THE C.S. BRENT SEED CO. I 
NC. 
IMPROVED HANSON. 
A splendid summer head- 
ing sort and probably the 
most popular of its class. 
The plant is compact, 
forming a large cabbage- 
lilce head which remains 
in good condition a long 
time. The outer leaves 
are yellowish green, 
somewhat crumpled, with 
a large distinctive mid- 
rib. The inner leaves 
white, sweet and tender. 
This variety is a little 
coarse in quality, but on 
account of its large size 
and general reliable sum- 
mer heading qualities, is 
profitable and desirable 
for summer use. Oz., 15c; 
Vt lb., 35c; 1 lb., $1.10. 
TRIANON WHITE 
COS. — The varieties of 
this class are quite dis- 
tinct from the Soft Leaf 
Lettuce. The leaves are 
long and very firm in 
texture, producing a loaf- 
shaped head, the inner 
leaves blanching thor- 
oughly. The quality is 
excellent, the leaves re- 
maining crisp and fresh. 
Oz., 10c; Yt lb., 30c; 1 lb., 
$1.00. 
Big Boston xiettuce. 
Herbs 
SWEET, POT AND MEDICINAL 
For flavoring soups, meats, etc., a few plots of 
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 *n 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. 
LAVENDER TRUE (Lavendula vera). — The 
best. Oz., 30c. 
MARJORAM (Sweet). — Leaves and shoots used 
for flavoring in the summer and dried for winter 
use. Oz., 20c. 
SAG-E. — Seasoning, stuffing. Oz., 25c. 
SUMMER SAVORY. — The leaves and young 
shoots are used for flavoring. Oz., 30c. 
THYME. — Seasoning, headache tea. Oz., 40c. 
ANISE — Used for garnishing, sea- 
Soiling and for cordials. Oz., 25c. 
BASIL, SWEET. — Leaves used for 
flavoring soups, stews and highly 
seasoned dishes. Oz., 30c. 
CATNIP, or CATMINT. — Grown for 
bee pasture. The leaves and young 
shoots are used for seasoning. 
Oz., 20c. 
DILL. — Leaves are used in pickles 
and for flavoring soups and sauces. 
Oz., 25c. 
PENNEL. — Leaves boiled are used 
in fish sauces and for garnishing. 
Seeds are used for flavoring. Oz., 25c. 
22 
All Seasons. 
