28 
PORTLAND SEED COMPANY 
HERB SEEDS—For Planting 
ANISE. Used as a cordial and for garnishing and flavor¬ 
ing. Seeds have an agreeable aromatic taste. 
Pkt. 10c; oz. 35c. 
BALM. Leaves are fragrant and are used as a tea for 
fevers. Pkt. 10c; oz. 50c postpaid. 
BASIL (Sweet). The leaves are used for flavoring soups, 
stews and highly seasoned dishes. Pkt. 10c; oz. 50c. 
FENNEL (Sweet). The boiled leaves are used in sauces. 
Pkt. 10c; oz. 30c. 
HOREHOUND. Leaves used for seasoning. 
Pkt. 10c; oz. 75c. 
HYSSOP. Used as a stimulant and a mild tonic. 
Pkt. 10c; oz. 75c. 
BORAGE. The leaves are used for flavoring and the flowers 
furnish bee pasture. Pkt. 10c; oz. 50c. 
CARAWAY. Grown for the seeds, which are used exten¬ 
sively for flavoring of bread, pastry, etc. 
Pkt. 10c; oz. 25c. 
CATNIP or CATMINT. The leaves are used for seasoning. 
It also makes an excellent bee pasture. 
Pkt. 10c; oz. $1.00. 
CORIANDER. The seeds are used in the manufacture of 
liquors and confectionery. Pkt. 10c; oz. 25c. 
DILL SEED. For planting. 
Pkt. 10c; oz. 20c; (4 lb. 50c postpaid. 
MARJORAM (Sweet). The leaves and the ends of the 
shoots are esteemed for seasoning in summer and are 
also dried for winter use. Pkt. 10c; oz. 75c. 
ROSEMARY. The aromatic leaves are used for seasoning. 
Pkt. 10c; oz. $1.00. 
RUE. For medicinal purposes. Pkt. 10c; oz. 50c. , 
SAGE. The most extensively used of all herbs as a season¬ 
ing for dressing. Pkt. 10c; oz. 75c. 
SUMMER SAVORY. A hardy annual. The dried stems, 
leaves and flowers are extensively used for flavoring, 
particularly in dressings and soups. Pkt. 10c; oz. 75c. 
THYME. Used for seasoning. Pkt. 10c; oz. $1.00. 
WORMWOOD. Used medicinally and is beneficial for poul¬ 
try. Pkt. 10c; oz. 50c. 
TRUE LAVENDER. Used chiefly in the manufacture of 
perfumery. Pkt. 10c; oz. 75c. 
HERB SEEDS 
For Flavoring and Pickling 
ANISE. For flavoring. *4 lb. 15c; lb. 30c postpaid. 
CARAWAY. For flavoring. Oz. 10c; V4 lb. 20c postpaid. 
CELERY. For flavoring. Oz. 10c; x /\ lb. 20c postpaid, 
postpaid. 
MUSTARD. For flavoring. Lb. 20c postpaid. 
PARSLEY. For flavoring. *4 lb. 10c; 1 lb. 35c postpaid. 
POPPY. For flavoring. *4 lb. 10c; 1 lb. 35c postpaid. 
KOHL-RABI SEED 
Pkt. 5c; oz. 20c; *4 lb. 65c postpaid 
A very delicious vegetable when cooked like cabbage. 
The culture of this vegetable is the same as that of cabbage. 
EARLY WHITE VIENNA. This is the best table variety 
and matures very early. If used for table it is the tastiest 
when the bulbs are 2 inches in diameter. The bulbs are 
light green with white flesh of excellent quality. 
EARLY PURPLE VIENNA. Standard early sort. The 
plants are small, with dark green leaves spotted with 
purple. The exterior is purple, but flesh is white. 
LEEK 
AMERICAN FLAG. Used very extensively throughout 
the entire country. A very strong hardy grower that is 
very easily cultivated in the home garden. It is broad 
leaved, with rather short but very thick stems. 
Pkt. 5c; oz. 25c; 14 lb. 75c. 
LARGE ROUEN. A very hardy variety with short, thick, 
well-blanched stems and dark green leaves. 
Pkt. 5c; oz. 25c; !4 lb. 75c. 
LETTUCE 
This vegetable contains 95% water and is exceedingly 
healthy as well as tasty. Hardly a meal is complete with¬ 
out lettuce. No vegetable contains more vitamines than a 
nice crisp, cool head of lettuce. 
It is very easily grown and requires very little care. 
It may be sown most any time of year that soil conditions 
permit. It should be covered about %-inch deep and 
watered frequently. Heading varieties should be spaced 
about 12 to 14 inches apart, each way. 
All varieties of Lettuce—Pkt. 5c; oz. 15c; *4 lb. 40c; 1 lb. 
$1.25 postpaid. 
Head Varieties 
PORTLAND SEED CO.’s CRISPETTE. Heads are large, 
firm, crisp and tender. Bright green, curly leaves cover 
the outside. Solidity of the heads is insured by the large, 
white main ribs of leaves which curve toward the center. 
Withstands hot weather far better than most varieties, 
and is exceedingly tasty. 
NEW YORK or WONDERFUL. The best head lettuce for 
market gardeners. Its large heads are very solid, tender, 
crisp and sweet. Beautifully blanched to a creamy white 
with bright green outer leaves. A very hardy and rapid 
grower, also, deep rooted. 
BROWN DUTCH. This variety forms a large, solid head 
that is sweet, tender and of fine flavor. The outer leaves 
are tinged with brown. It is a very hardy and vigorous 
grower. 
HANSON (Improved Hard Heading Stock). One of the 
very best. The heads are green on the outside and cream 
colored on the inside. It withstands the hot sun very 
well, and stays crisp for quite some time. 
Loose-Leaf Varieties 
GRAND RAPIDS. This variety is the standard hothouse 
lettuce for forcing. It also does exceedingly well in the 
open ground. The leaves are light yellowish green, 
slightly crimped, crisp and tender. 
SIMPSON’S EARLY CURLED. Very fine for early plant¬ 
ing and forcing. The leaves are finely curled and 
wrinkled. It is very tasty and crisp and does not wilt 
readily. 
BLACK SEEDED SIMPSON. The leaves form a close, 
compact mass. Yellowish green color and exceedingly 
curly. Very easily cultivated. 
CHICKEN LETTUCE. Exceptionally fine for chickens or 
rabbits. Its leaves do not form into heads. Stalks 3 to 4 
feet high, loaded with leaves. The plant offers a great 
many vitamines to the barn yard animals and may be 
picked off the stems the same as kale. 
OTHER VARIETIES OF LETTUCE 
Big Boston Iceberg 
May King New York No. 12 
Prizehead White Paris Co.’s 
FERTILIZE FOR BETTER CROPS 
