ENDIVE 
An excellent salad for late fall and early winter 
use. For first crop, sow seeds outdoors the middle 
of April, and for succession, small sowings can be 
made every three weeks. The main sowing for fall 
and winter crop should be made in July. As soon as 
plants are large enough to handle, thin out, or 
transplant to 1 foot apart in the row. When fully 
grown or nearly so, tie the leaves together at the 
top to bleach them. They whiten in about a week’s 
time. The leaves can be cooked the same as spinach. 
The French are very fond of Endive as a boiled 
vegetable. 
One ounce of seed will plant 100 feet of drill 
Broad-Leaved Batavian or Es- 
Schling’s Broad-Leaved Batavian Endive 
Witloof Chicory, and much more easily frown. 
carolle. Leaves are large and broad, and furnish 
- more greens than the curly varieties. 
The midribs are thick, fleshy, crisp, and very tender. 
Not so large, but as delicious as French Endive or 
Pkt. 10 cts., oz. 25 cts., 341b. 75 cts., lb. $2. 
Leaves blanch rapidly, and are very tender. 
Pkt. 10 cts., 34°z. 15 cts., oz. 25 cts., 341b. 75 cts. 
Schling’s Extra-Fine Green Curled. 
HERBS for Fragrance and Seasoning 
Plant an Herb-Garden. Most fascinating of garden hobbies. Do you know the lore of herbs, the indefin¬ 
able allure of their beauty and fragrance? A new-old garden delight awaits you full of romantic associations 
with gardens of yesterday and the gentle arts of cookery and healing. 
The leaves of nearly all of them retain their flavor when dried and can be preserved for winter use in 
jars or bottles. Those with an asterisk are permanent; the others are annuals and must be resown in spring. 
Anise. For seasoning. Pkt. 25 cts. 
Borage. The flowers are used for garnishing salads; 
leaves for making claret cup and in cordials. Pkt. 
15 cts., oz. 40 cts. 
♦Camomile. Has medicinal qualities. Pkt. 15 cts. 
*Chives. For salads, seasoning, and flavoring. Pkt. 
25 cts., 34oz, $1. 
Curled Chervil. For salads, garnishing, and flavor¬ 
ing. Pkt. 25 cts., oz. $1. 
Cress, Curled. For salads and garnishing. A 
mixture of Cress and mustard is a favored salad in 
England. Pkt. 10 cts., oz. 20 cts. 
♦Cress, Sweet Water. Excellent for salads. Run¬ 
ning water makes it sweet. Pkt. 15 cts., oz. 75 cts. 
Dill. Both foliage and seeds are used in flavoring. 
Pkt. 15 cts., oz. 50 cts. 
Fennel (Finocchio). For garnishing and in making 
sauces for fish. Bulb-like base may be eaten raw or 
boiled. Pkt. 15 cts., oz. 75 cts. 
Fumitory. The famous medicinal herb of the 
ancients. Pkt. 15 cts. 
♦Horehound. Leaves used for seasoning; also a 
popular cough remedy. Pkt. 15 cts. 
♦Hyssop. Leaves and young shoots are used for 
flavoring. Has medicinal qualities. Pkt. 15 cts. 
♦Lavender, True (Lavandula vera). Chiefly grown 
for its flowers. Dried in sachets for perfuming linens, 
etc. Pkt. 25 cts., oz. $1.25. 
♦Lavender, Common (Lavandula, spica). For 
seasoning. Pkt. 15 cts., oz. 75 cts. 
♦Mugwort. Very aromatic and decorative. Pkt. 
15 cts. 
Mustard, White London. For salads and garnish¬ 
ing. Pkt. 10 cts., oz. 25 cts. 
♦Rosemary. Symbol of remembrance and fidelity. 
Leaves used in making tea for relieving headaches. 
Pkt. 25 cts. 
♦Rue. For seasoning; bitter and very pungent. 
Pkt. 15 cts. 
♦Sage. For flavoring dressings and sauces. Pkt. 15 
cts., oz. $1. 
♦St. John’s-wort. Highly aromatic. Pkt. 15 cts. 
Summer Savory. For flavoring and seasoning. 
Pkt. 15 cts., oz. 75 cts. 
Sweet Basil. For seasoning. Very aromatic. 
Agreeable perfume. Pkt. 15 cts., oz. 50 cts. 
♦Sweet Marjoram. A popular herb for seasoning 
and salads. Pkt. 15 cts., oz. 50 cts. 
♦Sweet Woodruff. Aromatic leaves used for making 
maybowl. Pkt. 15 cts. 
♦Tansy. Used for seasoning and in bitters. Pkt. 
15 cts. 
♦Thyme, English. For flavoring, dressings, and 
sauces. Pkt. 25 cts., oz. $1.25. 
♦Wormwood. Used for flavoring and in the manu¬ 
facture of cordials. Pkt. 15 cts. 
COLLECTION: One pkt. each of the above 27 Herbs (value $4.55) for $4 
HERB PLANTS 
Tarragon (Estragon). A genuine French variety, Mint. For Mint-sauce and flavoring drinks. Each 
the leaves of which give a delicious flavoring to salads; 50 cts., $3.50 per doz. 
also used in vinegar. Each 50 cts., $5 per doz. Lavender, True. Each 50 cts., $3.50 per doz. 
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-Flesh 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 y&inch of soil. When well up, thin out to 8 inches apart 
in a row. 
One ounce will sow 150 feet of drill 
Schlina’s Silver-FiGSh Giant. beautiful blue-skinned Kohlrabi of enormous size, with 
-—-’ fine-grained, silvery white flesh that remains tender and juicy 
in full-grown bulbs. Excels in tenderness and delicacy 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., 34 oz - $1, 34oz. $1.75, oz. $3. 
Early White Short-leaved Vienna. Matures in 6 weeks from sowing. Pkt. 20 cts., oz. 50 cts., 341b- $1.50. 
Early Purple Short-leaved Vienna. Purple skin; white flesh. Pkt. 20 cts., oz. 50 cts., 341b. $1.50. 
Salvia farinacea, Blue Bedder, a better blue. See Recent Novelties 
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