OLDS’ CUCUMBERS, 
young. 
y 4 lb., 
15 8 . ★OLDS’ IMPROVED CHICAGO 
PICKLING. (59 days.) Our best seller of all 
cucumbers. Of uniform size, productive and good 
color. Sets its fruits when the vines are quite 
An excellent pickling variety. Pkt., 5c; oz., 15c; 
55c; lb., $1.75, postpaid. 
Longfellow. 
172. LONGFELLOW. (70 days.) The cucumbers 
are 12 to 16 inches long, thinner than Davis Perfect and' 
very uniform in shape and size, with decidedly few seeds. 
White spines. The color is dark green and will remain 
so until ripe. Pkt., 10 c; oz., 30c; x / 4 lb., $1.00; lb., $3.00, 
postpaid. 
169. ★DAVIS PERFECT. (65 days.) White Spine 
type. A very popular strain. One of the smoothest and 
most uniform in shape of all cucumbers. Of a deep green 
color when in the slicing stage; medium late. Pkt., 10c; 
oz., 20c; y 4 lb., 70c; lb., $2.25, postpaid. 
GOURDS AND HERBS 
168. ★EARLY RUSSIAN. (52 days.) The earliest 
cucumber in cultivation. This variety can be picked early 
tor bottle cucumbers or allowed to grow just a few days 
longer for first early slicers. It is very even, smooth, 
tender, crisp and is hardy and free from disease. Black 
spines. Pkt., 5c; oz., 15c; x / 4 lb., 55c; lb., $1.75, post- 
White Wonder. 
171. WHITE WONDER. (60 days.) A beautiful 
snow-white cucumber that retains the white color when 
fully ripe. Smooth, 8 to 10 inches long, and very uni¬ 
form. The flavor is very pleasing and the flesh firm 
and crisp. White Wonder is a heavy bearer and is fine 
for slicing and pickles. Will attract attention wherever 
shown. Pkt., 10c; oz., 20c; y 4 lb., 60c; lb., $2.25, post¬ 
paid. 
GOURDS. 
190. CALABASH. The gourd used in making the Cala¬ 
bash pipe. Pkt., 10c; oz., 25c, postpaid. 
191. DIPPER. The old long handle dipper was made 
from this variety. Pkt., 10c; oz., 20c, postpaid. 
192. NEST EGG. Resembles a nest egg. Pkt., 10c; 
oz., 20 c, postpaid. 
193. HERCULES CLUB. Edible, ornamental and use¬ 
ful. Pkt., 10c; oz., 20c; x / 4 lb., 60c; lb., $2.00, postpaid. 
194. ORANGE. Resembles a large orange. Pkt., 10c; 
oz., 20 c, postpaid. 
195. PEAR. Pear shaped. Pkt., 10c; oz., 20c, post¬ 
paid. 
199. MIXED GOURDS. This mixture contains a very 
wide range of colors, shapes and sizes. Pkt., 5c; oz., 15c; 
y 4 lb., 50c; lb., $1.75, postpaid. 
OLDS' HERBS 
480. ANISE. The leaves of this herb are finely fringed; 
used in garnishing and flavoring. Pkt., 5c; oz., 15c, post¬ 
paid. 
481. BALM. The leaves are very fragrant; used to 
flavor summer drinks. A perennial herb. Pkt., 10c; oz., 
50c, postpaid. 
482. BORAGE. The leaves are used for flavoring cor¬ 
dials. It is also excellent as bee food. It grows freely; 
has beautiful sky blue flowers. Pkt., 5c; oz., 20c, postpaid. 
483. CARAWAY. Seed used in rye bread, cookies and 
cakes. Pkt., 5c; oz., 20c; y 4 lb., 40c, postpaid. 
484. CORIANDER. An annual herb. The seeds are 
used in pickles and confectionery. Pkt., 5c; oz., 15c, 
postpaid. 
485. DILL. Leaves and seed used for flavoring in dill 
pickles, soups and sauces. Pkt., 5c; oz., 15c; V4 lb., 30c; 
lb., 80c, postpaid. 
486. HOREHOUND. Leaves are used in confectionery 
and for seasoning. Pkt., 10c; oz., 30c, postpaid. 
487. LAVENDER. A hardy perennial. Leaves are 
used for seasoning and the dried leaves for sachets. Pkt., 
5c; oz., 25c; y 4 lb., 75c, postpaid. 
489. MARJORAM. Sweet. Tops green or dried, used 
for flavoring soups. Pkt., 5c; oz., 25c, postpaid. 
490. ROSEMARY. A perennial herb with a fragrant 
odor. The leaves are used for flavoring soups and meats. 
Pkt., 10c; oz., 75c, postpaid. 
492. SAGE. (Perennial.) Dried leaves much used 
for seasoning in dressings; the most popular of all herbs. 
Pkt., 5c; oz., 30c; x / 4 lb., 90c, postpaid. 
494. SUMMER SAVORY. Annual herb. Dried leaves 
and flowers are used for flavoring soups and dressings. 
It is similar to Thyme but much milder. Pkt., 5c; oz., 
20 c; Vi lb., 60c, postpaid. 
488. SWEET FENNEL. A perennial herb. Seeds are 
used in confectionery. The young shoots can be eaten 
raw or used in soups and salads for flavoring. The plants 
grow about three feet high with large yellow flowers. Pkt., 
5c; oz., 15c; y 4 lb., 35c, postpaid. 
496. THYME. Perennial herb. The leaves and shoots 
are used for seasoning and flavoring sausage and other 
meats. Pkt., 10c; oz., 40c; y 4 lb., $1.10, postpaid. 
498. WORMWOOD. Perennial herb. The dried leaves 
are used as a poultry tonic. It has a fragrant, spicy 
odor and a bitter taste. Pkt., 5c; oz., 25c; x / 4 lb., 75c, 
postpaid. 
499. MIXED HERBS. A mixture of all varieties. 
Pkt., 5c; oz., 20c; x / 4 lb., 60c, postpaid. 
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