Have a Row of Herbs for Flavoring and Medicine 



TOMATO, RED VARIETIES, continued 



203. Earliano Improved. 90 days. This 

 is B I strain .mil produces 



.•other fruit than the 

 old type. Fruits are medium size, tlat- 

 I, firm, bright red. Reaches market 

 onej . Pkt. 10c; 

 paid. 

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

 T he largest, most prolific early 

 Pkt. 10c; oz. 55c; 'Jb. - 

 tostpaid. 

 331. Marglobe. 



from or'. 100 days.) 



"Bos- -n" variety. d-eaHy 



i other 

 v jriei utiful red globes 



with • delicious flavor, tree 



fro n • and should lx- in 



even 4<k..: 



- • 

 245. Pan America. - Highly re- 



bright 

 s ir!< about 



7 oun. . for all u-r» and worth a 



5c.; KD>. 52. IS; 



169. Pritchard Scarlet Topper. 



\ nother 

 U. S. D of Agriculture intro- 



duction with self-topping plants resistant 

 to fusirium wilt and nail-head rust. 

 Globular, thick-waned, light scarlet fruits, 

 ind market gardeners 

 an I long-distance ship; 10c.; 



(5.50, postpaid. 

 182. Red Cherry. MS days. Little 

 cherry-like, scarlet-red fruits for preserving. 

 Pkt. PA-.: i, postpaid. 



291. Rutgers. Fruits are 



medium to large, globe-shaped, slightly 

 •led at the stem end. Flesh very firm 

 and red. This variety ripens from the 

 :'iside before 

 it fullv ripens up on the outside, which 

 makes it especially desirable for canning 

 and for ruice. The vines are v: 

 and more resistant than 



Pkt. H)c.; 

 ■ 5.00, postpaid 

 207. Scarlet Dawn. - \n extra- 



earl . . urden, shipping, and 



canning. Plan' rid are 



Medium-sized fruits of 

 Pkt. 10c; oz. 40c; ' 4 lb. 

 SI. 4 I; paid. 



299. Stone. ' ; Makes a good main 



crop of large, v.lirl, scarlet-red fruits which 

 keep well and do not crack. Pkt. 10c; 

 oz. A si. 15; lb. 54.<>0, postpaid. 



238. The Bolgiano or Potato-leaf Tomato. 

 •inuallv. Every 

 vine is lust loaded wttfa perfect red solid 

 all during 'fie season. The 

 IW_': teks earlier than 



t fruit just as perfect as 

 the prime fruit of the season. Its heavy 

 potato-leaf foliage protects the fruit from 

 sun-scalds and blisters. 1 kt. 10c; oz. 55c; 

 paid. 

 249. The Washington. 100 days. H.-avy- 

 ing, wilt-resistant plants for a main 

 cropper. Fruits are perfectly smooth, 

 solid, rich red and meats'. Pkt. 10c; 

 oz. 50c; i^lb. $1. 60; lb. 56.00, postpaid. 



Pink Varieties 



227. Oxheart. M18 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. SI. 15; 



postpaid. 



221. Livingston's Beauty. (100 da 



ep, flat, smooth fruits of purplish 



pink. Pkt. 10c; oz. 50c; j/ 4 lb. $1.60; 



...aid. 



32S. Ponderosa. (115 days.) The largest of 



all I'- feds and its flesh 



oet and mild. Quite often called the 



"Beefsteak" Tomato. Pkt. 10c; oz. 90c; 



^lb. 52.65; lb. 310.00, postpaid. 



Yellow Varieties 



213. Golden Queen. (110 days.) large 



golden yellow fruits ol mild flavor; smooth 

 and solid. Pkt. 10c; oz. 75c; ',1b. 52.50, 



postpaid. 

 154. Pear-shaped. flOO days.) A bright 



yellow pear-shaped Tomato used for 

 preserves. Pkt. 10c: oz. 75c; ',1b. 52.50, 



postpaid. 

 19€. Plum-shaped. (100 days.) Oval, 

 plum-shaped, yellow Iruits. A preserve 

 variety. Pkt. 10c; oz. 75c; ',1b. 52.50, 



postpaid. 



TURNIPS 



One ounce will sow 100 feet of row; 

 2 pounds, an acre. 



Prices include postage on pkts., ozs., 

 1 4 lbs., and lbs. 



Turnip roots prm idc , it am in (" but Turnip 

 tops not only rate excellent as suppliers ol 



vitamins A and C but contain goodlj quan- 

 tities of calcium and iron. Never discard 

 I urnip tops. I sed as fresh "greens" they 

 are p datable and highly nutritious. 



Ci tn ki. They do best in highly en- 

 riched, light, sands 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 Julv ; from then until ' 

 of August sowing may be made for the fall 

 and main crop. I urnips 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 



•• ilh dry sand. They should be 

 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. 



323. Amber Globe. '75 days.) A yellow - 

 fleshed variety; line-graincd, tender and 

 sweet; top bronzy green. Roots most 

 desirable for table use when 3 to 4 inches 

 in diameter. Pkt. 5c; oz. 15c; ,'.,lb. JOc.; 

 lb. 75c, postpaid. 



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

 (46 days.) A medium-early Turnip. Il.it 

 roots, purple-red above, white below. 

 Medium small tops. Flesh white and fine- 

 grained. Pkt. 10c; oz. 15c; \i\h. 30c; 

 lb. / ->c, postpaid. 



226. Extra-Early Milan Purple-Top. (40 

 days.) Very small fops with small flat 

 white roots with purplish tops. Flesh 

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

 15c; ' 4 lb. 35c; lb. $1.00, postpaid. 



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

 An extremely early Turnip valuable lor 

 forcing. The very flat white roots are 

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

 ' 4 lb. 35c; lb. 51.00, 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; 

 ' 4 lb. 30c; lb. 75c, postpaid. 



232. Pomeranian Globe or White Globe- 

 Norfolk. (75 days..) A Southern favorite. 

 Large tops with globular white roots. A 

 heavy cropper. Pkt. 10c; oz. 15c; J4I0. 

 30c; lb. 75c, postpaid. 



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

 "Best-in-Garden" variety. The most 

 popular Turnip for home and market 

 gardens. Dark green, erect tops and large 

 smooth globes, purple-red above, white 

 below. The white flesh is sweet, crisp and 

 tender. Pkt. 5c; oz. 15c; i^Ib. 30c; lb. 

 75c, postpaid. 



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

 "greens" and forage. Tops are tender but 

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

 10c; 34'b. 25c; lb. 65c, postpaid. 



TURNIPS, continued 

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



South where the tops arc used for early 

 "greens." I lie small globular white roots 

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

 '.,lb. $0c; lb. 75c., postpaid. 

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

 tops with egg-shaped white roots of line 

 Quality. Pkt. 10c; oz. 15c; '.,1b. 30c; 

 lb. 75c, postpaid. 



RUTAB AG A Swede Turnip 



219. Golden Neckless. (85 days.) A 



splendid winter Turnip with large globular 

 yellow roots. The yellow flesh is fine- 

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

 ' , lb. 50c; lb. 75c, postpaid. 



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



large roots have very sweel golden llesh 



which is neither stringy nor tough. A splen- 

 did winter Turnip which keeps solid and 

 crisp unt il spi in,'.. Pkt. 5c; oz. 15c; 1 , lb. 



10c; lb. 75c, post paid. 



HERBS 



Every year more housewives are turning 

 to old-time Herbs lor flavor in preparing 

 food, fragrance- in the living-rooms and 

 Simple remedies lor the medicine closet. Our 

 ancestors depended greatlj on their garden 

 Herbs lor their well-being and in these 

 difficult times when so many of the things 

 we had come to take (or granted are now 

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

 for everyone with a garden to plant these 

 useful Herbs and get busy looking up 

 . for their use. 



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

 and Biennials (B) 



635. Anise. (A) Leaves used for garnishing 

 and flavor. Seeds lor flavoring bread, cake, 

 etc Sow where plants are to grow. 14 in. 

 Pkt. 10c, postpaid. 



636. Basil, Sweet. (A) Foliage provides a 



spicy flavoring for salads, soups, stews, etc. 

 Pkt. 10c, postpaid. 



637. Caraway. (B) Seeds are used lor 

 flavoring bread, cake, etc. 1 to 2 ft. Pkt 



25c, postpaid. 



638. Catnip. (P) Leaves have medicinal 



and are sometimes used for season- 

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



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

 onion flavor to many dishes. 1 ft. Pkt. 



25c; oz. SI. 50, postpaid. 



640. Coriander. (A) Seed used in candy 

 and for flavoring. 2]/% ft. Pkt. 15c, 

 post paid. 



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

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

 oz. 30c, post paid. 



642. Fennel, Florence. (A) The tender 

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

 10c; oz. 30c, postpaid. 



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

 have a licorice-like Mayor and are used in 

 soups, stews, etc Seeds are used to flavor 

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

 postpaid. 



644. Lavender. (P) Flowers, leaves and 

 stems provide a perfume loved by every- 

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



645. Sage. (P) Leaves furnish flavoring 

 and seasoning especially for poultry and 

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

 postpaid. 



646. Summer Savory. (A) A flavoring for 

 salads and various meat dishes. 10 in. 

 Pkt. 20c, postpaid. 



647. Sweet Marjoram. (P) The tender tops 

 and leaves are used for flavoring; leaves arc- 

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

 oz. 75c, postpaid. 



648. Thyme, f P; Used for seasoning and 

 old-time home remedies. Leaves should be 

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

 paid. 



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



25 



