Gladiolus 
DISTINCT VARIETIES 
The Clad Flower in all its Glory. Distinct varieties of re¬ 
cent introduction. Carefully selected as to Quality. 15 cts. 
each, 2 for 25 cts., $1.40 per doz. 
STANDARD NAMED GLADIOLUS 
Ciant Nymph. Rose pink, yellow throat. 
M rs. Dr. Norton. Beautiful pink, with rose blotch. 
Los Angeles. Pink with orange carmine throat. 
Crimson Clow. Deep velvety red. 
Albania. Snow white, round petals. 
Golden Dream. Tall, late. Best of yellows. 
M rs. F. E. Peters. Extra fine late lavender. 
Copper Bronze. Coppery bronze, very beautiful. 
Virginia. Brilliant cerise, large. 
Opalescent. Pale lavender with darker line in throat. 
Orange Flame. Later ruffled orange scarlet. 
Any of the above separate or in assortment. 5 cts. each, 
50 cts. per doz,, $4.00 per 100. 
SELECTED GLADIOLUS 
Of the better kinds, covering a wide range of colors. 1 0 cts. 
each, 3 for 25 cts., 75 cts. per dozen, $5.00 per 100. 
POPULAR MIXTURE OF GLADIOLUS 
Composed of high-grade varieties in mixture. A splendid 
lot of bulbs at very low prices. 6 for 1 5 cts., 30 cts. per doz., 
$2.00 per 100. _ 
Naphthalene Flakes Treatment of 
Gladiolus Bulbs for Thrips 
Sprinkle the flakes among the bulbs using one ounce to 
one hundred bulbs, or about 1 lb. to a bushel of bulbs. The 
time of application may be either in the fall, during the win-- 
ter or a week or two before planting in the spring, and sug¬ 
gest sprinkling the flakes in trench when planting, covering 
the flakes 1 or 2 inches and planting the bulbs on top in the 
usual manner. Lb. 15 cts. (postpaid 25 cts.) 5 lbs. or more 
1 2 cts. lb. 
If bulbs are wanted by parcel post, add 10 cts. extra for 
the first dozen and lc extra for each additional dozen. 
The Herb Garden 
What a wonderful thing is the fragrance of an herb gar¬ 
den. Here we have it distilled and intensified for every plant 
is fragrant. One can easily understand why the old fashioned 
herb garden is coming back, the mystery is why it ever disap¬ 
peared. 
ANISE 
(Pimpinella anisum.) Annual, 1 2 to 18 inches tall; chief¬ 
ly grown for aromatic seeds used in flavoring. (Not the same 
as Florence Fennel which is sometimes called sweet Anise.) 
Pkt. 5 cts., 1 oz. 25 cts., Va lb. 75 cts. 
Sage 
BASIL . SWEET 
(Ocimum basilicum.) A hardy, aromatic annual. The seeds 
and stems have a strong flavor and are used in soups and 
sauces. Plant about 18 inches high, branching, with ovate 
toothed leaves; flowers white or bluish white in leafy ter¬ 
minal racemes or spikes. Pkt. 5 cts., 1 oz. 20 cts., Va lb. 50 
cts. 
BORACE 
(Borago officinalis.) Coarse, hairy annual 2 feet tall; large 
thick leaves used as pot herb and for flavoring; blue flowers 
highly decorative and used for garnishing; good bee plant. 
Pkt. 5 cts., 1 oz. 20 cts., Va lb. 50 cts. 
CARAWAY 
(Carum carui.) A well known herb, cultivated for its 
seeds, which are used in confectionery, cakes, etc. The leaves 
are sometimes used in soups, for flavoring liquors, and for 
colic in children. Plant 1 Vi to 2 feet high, with finely cut 
foliage and clusters of small, white flowers. Plants never seed 
till the second year. Pkt. 5 cts., 1 oz. 20 cts., Va lb. 50 cts. 
DILL . MAMMOTH 
(Anethum graveolens.) Annual about 2 feet tall; of strong 
aromatic odor and mildly pungent flavor; chiefly grown for 
seed clusters used in making dill pickles. Pkt. 5 cts., 1 oz. 15 
cts., Va lb. 50 cts. 
FENNEL . SWEET 
(Foeniculum officinale.) Perennial usually treated as an¬ 
nual; 3 to 4 feet tall; of aromatic odor and sweet pungent 
flavor; seeds used for flavoring confections and medicines; 
differs chiefly from Florence Fennel in not having swollen 
leaf bases. Pkt. 5 cts., 1 oz. 25 cts., Va lb. 75 cts. 
LAVENDER 
(Lavandula spica.) 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. It should be picked while 
still green and dried quickly. The seed is of rather slow and 
uncertain germination. Pkt. 5 cts., 1 oz. 50 cts., Va lb. 
$1.50. 
MARJORAM . SWEET 
(Origanum majorana.) An aromatic herb for seasoning. 
The young tender tops and leaves are used green in summer 
to flavor broths, dressings, etc.; they are also dried for win¬ 
ter use. Pkt. 5 cts., 1 oz. 25 cts., Va lb. 75 cts. 
ROSEMARY 
(Rosmarinus officinalis.) A hardy perennial with fragrant 
odor and a warm, bitter taste. The leaves are used for flavor¬ 
ing meats and soups, and for medicinal drinks. Plants do not 
reach a size suitable for use until the second season. Pkt. 5 
cts., 1 oz. 50 cts., Va lb. $1.50. 
SAGE . BROAD LEAF 
(Salvia officinalis.) Hardy, spreading perennial; 12 to 15 
inches tall; of strong, pleasant aromatic odor and mildly 
pungent flavor; the most commonly used of all the herbs for 
seasoning. Pkt. 5 cts., 1 oz. 20 cts., Va lb. 60 cts., 1 lb. 
$ 2 . 00 . 
SAVORY . SUMMER 
(Satureia hortensis.) Annual about 15 inches tall; entire 
plant aromatic; very popular for seasoning. Pkt. 5 cts., 1 oz. 
15 cts., Va lb. 50 cts. 
THYME 
(Thymus vulgaris.) An aromatic perennial herb, 8 to 1 0 
inches high, used principally for seasoning. Plant very branch¬ 
ing with wiry foliage and small lilac flowers. Sow as early as 
the ground will permit. Pkt. 5 cts., 1 oz. 50 cts., Va lb. 
$1.75, 1 lb. $6.00. 
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