CUCUMBERS 
1 oz. to 100 ft., 3 lbs. per acre. 
Sow outdoor varieties early in spring, in hotbeds, and trans¬ 
plant to open ground when weather is suitable. For later 
crop, sow seed when weather becomes settled, in hills 4 to 6 
inches apart. They require a warm, rich soil, and should be 
watered liberally. Pkt. 5c; oz. 15c; % lb. 50c; 1 lb. $1.50. 
New Deltus. This remarkably fine variety is suited for grow¬ 
ing under glass as well as outdoors. The fruits are uniformaly 
large, from 12 to 14 inches in length, rich dark green color 
and blunt ends. This variety was grown by market gardeners 
last season with great success. If you like cucumbers and 
want them on your table when they are at their best, fresh, 
crisp and juicy, plant a few hills of this perfect cucumber. 
Pkt. 5c; 1 oz. 25c; ^ lb. 75c; 1 lb. $2.25. 
Pride of Oregon. In our opinion the best new cucumber ever 
introduced, compared with other extra long white spine cucum 
bers like Davis Perfect, Fordhook, Famous, etc. It is much 
darker in color, more uniform in size, thinner and more 
prolific. Don’t fail to try it. Pkt. 5c; 1 oz. 25c; % lb. 75c. 
Boston Pickling. An early pickling or slicing variety. Fruits 
weigh about 1% pounds, 6 inches long and 2^ inches in di¬ 
ameter. 
Davis Perfect. A favorite with market gardeners and ship¬ 
pers. Long, slim and dark green, holding its color well to 
maturity. Fruits weigh about 2 pounds; are 10 inches long 
and 2^2 inches in diameter. ^ 
Improved Long Green. This is a great improvement over the 
old strain of Long Green. The fruits are unusually handsome, 
being of good form and of a deep green color which is re¬ 
tained a considerable time after picking. 9 to 10 inches in 
length. 
Improved White Spine. One of the best of the early White 
Spine strains. Excellent for home gardens, and used widely 
for shipping. Vigorous and productive. Fruits weigh 1% 
to 2 pounds, very dark green, uniform, nearly cylindrical. 
Lemon Cucumbers. The vines produce prolifically dainty 
little cucumbers resembling lemons in both form and color 
and having a delicious and distinctive flavor. 
Japanese Climbing Cucumber. Fruit very long and slender; 
the skin smooth and dark green; flesh pure white, crisp and 
of mild flavor. The vines should be trained over a trellis. 
Gherkin. Of superior quality for pickles. This is the West 
India gherkin, and not a true cucumber. Very prolific; fruits 
for pickles are produced in about 60 days. Fruits pale green; 
prickly over entire surface. 1% to 2 inches long; oval; uni¬ 
form; seeds numerous and small. 
DILL 
1 oz. to 100 ft., 5 lbs. per acre. 
We are listing this with the cucumbers because the seeds 
as well as the herbage are essentials in all dill pickles. Grows 
2% feet high. Sow thinly % inch deep in rows 18 inches 
apart. Pkt. 5c; 1 oz. 10c; % lb. 25c. 
GARLIC 
CULTURE—Garlic is a profitable crop if your soil is right 
and proper methods of culture are employed. The sets are 
planted in the same manner as “Multiplier Onions,” dividing 
the little clump, planting each bullet thick end down, being 
careful not to bruise them as they will rot if injured. October 
is the planting month in Western Oregon. 
A medium loam soil containing a little sand and well drained 
is best and commercial fertilizer should be used. Deep and 
thorough preparation of the soil is necessary. 
Plant in rows 14 inches apart—sets 4 inches apart in the 
row. It requires 175 to 200 pounds to plant an acre. When 
approaching maturity the tops die down and are not removed 
but used to braid the Garlic together for hanging up and 
convience in handling. An acre should produce from two to 
four tons. 
As the market on Garlic changes so frequently we don’t 
quote prices. See or write to us. 
HERBS, Sweet Pot and Medicinal 
All Pkt. 5c. Also sold by the ounce. 
Anise. For garnishing, cordials and flavoring. 
Basil, Sweet. The popular Basilico Napolitano of the Italians. 
The leaves and tops of the shoots are used for soups, stews 
and sauces. 
Borage. Excellent for bees. The leaves are used in salads or 
boiled as spinach; the flowers are aromatic and used in cool 
drinks. 
Balm. Used in making Balm wine and tea. 
Caraway. The aromatic seeds are used in confectionery, cakes 
and medicine. 
Catnip. Used for seasoning. 
Coriander. For garnishing; seeds aromatic. 
Chervil. Resembles Parsley. Used for garnishing. 
Dandelion. Used for greens. 
Fennel Sweet. The leaves enter into sauces. 
Horehound. Useful for its tonic properties and for cough 
remedies. 
Lavender. A popular aromatic herb, emitting a delightful 
perfume. 
Marjoram, Sweet. The leaves and shoots are used for sea¬ 
soning. 
Peppermint. Used for flavoring. 
Rosemary. Used for seasoning. 
Sage. Used both green and minced or dry and powdered for 
seasoning. 
Saffron. Flavoring. 
Savory, Summer or Bohnenkraut. Used for seasoning and 
flavoring soups and dressings. 
Savory, Winter. Used for seasoning. 
Tobacco. Smoking and insect control. 
Thyme, Broad-leaved. Used for seasoning. 
Wormwood. For flavoring and liqueurs. 
KALE, Borecole 
^4 oz. to 100 ft., 1 lb. per acre. 
The culture is practically the same as that of late Cabbage, 
but as the plants will withstand several degrees of frost they 
can grow late into the fall. Many think Kale best after the 
first heavy frosts. Pkt. 5c; oz. 15c; % lb. 40c; 1 lb. $1.25. 
Dwarf Green Curled Scotch. Plants have wide-spreading, 
finely curled blue green plume-like leaves. Relished as a 
vegetable green and useful as an ornament. 
Tall Green Curled Scotch. Hardy plants with leaves deeply 
cut. Curled at the edges, light green in color; very tender and 
finely flavored after touched with frost. 
Feeding Kales 
Cow Kale or Thousand Headed, Called Chicken or Cow Kale. 
Vigorous branching plants with enormous. Cabbage-like leaves. 
Relished by poultry and livestock as winter greens. Pkt. 5c; 
1 oz. 10c; % lb. 20c; 1 lb. 50c. 
Jersey Kale. Large, heavy, massive plants with giant, broad 
leaves. This variety produces by far the largest crop. 
Giant Marrow. Enormous plants on tall, heavy stalks. The 
leaves are very broad and heavy and combined with large 
stalks, often 3 inches in diameter, make a heavy yield of 
feed. Pkt. 5c; 1 oz. 15c; M lb. 50c; 1 lb. $1.50. 
KOHL RABI 
y 2 oz. to 100 ft,, 4-5 lbs. per acre. 
The delicious flavor of this turnip-shaped bulb combines 
both Cabbage and Turnip. As early in spring as possible, 
sow the seed in light rich soil in rows 1% feet apart. When 
plants are well established, thin to 6 inches apart in the row 
Pkt. 5c; oz. 20c; ^4 lb. 65c. 
Early Purple Vienna. Standard early sort. Plants small; 
leaves dark green with profuse purple staining. Bulbs flat¬ 
tened globe shape, best for use when 2 to 2% inches in diam¬ 
eter but become larger; exterior purple, but flesh white; mild, 
crisp, and tender. 
Early White Vienna. For forcing. The best table sort if used 
when the bulbs are 2 inches in diameter. It matures very 
early and produces medium sized, light green bulbs with 
white flesh of excellent quality. 
LEEK 
^ oz. to 100 ft., 4 lbs. per acre. 
Seed should be sown in June and the plants should stand 
6 inches apart in rows 2 feet apart. As the plants attain full 
growth draw soil up about the stems as this not only blanches 
the stalk, but also gives a more tender quality. Pkt. 5c; 
1 oz. 20 c. 
30 
ADDRESS ALL ORDERS TO: BRAEGER BROS. OREGON SEED STORE, 140 S. W. YAMHILL AT S. E. CORNER 
SECOND AVE., PORTLAND, OREGON — ATWATER 5522 
