YELLOW ABERDKEN. SEE DESCRIPTION PAGE 40. 
Large White— This viuiety is a most ex- 
cellent kind either for table or for stock. 
It grows to a very large size ; flesh white, 
solid, firm texture, sweet and rich ; keeps 
well. Pkt. sc., oz. IOC. K lb. 20c., lb. 50c., 
postpaid. 
Shamrock— An excellent purple top va- 
riety and a good keeper. Pkt. 5c., oz. loc, 
K lb. 20c., lb. 50C., ])ostpaid. 
Carter's Hardy Swede— One of the vc i v 
best for field culture; flesh yellow, firm 
and sweet, good for either table use or 
stock feeding. Pkt, 5c., oz. loc , 'X lb. 20c., 
lb. 50c., postpaid. 
Large Sweet Cerman— Sweet and a splen- 
did keejier ; flesh a pure white. Pkt. 5c., 
02. 10c., X ll>. 20c., lb. fmc. postpaid. 
Lalng's Purple Top — Leaves cabbage- 
like and large. Bulb nearly round. Skin i..\iN<;"s purple top. 
smooth, yellow below and purple above. Flesh yellow, solid and 
of fine flaJ-or. A distinct variety and one admirably adapted to 
Southern culture. Pkt. sc., oz. ioc.,]4 lb. 20c., lb. 50c., postpaid. 
Skirvlng's Purple Top— A fine table or stock-feeding variety ; flesh 
solid and sweet ; very heavy cropper and a good keeper. Pkt. 5c., 
oz. IOC., K lb. SCO., lb. 50c. postpaid. 
Tobacco. 
Seed shonld be sown about the last o£ March in frames, or in the 
open ground, when all danger of frost is over. Keep well watered, 
and when the plants are about six inches high transplant into rows 
about five feet apart each way and cuitivatc thoroughly. 
Havana— A very fine early variety. Leaves long and pointed. Pkt. 
Toc, OZ. 45C., pcstpaid. 
Connecticut Seed Leaf— One of the most popular varieties in cul- 
tivation and produces fine broad leaves. Pkl. 5c.. 07.. 25c.. post- 
paid. 
SWeet, pot ai)d M^tli^'i^al Hevh 
Seeds. 
Anise— Cultivated principally for garnishing and seasoning. Pkt. 
5c., oz. 150. 
Balm— Used for tea or balm wine. Pkt. 5c., oz. 50c. 
Basil Sweet— Used for soups, stews and sauces. Pkt. 5c., o/.. 40c. 
Bene— Pkt. 5c., oz. 20c. 
Borage— Excellent for bees, etc. Pkt. 5c., oz. 20c. 
Caraway— Chiefly cultivated for the seed, which is u.sed in confec- 
tionary and medicine. In spring the under leaves are sometimes 
put in soups. Pkt. 5c., oz. loc. 
Coriander— Cultivated for garnishing, but more frequently for its 
.seeds, which are used by confectioners. Pkt. sc., oz. 15c. 
Dill— The leaves are used in soups, sauces and pickles. Pkl. 5c., 
oz. 15c. 
Fennel— Valuable for fish, sauces, etc. Pkt. 5c. oz. 15c. 
Horehound -Lsed.medicinally. Pkt. loc, oz. 50c. 
Hyssop -Used for making tea, etc. Pkt. loc. oz. -joc. 
Lavender— .\n aromatic, medicinal herb. Pkt. loc , oz. 40c. 
Rosemary— An aromatic and ornamental herb. Pkt. loc, oz. 50c. 
Rue- For medicinal purposes ; good for fowls for the croup. Pkt. 
sc., oz. 25c. 
Sage— The leaves and tender tops are used in stuffing and sauces. 
Pkt. sc oz. 20c. 
Saffron— Pkt. 5c., oz. 15c. 
Savory— Used for seasoning. Pkt. 5c., oz. 25c. 
Sweet Marjoram— Pkt. 5c., oz. 20c. 
Tansy— Pkt. 5c., oz. 50c. 
Thyme— For .seasoning, etc. Pkt. 5c., oz. jjC. 
Wormwood— Used for medicinal purposes, li is also beneficial to 
poultry, and should be planted in poultry grounds. Pkl. luc., 
oz. soC. 
