CARTERS TESTED SEEDS— CHOICE VEGETABLES 
23 
SWEDISH TURNIP 
OR RUTA BAGA. 
All authorities are agreed that it 
is of the greatest importance that 
the amount of dry matter, i.e., 
food solids and sugar, in Mangels, 
Swedes, and Turnips, should be increased to the largest extent, 
if the maximum feeding quality is desired, and for several years 
past the ‘‘Carter" Method of Root Selection has been employed 
for increasing the amount of dry matter in roots with wonderful 
success. 
No. 
1638 Carters Holborn Invlcta Swede. -Purplish-bronze variety, 
Carters Holborn lnvicta Swede has become the most popular 
Swede in cultivation. There is hardly a root competition or 
agricultural show at which fine specimens of this variety will pot 
be found taking a high place in the awards. Not only in America, 
but in all parts of the world, notably in Canada and New Zea- 
land, it has become the variety in greatest demand. This exten- 
sive popularity is sure proofs of its outstanding merits. 
1636 Carters Holborn Elephant.— A heavy cropping purple- 
top, tankard-shaped Swede of the highest feeding value. It is 
now several years since we introduced this fine Purple-top Swede, 
and it has, during that time, acquired a large popularity amongst 
agriculturists. The root grows well out of the ground, is always 
sound and solid, and the variety adapts itself to almost any soil. 
1637 Carters Prize-winner Purple-top.— A purple-topped variety, 
growing to a large size, with a single tap-root and a very small 
and fine top. Unlike other varieties which grow with a hard and 
coarse neck, Carters Prize-winner has a flashy top, the leaf-stems 
breaking almost immediately above the crown of the bulb, which 
continues to grow and increase in weight long after the large 
necked Swedes have ceased to improve. 
1639 Carters Holborn Kangaroo. — A green-top Swede well known 
on account of its disease-resisting and hardy nature. It is very 
suitable for growing on poor shallow soils, or for feeding off on the 
ground. Short harvest and seed very scarce. 
1645 Best of All, Selected. — A very popular Heavy Cropping Purple- 
top Globe Swede, small necked and quite hardy. 
1642 White French or Rock.— This Swede is a grand keeper, and, 
of the white varieties is unsurpassed for table or stock. 
Price .. .. Pkt. 1 oz. M lb- 1.1b. 
.10 .25 .75 2.50 
CAI An PI ANTQ Everyone with a garden should 
3 ML. Ml/ rLHli I 9 g row and enjoy the pleasure of a 
salad several days a week, during the summer season. It is a 
wholesome addition to more substantial diet, and it is a pity that 
salads are so rarely brought to table in the average household. 
We enumerate a few of the best known salad plants, with some 
notes on their cultivation. 
No. 
1300 Chervil is used for seasoning some and mixing in salads. It is 
grown from seed sown in spring and in summer for successional 
crops. The soil should be rich and light. Sow seed in shallow 
drills and shake over the surface. When the leaves have grown 
an inch or two, cut off for use as required. 
548 Chicory. — Chicory is so easily grown and so useful that it should 
receive more attention from those who desire to grow salads, Sow 
in late spring in the open ground, and thin out to about a foot 
apart, water well in dry weather. With the change to a colder 
season, the leaves decay and nearly all drop off. The roots are 
then lifted, placed in boxes of rich sandy soil, leaving the crown 
well above the surface. After a good watering stand these boxes 
in a dark place, and in a few weeks, some nicely blanched leaves 
will be fit to gather. 
1301 Corn Salad or Lamb’s Lettuce.— This is a hardy annual, and 
in great demand as a salad plant. In France it is preferred, 
admired, and relished in winter and spring instead of Lettuce. 
For early use sow in frames or in boxes and place in slight heat. 
For summer sow in a sunny spot outdoors. 
Price Pkt. M oz. 1 oz. 
.10 .25 .40 
HAUnCI mM A useful salad plant. The roots are grown 
l/Hrll/LLIUIli j n a a i m ilar manner to Chicory, and large 
quantities of the blanched leaves are sold in the market. 
1303 Improved Large. — Leaves broad and fleshy; very tender. 
1304 French. — Leaves finely cut; mild and tender. 
Price . . . . Pkt. M oz. 1 c*. M lb- 
.10 .25 .75 2.50 
1311 Ramplon. — A plant producing a spindle-shaped root of 
colour and of agreeable flavour. It may be rawed from ? ee j *„ 
sown in a warm aspect and in good soil. Water well m ary 
weather. The plants will be ready for use in November. 
1319 Whltloef. — A distant variety of Chicory, largely grown in 
Europe, and chiefly noted for the quality of its leaves, which ar 
used freely for Salads. 
Price Pkt. Mo*. 1 oz. 
.10 .25 40 
UCDRC In the olden days all careful housewives had an herb 
garden, and the drying and packing of herbs was an 
important duty, as it was recognized that the flavouring 
dishes depended on a supply of clean, well-cured herbs. No house- 
hold is complete without an Herb Garden. 
1297 Basil, Sweet ( Ocimum basilicum). — The leaves are used for fla- 
vouring soups, stews, etc. Sow seed in early spring in boxes ana 
transplant in early summer to open ground. 
1299 Borage ( Borago officinalis).— Sow in earlv Spring outdoors. I he 
leaves are used for flavouring, and the flowers are rich in non y. 
1305 Fennel (Anethum foeniculum) . — Sow in early Spring outdoors. 
The leaves are used for making sauces. 
1306 Lavender C Lavendula spica). — Sow in early Spring outdoor®. 
The flowers are dried and used by the housewife for scenting t 
linen. . Q 
1308 Marjoram, Sweet ( Origanum marjorana). — Sow in early Spring 
outdoors. The fresh and dried leaves and young shoots are usea 
for seasoning. . . 
1312 Rosemary ( Rosmarinus officinalis). — Sow in early Spring out- 
doors. The aromatic leaves are used for seasoning. 
1313 Sage. Sow in early Spring outdoors. Used extensively for 
1314 Savory, Summer. — Sow in early Spring outdoors. The leaves 
and flowers are used for seasoning. * 
1316 Sorrel, Broad-leaved. — Very easy to grow; the leaves are 01 
1318 Thyme°(T)iymu8 vulgaris).— The leaves are used for seasoning 
and are also made into tea for nervous headaches. , __ 
Per Packet . 10 and .Zb 
1294 Dill (Anthem graveolmt).— The seeds have an aromatic odour and 
pungent taste. They are used as a condiment and for picKiing 
. with Cucumber. . , . , nnA , iaof i 
1293 Peppermint ( Mentha piperita). — Leaves are dried ana use 
extensively in making sauces and spices. . , j 
1291 Mint, Green ( Mentha vert).— The leaves are dried and crushca 
and used for making mint sauce and for flavouring Potatoes, 
Peas, etc. „ . 
1292 Spearmint (Mentha viridis). — Used as above. 
Price of above 4 varieties Per Packet .25 
