10 Vegetable Seeds 
THE MEYER SEED CO 
ENDIVE 
Culture —Sow in June, July and August; cover lightly; when up 
thin out to 8 in. apart, and water well afterward, if dry. When the 
leaves are 6 to 8 in. long, blanch by gathering in the hand and tying 
together near the top with yard or raffia. This must be done when 
quite dry or they will rot. At the approach of Winter, take up care¬ 
fully with a ball of earth to each plant and place close together in 
frame or cellar for use. They must be kept dry and have plenty of air. 
Green Curled. Tender and crisp. Pkt. 10c., oz. 15c., 34 lb. 40c., 
lb. $1.25. 
White Curled. Self-blanching. Very tender when young; blanches 
readily. Pkt. 10c., oz. 15c., 34 lb. 40c., lb. $1.25. 
Broad-leaved Batavian (Escarolle). This variety is chiefly used 
in soups and stews; it requires to be tied up for blanching. Pkt. 
10c., oz. 15c., 34 lb. 40c., lb. $1.25. 
Broad-leaved Batavian Endive (Escarolle) 
HERBS 
Culture —Herbs delight in a rich, mellow soil. Sow seeds early in 
Spring in shallow drills, 1 ft. apart; when up a few inches thin out to 
proper distances, or transplant. They should be cut on a dry day just 
before they come into full blossom, tied in bunches and hung up or 
spread thinly where they can dry quickly. 
Anise. Pkt. 10c. 
Balm. Pkt. 10c. 
Catnip. Pkt. 10c. 
Pennyroyal. Pkt. 10c. 
Peppermint. For flavoring. 
Pkt. 10c. 
Borage. Pkt. 10c. 
Caraway Seeds. Used to flavor 
bread. Pkt. 10c., oz. 25c. 
Coriander. Pkt. 10c. 
Dill. The seeds are used as a 
condiment and for pickling. 
Pkt. 10c., oz. 15c., J4 lb. 
30c., lb. 75c. 
Fennel, Sweet. A hardy peren¬ 
nial, indigenous to southern 
Europe. The leaves are exten¬ 
sively used in sauces for flavor¬ 
ing. Sometimes eaten raw. 
Pkt. 10c., oz. 25c. 
Horehound. For medicinal pur¬ 
poses and flavoring. 
Lavender. For flavoring and 
perfumery. Pkt. 10c. 
Rosemary. Leaves used for 
seasoning. Pkt. 10c. 
Rue. Pkt. 10c. 
Sage. For seasoning and dress¬ 
ing. Pkt. 10c., oz. 40c., 
34 lb. $1.25. 
Summer Savory. Used for 
flavoring. Pkt. 10c., oz. 25c. 
Sweet Basil. For flavoring 
soups. Pkt. 10c., oz. 25c. 
Sweet Marjoram. Leaves and 
ends of shoots used for season¬ 
ing. Pkt. 10c., oz. 25c., 34 lb. 
75c. 
Saffron. For medicinal and 
coloring purposes. Pkt. 10c. 
Thyme (Broadleaf). For sea¬ 
soning, also for making tea for 
nervous headache. Pkt. 10c., 
oz. 50c., 34 lb. $1.75. 
Wormwood. Pkt. 10c. 
FINOCCHIO, OR FLORENCE 
FENNEL 
A delicious vegetable which should be more largely grown. It is 
extensively used in Italy as a salad, but is particularly palatable when 
served boiled, with a cream dressing. When the enlargement of leaf 
stalk, at base of stem, is about the size of a hen’s egg it should be 
earthed up so as to cover half of it, and in about 10 days cutting for 
use may be commenced and continued as the plants increase in growth. 
The flavor is somewhat like Celery, but is has a sweeter taste and 
delicate odor. Pkt. 10c., oz. 20c., J4 lb. 50c., lb. $1.75. 
ALL 
SEEDS 
ON 
THIS 
PAGE 
POST¬ 
PAID 
M.-S. Emerald Isle Kale 
KALE, OR BORECOLE 
1 ounce sows a drill of about 100 feet, 2 to 3 pounds to the acre 
Culture —Sow from May to June, and cultivate same as Cabbage. 
For early Spring use, sow in September, and protect during Winter. 
The Kales are more hardy than Cabbage, and make excellent greens 
for Spring and Winter use, and are improved by frost. 
Borecole, Hardy Winter. This variety is grown and treated like 
Cabbage. The plant attains a height of 18 in., with an abundance 
of beautiful light green leaves which are densely curled and crim- 
pled. Besides being very hardy it possesses the advantage of all 
other varieties in forcing a second crop of moss-curled leaves as 
soon as the first ones are gone. This new growth is of the finest 
quality, and is ready for market during the Winter and early Spring 
months, when it demands fancy prices. Pkt. 10c., oz. 15c., J4 lb. 
50c., lb. $1.50. Plants, see page 21. 
Dwarf German Kale. Pkt. 10c., oz. 15c., }4 lb. 25c., lb. 75c. 
M.-S. EMERALD ISLE KALE. This is really the handsomest Kale 
that has ever come under our notice, and is entirely distinct from 
other strains. The closely curled, handsome leaves are most at¬ 
tractive. A fine plant of medium height. Very hardy. Pkt. 10c., 
oz 15c., 34 lb. 30c., lb. $1.00. 
New Imperial Extra Curled Long Standing. The leaves are very 
crimpy and of a dark green color. Pkt. 10c., oz. 15c., 34 lb. 25c., 
lb. 75c. 
Dwarf Green Curled Scotch, or Norfolk. One of the most popular 
shipping sorts; very largely used in Norfolk trucking district. 
Pkt. 10c., oz. 15c., 34 lb. 25c., lb. $1.00. 
Dwarf Blue Scotch, Extra Curled. This Kale is of a dark bluish- 
green color, which it retains without yellowing even after several 
days of transportation, thus commanding a higher price when put 
upon the market. It obtains a large size and produces a great mass 
of foliage. In addition it is very hardy and passes the severest 
Winter without being harmed. Pkt. 10c., oz. 15c., 34 lb. 30c., 
lb. $1.00. 
Tall Scotch. Best for Summer. Very spreading, nicely curled and 
hardy; frost improves it. Pkt. 10c., oz. 15c., 34 lb. 30c., lb. $1.00. 
Spring Kale. A hardy, quick growing, smooth-leaved variety. Sow 
at intervals of 10 days, so as always to have it young and tender. 
Pkt. 10c., 34 lb. 15c., lb. 30c. 
KOHL-RABI 
1 ounce will sow 150 feet of drill 
This is a favorite vegetable in 
Europe, where it is extensively 
grown for table use. The bulb 
is formed above the ground, and 
if used when young and tender, 
makes a most delicate dish. 
White Vienna. Greenish white 
outside with clear white flesh 
within. Pkt. 10c., oz. 20c., 
34 lb. 60c., lb. $1.75. 
Short-leaved Early White 
Vienna. The best for either 
forcing or crop. Pkt. 10c., oz. 
20c., M lb. 60c., lb. $1.75. 
Earliest Purple Vienna. Same 
in every respect as the Earliest 
White Vienna, except in the 
outside color. Pkt. 10c., oz. 
20c., 34 lb. 60c., lb. $1.75. 
White Vienna Kohl-rabi 
