| TURNIP 
White Fleshed Varieties 
EARLIEST FLAT JAPAN Particularly recommended for 
an early crop, for it is at this season most turnips are inclined to 
have a slightly bitter flavor, which is entirely missing from this 
sort. Tops grow directly upright. Roots smooth, flattish, snow- 
white and of mild delicate flavor. The earliest turnip in cultiva- 
tion, maturing in about 37 days. 
Price, oz. 15c., 14 Ib. 50c., Ib. $1.25. 10 Ib. lots @ $1.15 Ib. 
EARLY PURPLE TOP MILAN One of the earliest Turnips in 
cultivation; medium-sized, flat, smooth, white flesh and skin, 
with purple top. 
Price, oz. 15c., 14 Ib. 35c., Ib. $1.00. 
| EARLY RED TOP STRAP LEAF This is the true strap-leaved 
flat-rooted sort, and a very fine stock. It is even in size, regular 
in shape, and the color strongly marked. The upper side of the 
root is purple; the lower, white. 
Price, oz. 10c., 14 Ib. 25c., Ib. 70c. 
| EARLY WHITE MILAN This is the best variety for a very early 
Spring crop. It is used largely at that season for bunching. It 
grows rapidly; is flat in shape and entirely white in color. 
Price, oz. 15c., 14 Ib. 35c., Ib. $1.00. 
|| POMERANIAN Very productive, often producing 30 to 40 tons 
per acre. Used extensively for stock feeding, as well as for table. 
Very popular in the south. Roots large, round, solid, blue-white, 
quick in growth. 
Price, oz. 10c., 14 Ib. 20c., Ib. 55c., 10 Ib. lots @ 50c. Ib. 
PURPLE TOP WHITE GLOBE We recommend our fine 
special stock of Purple Top White Globe because it is noted for 
its uniformity and productivity. Roots large, globe shaped, very 
smooth, purple top, white below; flesh white, sweet, crisp and 
tender. This variety is used extensively by market gardeners and 
shippers. (See engraving.) 
Price, oz. 10c., 14 Ib. 20c., |b. 60c., 10 Ib. lots @ 55c., 25 Ib. 
lots @ 50c. Ib. 100 Ib. lots @ 45c. Ib. 
SEVEN TOP Used for greens only. Grown extensively in the South. 
Roots tough and undesirable for food. 
Price, oz. 10c., 14 Ib. 20c., Ib. 55c. 
SNOWBALL Quick-growing white 
round variety. The root is me- 
dium in size, quite smooth and 
very mild in flavor. 
Price, oz. 10c., 14 Ib. 30c., Ib. 75c. 
TOKYO This variety is 3 or 4 
days later than Earliest Flat 
Japan. Similar in character, only 
the roots are globular in shape. 
In many sections ‘‘turnip greens’” 
is very popular. Tokyo is es- 
pecially recommended for this 
purpose, because the foliage 
grows upright and is very re- 
sistant to the attacks of aphis or 
blight and produces a fine crop of 
foliage. (See engraving.) 
Price, oz. 15c., 14 Ib. 50c., 
Ib. $1.25. 10 Ib. lots @ $1.15 Ib. 
HERBS FLAVORING and MEDICINAL 
| ANISE For garnishing, cordials and flavoring. 
Price, oz. 25c., 14 Ib. 75c. 
\| BASIL, SWEET Used for highly seasoned soups, stews and sauces. 
Price, oz., 30c., 14 Ib. 90c. 
‘| BORAGE Excellent for bees. The leaves are used in salads or boiled 
| as spinach. 
Price, oz. 20c., 14 Ib. 60c., Ib. $1.75. 
/'CARAWAY The aromatic seeds are used in confectionery, cakes. 
Price, oz. 10c., 14 Ib. 30c., Ib. $1.00. 
CORIANDER For garnishing; the seeds are aromatic for flavoring. 
Price, oz. 10c., 14 Ib. 25c., Ib. 75c. 
‘DILL The aromatic seeds are used in pickles, preserves, soups and 
sauces. 
Price, oz. 10c., 14 Ib. 35c., Ib. 75c. 
LAVENDER A popular, aromatic herb, emitting a delightful per- 
fume. 
Price, oz. 50c., 14 Ib. $1.50. 
MARJORAM, SWEET Popularly used for seasoning; it is usually 
grown as an annual. 
Price, oz. 50c., 14 Ib. $1.50. 
ROSEMARY The oil from the flowers is the chief ingredient in 
“Eau de Cologne.” 
Price, oz. 60c. 
SAGE The leaves are used in dressings and sauces. 
Price, oz. 30c., 14 Ib. 90c., Ib. $3.00. 
SAVORY, SUMMER (BOHNENKRAUT) 
flavoring. 
Price, oz. 20c., 14 Ib. 60c. 
THYME, BROAD LEAVED The leaves are dried for seasoning; 
also useful for bees. 
Price, oz. 60c., 14 Ib. $2.00. 
Used for seasoning and 
| If your seed order amounts to ten dollars or more and at least half the value is in small seeds we will pay the delivery charges 
to any freight, express or post office in the United States. 
(See page 3.) 
