1 to 2 ft. Crop 

 failed. 



265. Catnap. (P) Leaves have medicinal 

 value and are sometimes used for season- 

 ing. 1 ft. Pkt. 35c, postpaid. 



284. Chives. (P) Tops used to give a mild 

 onion flavor to many dishes. 1 ft. Pkt. 

 25c, postpaid. 



288. Coriander. (A) Seed used in candy 

 and for flavoring. 2y 2 ft. Pkt. 15c, 

 postpaid. 



262. Dill. (A) Both leaves and seeds are 

 used to flavor pickles. 2 to 3 ft. Fkt. 10c; 

 oz. 30c, postpaid. 



253. Fennel, Florence. (A) The tender 

 stems are eaten like celery. 2J^ ft. Pkt. 

 10c; oz. 30c, postpaid. 



294. Fennel, Sweet. (P) Stems and leaves 

 have a licorice-like flavor and are used in 

 soups, stews, etc. Seeds are used to flavor 

 candy and medicines. 2 to 4 ft. Pkt. 15c, 

 postpaid. 



279. Lavender. (P) Flowers, leaves and 

 stems provide a perfume loved I \ every- 

 one. 1 to 2 ft. Pkt. 25c, postpaid. 



280. Sage. (P) Leaves furnish flavoring 

 and seasoning especially for poultry and 

 meats. 15 to 18 in. 1 kt. 25c; oz. 75c, 

 postpaid. 



268. Summer Savory. (A) A flavoring for 

 salads and various meat disl es. 10 in. 

 Pkt. 20c, postpaid. 



258. Sweet Marjoram. (P) I he tender tops 

 and leaves are used for flavoring; leaves are 

 also dried for winter use. 2 ft. Pkt. 25c; 

 oz. 75c, postpaid. 



267. Thyme. (P) I 'sod for seasoning and 

 old-time home remedies. I caves should be 

 dried for winter use. 10 in. Pkt. 25c. post- 

 paid. 



F. W. BOLGIANO & CO., INC., WASHINGTON, D. C. 



25 



