Endive 
One ounce will sow ISO feet of row 
Any garden soil will do. For an early supply, sow about 
April 15. As it is used mainly in fall months, the main sowings 
are made in June and July, in rows about feet apart, cover¬ 
ing seed firmly with about J^inch of soil. When plants are of 
sufficient size, thin to 8 to 12 inches apart in the row. Keep 
clear of weeds. When nearly full grown, gather the outer 
leaves together in conical form and tie the tips together in 
order to blanch the heart of the plant. Three to six weeks are 
required for blanching. Fine for fall and winter salads; also 
for greens and flavoring soups and stews. 
Broad-Leaved Batavian (Endivia Scariola). Rosette is often 
16 inches in diameter, with broad, twisted or waved green 
leaves, and thick white midribs. Makes a fine “head,” 
and blanches easily. Pkt. 10 cts.; oz. 25 cts.; J41b. 75 cts. 
Mammoth Bordeaux Curled. This fine variety attains large 
size, growing 20 inches in diameter. The center is very full 
and close. One of the hardiest; suitable for summer and 
autumn. Pkt. 10 cts.; oz. 25 cts.; 75 cts. 
Garden Herbs 
Herbs delight in a rich, mellow soil. Sow seeds early in 
spring, in shallow drills, 12 to 18 inches apart. When plants 
are 2 to 3 inches high, thin out or transplant. Before they 
come into full bloom, cut the plants on a dry day, tie in 
bunches, and hang up to dry quickly. The powdered leaves 
are used for flavoring or medicinal purposes. 
Anise. Used for garnishing, seasoning and for cordials. Pkt. 
10 cts.; oz. 30 cts.; ^Ih. 90 cts. 
Basil, Sweet. Leaves are used for flavoring soups, stews, and 
other dishes. Pkt. 10 cts.; oz. 30 cts.; MIt>. 90 cts. 
Borage. Flowers are excellent for bees and the leaves are used 
in salads. Pkt. 10 cts.; oz. 25 cts.; ^\h. 75 cts. 
Dill. The leaves are used in pickles and for flavoring soups 
and sauces. Pkt. 10 cts.; oz. 15 cts.; J^lb. 40 cts. 
Fennel, Florence (Finocchio). A delicious vegetable when 
boiled and served with a cream dressing. Has an agreeable, 
aromatic flavor, sweet taste, and delicate odor. When the 
enlarged base of the leaf-stalk is 2 inches across, half cover 
with earth. After ten days, cuttings can be made and con¬ 
tinued as the plants grow. Responds to liberal watering. 
Pkt. 10 cts.; oz. 25 cts.; }4^h. 75 cts. 
Fennel, Sweet. The boiled leaves are used in fish sauces and 
in garnishing, the seeds for flavoring. Pkt. 10 cts.; oz. 25 
cts.; Mlb- 75 cts. 
Lavender. Leaves are used for seasoning and the flowers for 
perfumes. Pkt. 10 cts.; oz. 60 cts.; Mlb- $1.75. 
Marjoram, Sweet. The leaves and shoot ends are used for 
flavoring when green in summer or when dried in winter. 
Pkt. 10 cts.j oz. 45 cts.; J^lb. $1.50. 
Rosemary. Yields an aromatic oil. Leaves used for seasoning. 
Pkt. 10 cts.; oz. 50 cts.; Mlb- $1.65. 
Sage. Plants grow to 3 feet in diameter and are hardy. The 
leaves and tops are used for seasoning. Pkt. 10 cts.; oz. 
45 cts.; MIb. $1.50. 
Savory, Summer. The leaves and young shoots are used for 
flavoring. Pkt. 10 cts.; oz. 40 cts.; MIb. $1.15. 
Thyme, Broad-leaved English. Used for seasoning and for a 
tea for nervous headache. Also used for bee-food. Pkt. 
10 cts.; oz. 75 cts.; M.Ib. $2. 
Wormwood. Has medicinal qualities beneficial to poultry. 
Also used for flavoring. Pkt. 10 cts.; oz. 35 cts.; M^b. $1. 
Horse-Radish Roots 
Mark off the rows 23^ feet apart, and set the roots IJ^ feet 
apart in the rows, the small ends down and the tops 1 to 3 
inches below the surface. 
Maliner Kren. A variety producing very large, pure white 
roots. Strong sets, 25cts. for 10; $1.50 per 100; $12 per 1,000. 
Anise 
Lavender 
'me 
Sweet Marjoram Sweet Fennel 
Florence Fennel 
22 WEST PARK ST., NEWARK, N. J. 79 
Vegetable Seeds 
