MONTANA’S LARGEST POULTRY SUPPLY HOUSE 
"X-L" Davis Perfect Cucumber Raised at Vaughn, Montana 
60—IMPROVED WHITE SPINE 
One of the best sorts for table use. Vines are vigorous 
fruiting early and abundantly; fruit uniformly straight and 
handsome, dark green with a few white spines; flesh 
tender and of excellent flavor. Ready in 62 days. 
Pkt., 5c; oz., 15c; V4 lb., 35c; V 2 lb., 55c; 1 lb., $1.00, 
prepaid. 
61—DAVIS PERFECT 
In color, a dark glossy green; shape slim and symmet¬ 
rical, with an average length of 10 to 12 inches. Ready in 
65 days. 
Pkt., 5c; oz., 15c; V4 lb., 35c; Vz lb., S5c; 1 lb., $1.00, 
prepaid. 
PICKLING CUCUMBERS 
62—CHICAGO PICKLE 
A variety esteemed above all others by market gardeners. 
Fruit medium length, square ended, with large and promi¬ 
nent spines. Color a deep green. It combines all good 
qualities of an early cucumber. Ready in 57 days. 
Pkt., 5c; oz., 15c; V4 lb., 35c; y 2 lb., 55c; 1 lb., $1.00, 
prepaid. 
CRESS 
63—CURLED. OR PEPPER GRASS 
The frilled or curled leaves of this small plant are used 
for garnishing. Its warm pungent taste is also an appetiz¬ 
ing addition to lettuce. The plant grows rapidly to about 
1 foot in height. 
Pkt., 5c; oz., 15c; Vi lb., 40c. 
ENDIVE 
CULTURE—Same as for lettuce. 
64— GREEN CURLED 
Makes a fine salad, especially for winter use. When 
ready for use outer leaves are green with the center of the 
head blanched to creamy white. The use of this variety 
has increased greatly in the past few years and carloads 
are now shipped to eastern markets. 
Pkt., 5c; oz., 15c; Vi lb., 40c; 1 lb., $1.25. 
65— WHITE CURLED 
Very tender when cut young. Pkt., 5c; oz., 15c; Vi lb., 40c. 
66—BROADLEAVED BATAVIAN 
Makes an excellent winter salad grown like lettuce and 
heads tied loosely for blanching; regarded by some as the 
best of the endives. 
Pkt., 5c; oz., 15c; Vi lb., 40c; 1 lb., $1.25. 
EGG PLANT 
One of the most delicious of all vegetables if properly 
cooked. They have a rich, meaty flavor and taste just as 
good as mushrooms. Peel, slice and allow to stand in 
slightly salty water for three hours. Roll in beaten egg and 
cracker crumbs, then fry slowly until thoroughly done. 
HEALTH PROPERTIES OF EGG PLANT 
Calories per lb., 126; Vitamins, A, B; Proteins, 1.2%; 
Carbohydrates, 5.1%; Fats, .3%; Calcium, 
.011%; Iron, .00047%. 
67—BLACK BEAUTY 
This is the earliest of the large type egg plant. Produces 
5 or 6 "eggs” to the plant. Color a rich purplish black. 
Pkt., 10c; oz., 35c; Vi lb., $1.25, postpaid. 
68— BULBS 
As an appetizing dash of flavoring for soups and stews, 
many people use small guantities of this pear-shaped white 
bulb. In large amounts it has a strong odor and flavor. 
To grow garlic in the garden, the several sections or 
"cloves" of each bulb should be separated and set in rows 
10 or 12 inches apart and 4 inches apart in the row. They 
should be taken up in the fall and stored in a cool, dry 
place until used. Bulbs, 40c per lb. 
HERBS 
69— CARAWAY 
Grown for seeds which are U3ed in flavoring. Pkt., 5c; 
oz., 15c, postpaid. 
70—DILL 
Leaves and seed heads are used for flavoring pickles. 
Pkt., 5c; oz., 10c; Vi lb., 30c, postpaid. 
71—SWEET MARJORAM 
Leaves and ends of shoots used for seasoning. Pkt., 5c; 
oz., 25c, postpaid. 
72—SAGE 
The most extensively used herb for seasoning and stuff¬ 
ing. Pkt., 5c; oz., 40c, postpaid. 
73—THYME 
A tea made from leaves is a remedy for nervous head¬ 
ache. Pkt., 5c; V4 oz., 40c, oz., 60c, postpaid. 
74—SUMMER SAVORY 
Leaves and flowers flavor soups and dressing. Pkt., Sc; 
oz., 25c, postpaid. 
75—CATNIP 
Leaves used for seasoning. Plant this and make your cat 
happy. Pkt., 10c. 
76—LAVENDER 
A hardy perennial grown for its fragrance. Pkt., 10c. 
76a—HORSE RADISH 
Horse radish is grown from pieces of the root. Set the 
roots in the ground vertically, small end down, with the 
tops of the roots 1 to 3 inches below the surface. Cultivate 
thoroughly until the leaves cover the ground; their shade 
will keep down the weeds. 
Roots: 5 for 20c; 10 for 35c; 25 for 75c, postpaid in U. S. A. 
77—"GARDEN HUCKLEBERRY" 
Not a true huckleberry, but belongs to the same family 
as tomatoes and peppers. The fruit is deep purple, nearly 
black, round and only a little smaller than a Concord 
grape. When cooked with sugar and lemon, etc., are con¬ 
sidered very good "pie timber." The plants grow three 
feet high and are covered with clusters of fruit. The fruit 
ripens in September. Culture is the same as tomatoes. 
Seed: Pkt., 10c; oz., 50c. 
Try a new variety of Cucumber this year 
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