WISEMAN-DOWNS CO., INC. - 34 E. PRATT ST. - BALTIMORE, MD. 21 
Rhubarb 
CULTURE.—Rhubarb succeeds best in deep soil. Work 
in the soil a goodly quantity of well rotted manure and stir 
thoroughly. Sow the seed in rows an inch deep and thin 
the plants to 6 inches apart. In the Fall the young plants 
should be transplanted 3 to 4 feet apart. The stalks should 
not be taken for use the first year. 
VICTORIA 
A hardy and excellent sort for both the home garden 
and the market gardener. Pkt. 10c, oz. 15c, }4 lb. 50c, lb. 
$1.50. 
RHUBARB ROOTS (Victoria). To save time and be 
sure of a crop, it is advisable to plant the roots. Each 10c, 
per dozen $1.00. 
Salsify or Oyster Plant 
CULTURE.—Seed should be sown in 
early Spring in light, rich soil, in drills 
14 inches apart, and thin to 6 inches in 
the row. The roots are perfectly hardy 
and many remain out all Winter. 
MAMMOTH SANDWICH ISLAND 
This variety is large and strong, grow¬ 
ing with long, smooth, white, tapering 
roots, and is less liable to branch than 
the other sorts. Tops grassy. It is in¬ 
valuable for market gardeners’ use. 
Pkt. 10c, oz. 20c, lb. 50c, lb. $1.75. 
Sorrel 
CULTURE.—Sow in drills early in 
Spring, thin out to 6 to 8 inches apart 
in the row. Commence cutting about 2 
months after planting. Sorrel is hardy, 
will continue to bear for three or four 
years. One ounce will sow 100 feet of 
drill. 
LARGE LEAVED FRENCH 
The best garden variety, having large 
pale green leaves of fine quality, resem¬ 
bling spinach, only not so broad. Per¬ 
fectly hardy, can be cut five or six times. 
Pkt. 10c, oz. 20c, M lb. 50c, lb. $1.75. 
Swiss Chard 
SPINACH BEET 
CULTURE.—Sow the seed in rows and treat about as you 
would beets. Thin the plants to about 6 inches in the row. 
LUCULLUS 
Large, smooth leaves with silvery white stems, which 
are tender and of fine flavor, Pkt. 10c, oz. 15c, /4 25c, 
lb. 75c. _ 
FORDHOOK GIANT 
A new variety with curled leaves like a Savoy cabbage. 
The plant grows nearly two feet high and the stem and 
leaves are very large and of fine quality. Pkt. 10c, oz. 15c, 
14 lb. 25c, lb. 75c. 
Sweet Herbs 
Do not fail to include some or all of these most delicious 
and fragrant garden herbs in your order. They are easily 
grown and comparatively few housewives know of the deli¬ 
cious and appetizing flavors to be had by the addition to 
many dishes of one or more of the old-fashioned herbs. 
CULTURE.—Sow the seed as early as the ground can be 
worked, in rows 16 to 18 inches apart. See that the soil is 
worked fine and pressed firmly over the seed. Thin the 
plants as soon as they are large enough. 
ANISE 
An annual, cultivated for its seed which are used as a 
condiment. The leaves are also used for garnishing. Pkt. 
10c, oz. 15c, 14 lb. 50c. 
BALM 
A perennial, and an old-fashioned Febrifuge; also used 
for seasoning and for liquors. Pkt. 10c, oz. 25c. 
SWEET BASIL 
A hardy, aromatic annual, used chiefly for flavoring 
soups, stews, sauces, etc., flavor is somewhat similar to 
cloves. Pkt. 10c, oz. 15c. 
BORAGE 
Hardy annual, leaves are used in salads, the crushed 
leaves immersed in water give an agreeable flavor. The 
blossoms are excellent for bees. Pkt. 10c, oz. 15c. 
CARAWAY 
Grown for its seeds, which are used in cakes, confec¬ 
tionery, etc. The leaves are sometimes used for flavoring 
in soups and liquors. Plants do not seed till next year. 
Pkt. 10c, oz. 15c. 
CORIANDER 
A hardy annual, grown for its seed which has an agree¬ 
able taste and is used in confectionery and liquors. Pkt. 
10c, oz. 15c. 
DILL 
An annual of aromatic odor and warm, pungent taste. 
Used for flavoring pickles and stews, being particularly 
desirable for use in cucumber pickles. Pkt. 10c, oz. 15c, 
H lb. 25c, lb. 75c. 
SWEET FENNEL 
Biennial, the seeds of this aromatic herb have a pleasant 
taste. The blanched base of the stem, when cooked has a 
sweet taste, a delicate odor and somewhat resembles celery. 
The young shoots are sometimes eaten raw and are used 
in salads, soups, etc. Pkt. 10c, oz. 20c, ^4 lb. 60c. 
HOREHOUND 
This perennial is grown principally for its leaves which 
are used in medicines for coughs and colds. Pkt. 10c., oz. 25c. 
LAVENDER 
A hardy perennial, growing about 2 feet high. It is used 
for the distillation of lavender water or is dried and used 
to perfume linen. Pkt. 10c, oz. 20c, ^4 lb. 75c. 
SWEET MARJORAM 
An aromatic herb for seasoning. The tender tops and 
leaves are used green in Summer to flavor broths, dress¬ 
ings, etc.; they are also dried for Winter use. Pkt. 10c, 
oz. 25c, lb. 75c. 
ROSEMARY 
A hardy perennial for flavoring meats, soups and for 
medicinal purposes. Pkt. 10c, oz. 25c. 
SAGE 
(Broad Leaf.) This is the most extensively used of all 
the herbs. Hardy perennial, about 15 to 18 inches high. 
Used principally for flavoring and seasoning. Cut the 
leaves and tender shoots just before the plant comes into 
flower, and dry quickly in the shade. The plant will sur¬ 
vive the Winter and may be divided. Pkt. 10c, oz. 25c, 
lb. 75c. 
SUMMER SAVORY 
A hardy aromatic annual, 12 to 15 inches high; the dried 
stems, leaves, and flowers of which are used for flavoring 
soups, dressings, stews, etc. Pkt. 10c, oz. 15c. 
THYME 
An aromatic perennial herb, used both medicinally and 
for seasoning. The young leaves and tips are for soups, 
stuffing and sauce, also a good tea for the relief of ner¬ 
vous headache can be made from the leaves. The leaves 
should be dried for Winter use. Pkt. 10c, oz. 40c, *4 lb. 
$1.50. 
WORMWOOD 
A perennial plant of fragrant, spicy odor, but with - in¬ 
tensely bitter taste. The tops and leaves, gathered and 
dried when the plant is in flower, are used as a tonic, a 
vermifuge, and as a dressing for fresh bruises; a fine 
poultry tonic. Pkt. 10c, oz. 25c. 
Mammoth 
Sandwich 
Island 
Best by Test 
