Kale or Borecole 
Used largely for greens in Fall, Winter and Spring. Can be sown broadcast or in drills 18 inches apart 
from early September to the middle of October. Can also.be sown in February and March, at which time the 
Sp.ing or Smooth Kale is best to use. This is also used in the Fall, as it makes greens quicker than other 
varieties. All should be protected with straw or coarse litter in Winter so that the plants can be cut through- 
out the se son. Winter varieties can be sown at the rate of three or four pounds to the acre. The Spring Kale 
can be sown broadcast at the rate of eight pounds per acre or four to five pounds in drills. 
DWARF CURLED SIBERIAN.— A standard variety, 
having fine curled leaves and of fine flavor. Will stand 
out all Winter in this section without protection. Pkt., 
5c; oz., 20c; % lb., 40c; lb, $1.50. 
HOMEGROWN SIBERIAN. -This is Kentucky-grown 
seed of the dwarf curled Siberian. The leaves are not 
quite so curly as the Northern-grown stock. Pkt., 5c; 
oz., 20c; % lb., 40c; lb.. $1.50. 
DWARF GREEN CURLED SCOTCH or NORFOLK.— 
A variety- largely used for shipping. It has a finely 
curled leaf and has a low and spreading growth. The 
leaves are ornamental and are frequently used for gar- 
nishing. Can be sown in August and September. 
Pkt., 5c; oz., 25c; % lb., 60c; lb., $2.00. 
SPRING OR SMOOTH KALE.— This does not have 
the crinkly leaves peculiar to other varieties. It is 
very hardy and is largely used both for Fall and 
Spring sowing, being the best variety for Spring sow- 
ing. Pkt., 5c; oz., 20c; *4 lb., 50c. 
Leek 
Similar to Onions in flavor, being of the same family 
of plants, but does not form a thick bulb. Sow seed 
early as possible half an inch deep and when plants 
are large enough to handle transplant to rows 12 inches 
apart, setting plants six inches apart. Hill up as they 
grow to blanch the stems, or plant in a trench like 
Celery and fill in as they grow. Seed may also be 
sown in September and transplanted in Spring. One 
ounce will sow 100 feet of drill. 
LARGE FLAG. — Well known and popular variety; 
hardy. Pkt., 5c; oz., 25c; l A lb., 75c. 
Mustard 
CULTURE. — One ounce is sufficient for 75*100 feet 
of drill. Sow either in Spring or Fall, in rows 12-18 
inches apart, thinning later to about six inches in the 
row. Cultivate same as Turnip Salad. 
SOUTHERN GIANT CURLED.— Leaves are large, 
light green, with yellowish tinge, much crimped and 
frilled at the edges. Very succulent, pungent, and of 
sweet flavor. Pkt., 5c; oz., 10c; x /\ lb., 35c; lb.. $1.00. 
WHITE MUSTARD.— Pkt., 5c; oz., 10c; % lb., 35c; 
lb., $1.00. # „ 
BLACK MUSTARD.— Pkt., 5c; oz., 10c; l A lb., 35c; 
lb., $1.00. 
Kohl Rabi 
A peculiar vegetable belonging to the Cabbage family 
and forming a turnip-shaped bulb above ground, which 
is used in the same manner as turnips. For garden 
cultivation, give same treatment as Cabbage. Should 
be used when young and tender. Can be sown in June 
Dwarf Green Curled Kale 
or July for Fall use. One ounce will sow 200 feet of 
drill. 
EARLY WHITE VIENNA. — A very satisfactory va- 
riety of good quality. Pkt., 5c; oz., 25c; % lb., 85c. 
Fennel 
A delicious vegetable which should be more largely 
grown in this country. It is extensively used in Eu- 
rope as a salad, and also may be served boiled. Has 
an agreeable aromatic flavor, somewhat resembling 
celery, but with sweet taste and more delicate odor. 
Very distinct from the Common Fennel. Height of 
plant 2 feet. 
Prices on application. 
Herbs 
SWEET, POT AND MEDICINAL. 
For flavoring soups, meats, etc., a few pot and sweet 
herbs are necessary for every garden. If they are to 
be used during the winter, the stalks should be cut 
on a dry day, when not quite in full bloom. They 
should then be dried quickly in the shade, and when 
dry be packed closely in boxes with the air entirely 
excluded. 
Sow in the early Spring in rich soil— eighteen inches 
apart in shallow drills. April is the month for most 
varieties; the larger growing sorts can be transplanted 
later. 
ANISE. — Used for garnishing, seasoning and for cor- 
dials. Oz., 30c. 
BASIL, SWEET.— Leaves used for flavoring soups, 
stew and highly seasoned dishes. Oz., 40c. 
CATNIP, or CATMINT. — Grown for bee pasture. The 
leaves and young shoots are used for seasoning. 
DILL. — Leaves are used in pickles and for flavoring 
soups and sauces. Oz., 30c. 
FENNEL. — Leaves boiled are used in fish sauces and 
for garnishing. Seeds are used for flavoring. Oz., 30c. 
LAVENDER TRUE (Lavendula vera.) — The best. 
Oz., 50c. 
MARJORAM (Sweet.) — Leaves and shoots used for 
flavoring in the summer and dried for winter use. 
Oz., 75c. 
SAGE. — Seasoning, stuffing. Oz., 75c. 
SUMMER SAVORY. — The leaves and young shoots 
are used for flavoring. 
THYME. — Seasoning, headache tea. Oz., 75c. 
Save the wheat! Use cornmeal. Recipes, page 60. 
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