Gladiolus 
DISTINCT NAMED VARIETIES 
The Glad Flower in all its Glory. A. selection of the better 
and distinct kinds of recent introduction. 
Apricot Glow. Large early apricot pink. 
Dr. Bennet. Scarlet, throat striped with ruby and white. 
Betty Nuthall. Light coral, with pale orange throat. 
Giant Nymph. Rose pink, yellow throat. 
Golden Eagle. Clear yellow. 
Mammoth White. Very large, pure alabaster white. 
Mrs. P. W. Sisson. Immense ruffled soft pink. 
Opalescent. Pale lavender with darker line in throat. 
Picardy. Sensational flesh pink immense spikes. 
Pfitzers Triumph. Salmon-red with darker blotch. 
Robin Hood. Deep pink. 
Royal Lavender. Deep lavender. 
Swaben Girl. Pure pink, self color. 
Any of the above separate or in assortment. 5 cts. each, 50 
cts. per doz., $4.00 per 100. 
POPULAR MIXTURE OF GLADIOLUS 
Composed of high-grade varieties in mixture. A splendid 
lot of bulbs at very low prices. 6 for 15 cts., 30 cts. per doz., 
$2.00 per 100. 
SEMESAN 
Treat your GLADIOLUS BULBS with Semesan, to pre¬ 
vent rotting in cold soils, to control thrips and other corn- 
borne diseases. 34 lb. can 50 cts. 
Naphthalene Flakes Treatment of 
Gladiolus Bulbs for Thrips 
Sprinkle the flakes among the bulbs, using one ounce to 
one hundred bulbs, or about 1 lb. to a bushel of bulbs. The 
time of application may be either in the fall, during the winter 
or a week or two before planting in the spring, and suggest 
sprinkling the flakes in trench when planting, covering the 
flakes 1 or 2 inches and planting the bulbs on top in the usual 
manner. Lb. 15 cts. (postpaid 25 cts.) 5 lbs. or more 12 
cts.lb. 
Dill 
If bulbs are wanted by parcel post, add 10 cts. extra for 
the first dozen and lc extra for each additional dozen. 
The Herb Garden 
What a wonderful thing is the fragrance of an herb garden. 
Here we have it distilled and intensified for every plant is 
fragrant. One can easily understand why the old fashioned 
herb garden is coming back, the mystery is why it ever 
disappeared. 
ANISE 
(Pimpinella anisum.) Annual, 12 to 18 inches tall; chiefly 
grown for aromatic seeds used in flavoring. (Not the same 
as Florence Fennel which is sometimes called sweet Anise.) 
Pkt. 5 cts., 1 oz. 25 cts., *4 lb. 75 cts. 
Sage 
BASIL—SWEET 
(Ocimum basilicum.) A hardy, aromatic annual. The seeds 
and stems have a strong flavor and are used in soups and 
sauces. Plant about 18 inches high, branching, with ovate 
toothed leaves; flowers white or bluish white in leafy ter¬ 
minal racemes or spikes. Pkt. 5 cts., 1 oz. 20 cts., 34 lb. 50 
cts. 
BORAGE 
(Borago officinalis.) Coarse, hairy annual 2 feet tall; large 
thick leaves used as pot herb and for flavoring; blue flowers 
highly decorative and used for garnishing; good bee plant. 
Pkt. 5 cts., 1 oz. 20 cts., 34 lb. 50 cts. 
CARAWAY 
(Carum carui.) A well known herb, cultivated for its seeds, 
which are used in confectionery, cakes, etc. The leaves are 
sometimes used in soups, for flavoring liquors, and for colic in 
children. Plant 13^ to 2 feet high, with finely cut foliage and 
clusters of small, white flowers. Plants never seed till the 
second year. Pkt. 5 cts., 1 oz. 20 cts., 34 lb. 50 cts. 
DILL—MAMMOTH 
(Anethum graveolens.) Annual about 2 feet tall; of strong 
aromatic odor and mildly pungent flavor; chiefly grown for 
seed clusters used in making dill pickles. Pkt. 5 cts., 1 oz. 15 
cts., 34 lb. 50 cts. 
FENNEL—SWEET 
(Foeniculum officinale.) Perennial usually treated as an¬ 
nual; 3 to 4 feet tall; of aromatic odor and sweet pungent 
flavor; seeds used for flavoring confections and medicines; 
differs chiefly from Florence Fennel in not having swollen 
leaf bases. Pkt. 5 cts., 1 oz. 25 cts., 34 lb. 75 cts. 
LAVENDER 
(Lavandula spica.) A hardy perennial growing about 2 
feet high. It is used for the distillation of lavender water or 
is dried and used to perfume linen. It should be picked while 
still green and dried quickly. The seed is of rather slow and 
uncertain germination. Pkt. 5 cts., 1 oz. 50 cts., 34 lb. $1.50. 
MAR JORAM—SWEET 
(Origanum majorana.) An aromatic herb for seasoning. 
The young tender tops and leaves are used green in summer 
to flavor broths, dressings, etc.; they are also dried for winter 
use. Pkt. 5 cts., 1 oz. 25 cts., 34 lb. 75 cts. 
ROSEMARY 
(Rosmarinus officinalis.) A hardy perennial with fragrant 
odor and a warm, bitter taste. The leaves are used for flavor¬ 
ing meats and soups, and for medicinal drinks. Plants do not 
reach a size suitable for use until the second season. Pkt. 5 
cts., 1 oz. 50 cts., 34 lb. $1.50. 
SAGE—BROAD LEAF 
(Salvia officinalis.) Hardy, spreading perennial; 12 to 15 
inches tall; of strong, pleasant aromatic odor and mildly 
pungent flavor; the most commonly used of all the herbs for 
seasoning. Pkt. 5 cts., 1 oz. 20 cts., 34 lb. 60 cts., 1 lb. $2.00. 
SAVORY—SUMMER 
(Satureia hortensis.) Annual about 15 inches tall; entire 
plant aromatic; very popular for seasoning. Pkt. 5 cts., 1 oz. 
15 cts., 34 lb. 50 cts. 
THYME 
(Thymus vulgaris.) An aromatic perennial herb, 8 to 10 
inches high, used principally for seasoning. Plant very branch¬ 
ing with wiry foliage and small lilac flowers. Sow as early as 
the ground will permit. Pkt. 5 cts., 1 oz. 50 cts., 34 lb. $1.75, 
1 lb. $6.00. 
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