HERBS FORj THE SERVICE OF 
What a fund of enjoyment these “yarbs simples” 
of olden times offer to the modern gardener! De¬ 
lights for the palate, enchanting odours, and the 
quaint beauty and mystic romance of medieval gar¬ 
dens linger among our herbs. We must have them! 
P designates perennial; A, annual; B, biennial. 
ANISE. A. Seeds for flavoring. 60c. doz. 
BALM. P. Leaves for soups, sauces and stews. 3 for 
60c. $2.00 doz. 
BASIL. Sweet green. A. Leaves for flavoring soups, 
salads and especially tomatoes. 75c. doz. 
BORAGE. A. Leaves for salads. Charming blue flow¬ 
ers. 75c. doz. 
BURNET. P. For salads. 3 for 60c. $2.00 doz. 
CHIVES. P. Leaves for flavoring. 3 for 50c. $1.50 doz. 
CHERVIL. A. A delicate salad plant. 60c. doz. 
CLARY. B. For beverages. 3 for 50c. $1.50 doz. 
CORIANDER. A. Seeds for flavoring. 60c. doz. 
DILL. A. Seeds for flavoring, esp. pickles. 60c. doz. 
HOREHOUND. P. For seasoning. 3 for 60c. $2.00 doz. 
HYSSOP. P. Decorative blue flowering stalks. Sea¬ 
soning. 3 for 60c. $2.00 doz. 
LAVENDER. P. Lovely fragrance. 3 for 60c. $2 doz. 
LOVAGE. P. For flavoring. 3 for 60c. $2.00 doz. 
MINT. P. Peppermint. Teas, flavoring. 3, 50. $1.50 doz. 
Pennyroyal. Leaves for medicine. 3 for 30c. $1 doz. 
Spearmint. Sauces £&> beverages. 3, 50c. $1.50 doz. 
MARJORAM. Pot. P. For dressings, sauces, soups. 
3 for 60c. $2.00 doz. 
M. Sweet. A. Same uses as preceding 75c. doz. 
PARSLEY. A. For garnishing and flavoring. 60c. doz. 
ROSEMARY. P. For flavoring. 35c. each. 
RUE. P. For seasoning. 3 for 60c. $2.00 doz. 
SAGE. P. For sauces, meats, cheese. 3, 60c. $2 doz. 
SAVORY. Summer. A. For seasoning. 75c. doz. 
S. Winter. P. Used as above. 3 for 60c. $2.00 doz. 
STRAWBERRY. P. Small-fruited oAlpine variety' 
without runners, produces abundantly the first 
season. 3 for 30c. $1.00 doz. 
TARRAGON. P. For salads and vinegars. 35c. each. 
THYME common. P. For seasoning. 3, 60c. $2 doz. 
