COLE'S VEGETABLE SEEDS 



51 



Hardy White Winter Turnip 



TOBACCO 



Ger. Tabac. Fr. Tabac. 

 One oiiiice ik'HI sow 30 feet square and produce 

 plants for one acre. 



The seed should be sown very early in the spring, 

 as early as possible after the dang-er of frost is over. 

 A good plan is to burn a quantity of brush and rub- 

 bish in the spring, on the ground intended for the 

 seed bed; then dig and thoroughly pulverize 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 transplant into rows zy^. feet 

 apart each way, and cultivate 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 l-ss liable 

 to frost. Per pkt. 5 cts., oz. 20 cts., \i 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 leaf. The favorite for the "liomespun" where- 

 ever knowTi. Per pkt. 5 cts., oz. 20 cts., 1/4 lb. 60 

 cts., lb. $2.00. 



CONNECTICUT SEED LEAF. An old, 

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

 % lb. 60 cts., lb. $2.00. 



HAVANNA. Heavy cropper, delightful 

 flavor, fine texture, much used for cigar making. 

 Per pkt. 5 cts., oz, 5iO cts, 



Pot, Medicinal and Sweet Herbs 



A few pot and sweet herbs (for flavoring soups, 

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

 some of the medicinal herbs will also be found very 

 useful. Herbs in general love a mellow and free 

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

 apart, and when well up thin out or transplant from 

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

 vest them 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 presei-ved for 

 years with little attention. 



ANISE. Used for cordial, garnishing 



and flavoring; the seeds have an agreeable aroma- 

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



BALM. The leaves have a fragrant 

 odor and are used for making a pleasant bever- 

 age kno\\Ti 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., % lb. 2-5 

 cts. 



CORIANDER. The seeds are used in the 

 manufacture of liquors, in confectionery, and a 

 great number of culinarv preparations. Per pkt. 4 

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



DILL. The seeds have an aromatic odor, 

 and wai-m, pungent taste. They are used as a 

 condiment, and also for pickling with cucumbers 

 to heig-hten the flavor. Per pkt. 4 cts., oz. 10 

 cts., il lb. 25 cts., lb. 75 cts. 



*HOREHOUND. This herb is a favorite 

 remedy in pulmonary complaints. It enters large- 

 ly into the composition of cougli 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 emploj^ed in humoral a^tlima and 

 chronic catarrh. Per pkt. 4 cts., oz. 2.'> cts. 



*LAVENDER. It is cultivated for its 

 ! fragrant spikes of flowers which arc used for the 

 I distillation of Lavender Water. Boins' dried and 

 put up in paper bags, tliey are also used to p-^r- 

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

 1 MARJORAM SWEET. The leaves and 

 ends of the shoots are highly esteemed for season 

 ing, both in summer and dried for winter use. 

 Ptr nkt. 5 cts.. oz. 20 cts. 



SAFFRON. The flower is the paM 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- 



I tcn^ively used of all herbs for seasoning and 



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



1 cts.. v.: lb. 40 cts., lb. $1.50 



j SUMMER SAVORY. The plant is aro- 

 matic Tlie tops are used cither 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 drj'. 

 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, a,s 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 cts, 



