^ Dependable Vegetable Seeds 
EGG PLANT 
Improved New York Spine¬ 
less. The handsomest type and 
most perfect strain of Egg Plant in 
existence. The plants are stocky 
and low branching, stalks entirely 
free from spines, and produce con¬ 
tinually handsome, deep purple 
fruits of largest size and most per¬ 
fect symmetry. The plants usxially 
bear eight to ten immense fruits of 
the finest quality before being killed 
by frosts. 
ENDIVE 
Broad Leaved Batavian. Large 
heads, leaves broad and thick and 
used for flavoring soups. Inner leaves, 
blanched, make fine salad. 
Green Curled. Leaves finely cut. 
New 
York 
Spine¬ 
less 
Egg 
Plant 
HERBS 
Dill. Seeds have an aromatic flavor and pungent taste. 
Sweet Marjoram. Leaves used for seasoning. 
Sage. An indispensible herb for seasoning. 
Thyme. Leaves and young shoots used for seasoning. 
A tea is made of the leaves; A remedy for headache. 
KALE OR BORECOLE 
Dwarf Curled Scotch . This is more hardy than 
cabbage and makes excellent greens for winter and 
spring use. The leaves are curly, bright green, very 
tender and delicate in flavor. 
Thousand Headed. Large, cabbage-like leaves are 
very tender. Especially fine for sheep pasture. 
KOHL RABI 
Early White Vienna 
Very, early small, handsome, 
white bulb. Best early 
variety for the table. 
Early Purple Vienna 
A little later than the white. 
Color a bluish purple. 
LEEK 
Large American Flag. 
or “Broad London.” A 
large growing variety with 
long, thick well blanched 
stem. 
MUSTARD 
Southern Giant Curled 
Used largely for salad, 
especially in the South. 
Large Smooth Leaf. 
A popular variety with large, 
light green, nearly smooth 
leaves. Upright plant, grows 
quickly. Easily prepared for 
the table. Used when young, 
for salad, or later for greens. 
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