Vegetable and Herb Seeds 
Tomato —Continued 
Marglobe Certified. Marglobe has a 
deep, globe-shape and beautiful 
scarlet color. A very heavy yielder 
of fine, large tomatoes which have a 
small seed cavity and thick, firm 
meat. Introduced by the United 
States Department of Agriculture, it 
is almost 100 per cent resistant to 
blight. Pkt. 20c., Yi oz. 50c., oz. 75c. 
Ponderosa. A home garden variety 
bearing very large fruits quite free 
from acid. Pkt. 20c., Yi oz. 60c., 
oz. $1.00. 
Small-fruiting Varieties. Red Cher¬ 
ry, Yellow Cherry, Red Plum, Yel¬ 
low Plum, Strawberry or Husk To¬ 
mato. Pkt. 15c., Y oz. 60c. 
Turnip 
Culture —Sow seed very early in the 
Spring in drills 12-18 inches apart. 
Cover seed Y inch deep and thin to 
2-3 inches in the row. For Fall and Win¬ 
ter crop, sow in July or early August. 
One ounce will plant 100 feet of drill 
Snowball. A very early globe-shaped 
Turnip, smooth, clean and free from 
coarseness. Pkt. 10c., oz. 25c., 
Vi lb. 40c. 
Golden Ball. Medium sized, round, 
very smooth, deep yellow root. The 
flesh is firm and fine-flavored. This 
variety is a splendid keeper, maturing 
in about 65 days. Pkt. 10c., oz. 25c., 
Y lb. 40c. 
Tomato Marglobe 
Fennel 
Borage 
The Herb Garden 
Herbs are not only useful for a kitchen garden but most varieties have very 
dainty flowers of lovely colors. The herb garden may be attractive as well as 
useful. A space 10 by 20 feet should accommodate a good supply of plants. 
BALM {Perennial). Very fragrant 
leaves used for making tea. 
BASIL, SWEET {Annual). Small 
plants with purple flowers and deep 
green foliage. Leaves may be cut 
and dried and used for Winter use 
in soup and salads. 
BORAGE {Annual). Bright blue flow¬ 
ers moderately large leaves. Used 
for flavoring soups and excellent in 
punch. 
CHIVES {Perennial). Lavender blue 
flowers. This plant has more uses 
than any other herb. Chopped up, 
use in salads, mixed with cream and 
pot cheese and scrambled eggs, etc. 
FENNEL, FLORENCE {Annual). 
Stalk and bulb have a decided anise 
flavor. May be eaten raw or boiled. 
HOREHOUND {Perennial). A very 
attractive plant with white flowers 
and gray leaves covered with down. 
Used in cough remedies and candy. 
LAVENDER {Perennial). Flowers 
may be dried for their scent. 
MARJORAM (TnwMa/). The queen of 
herbs. Used for flavoring soups, 
roast, stews and salads. 
MUSTARD When chopped, 
adds decided flavor to salads. May 
also be boiled as Spinach. 
PARSLEY {Perennial). The best 
material for bordering the herb gar¬ 
den. Well known for garnishing, etc. 
SAGE {Perennial). Used for seasoning 
and dressings with rich meats, flavor¬ 
ing sausages and some kinds of 
cheese. 
SAVORY {Annual). Summer Savory 
is used either green or dry for flavor¬ 
ing salads, sauces, stuffings, soups 
and stews. 
TARRAGON {Perennial). Delicious 
when chopped and added to salads. 
Also used in making Tarragon vine¬ 
gar, tartar sauce and Thousand 
Island dressing. Plants only. $1.50 
for 3, $4.00 per doz. 
THYME {Perennial). For flavoring 
dressings and sauces. 
Any of the above pkt. 156. 
38 
CARL GIESSLER, INC 
