Culture, Start seed 
in hotbeds or a pro¬ 
tected seed-bed. Transplant to open 
ground when danger of frost is past. 
Space 2% to 3 feet each way. Ma¬ 
turity dates given are from setting 
plants to marketable fruit. One ounce 
will produce 1000 plants: % pound 
Will plant an acre. 
236 New Orleans Market, 8 5 
days. This remarkable Eggplant con¬ 
tinues to be the favorite with our grow¬ 
ers and shippers, because of its blight- 
resistance and endurance of drought and 
bad weather. The “eggs” are of large 
size and of even, oblong shape, dark 
purple, and absolutely spineless. Plants 
grow 4 feet tall. Flit. 8C; 14 oz. 19c; 
oz. 33c; % lb. 89c ; lb. $2.90; 5 lbs. 
$ I 3.75. 
240 Florida Special. 8 5 days. 
Possesses the characteristics of both 
Florida High-Bush and Black Beauty. 
The oblong fruits are oval in shape and 
of a beautiful, rich, lustrous, purplish 
black color. Very productive, extremely 
early, hardy. Pkt. 8c; 14 oz. 19c; 
oz. 33 c; 14 lb. 89 c; lb. $2.90; 
5 lbs. $ 1 3.75. 
238 Black Beauty, 8 i days . The 
earliest and one of the best of the 
large-fruited sorts. Its spineless fruit 
is a rich, glossy, purplish black color, 
typical egg-shaped, very large and 
symmetrical. The plants are compact 
yet free branching, and the fruits are 
borne continuously until frost. Pkt. 
8c; 14 oz. 19c; oz. 33c; 14 lb. 
89c; lb. $2.90; 5 lbs. $13.75. 
239 Florida High-Bush, 8 5 days. 
The plants are vigorous, tall and up¬ 
right in growth, holding all the fruits 
well off the ground. The fruits are 
elongated, cylindrical in shape, and of 
a dark purplish color. A good keeper 
and shipper. Pkt. 7c; 14 oz. 14c; 
oz. 26c; 14 lb- 79c; lb. $2.60; 
5 lbs. $12.00. 
237 New York Purple. 83 days . 
Produces an abundance of broad, 
oval, black-purple, glossy fruits that 
are slightly larger than Black Beauty. 
Perfectly spineless. Plants grow 30 
inches high. Pkt. 8c; 14 oz. 14c; 
oz. 26c; 14 lb. 79c; lb. $2.60; 
5 lbs. $12.00. 
New Orleans Market Eggplant 
KOHLRABI 
The delicious, edible part is the pale, whit¬ 
ish green bulb formed just above ground. 
Combines the good qualities of the turnip and 
the cabbage, but excels both in nutritive and 
productive qualities. Sow during early fall 
and spring; in rows 18 inches apart, and thin 
to 6 inches apart in the row. Matures in 
about 50 days. One ounce will plant 300 feet 
of row; 3 pounds, an acre. 
306 Early White Vienna. Best and ear¬ 
liest variety. Bulbs are 3 to 3 inches in 
diameter, globular, very light green; flesh 
clear white, tender, and crisp, with a mild 
delicate cabbage-like flavor. Pkt. 6c; oz. 
I 9c ; 44 lb. 47c ; lb. $ 1.40; 5 lbs. $6.40. 
KALE or BORECOLE 
Culture. Grown extensively for “greens.” 
Hardier than cabbage. Sow during early fall 
and spring, either broadcast or in rows. For 
large plants, have rows 3 feet apart, and 
thin to 3 feet in rows. Matures in 90 to 
100 days. One ounce will sow 300 feet of 
row: 4 pounds, an acre. 
67 Dwarf Curled Scotch. The low, 
spreading plants bear finely curled, large 
leaves of an attractive green color. Pkt. 5 C ; 
oz. 8c ; % lb. 2 I c ; lb. 49c ; 5 lbs. $2.20. 
Not prepaid: 10 lbs. $3.75. 
71 Blue Curled Scotch. A i on g-stand¬ 
ing compact variety with finely curled, blue- 
green, plume-like leaves. Pkt. 5 c ; oz. 8 c ; 
% lb. 21 c; lb. 49c; 5 lbs. $2.20. 
LEEKS 
Esteemed as a fall and winter substitute 
for green onions, and superior in tender¬ 
ness and flavor. The lower portion of the 
plant is used; it is boiled whole or used 
in soups. 
Culture. Sow during the fall and early 
spring, in rows 18 inches apart, covering 
% inch deep. Thin plants to 6 inches apart 
in the row and draw earth about them like 
celery. One o'unce will sow 100 feet of 
row; 4 pounds, an acre. 
330 London Flag. i 20 days. A strong¬ 
growing variety with large, thick stems of 
sweet flavor. Leaves are large and dark 
green. The most widely used variety for 
both family and market use. Pkt. 8c; 
oz. 2 1c; 14 lb. 59c; lb. $1.75. 
331 Monstrous Caren+an. 125 days. 
The largest Leek in cultivation. The stems 
often measure 3 inches in diameter and 
still keep their whiteness and tenderness. 
Hardy gai’den sort. Pkt. 8c; oz. 2 1 c; 
14 lb. 59c; lb. $1.75. 
FENNEL 
Sweet Anise 
An Italian vegetable that 
is delicious when served raw 
or boiled. The flavor is 
sweet, spicy, and very dis¬ 
tinct. 
Culture. Sow in rows 3 
feet apart; thin to 10 to 13 
inches apart in the row. The 
plants should be earthed up 
about 3 inches when half 
grown, in order to blanch the 
bulb-like, fleshy base. Cut 
before the plant flowers. One 
ounce sows 75 feet of row; 
8 pounds, an acre. 
265 Florence. The popu¬ 
lar Italian Finnocchio. Pkt. 
10c; oz. I5c; 14 lb. 40c; 
lb. $1.25; 5 lbs. $5.00. 
Glenn Maness, Collins, 
Ark., writes: "We greet deli¬ 
cious vegetables from your 
seeds last year.” 
Kale Dwarf Curled Scotch 
AROMATIC AND MEDICINAL HERBS 
Sow early, in rows 1 foot apart, and cover lightly with fine soil. 
Most herbs should be cut when in bloom, wilted in the sun, and 
thoroughly dried in the shade. Those marked with an asterisk 
(*) are perennial. 
381 Anise. For seasoning and cordials. 
380 Basil, Sweet. For flavoring soups, ~_ 
stews, , ; etc. 
383 Borage. Leaves used in salads. 
384 ‘Caraway. For flavoring bread. 
383 *Catnip or Catmint. Medicinal value. 
399 ‘Chives. Substitute for onions in 
soups. 
385 Coriander. Used in confectionery. 
398 Dill. Used in making dill pickles. 
387 ‘Fennel, Sweet. Leaves used in sauces, 
salads, and confectionery. 
388 ‘Horehound. For flavoring candy; 
used in cough syrups. 
389 *Lavender. Used in perfumes. 
390 *Marjoram, Sweet. Used as flavoring. 
291 ‘Rosemary. For seasoning meats. 
292 ‘Rue. Good for roup in fowls. 
393 ‘Sage., For stuffing and seasoning. 
294 ‘Savory, Summer. .For flavoring dress¬ 
ings. 
395 ‘Thyme, French. , Leaves and young 
shoots used for seasoning. 
396 ‘Wormwood. Good worm medicine. 
Fine for poultry. 
All Herbs, pkt. 8c. Thyme 
REUTER SEED CO., Srsc., New Orleans 
20 
Vegetable Seeds 
