1935 SPRING AND FALL THE HOUSE OF GURNEY, INC. ^ YANKTON, SOUTH DAKOTA 
EGG PLANT 
X Oz. for 1000 Plants 
Sow in hotbeds very early in the spring and 
transplant to 2 or 3 feet apart, in very rich, 
warm ground. Hoe often and hill up gradually 
until they blossom. 
New Improved New York Purple—The 
best variety in cultivation, being early, a sure 
cropper and of fine quality. The fruit is large, 
oval, very deep purple. Pkt., 8c; oz., 30c; 'A 
lb., 80c; 1 lb., $2.55. 
ENDIVE 
Sow in August in shallow drills twelve to fif¬ 
teen inches apart, and thin to one foot in drills. 
When fully grown tie over the outer leaves of a 
few plants every week or ten days to blanch. 
Leaves curled, dark green. Pkt., 5c; oz., 15c; J4 
lb., 35c; 1 lb.. 90c. 
HERBS 
Sweet, Pot and Medicinal 
No garden is complete without a few herbs for 
culinary or medicinal purposes. Harvest them 
carefully on a dry day, before they conje into full 
bloom. 
Anise—Cultivated principally for garnish¬ 
ing. Pkt., 5c; oz., 20c. 
Basil Sweet—The leaves and tops of the 
shoots are used for soups. Pkt., 5c; oz., 20c. 
Caraway—Cultivated for the seed which is 
used in confectionery and medicine. Pkt., 5c; 
oz.,15c. 
Catnip—Pkt., 10c; oz., 35c. 
Dill—The leaves are used in soups, and put 
along with pickles. Pkt., 5c; oz., 10c; J4 lb., 
25c; 1 lb. 65c. 
Horehound—Principally used for medicinal 
purposes. Pkt., 10c; oz., 30c. 
Lavender—A popular aromatic herb. Pkt., 
10c; oz., 30c. 
Marjoram Sweet—For seasoning. Pkt., 5c; 
oz., 20c. 
Rosemary—An aromatic herb. Pkt., 10c; 
V 2 oz., 25c. 
Sage—The leaves and tender tops are used in 
stuffing and sauces. Pkt., 5c; oz., 25c. 
Savory, Summer—Used for seasoning. Pkt., 
5c; oz., 20c. 
Thyme, Broad-Leaved—For seasoning, etc; 
Pkt., 10c; '/> oz., 25c. 
Wormwood—It is beneficial to poultry and 
should be planted in poultry grounds. Pkt., 10c; 
oz., 30c. 
GARDEN LEMON—VINE 
PEACH OR MANGO MELON 
They are sometimes known as Vegetable 
Orange; entirely different from the cucumber 
known as Cucumber Lemon. The vine on which 
this fruit is borne is similar to the muskmelon 
and requires the same cultivation; fruit about 
the size of a large peach, oval shaped, somewhat 
russeted and the color of a bright orange when 
ready for use. For sweet pickles, pies and pre¬ 
serves, they are excellent. Pkt., 5c; oz., 15c; 
14 lb., 40c. 
KOHL-RABI 
1 Oz. for 200 Feet of Row 
Early White Vienna—Dwarf, small, early; 
bulb handsome, firm, glossy white; leaves few 
and small, the best variety for table but should 
be used when young and not larger than an early 
Turnip. All varieties are tough and stringy when 
overgrown. Pkt., 5c; oz., 15c; 'A lb., 45c; 
1 lb., $1.25. 
GARLIC BULBS 
Garlic is always rather high in price and often 
you are unable to buy it when needed. Why not 
raise your own and supply your neighbors. Two 
or three pounds of garlic bulbs divided and 
planted in the spring should make a bushel of 
garlic in the fall. Price: 1 lb., 30c; 2 lbs., 55c; 
5 lbs., $1.20; 10 lbs., $2.10. 
LETTUCE—The Best Salad Plant 
1 Oz. of Head Lettuce Seed Will Produce 2500 Plants—3 Lbs. of Leaf Lettuce Seed for One Acre 
I BELIEVE I would be a winner in any lettuce eating contest that might be 
started. I can eat it every day in the year and my one extravagance is the 
delicious head lettuce which comes to us from the south and west during 
winter months. You can have just as delicious, crisp heads as they produce, 
in your own garden during the summer months, if you will transplant the 
Head Lettuce plants 10 to 12 inches apart in the row. By doing this they 
will make heads weighing one pound to 1 Vz pounds and as solid and crisp 
and well blanched as a cabbage. 
In sowing the leaf lettuce, you always get it too thick. Thin it out and 
you will produce several times the quantity and much better quality leaf 
lettuce than if allowed to grow thick. If you wish to extend the head let¬ 
tuce season, sow the seed very early in hot beds or boxes in the house or 
cold frame and transplant in the open as early as weather will permit, 
then sow in the open and transplant later. Continue this several times. 
The production of head lettuce for the market for every day in the year is 
one of the big industries over the country, very profitable on account of its 
immense yield and big market. 
Head lettuce produced from our seed near Omaha brought the grower 
nearly $2,000.00 per acre and it was not unusual to find six heads completely 
fill a standard bushel basket. 
Gurney’s 
Stonehead Riviera 
Lettuce 
All of us like head lettuce, and our idea of a 
good head lettuce is the one that has the hardest 
head, one that is compact; one that will stand 
the hot dry weather that we have during the 
summer. Gurney’s Stonehead Riviera Lettuce 
is without doubt the best variety of head let¬ 
tuce that can be grown in this northwest 
territory. 
Hardest head, longest fit for use, heads solid, 
interior leaves blanching to a cream white. No 
equal for late planting or places that are hot and 
dry. Packet, 10c; oz., 20c; 'A lb., 50c; 1 lb., 
$1.40; 5 lbs. $6.00. 
Gurney’s Stonehead Riviera 
Gurney’s Crisp as Ice 
Very large, extremely crisp, hard-heading, and 
extra long standing. 
Grows to a larger size, makes larger heads, is 
of more pleasing appearance and retains its 
crispness and mild flavor to a greater degree 
during the hot summer months than any other 
crisp-head variety. While especially adapted for 
midsummer, it is most desirable also for spring 
and fall. • 
The plants are of quick, strong growth, attain¬ 
ing a diameter of twelve inches with good culti¬ 
vation. The leaves are of a soft bright green, 
growing closely around the head. The heads are 
tightly folded, six to eight inches in diameter, 
bleached to a silvery white and nearly as crisp 
and brittle as celery. Pkt., 8c; oz., 15c; 'A lb., 
35c; 1 lb., $1.10. 
Plant Head Lettuce In Hot Bed and Transplant 
Page 13 
