SEQUOIA Sempervirens,California Red Wood. Ever¬ 
green; largest tree in America. 
SKIMMIA Japonica, hhp, 4ft. Beautiful pot plant 
with sweet, white flowers and scarlet berries. 
SOLANUM Capsicastrum, hhp, 1ft. Small white firs, 
and pretty red cherry-like fruits. 
Darmstadtia, hhp, 1ft. Large scarlet berries in winter 
Fra Diavolo, hhp, 2ft. A mass of rich red berries. 
Marginatum, hhp, 4ft. Firs white with purple cen¬ 
ter; pretty yellow fruits an inch in diameter. 
Pseudo-capsicum, Jerusalem Cherry, hhp, 3ft. 
Splendid pot plant with scarlet fruits. 
Seaforthianum,.hhp. Vine, pretty blue flowers. 
STEPHANOPHYSUM Longifolium, hhp, 2ft. An ele¬ 
gant Winter-blooming pot plant; showy scarlet firs- 
STEPHANOTIS Floribunda, Clustered Wax Flower* 
hhp, 10ft. Pure white firs, deliciously fragrant and 
produced freely in large bunches; fine for cutting. 
STREPTOCARPUS Hybrids, hhp, 1ft. Easily grown 
from seeds; the firs are 2in. or more long and show 
all the leading colors from white to blue, crimson- 
STREPTOSOLEN Jamesoni, hhp,4ft. Orange clusters. 
SUTHERLANDIA Frutescens, hhsh, 3ft. Scarlet firs, 
in showy racemes, beautiful silvery foliage. 
! SWAINSONIA Grandiflora, hhp. Showy winter¬ 
blooming vine, firs in racemes, mixed colors. 25s. 
TACSONIA Van Volxemi, hhp. A beautiful vine with 
large scarlet firs and edible fruits. 
TECOMA Smithi, Trumpet Flower, hhp, 3ft. Winter¬ 
blooming; firs yellow with a spotted throat. 
TEMPLETONIA Retusa, Coral Bush, hhp, 3ft. A fine 
pot plant with red pea-shaped flowers. 
TEPHROSIA Grandiflora, hhp, 2ft. Everblooming pot 
plant with red pea-like flowers. 
TETRANEMA Mexicana, Mexican Foxglove, hhp. 
1ft. Elegant tufts of graceful foliage with clusters 
of purplish violet flowers. 100 seeds. 
THEA Sinensis, hhsh, 6ft. Large showy flowers; the 
leaves when treated become the tea of commerce. 
TROPAEOLUM Coccineus, hhp. Showy pot plant. 
Minus, hhp, 1ft. Small orange firs tinged red. 
Speciosum, hp. Vine with bright, scarlet flowers. 
Known as Flame-flowered Nasturtium. 5 seeds. 
TYDAEA Grandiflora, hhp, 1ft. A beautiful Gesner- 
aceous plant with large tich-colored firs, mixed. 
VERBENA Citriodora, Lemon Verbena, hhp, 2ft. 
Sweet-scented foliage; showy white flowers. 
VERONICA Hybrida, hhp, 3ft. Greenhouse varieties 
in splendid mixture. 150 seeds. 
WIGANDIA Macrophylla, hhp, 5ft. An elegant pot 
plant with large showy leaves and beautiful lilac 
cup-shaped flowers in attractive spikes. 
THE HERB GARDEN 
x Grandmother's garden with its delicious and fascinating odors and delicate unassuming blossomss 
with its valuable contributions to the needs of the ills of the family and to the delectable addition; 
in flavor and attractiveness of the daily menu; having been almost forgotten, is again coming into pop¬ 
ularity. Today, no garden should be complete without a spot set aside for both the annual and 
perennial herbs. Only a few perennial plants of a kind are necessary. The annuals should be placed 
nearby, but in a different bed. Room should be left for easy access in cultivating and gathering. 
Many and varied are the uses of herbs: the tastes of the family may be educated into liking the 
delightful variations in soups, tomato dishes, sandwiches, meats and summer drinks; the appetite may 
be stimulated by the artistic touch given in the use of sprays of parsley and asparagus, the flowers of 
Nasturtiums and borage and other ingenuous arrangements. See Ambrosia, Chervil, Chives, Cress, 
Germander, Nasturtium, Parsley, Rhubarb and Sweet Woodruff in body of Catalogue. 
The following listed herbs are easily grown from seed, require the minimum of care and comprise 
the most useful in cultivation: * indicates annuals, § biennials, X perennial. 
ANGELICA Archangelica, §, 5 ft. Large-leaved, um¬ 
bels of small white flowera; roots used as tonic. 
ANISE, *, 1 ft. Umbels of white bloom; seeds used 
for flavoring, also for tea to relieve colic. 
ARTEMISIA Vulgaris, 4 ft. Recommended for 
poultry yards to promote the health of fowls. 
BALM Melissa, t, 2 ft. Whitish bloom, lemon 
flavor; used for tea in sickness. A bee plant. 
BASIL, Sweet Purple Bush, *, 1 ft. Handsome as a 
pot plant, fragrant. Used as a flavoring in soups. 
BORAGE, t, 2 ft. Flowers blue, panicled, drooping; 
leaves used for flavoring, bee plant. 
BURNET, t, 2 ft. Leaves are sometimes used in 
soups, and with Borage in cool drinks and salads. 
CARAWAY, §, 1 ft. White umbels, fragrant seeds; 
used for ffavoring breads, meats, liquors. 
CATNIP, J, 3 ft Tea from leaves aids in digestion; 
useful in flatulency and upset stomach. 
CHAMMOMILE (Anthemis Nobilis) X, 1 ft. Flowers 
l are used in makiug a tonic that is useful in abat¬ 
ing fever as well as correcting stomach disorders- 
CLARY (Salvia Sclarea) §, 2 ft. Leaves are some¬ 
times used in flavoring soups. 
CORIANDER, *. White, seeds used for confectionery 
purposes; young leaves used in soups or salads. 
CUMIN, *, 6 in. Rosy-white flowers, seeds to flavor. 
DANDELION, Thick-leaved. Prolific, very desirable. 
Improved Broad-leaved. Larger leaves and larger 
flowers, early, fine winter salad when forced. 
DILL, Anethum, §, 2 ft. Yellowish umbels; leaves 
used for pickles and flavoring sauces. 
ELECAMPANE, J, 3 ft. Golden bloom, tea made 
from the roots used in bronchial troubles. 
FENNEL, §, 4 ft. Leaves flavor fish sauces and are 
? used for garnishing. The stalks are edible and 
the seeds are also used for flavoring. 
HOREHOUND, +, 2 ft. Leaves and tops steeped in 
t 7 
boiling water make a splendid cough remedy. 
HYSSOP, J, 2 ft. A pretty flowering plant, blooming 
thromghout the summer. The leaves and tops made 
into a tea are beneficial used as an expectorant. 
LAVENDER, t, 2 ft. Flowers lilac-blue, in spiked 
whorls are delightfully fragrant when dried and 
are used in sachets for linens. 
LIQUORICE, t, 4 ft. Flowers pale blue in spikes; 
roots used in flavorings and as medicine. 
LOVAGE, t, 1 ft. Tall, sweet aromatic herb with 
many flowered yellow umbels. Gentle stimulaat. 
MAJORAM, Sweet, *, 2 ft. Flowers purple, im spikes. 
Pot, t, 2 ft. Flowers purple in panicles; branches 
used for culinary purposes. Both species are 
grown for their aromatic leaves when dried or 
green, for flavoring and other culinary purposes. 
PENNYROYAL European, %, 1ft. (Flea-bane.) Flow¬ 
ers purple in whorls. 
ROSEMARY, 3 ft. Hardy evergreen shrub. Flowers 
pale blue in spikes; used to relieve headaches. 
SAGE, Broad-leaf, 1 ft. Sub-shrub. Flowers blue in 
whorls, profuse. Used for seasoning meats, etc. 
SAVORY, Summer, *, 18 in. Cultivated for its aro¬ 
matic tops which are used in seasoning and fla¬ 
voring. It adds a zest to an omelette or a sauce. 
Winter, 1 ft. Dwarf hardy evergreen. Lilac flowers, 
grown for the same purpose as Summer Savory. 
TANSY Macrophyllum, J, 4 ft. Dense yellow flow¬ 
ers; leaves used as a garnish. 
TARRAGON, t, 2 ft. Aromatic leaves used in sea¬ 
soning salads, and in making Tarragon vinegar. 
THYME French, X, 6 in. Often used as an edging. 
Flowers lilac in dense clusters. 
Winter, Broad-leaf, English or German. Used for 
flavoring soups, stews and gravies. 
WORMWOOD, Absinthum, 1 ft. Very bitter, tea of 
the leaves used a3 a vermifuge for children. 
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