SALSIFY OR VEGETABLE 
OYSTER 
397. MAMMOTH SANDWICH 
ISLAND. This is the best variety of Salsify; 
in fact, the only one worth considering. The 
roots are long, smooth and straight. Pkt., 5c; 
oz., 15c; 14 lb., 45c; lb., $1.30, postpaid. 
Recipe for use: Scrape the roots clean, cut 
up and boil in water. When cooked soft (do 
not drain), add milk and flavoring, the same 
as for oysters. 
Garden Huckleberry. 
GARDEN HUCKLEBERRY 
200. ★GARDEN HUCKLEBERRY — WONDER- 
BERRY. A wonderful, prolific plant needing same cul¬ 
ture as tomatoes. When ripe the berries are about one 
inch in diameter, of shining black color. They make 
delicious pies, preserves and jam. Fruit is non-edible 
when not fully ripened. Recipe for use on each packet. 
Pkt., 10c; y 2 oz., 30c; oz., 50c, postpaid. 
CELERIAC (ROOT CELERY) 
125. NEW GIANT PRAGUE. A type of celery where 
the roots are eaten instead of the tops. An easily grown 
vegetable that deserves a place in your garden, it forms 
a turnip-shaped root about 2 inches in diameter, with 
the flavor of fine celery. Splendid for soup, stews, salads, 
etc. Pkt., 5c; V 2 oz., 20c; oz., 30c; 14 lb., 90c, postpaid. 
CRESS 
The green leaves are used for salads and flavoring. 
134. EXTRA CURLED. (Pepper Grass.) The best 
variety. Pkt., 10c; oz., 20c; 14 lb., 60c; lb., $1.75, post¬ 
paid. 
CHIVES 
279. Chives belong in 
the perennial class of 
onions. Plant the seed 
the same as onions, but 
transplant later, leaving 
about six to eight inches 
between plants. Only the 
tops are used in cooking. 
A pretty plant in the rock 
garden, with its purple 
blossoms. Seed: Pkt., 10c; 
Vz oz., 30c; oz., 50c. 
Large Clumps: 3 for 50c; 
12 for $1.50. 
GARLIC 
Garlic comes in bulbs 
which should be separated 
and planted the same as 
onion sets and cultivated 
in the same way. Bulbs, 
!4 lb., 15c; lb., 30c; 2 
lbs., 50c; 4 lbs., 90c, post¬ 
paid. 
American Flag Leek. 
LEEK 
Leeks belong to the onion family and are valuable for 
soups and salads; they may also be sliced and cooked 
like green peas. 
210. AMERICAN FLAG. Large, thick stems. Pkt., 
10c; oz., 20c; Vi lb., 50c; lb., $1.50, postpaid. 
OKRA 
The long pods are used in soups and salads. 
278. EARLY DWARF LONG POD. An early dwarf 
growing variety producing an abundance of long fruited, 
dark green, four-inch pointed pods. Seed of this variety- 
can be planted in the open ground. Pkt., 10c; oz., 15c; 
Vi lb., 30c; lb., 85c, postpaid. 
Salsify. 
Olds’ Mustard Spinach. 
(40 days from seed.) 
CHOICE 
SEED 
POTATOES, 
SEE PAGES 
66-67. 
Early White Vienna Kohl Rabi. 
KOHL RABI 
Kohl Rabi has a turnip and cabbage flavor. The bulb, 
which is formed above the ground, is cooked when young 
and tender like turnips. As easy to grow as a radish. 
205. ★EARLY WHITE VIENNA. Probably the best 
early variety. Small tops. Medium size, handsome, white 
bulbs. Pkt., 5c; oz., 20c; Vi lb., 70c; lb., $2.00, postpaid. 
206. PURPLE VIENNA. A popular purple variety 
for table use. Pkt., 5c; oz., 20c; 14 lb., 70c; lb., $2.00, 
postpaid. 
OLDS’ GOURDS 
190. CALABASH. The gourd used in making the Cala¬ 
bash pipe. Pkt., 5c; oz., 15c, postpaid. 
191. DIPPER. The old long handle dipper was made 
from this variety. Pkt., 5c; oz., 15c, postpaid. 
192. NEST EGG. Resembles a nest egg. Pkt., 5c. 
193. HERCULES CLUB. Edible, ornamental and use¬ 
ful. Pkt., 5c; oz., 15c; Vi lb., 50c; lb., $1.75, postpaid. 
194. ORANGE. Resembles a large orange. Pkt., 5c. 
195. PEAR. Pear shaped. Pkt., 5c; oz., 15. 
199. MIXED GOURDS. This mixture contains a vex-y 
wide range of colors, shapes and sizes. Pkt., 5c; oz., 15c; 
Vi lb., 50c; lb., $1.75, postpaid. 
Plant An Herb Garden. 
OLDS’ HERBS 
Early Dwarf Long Pod Okra. 
MUSTARD 
Used for greens and salads during the hot summer 
months. 
257. SOUTHERN GIANT CURLED. Most popular 
variety. Pkt., 5c; oz., 10c; Vi lb., 25c; lb., 60c, postpaid. 
259. MUSTARD SPINACH OR TENDER GREEN. 
This is an Oriental type of mustard which is now grown 
for greens. It is a very desirable quick growing, tender 
variety with long, broad, smooth leaves and white mid¬ 
ribs. The leaves are usually ready for cutting in 3 to 4 
weeks after planting. Dry weather will not injure the 
crop. The flavor of this new vegetable resembles Spinach 
with a very mild mustard taste. The best summer green. 
Pkt., 5c; oz., 10c; Vi lb., 25c; lb., 60c, postpaid. 
Feb. 8, 1937 
"Since a friend last summer gave me^a package of your 
seeds, I will never use any other brand."' 
Miss Jeannette Johnson, N. Y. 
480. ANISE. The leaves of this herb are finely fring¬ 
ed; used in garnishing and flavoring. Pkt., 5c; oz., 15c. 
481. BALM. The leaves are very fragrant; used to 
flavor summer drinks. A perennial herb. Pkt., 10c; oz., 
50c, postpaid. 
482. BORAGE. The leaves are used for flavoring cor¬ 
dials. It is also excellent as bee food. It grows freely-; 
has beautiful sky blue flowers. Pkt., 5c; oz., 20c, postpaid. 
483. CARAWAY. .Seed used in rye bread, cookies and 
cakes. Pkt., 5c; oz., 20c; Vi lb., 40c, postpaid. 
484. CORIANDER. An annual herb. The seeds are 
used in pickles and confectionery. Pkt., 5c; oz., 15c. 
485. DILL. Leaves and seed used for flavoring in dill 
pickles, soups and sauces. Pkt., 5c; oz., 10c; Vi lb., 30c; 
lb., 80c, postpaid. 
486. HOREHOUND. Leaves are used in confectionei-y 
and for seasoning. Pkt., 10c; oz., 30c, postpaid. 
487. LAVENDER. A hardy- perennial. Leaves are 
used for seasoning and the dried leaves for sachets. Pkt., 
5c; oz., 25c; Vi lb., 75c, postpaid. Large Field Plants, 
25c each. 
489. MARJORAM. Sweet. Tops green 01; dried, used 
for flavoring soups. Pkt., 5c; oz., 25c, postpaid. 
490. ROSEMARY. A perennial herb with a fragrant 
odor. The leaves are used for flavoring soups and meats. 
Pkt., 10c; oz., 75c, postpaid. 
492. SAGE. (Perennial.) Dx-ied leaves much used for 
seasoning in dressings; the most popular of all herbs. 
Pkt., 5c; oz., 30c; Vi lb., 90c, postpaid. Large Field 
Plants, 25c each. 
494. SUMMER SAVORY. Annual herb. Dried leaves 
and flowers are used for flavoring soups and dressings. 
Pkt., 5c; oz., 20c; Vi lb., 60c, postpaid. 
488. SWEET FENNEL. A perennial herb. Seeds are 
used in confectionery-. The young shoots can be eaten 
raw or used in soups and salads for flavoring. The plants 
grow about three feet high with large yellow flowers. Pkt., 
5c; oz., 15c; Vi lb., 35c, postpaid. 
496. THYME. Perennial hei-b. The leaves and shoots 
are used for seasoning and flavoring sausage and other 
meats. Pkt., 10c; oz., 40c; Vi lb., $1.10, postpaid. Large 
Field Plants, 25c each. 
498. WORMWOOD. Perennial hex-b. The dried leaves 
are used as a poultry tonic. It has a fragrant, spicy 
odor and a bitter taste. Pkt., 5c; oz., 25c; Vi lb., 75c. 
499. MIXED HERBS. A mixture of all varieties. 
Pkt., 5c; oz., 20c; Vi lb., 60c, postpaid. 
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