12 
ROYAL QUALITY SEEDS BEST BY EVERY TEST 
ENDIVE 
CULTURE—Endive is one of the best sal¬ 
ads for fall and winter use. Sow for an early 
supply about the middle of April. As it is 
used mostly in the fall months, the main sow¬ 
ings are made in June and July. Plant 1 foot 
apart each way. When the plant has attained 
its full size, gather up the leaves and tie them 
by their tips in a conical form. This excludes 
the light and air from the inner leaves, which, 
in the course of from three to six weeks, be¬ 
come blanched. One ounce will sow 300 feet 
of drill. 
BROAD LEAVED BATAVIAN — One of 
the best varieties for salads; leaves broad, 
twisted and waved, bright deep green, with a 
nearly white midrib. Inner leaves form a fair 
head which blanches a creamy white. 
GREEN CURLED WINTER — The most 
hardy and vigorous sort; leaves bright, deep 
green with the outer midribs usually showing 
a trace of rose; readily blanches a creamy 
white. 
FENNEL, FLORENCE—A bulb-like vege¬ 
table formed above ground at base of leaf¬ 
stalk. 
FENNEL, SWEET—Seeds aromatic. 
HOREHOUND — Very useful for curing 
coughs. 
LAVENDER—Leaves very fragrant. 
MARJORAM, SWEET—Used as a season¬ 
ing. 
ROSEMARY—Leaves very frag^rant. 
RUE—A medicinal plant. 
SAFFRON — Flowers used for coloring; 
leaves for flavoring. 
SAGE—A highly aromatic herb; most use¬ 
ful of all. 
SAVORY, SUMMER—Leaves for flavoring 
soups. 
SAVORY, WINTER—Leaves for seasoning. 
THYME—Used for seasoning. 
WORMWOOD — Has medicinal qualities; 
splendid for poultry. 
GOURDS 
CULTURE—Gourds are tender annuals, and 
should not be planted until all danger of frost 
is over, and not less than 6 feet apart each 
way, in good, rich loam. One ounce will plant 
25 hills. 
DIPPER—Grows in the form of a dipper 
and thus is useful as well as ornamental. 
DISH CLOTH — The peculiar interior is 
used as a sponge or dishcloth. 
FANCY VARIETIES MIXED—A collection 
of the fancy and ornamental gourds. 
JAPANESE NEST EGG—Fruit small and 
creamy white, much resembling a hen’s egg. 
KALE OR BORECOLE 
CULTURE—Belongs to the cabbage fam¬ 
ily. Makes fine greens. Plant in May or June 
in the same way as cabbage. One ounce will 
produce about 2,500 plants. 
DWARF GREEN CURLED—Is fine curled 
dwarf sort, with bright green foliage, bears 
parsley like leaves used for greens and gar¬ 
nishing. 
TALL GREEN CURLED SCOTCH—Grows 
2 to 3 feet high, bearing curled light green 
leaves. Is hardy and improved by frost. Much 
used for greens. 
¥ 
KOHL RABI 
SUGAR TROUGH—Grows to hold from 5 
to 10 gallons and makes useful household con¬ 
tainers. 
HERBS 
SWEET, POT AND MEDICINAL 
CULTURE—The seeds should be sown in 
spring, in shallow drills, 12 inches apart, and 
the young plants thinned out or transplanted 
to about 4 inches. They should be harvested 
on a dry day, just before the blossom develops, 
dried quickly and bottled, or closely packed 
in dry boxes, with the air entirely excluded. 
ANISE—Used for flavoring. 
BALM—Very fragrant leaves. 
BASIL, SWEET—Leaves useful for flavor¬ 
ing. 
BORAGE—Leaves used for flavoring. 
CARAWAY—Seeds used for flavoring. 
CATNIP—Leaves used for seasoning. 
CORIANDER—Seeds used for flavoring. 
DILL—Used for flavoring pickles. 
(Turnip-Rooted Cabbage) 
CULTURE—Combines the flavor of both 
cabbage and turnip. Sow in rich soil, in rows 
18 inches apart and thin to 6 inches apart in 
the rows. One ounce will sow 300 feet of 
drill. 
EARLY WHITE VIENNA—Has small tops, 
medium white bulbs of choice quality. 
EARLY PURPLE VIENNA—The bulbs are 
purple with white flesh. Valuable for forcing 
or for outdoor planting. 
LEEK 
CULTURE—Sow as early in the spring as 
practicable, in drills 1 inch deep and 1 foot 
apart. When 6 or 8 inches high, transplant in 
rows 10 inches apart each way, as deep as 
possible, that the neck, being covered, may be 
blanched. One ounce will plant 200 feet of 
drill. 
LONDON FLAG — The oldest and best 
known variety; hardy and productive. 
