OLDS’ CUCUMBERS, GOURDS AND HERBS 
Barteldes. 
161. BARTELDES. (65 days.) A smooth, spineless, 
■dark green cucumber measuring about 10 inches long by 
3 inches in diameter, tapering only slightly towards each 
end and rounded abruptly at both ends. Pine quality and 
fine in appearance. Flesh crisp white; few seeds. Its 
value is chiefly in the dark, waxy green color which makes 
it specially desirable for market or shipping. Will keep 
ten days in good condition after picking. Pkt., 10c; oz., 
20c; Vi lb., 50c; lb., $1.50, postpaid. 
168. ★EARLY RUSSIAN. (52 days.) The earliest 
cucumber in cultivation. This variety can be picked early 
for bottle cucumbers or allowed to grow just a few days 
longer for first early slicers. It is very even, smooth, 
tender, crisp and is hardy and free from disease. Black 
spines. Pkt., 5c; oz., 10c; Vi lb., 30c; lb., 90c, postpaid. 
- v~' 
Longfellow. 
172. LONGFELLOW. (70 days.) The cucumbers 
are 12 to 16 inches long, thinner than Davis Perfect and 
very uniform in shape and size, with decidedly few seeds. 
White spines. The 
color is dark 
green and will re¬ 
main so until 
ripe. Pkt., 10c; 
oz., 20c; y 4 lb., 
50c; lb., $1.50, 
postpaid. 
Fertilizer Pays. 
See page 92. 
White Wonder. 
Stays Green. 
157. STAYS GREEN. (60 days.) A popular early, 
dark green cucumber, grown extensively in the South for 
Northern markets. It is a white spine variety; fruits 
symmetrical, nearly square ended, averaging 8x3 inches 
in size. Stays Green, holds its deep green color longer 
than any other cucumber. The flesh is clear white, crisp 
and solid and contains very few seeds. Pkt., 5c; oz., 15c; 
y 4 lb., 40c; lb., $1.10, postpaid. 
GOURDS. 
190. CALABASH. The gourd used in making the Cala¬ 
bash pipe. Pkt., 10c; oz., 25c, postpaid. 
191. DIPPER. The old long handle dipper was made 
from this variety. Pkt., 10c; oz., 20c, postpaid. 
192. NEST EGG. Resembles a nest egg. Pkt., 10c; 
oz., 20c, postpaid. 
193. HERCULES CLUB. Edible, ornamental and use¬ 
ful. Pkt., 10c; oz., 20c; y 4 lb., 60c; lb., $2.00, postpaid. 
194. ORANGE. Resembles a large orange. Pkt., 10c; 
oz., 20c, postpaid. 
195. PEAR. Pear shaped. Pkt., 10c; oz., 20c, post¬ 
paid. 
199. MIXED GOURDS. This mixture contains a very 
wide range of colors, shapes and sizes. Pkt., 5c; oz., 15c; 
y 4 lb., 50c; lb., $1.75, postpaid. 
171. WHITE WONDER. (60 days.) A beautiful 
snow-white cucumber that retains the white color when 
fully ripe. Smooth, 8 to 10 inches long, and very uni¬ 
form. _ The flavor is very pleasing and the flesh firm 
and crisp. White Wonder is a heavy bearer and is fine 
for slicing and pickles. Will attract attention wherever 
shown. Pkt,, 10c; oz., 20c; y 4 lb., 45c; lb., $1.25. 
OLDS' HERBS 
480. ANISE. The leaves of this herb are finely fringed; 
used in garnishing and flavoring. Pkt., 5c; oz., 15c. 
481. BALM. The leaves are very fragrant; used to 
flavor summer drinks. A perennial herb. Pkt., 10c; oz., 
50c, postpaid. 
482. BORAGE. The leaves are used for flavoring cor¬ 
dials. It is also excellent as bee food. It grows, freely; 
has beautiful sky blue flowers. Pkt., 5c; oz., 20c, postpaid. 
483. CARAWAY. Seed used in rye bread, cookies and 
cakes. Pkt., 5c; oz., 20c; Vi lb., 40c, postpaid. 
484. CORIANDER. An annual herb. The seeds are 
used in pickles and confectionery. Pkt., 5c; oz., 15c. 
485. DILL. Leaves and seed used for flavoring in dill 
pickles, soups and sauces. Pkt., 5c; oz., 10c; Vi lb., 30c; 
lb., 80c, postpaid. 
486. HOREHOUND. Leaves are used in confectionery 
and for seasoning. Pkt., 10c; oz., 30c, postpaid. 
487. LAVENDER. A hardy perennial. Leaves are 
used for seasoning and the dried leaves for sachets. Pkt., 
5c; oz., 25c; Vi lb., 75c, postpaid. 
489. MARJORAM. Sweet. Tops green or dried, used 
for flavoring soups. Pkt., 5c; oz., 25c, postpaid. 
490. ROSEMARY. A perennial herb with a fragrant 
odor. The leaves are used for flavoring soups and meats. 
Pkt., 10c; oz., 75c, postpaid. 
492. SAGE. (Perennial.) Dried leaves much used 
for seasoning in dressings; the most popular of all herbs. 
Pkt., 5c; oz., 30c; Vi lb., 90c, postpaid. 
494. SUMMER SAVORY. Annual herb. Dried leaves 
and flowers are used for flavoring soups and dressings. 
Pkt., 5c; oz., 20c; Vi lb., 60c, postpaid. 
488. SWEET FENNEL. A perennial herb. Seeds are 
used in confectionery. The young shoots can be eaten 
raw or used in soups and salads for flavoring. The plants 
grow about three feet high with large yellow flowers. Pkt., 
5c; oz., 15c; Vi lb., 35c, postpaid. 
496. THYME. Perennial herb. The leaves and shoots 
are used for seasoning and flavoring sausage and other 
meats. Pkt., 10c; oz., 40c; Vi lb., $1.10, postpaid. 
498. WORMWOOD. Perennial herb. The dried leaves 
are used as a poultry tonic. It has a fragrant, spicy 
odor and a bitter taste. Pkt., 5c; oz., 25c; /± lb., 7oc # 
499. MIXED HERBS. A mixture of all varieties. 
Pkt., 5c; oz., 20c; Vi lb., 60c, postpaid. 
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