P M One ounce of seed will 
El in 1^1 V Ei plant 100 feet of drill 
Ab 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 
sowings 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. 
Schlcng's Extra-Fine Creera 
Curled ^'^^ winter salads, this valuable 
and very ornamental Endive de- 
serves 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., Mlb. $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. 2.5 cts., 
J^Ib. 75 cts. 
Broad-Leaved Batavian, or 
BTc/v'SKrtllck This is an especially fine salad 
CSCaroiic. Endive. The leaves are large 
and broad, and furnish more greens than the cui'ly varieties. The midribs are thick, fleshy, crisp, and very 
tender. Not so large, but as dehcious as French Endive or Witloof Chicory, and much more easily grown. 
Pkt. 10 cts., oz. 30 cts., Klb. $1. 
Schling's Extra-Fine Green Curled Endive 
FENNEL 
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. 15 cts., oz. 75 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. $1. 
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 {OcimuinBasilicum). Largely employed 
in French cookery for flavoring. Pkt. 15 cts., oz. 75 cts. 
Borage {Borago ojficinalis). The leaves have the 
fla^'or of cucumbers and are used in salads or boiled as 
spinach. The whole plant is very stately, with beautiful 
forget-me-not-blue flowers. Pkt. 15 cts., oz. 60 cts. 
Caraway {Carum Ca.rui). This plant is grown for its 
seeds, which are used for flavoring bread, pastry, and 
sauces; also of great medicinal value. Pkt. 15c., oz. 60c. 
Chervil, Curled. The leaves are used in salads, for 
garnishing, and for flavoring. Pkt. 25 cts., oz. $1. 
*Chives. Onion-like plant, the leaves of which are 
used in salads for seasoning and flavoring. Seeds, pkt. 
25 cts., Moz. $1; plants, 35 cts. each, $3.50 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. 15 cts., oz. 50 cts. 
Dill (Aneihuinoraveolens). Both the foliage and seeds 
are used in flavoring. Pkt. 15 cts., oz. 50 cts. 
*Fennel, Sweet {Anethum Foeniculum). The leaves 
are rather sweet to the taste, used for garnishing and in 
making of fish sauces. Pkt. 15 cts., oz. 60 cts. 
=i=Lavender, Common {Lavandula Spica). A popular 
aromatic herl^, emitting a delightful fragrance. Also 
used for flavoring. Pkt. 15 cts., oz. 75 cts. 
Lavender, True (Lavandula vera). Both leaves and 
flowers emit a delightful fragrance, either green or when 
dried. The ofl of lavender used in lavender-water is dis- 
tilled from the flowers. Pkt. 25 cts., oz. $1.25. 
Marjoram, Sweet (Origanum Majorana). A popular 
Herb for seasoning. Pkt. 10 cts., oz. 50 cts. 
*Mint. (Plants only.) 30 cts. each, $3 per doz. 
-'I'Rosemary (Rosmarinus offici?ialis). A decorative, 
hardy, vigorous shmb. A tea made from the leaves 
will relieve headache. Also distilled to obtain an essen- 
tial oil valuable as a hair-wash. Pkt. 25 cts., oz. $1.50. 
^I'Sage, Broad-leaved (Salvia officinalis). A favorite 
kitchen Herb ; the leaves are used for flavoring dressings 
and sauces. Pkt. 15 cts., oz. $1. 
Savory, Summer (Saiureia hortensis). .\romatic 
flavoring and seasoning Herb ; gives a delicious flavor to 
beans pickled for winter. Pkt. 25 cts., oz. $1.25. 
Tarragon (Artemisia Dracuncidus; Estragon). We 
have the genuine French Tarragon, the leaves of which 
give a delicious flavoring to salads. Also used in Tarra- 
gon vinegar. Plants, 50 cts. each, $5 per doz. 
*Thyme, Broad-leaved English (Thymus vulgaris). 
Leaves are used for flavoring dressings and in sauces. 
Pkt. 25 cts., oz. $1.25. 
PLAN TO HAVE A SMALL BORDER OF KITCHEN HERBS IN YOUR GARDEN 
24 WEST 59th STREET. NEW YORK 
25 
