CARROTS 
Oxheart 
A handsome half-long variety, tlie siiape 
of which is well shown in the illustration. 
They average 6 inches in length by 1 % 
inches in diameter and are ready for use 
quite early. The skin is very smooth and 
clean and of rich orange color. The flesh 
is of fine texture, free from all stringiness 
while the core is very small, having no 
pithy or woody fibre. Our sales of this 
grand Carrot are increasing every year. 
Pkt. 7c.; oz. 15c.; lb. 40c. 
Coreless or Early Market 
A handsome half-long cylindrical stump- 
rooted carrot of good size and of a rich 
orange color. It grows to a large size, is 
smooth and the flesh is very close in tex¬ 
ture with little core and a small taproot. 
It is a good carrot for all soils and under 
good cultivation it has yielded 2 0 to 2 5 
tons per acre. It is very easily harvested. 
Pkt. 5c.; oz. 10c.; ib. 30c. 
Jung's First of All 
A remarkable handsome Carrot that is 
ready for use before any other variety. 
Roots grow 8 to 4 inches long and present 
a fine appearance when bunched for mar¬ 
ket. Flesh is deep orange colored, tender 
and sweet, fine grained and never coarse 
and woody. Roes well in almost any kind 
of soil. Pkt. 7c.; oz. 15c.; lb 35c, 
HERBS 
ANISE —Used for cordials, garnishing and fla¬ 
voring. The seeds have an aromatic taste. 
Pkt. 5c. 
DILL —This herb is used in large quantities 
in the making of Dill Pickles; also for fla¬ 
voring vinegar. Pkt. 5c.; oz. 20c. 
SAGE —Sow in rich ground and thin out the 
plants to 15 inches apart. Used for flavorings 
and dressings. Pkt. 5c. 
SWEET MARJORAM —The leaves and end 
shoots are esteemed for seasoning in summer 
and also dried for winter use. Pkt. 5c. 
SUMMER SAVORY —The leaves and flowers 
are used extensively for flavoring, particularly 
in soups and dressings. Pkt. 5c. 
THYME —The leaves are used for seasoning. 
Pkt. 5c. 
Vine Peach 
Grows on a vine the same as a melon. The 
fruit has the size, shape and color of an or¬ 
ange. The flesh is snow white and makes ex¬ 
cellent preserves or sweet pickles, may also 
be sliced and fried like egg plant. Vines are 
quite hardy and productive. Fruit will keep a 
long time after picking. Pkt. 7c.; 2 pkts. 10c. 
Gardening Instructions Free 
At considerable expense we have prepared 
a booklet of complete planting instructions 
on Vegetables and Flowers. A copy will be 
sent free, when requested, with every order of 
25c or more. 
Danvers HalS Long 
A magnificent carrot for general culture; 
indeed by many considered the best of all. 
It is very thick through, about 5 inches long, 
pounds. Flesh is a rich orange in color, very 
stump rooted, often attaining a weight of 5 
tender and sweet. We recommend this variety 
for both home and market gardens; especially 
for hard or stiff soils where longer varieties 
will not thrive. Pkt. 5c.; oz. 12c.; J /4 Ib. 30c. 
ClicIlltGfltf V This variety is desirable in all respects. It 
^ is stump-rooted and therefore very easily 
dug. Roots are very smooth, fine in texture. For table use it is 
considered to be the best of all, both on account of shape and 
quality. It is a heavy cropper and of a beautiful orange color. Un¬ 
doubtedly one of the best for both the market and private gar¬ 
den while its great productiveness makes it very desirable as a 
field sort. Pkt. 5c.; oz. 12c.; '/ 4 Ib. 35c. 
True Yellow Ground Cherry 
These plants are low and spreading and produce their 
luscious fruits in great al>undance. Excellent for pies 
and makes delicious preserves a*s the fruit has a straw¬ 
berry flavor. May also be dried in sugar like raisins 
and figs. Of easy culture and will succeed in most any 
garden. Pkt. 7c.; 2 pkts. 10c. 
Turnip Celery 
Ibis is an excellent vegetable. It produces 
large turnip-shaped roots which keep well for 
winter use. Highly esteemed either cooked in 
the same manner as other vegetables, for flavor¬ 
ing soups, or slic’d and used us a salad Pkt. 
5c.; Z 2 oz. 12c.; 02 . 20c. 
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