1934 
A. W. MASSER SEED HOUSE—READING, PA. 
Page ii 
Masser’s Mammoth Head Lettuce 
MASSER’S MAMMOTH HEAD LETTUCE. A rich, 
buttery cabbage heading variety, color light green. One 
of the best head lettuces grown. Pkt., 5c.; oz., 20c.; 
M lb., 40c.; lb., $1.00. 
BOSTON MARKET. Hardy and crisp; a good forcing variety. 
Heads are medium size and leaves dull green in color and ex¬ 
cellent flavor. Pkt., 5c.; oz., 20c.; yi lb., 35c.; lb., $1.25. 
DWARF WHITE HEART. The growth is erect, about ten 
inches in height, the outer leaves being well folded toward 
the center. The interior leaves are blanched to a snowy white 
in summer. Pkt., 5c.; oz., 20c.; yi lb., 40c.; lb., $1.25. 
EARLY PRIZE HEAD. This popular variety, large loose heads 
of finely crimped and fringed leaves, the outer portion of which 
is heavily shaded with brown. It is excellent for use in summer. 
Pkt., 5c.; oz., 20c.; K lb., 35c.; lb., $1.00. 
Cos Lettuce or Romaine Salad 
PARIS WHITE COS. Type of Kingsholm; light color; very 
tender. Pkt., 10c.; oz., 25c.; lb., 50c. 
FOR SEASONING Herbs FOR FLAVORING 
For flavoring soups, meats, etc., a few pot and sweet 
herbs are necessary for every garden. Cultural directions 
on every packet. Varieties preceded by a (*) are perennials. 
ANISE. The seed is used for medicinal purposes as an aromatic 
and in baking. The leaves are used for flavoring, garnishing 
and cordials. Pkt., 5c.; oz., 20c.; yi lb., 60c. 
BALM. Leaves are used for making Balm tea and wine, also 
for seasoning and in manufacture of perfume. Pkt., 10c.; 
oz., 30c.; yi lb., $1.00. 
BASIL, SWEET. The aromatic leaves are used for flavoring 
soups, stews, sauces, etc. Pkt., 10c.; oz., 25c.; yi lb., 75c. 
BORAGE. Leaves used in salads and for garnishing. Flowers 
excellent for bees, also used in cool drinks. Pkt., 10c.; oz., 
25c.; yi lb., 75c. 
CARAWAY. Seed is used for flavoring rye bread, etc., and 
in the making of cheese, also in flavoring sauces. Pkt., 5c.; 
oz., 15c.; M lb., 50c. 
CHERVIL. Used in salads and for garnishing. Pkt., 5c.; oz., 
20c.; M lb., 60c. 
CHIVES. Leaves used for seasoning soups, stews, salads, cottage 
cheese, etc. Pkt., 10c.; y?, oz., 35c.; oz., 50c. 
CORIANDER. The seed is used for flavoring in baking, in 
making candy and for culinary purposes. Pkt., 5c.; oz., 
15c.; yi lb., 45c. 
DILL. Leaves and seed heads are used in making Dill Pickles 
and for flavoring soups and sauces. Pkt., 5c.; oz., 15c.; yi 
lb., 40c.; lb., $1.00. 
♦FENNEL, SWEET. The leaves boiled are used in fish sauces; 
also used for garnishing. Seeds used for flavoring and medici¬ 
nally. Pkt., 10c.; oz., 20c.; M lb., 60c. 
♦LAVENDER. Chiefly grown for its flowers, which are used 
in the manufacture of perfumery. Frequently planted for 
edging or border in the flower garden. Pkt., 10c.; oz., 30c.; 
M lb., $1.00. 
MARJORAM, SWEET. Leaves and ends of the shoots are 
used for flavoring both green and dried. Pkt., 10c.; oz., 
40c.; M lb., $1.25. 
♦ROSEMARY. Leaves are used for seasoning. Pkt., 10c.; 
M oz., 35c.; oz., 60c. 
SAFFRON. Used in coloring certain dishes, also for flavoring. 
Pkt., 10c.; oz., 25c.; yi lb., 75c. 
SAGE. Leaves and tops are used for seasoning and stuffing, 
also for medicinal purposes. Pkt., 10c.; oz., 50c.; yi lb.. 
$1.50, postpaid. 
SORRELL. Is boiled and served like Spinach, also delicious 
for soups. Pkt., 10c.; oz., 20c.; yi lb., 50c. 
SUMMER SAVORY. Leaves and young shoots are used for 
flavoring, especially for boiled string beans. Pkt., 10c.; oz., 
25c.; \i lb., 75c. 
THYME. Used for seasoning; a tea is also made for nervous 
headache. Pkt., 10c.; oz., 35c.; oz., 50c. 
Masser’s Choice Musk Melons 
Culture. Melons thrive best in a light, rich soil. Plant 
early in May, when the ground has become warm and dry, 
hills 5 to 6 feet apart each way for Musk Melons, 8 to 10 
feet for Watermelons. Previous to sowing the seed mix a 
few shovelsful of well-rotted manure in each hill, and plant 
in each 12 to 15 seeds. After all danger of bugs is over, thin 
out to three or four plants per hill. 
MATCHLESS. This might be described as a larger fruited 
oval or oblong melon of the Netted Gem type. The melons 
are regular in size and form, averaging about six inches 
in length by five inches in depth at the center, and a little 
over two pounds in weight. The skin is light golden and 
heavily netted. The meat is very thick, light green in 
color, melting in character, but firm enough for long dis¬ 
tance shipments. Pkt., 5c.; oz., 15c.; x /i lb., 60c. 
FORDHOOK MUSK MELON. It is about the same size 
as Improved Jenny Lind, having very thick, orange-yellow 
flesh, small seed cavity, and comparatively few seeds. 
The flesh is solid and of very high flavor, staying solid 
and firm after melon has become quite yellow. Pkt., 5c.; 
oz., 15c.; yi lb., 35c.; lb., $1.00. 
EMERALD GEM MELON. This has long been acknowl¬ 
edged the most delicious in flavor. It is one of the earliest 
to ripen, and while too soft to stand shipping any great 
distance to market, it is unequalled for home use or nearby 
markets. Vines of strong, vigorous growth and very pro¬ 
lific. Pkt., 5c.; oz., 15c.; yi lb., 40c.; lb., $1.00. 
Rockyford Melon 
TESTED SEED ASSURES SUCCESS 
