White Beauty Tomato 
The White Beauty Tomato is ivory-white in color and 
the flesh is almost paper white. This new white variety 
is of large size and of excellent quality; contains abso¬ 
lutely no acid, so can be eaten by thousands of people 
who have heretofore avoided Tomatoes on account of 
the acidity. Pkt., 10c; 3 pkts., 25c; % oz., 75c; oz., 
$1,25, postpaid. 
Read What a Customer Says 
Mr. W. H. Ethridge, Hazlehurst, Ga., writes as fol¬ 
lows : “I planted your White Beauty tomatoes for the 
first time this spring and find them about two weeks 
earlier than the red varieties of tomatoes and much 
more prolific, averaging as much as one pound and a 
quarter apiece under regular conditions, and very de¬ 
licious. They go the best on the market here of any 
tomatoes I have ever tried. They sell on sight, and 
when a customer tries them, he always wants White 
Beauty; and I have had them tested three times for acid 
and find they absolutely have none. I am enclosing you 
photo of nine White Beauty tomatoes weighing 14% 
pounds. I also enclose you clipping from the county 
paper. This is the first time I have known of these 
tomatoes being planted in Georgia. There is no nail head 
rot, nor rust or blight. I am planning to ship these 
tomatoes in to the Northern markets by the fifteenth of 
June in 1935.” 
Mustard Spinach, or Tendergreen 
One acre of Mustard Spinach, 25 days after planting, produced 3,500 
bundles like shown in the above illustration. These bundles sold at 10c 
each, giving a return of $350.00 an acre. 
Mustard Spinach, or Tendergreen is a new vegetable of great merit, 
which is ready for the table in 3 to 4 weeks after seed is planted. It is a 
very mild Mustard with a distinct Spinach flavor. It is rapidly taking the 
place of Spinach, as it remains tender even in dry, hot weather. It is a 
wonderful producer, and is becoming very popular with market growers 
and home gardeners. It is an all season plarrt, resistant to insects and 
blight. The leaves, which are twice the size of Swiss Chard, are mostly 
used when young. It is not a “cut and come again” crop, but by repeated 
plantings every two weeks an abundant supply of delicious greens is avail¬ 
able throughout the entire summer, as well as spring and fall. It is ex¬ 
tremely resistant to cold weather, so early and late plantings are possible. 
The leaves are cooked and prepared for the table the same as Spinach. 
Don’t fail to give Mustard Spinach a trial this season. You will be 
pleased with it. Pkt., 5c; oz., 10c; % lb., 20c; lb., 65c; 2 lbs., $1.15; 
5 lbs., $2.75, postpaid. 
HERBS 
They take up so little room, and as they are almost 
indispensable for savory cooking, a few should be 
planted in every garden. If they are to be used dur¬ 
ing the winter, the stalks should be cut on a dry day, 
when not quite in full bloom, and dried quicldy in 
the shade. When dry they should be packed closely 
in air-tight boxes. Varieties marked with an aster¬ 
isk (*) are perennial. 
ANISE. Used for garnishing, seasoning and for 
cordials. Pkt., 8c; oz., 25c. 
BALM. Leaves have a fragrant odor similar to 
lemons and are used for making balm wine and tea 
for use in fevers. Pkt., 10c; 3 pkts., 25c; oz., 50c. 
BASIL, Sweet. Leaves used for flavoring soups, stews and 
highly seasoned dishes. Pkt., 8c; oz., 25c. 
BORAGE. Young leaves used as salad and flavoring; grown 
for bee pasture. Pkt., 8c; oz., 20c; % lb., 60c. 
^CARAWAY. Seeds used for flavoring pastry, meats, etc. 
Pkt.. 8c; oz., 15c; 14 lb., 40c. 
^CATNIP, or CATMINT. Leaves and young shoots used for 
seasoning. Tea made from the dried leaves is good for colds 
and indigestion. Grown for 
the bee pasture and for cats. 
Said to be a “cure-all” for 
cat diseases. Pkt., 10c; 3 
pkts., 25c; oz., 65c. 
CHAMOMILE. The dried 
flowers possess medicinal 
qualities. Mostly used for 
diseases of the stomach and 
for poultices. Pkt., 10c; 3 
pkts., 25c; oz., 50c. 
CORIANDER. Seed used in 
confectionery and culinary 
preparations. Pkt., 8c; oz., 
15c. 
DILL. Leaves used for fla¬ 
voring pickles, soups and 
sauces. Pkt., 8c; oz., 12c; % 
lb., 35c; lb., $1.00. 
38 
*FENNEL, Sweet. The leaves, boiled, are used for 
fish sauces, and are beautiful for garnishing. The 
seeds are used for flavoring. Pkt., 8c; oz., 20c. 
*HOREHOUND. Used for flavoring candy and in 
the manufacturing of cough medicine. Horehound tea 
is a remedy for colds and lung affections. Pkt., 10c; 
oz., 40c. 
^HYSSOP. The flower summits and leaves are used 
as a remedy for asthma and catarrh. A stimulant, ex¬ 
pectorant and mild tonic. Pkt., 8c; oz., 25c. 
^LAVENDER. The leaves are sometimes used for seasoning, 
but the plant is chiefly grown for its flowers, which are used in 
the making of perfumes. The dried flowers and leaves are fine 
for perfuming dresser drawers and linen closets, filling soft 
cushions, etc. Pkt., 10c; oz., 35c. 
MARJORAM, Sweet. Leaves and ends of the shoots used for 
flavoring in summer, and also dried for winter use. Pkt., 8c; 
oz., 25c. 
^ROSEMARY. Leaves used for seasoning. The oil is valuable 
for treating neuralgia, rheumatism and lumbago. Pkt., 10c; 3 
pkts., 25c; oz., 60c. 
RUE. For medical purposes; good for roup in fowls. Pkt., 
80c; 3 pkts., 25c; oz., 40c. 
SAFFRON. Cultivated for its flowers which are used princi¬ 
pally for coloring, sometimes for flavoring, and to make the cos¬ 
metic powder rouge. The flowers should be picked when in full 
bloom. Pkt., 8c; oz., 25c. 
*SAGE, Broad Leaved. Leaves and tops used for seasoning and 
dressing. Pkt., 10c; 3 pkts., 25c; oz., 40c; % lb., $1.25. 
SUMMER SAVORY. Leaves and young shoots used for flavor¬ 
ing; especially string beans. Pkt., 8c; oz., 25c. 
*THYME. Leaves and young shoots used for seasoning. A tea 
is also made from the leaves and used as a remedy for headache. 
Pkt., 10c; 3 pkts., 25c; oz., 60c. 
^WORMWOOD., Leaves used as a tonic and as a dressing for 
fresh bruises. Also a fine poultry tonic; plant some in the 
chicken yard. Pkt., 10c; oz., 35c; % lb., $1.00; lb., $3.50. 
Everything Delivered Prepaid Unless Otherwise Specified 
Wormwood 
