GARDEN SEED ANNUAL 
LETTUCE 
CURLED OR LOOSE HEADED 
VARIETIES 
GRAND RAPIDS. A very fine strain of the old 
standard loose leaf curly variety for forcing 
or out door use. It stands high temperature 
and will not wilt quickly after cutting, and 
consequently a good shipper. The plants make 
a compact bunch of light green leaves which 
are frilled at the edges. An excellent sort for 
green-house forcing to supply the winter markets 
CHICKEN LETTUCE. A tall growing leafy sort, 
used exclusively for poultry feeding. 
WHITE SEEDED SIMPSON OR EARLY CURLED 
SILESIA. A quick growing, hardy loose-head¬ 
ing sort producing light green leaves, crumpled 
and fringed at the edges. Very fine for spring 
and early summer use. 
BLACK SEEDED SIMPSON. Another very fine 
loose-heading variety, with light green leaves, 
very crisp and of excellent quality. Particularly 
suitable for spring use. 
PRIZEHEAD. Medium sized plant composed of 
many curled leaves. The leaves are bright 
green, well bronzed at the edges. It is a fine 
home garden lettuce, grows quickly and has fine 
flavor. 
PARIS WHITE COS. (Romaine). A large variety, 
of extra fine quality. It is the most popular 
sort of romaine, for either home or market 
gardens. Somewhat lighter in color than Dark 
Green Cos. 
DARK GREEN COS.^ (Romaine). One of the 
finest of the romaine types, being a fine dark 
green color, hardier than most varieties, and 
will head under almost any conditions. 
HERBS 
Most herbs have both decorative and vegetable 
qualities, and for this reason are found in both 
flower and vegetable gardens. They are easily 
dried for winter use. In general, they may be 
sown in early spring in rows about a foot apart, 
and thinned to about 6 inches. In the descriptions 
below, “A” means that the plant is an annual; 
“B”, biennial; “P”, perennial. 
ANISE. “A”. Grown for its aromatic seeds, which 
are used for flavoring. 
BALM. “P”. The leaves have the odor of lemon, 
used for garnishing and flavoring. Easily grown. 
BORAGE. “A”. Used as a pot herb and for bee 
pasturage. 
CORIANDER. “A”. The seed has a strong aro¬ 
matic flavor and is used in confectionery and 
pastry. 
CHIVES. “A”. An onion-like plant used for flav¬ 
oring, having a more delicate flavor than 
onions. 
CARAWAY. ‘"B”. Seeds used for flavoring bread, 
pastry and other foods. 
Grand Rapids 
LAVENDER. “P”. Grown for its sweet smelling 
flowers. 
SAGE. P . Most used of all herbs for season¬ 
ing. Leaves are used either green or dry. 
FENNEL, ITALIAN. (Florence). “A”. Forms a 
thick, short stalk, somewhat like celery, and 
has a strong taste of anise. 
FENNEL. SWEET. “A”. Grown for its aromatic 
seeds. 
SWEET BASIL. “A”. The leaves used for flav¬ 
oring, especially in mock-turtle soup. 
SWEET MARJORAM. “A”. The tops and leaves 
are used for flavoring soups, gravies, etc. 
SUMMER SAVORY. “A”. The aromatic dried 
stems, leaves and flowers are used for flavoring 
dressings, soups, etc. 
THYME. “P”. Sow as early as possible. Used 
both for flavoring and for medicinal purposes. 
WORMWOOD. “P”. Extremely bitter taste, the 
leaves used for medicinal purposes. 
DILL 
LONG ISLAND MAMMOTH. A superior strain of 
dill for a critical trade. 
COMMON. The ordinary strain as usually sold. 
LEEK 
Culture —This is a member of the onion family, 
but considered by many to have superior flavor. 
Sow early in the spring in drills 12 to 15 inches 
apart, covering one-half inch deep. Later trans¬ 
plant 2 to 3 inches apart in the row. Should be 
blanched by earthing them up like celery before 
using. One ounce of seed for 200 feet of drill; 
4 to 5 pounds per acre. 
AMERICAN FLAG. A hardy, strong growing and 
productive leek, very well known and popular in 
this country. 
LARGE MUSSELBURG. A good exhibition sort, 
with large broad leaves. Stands a long time 
in condition for use, and of excellent flavor. 
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