EGGPLANT 
Sow seeds in a box or pot in greenhouse or hotbed, 
in February and March. When about 3 inches high, 
plant singly into small pots and set plants out as 
soon as all danger from frost is past (about May 
20), placing them 2}/2 feet apart each way. 
One packet for 50 plants; one ounce, about 500 
New York Improved Purple. 
Large, round, deep purple fruit, often ten to twelve 
pounds, of excellent quality. The plants produce 
four to five well-developed fruits. Bears well until 
frost. Pkt. 15 cts., Moz- 50cts., oz.85 cts., 34^1b.$2.50. 
Improved Black Beauty. Fully as large as New 
York Improved Purple, and about a week earlier. 
l''ruit is deep black-purple of finest quality. Pkt. 15 cts., 
3^oz. 50 cts., oz. 85 cts., Mlb* $2.50. 
HERB SEEDS 
All the popular kitchen Herbs, the leaves of which 
are used for flavoring. Those marked with an 
asterisk (*) are permanent and, once established, 
will remain for years. The others are annuals and 
must be resown each spring. The leaves of nearly 
all of them retain their flavor when dried and can be 
preserved for winter in jars or bottles. 
Basil, Sweet iPcimum Basilicum). Largely em¬ 
ployed in cookery for flavoring. Pkt. 15 cts., oz. 50 cts. 
Borage {Borago officinalis). The leaves have the 
flavor of cucumbers and are used in salads or boiled as 
spinach. The whole plant is very stately, with beautiful 
forget-me-not-blue flowers. Pkt. 15 cts., oz. 40 cts. 
Chervil, Curled. The leaves are used in salads, for 
garnishing, and for flavoring. Pkt. 25 cts., oz. $1. 
^Chives. Onion-like plants, the leaves of which are 
used in salads for seasoning and flavoring. Seeds, pkt. 
25 cts., 34oz. $1; plants, 50 cts. each, $5 per doz. 
Dill {Anethum graveolens). Both the foliage and seeds 
are used in flavoring. Pkt. 15 cts., oz. 50 cts. 
*Fennel, Sweet {Anethum Fceniculum). The leaves 
are rather sweet to the taste, used for garnishing and in 
making of fish sauces. Pkt. 10 cts., oz. 30 cts. 
^Lavender, Common {Lavandula spica). A popular 
aromatic Herb, emitting a delightful fragrance. Also 
used for flavoring. Pkt. 15 cts., oz. 75 cts. 
^Lavender, True {Lavandula vera). Both leaves and 
flowers emit a delightful fragrance, either green or 
when dried. The oil of lavender used in lavender-water 
is distilled from the flowers. Pkt. 25 cts., oz. $1.25. 
Marjoram, Sweet {Origanum Majorana). A popu¬ 
lar Herb for seasoning. Pkt. 15 cts., oz. 50 cts. 
*Mint. (Plants only.) 50 cts. each, $5 per doz. 
^Rosemary {Rosmarinus officinalis). A decorative, 
hardy, vigorous shrub. Pkt. 25 cts., oz. $1.50. 
*Sage, Broad-leaved {Salvia officinalis). A favorite 
kitchen Herb; the leaves are used for flavoring dressings 
and sauces. Pkt. 15 cts., oz. $1. 
Savory, Summer {Satureia hortensis). Aromatic 
flavoring and seasoning Herb; gives a delicious flavor to 
beans pickled for winter. Pkt. 15 cts., oz. 75 cts. 
’I’Tarragon {Artemisia Dracunculus; Estragon). We 
have the genuine French Tarragon, the leaves of which 
give a delicious flavoring to salads. Also used in Tarra¬ 
gon vinegar. Plants only. 50 cts. each, $5 per doz. 
*Thyme, Broad-leaved English {Thymus vulgaris). 
Leaves are used for flavoring dressings and in sauces. 
Pkt. 25 cts., oz. $1.25. 
FENNEL (Finocchio) 
Florence. A delicious vegetable. The bases of the 
leaf-stalks are thick and bulb-like, and can be eaten 
raw like celery, or boiled. They have a mild, aromatic, 
sweet flavor. Pkt. 15 cts., oz. 75 cts. 
GARLIC SETS 
The Garlic hardly ever flowers in our climate; there¬ 
fore we can offer only sets or bulbs. The variety we 
offer is mild and excellent for flavoring. Lb. $1. 
KOHLRABI 
The Kohlrabi is really a delicious and excellent 
vegetable and should be grown in every garden. 
The edible portion is the large bulb which forms on 
a stem above the soil. Boiled, sliced, and served 
with a cream sauce, it makes a delicious dish. The 
bulbs should be used when the size of a small apple, 
as they become woody when very old (except our 
Silver-Fle.sh Giant). For this reason, successive 
sowings should be made until the middle of August. 
For very early crop, sow in hotbed and transplant 
outdoors the latter part of April. For regular crop, 
sow outdoors about April 15, in drills 2 feet apart, 
and cover seed with 3^inch of soil. When well up, 
thin out to 8 inches apart in a row. 
One ounce will sow 150 feet of drill 
Schling’s Silver-Flesh Giant 
A beautiful blue-skinned Kohlrabi of enor¬ 
mous size, with fine-grained, silvery white flesh 
that remains tender and juicy in full-grown 
bulbs. Excels in tenderness and dehcacy of 
flavor and absolutely free of woody fiber. Keeps 
for several months when stored for the winter. 
Ready eight weeks from sowing. Pkt. 25 cts., 
34oz. $1, Hoz. $1.75, oz. $3. 
Early White Short-leaved Vienna. Handsome, 
very early, with few leaves; bulb of good size and finest 
quality—six weeks from sowing. Good for forcing or 
outdoors. Pkt. 20 cts., oz. 50 cts., Mlb. $1.50. 
Early Purple Short-leaved Vienna. Purple skin; 
white flesh; tender as the white. Pkt. 20 cts., oz. 
50 cts., )41b. $1.50. 
HORSE-RADISH 
Small roots planted in early spring will be of size for 
use by midsummer. Plant in rows 1 foot apart, and 3 
inches deep. Does best in highly fertilized ground. Plant 
anew each year. 25c. per doz., $2 per 100, $15 per 1,000. 
KALE or BOREGOLE 
Splendid greens for fall, winter and early spring 
use, boiled and served like spinach. The sweet and 
dehcate flavor of the leaves is considerably im¬ 
proved by freezing. The plant is entirely hardy, 
and leaves can be cut all through the tvinter. 
One ounce will sow 150 feet of drill 
EXTRA-DOUBLE DWARF GREEN SCOTCH 
CURLED. Densely curled leaves of deep green with 
delicate flavor. Pkt. 10 cts., oz. 20 cts., Mlb. 60 cts. 
Dwarf Brown Curled. Rich purplish brown and 
very tender. Pkt. 10 cts., oz. 30 cts., 341b, 75 cts. 
Kohlrabi, Schling’s Silver-Flesh Giant 
Salvia farinacea, Blue Bedder, a better blue. See Recent Novelties 
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