MAX SCHL1NG inc., 24 WEST 59th STREET, NEW YOR K 19 
ENDIVE 
An excellent and very palatable 
salad, especially valuable for late fall 
and early winter use. For first crop, 
sow seeds outdoors the middle of 
April, and, for successions, small sow- 
ings can be made every three weeks. 
The main sowing for fall and winter 
crop should be made in July. As soon 
as plants are large enough to handle, 
thin out, or transplant to 1 foot apart 
in the row. When fully grown or 
nearly so, tie the leaves together at 
the top to bleach them. They whiten 
in about a week's time. The leaves 
can be cooked the same as spinach. 
The French are very fond of Endive 
as a boiled vegetable. 
One ounce of seed will plant 100 feet 
of drill 
Settling's Extra-Fine Green Curled. For T^^t /alads, this valuable and veryoma- 
— ■ — mental Endive deserves the widest cultivation. 
The leaves are finely laciniated, and the whole plant presents a very attractive appearance. Blanches rapidly, 
and is very tender. Pkt. 10 cts., 3^oz. 20 cts., oz. 35 cts., J^lb. $1. 
White Curled. Is identical with our Green Curled in appearance except that the leaves are paler in color. 
Pkt. 5 cts., J^oz. 15 cts., oz. 25 cts., }^lb. 75 cts. 
Broad -Leaved Balavian, or Escarolle. This is an especially fine salad Endive. The 
2 leaves are large and broad, and furnish more 
greens than the curly varieties. The midribs are thick, fleshy, crisp, and very tender. Not so large, but as 
delicious as French Endive or Witloof Chicory, and much more easily grown. Pkt. 10 cts., oz. 30 cts., i 4 lh. .$1. 
Schling's Extra-Fine Green Curled Endive 
Florence. A delicious vegetable. The bases of the 
leaf-stalks are thick and bulb-like, and can be eaten 
raw like Celery, or boiled. They have a mild, aromatic, 
sweet flavor. Pkt. 10 cts., oz. 25 cts. 
GARLIC SETS 
The Garlic hardly ever flowers in our climate; there- 
fore we can offer only sets or bulbs. The variety we 
offer is mild and excellent for flavoring. Lb. 50 cts. 
HERB SEEDS 
All the popular kitchen Herbs, the leaves 
of which are used for flavoring. Those 
marked with an asterisk (*) are permanent 
and, once established, will remain for years. 
The others are annuals, and must be resown 
each spring. The leaves of nearly all of them 
retain their flavor when dried and can be 
preserved for winter in jars or bottles. 
Basil, Sweet (Ocim urn Basilicum) . Largely employed 
in French cookery for flavoring. Pkt. 10 cts., oz. 30 cts. 
Borage (Borago officinalis). The leaves have the 
flavor of cucumbers and arc used in salads or boiled as 
spinach. The whole plant is very stately, with beautiful 
forget-me-not-blue flowers. Pkt. 10 cts., oz. 30 cts. 
Caraway (Carum Carui). This plant is grown for its 
seeds, which are used for flavoring bread, pastry, and 
sauces; also of great medicinal value. Pkt. 10c, oz. 30c. 
Chervil, Curled. The leaves are used in salads, for 
garnishing, and for flavoring. Pkt. 10 cts., oz. 50 cts. 
*Chives. Onion-like plant, the leaves of which arc 
used in salads for seasoning and flavoring. Seeds, pkt. 
25 cts., J^oz. $1; plants, 25 cts. each, $2.50 per doz. 
Coriander (Coriandrum sativum). Grown principally 
for its seeds, which are used for flavoring, in confec- 
tionery, and in liquors. The leaves are excellent for 
garnishing. Pkt. 10 cts., oz. 30 cts. 
Dill (Anelhum graveolens). Both the foliage and seeds 
are used in flavoring. Pkt. 10 cts., oz. 50 cts. 
*Fennel, Sweet. (Anelhum Focnicul urn). The leaves 
are rather sweet to the taste, used for garnishing and in 
making of fish sauces. Pkt. 10 cts., oz. 2.5 cts. 
Lavender, Common (Lavandula Spica). A popular 
aromatic herb, emitting a delightful fragrance. Also 
used for flavoring. Pkt. 10 cts., oz. 50 cts. 
Lavender, True (Lavandula vera). Both leaves and 
flowers emit a delightful fragrance, either green or when 
dried. The oil of lavender used in lavender-water is dis- 
tilled from the flowers. Pkt. 15 cts., oz. 75 cts. 
Marjoram, Sweet (Origanum Majorana). A popular 
Herb for seasoning. Pkt. 10 cts., oz. 50 cts. 
*Mint. (Plants only.) 20 cts. each, §2 per doz. 
*Rosemary (Rosmarinus officinalis). A decorative, 
hardy, vigorous shrub. A tea made from the leaves 
will relieve headache. Also distilled to obtain an essen- 
-Vial oil valuable as a hair-wash. Pkt. 15 cts., oz. 75 cts. 
*Sage, Broad-leaved (Salvia officinalis). A favorite 
kitchen Herb ; the leaves are used for flavoring dressings 
and sauces. Pkt. 10 cts., 0 z. 75 cts. 
Savory, Summer (Saturcia horlcnsis). Aromatic 
flavoring and seasoning Herb; gives a delicious flavor to 
beans pickled for winter. Pkt. 10 cts., oz. 30 cts. 
Tarragon (Artemisia Dracuncuhis; Estragon). We 
have the genuine French Tarragon, the leaves of which 
give a delicious flavoring to salads. Also used in Tarra- 
gon vinegar. Plants, 35 cts. each, S3. 50 per doz. 
*Thyme, Broad-Leaved English (Thymus vulgaris). 
Leaves are used for flavoring dressings and in sauces. 
Pkt. 10 cts., oz. 75 cts. 
PLAN TO HAVE A SMALL BORDER OF KITCHEN HERBS IN YOUR GARDEN 
