Cucumber, continued 
©Longfellow. A very desirable variety for the 
market-gardener. Dark green color; uniform 
size about 12 inches long; straight. Very 
attractive. Pkt. 5 cts.; oz. 15 cts.; 
35 cts.; lb. $1. 
©New Straight-8. Introduced by Ferry-Morse 
Co. Awarded Gold Medal, 1935 All-America 
Selections. This variety produces cylindrical 
fruits about 8 inches in length and 1 ^ inches 
in diameter, deep green in color, and free 
from objectionable striping. Pkt. 5 cts.; 
oz. 15 cts.; %Ib. 35 cts.; Ib. SI. 
©Woodruff’s Hybrid. Main-crop variety, 8 to 
10 inches long. Very attractive and prolific. 
Dark green with rounded ends. 
English Frame Cucumber 
Telegraph. For growing in hotbeds or green¬ 
houses. This is the finest strain obtainable, and 
is not to be classed with the ordinary types. 
Pkt. (10 seeds) 25 cts.; pkt. (100 seeds) SI.50. 
Cress 
The leaves form spicy spring salads, and are 
also used for garnishing. Sow thickly in shallow 
drills in early spring, and at intervals for con¬ 
tinual supply, as it soon runs to seed. 
Extra-Curled or Pepper-Grass. 40 days. Of 
pleasant, pungent flavor; leaves can be cut 
several times; grows well in almost any soil. 
Pkt. 5 cts.; oz. 15 cts.; Mlb. 40 cts. 
Water Cress. 50 days. Tender, crisp, and spicy 
when young. Plant of prostrate habit. A 
perennial aquatic, which grows well in any 
stream, forming large beds of leaves. Pkt. 
5 cts.; H oz - 25 cts.; oz. 40 cts.; }4\ b. $1.25. 
Dandelion 
Furnishes an early and most healthful crop of 
spring greens. Sow in rich soil, in rows about a 
foot apart; cover them only deep and 
firm the soil down. Thin to 10 inches apart in 
the rows, that the roots may grow large and 
solid. The planting-time in this section of the 
country is about August 1. 
©Improved American Thick-leaved. 50 
days. Pkt. 5 cts.; H°z. 30 cts.; oz. 50 cts.; 
MIb. $1.50. 
©Italian (Ciccoria catalogna ). Pkt. 5 cts.; H oz - 
20 cts.; oz. 30 cts.; J^Ib. 75 cts. 
Endive (The Winter Salad) 
This is an important fall and winter salad. 
For early crop, the seed should be sown in April, 
in drills 15 inches apart, and the seedlings 
thinned to stand a foot apart in the rows. Sow¬ 
ings for the main crop can be made in June and 
July, as the vegetable is used principally in fall 
and winter. 
Sow Vi ounce of seed to 100 feet of drill; 
4 1/ 2 pounds to an acre 
Price: Pkt. 5 cts.; V 2 OZ. 15 cts.; oz. 25 cts.; 
V 4 lb. 40 cts.; lb. $1 
©Full Heart Batavian. 45 days. The broad, 
thick leaves make excellent salads when 
blanched. The plant is very hardy, and 
yields heavier crops than other sorts. 
©Green Curled. 40 days. The one most 
generally cultivated. Dark green curled 
leaves, and, when blanched, very crisp and 
tender; ready for use earlier than the other 
sorts. 
Eggplant 
Sow the seed in hotbed early in March, trans¬ 
plant to small pots, and plunge them in the same 
beds; this is to make them strong and stocky. 
They should not be planted out in rows until 
May or June, when the weather becomes warm 
and settled, as cool nights and wet weather will 
check their growth. Set the plants in rows 3 feet 
apart each way. 
One ounce of seed will produce 2,000 plants; 
4 ounces, an acre 
Price: Pkt. 5 cts.; V2OZ. 30 cts.; oz. 50 cts.; 141 b. $1.25 
©Black Beauty. 110 to 125 days. The leading 
market variety, strong and productive in 
habit. The fruits are deep purple, large and 
smooth, entirely free from thorns, and the 
flesh is white, tender, and delicately flavored. 
The plant is robust and a good yielder on 
all rich soils. 
©Improved Long Purple. 124 days. An early, 
hardy, and prolific variety with fruits of 
excellent quality, 6 to 10 inches in length 
and 2 to 3 inches in diameter. Rich dark 
purple. 
Finocchio or Florence Fennel 
A delicious Italian vegetable which tastes 
quite like celery, but is a little sweeter and more 
delicate in flavor. The enlarged leaf-bases are 
usually boiled in preparation for the table. 
Pkt. 5 cts.; k£oz. 20 cts.; oz. 35 cts.; 60 
cts.; lb. $1.50. 
Sweet and Medicinal Herbs 
Anise. Used for garnishing and flavoring. The 
seeds have an agreeable and aromatic flavor, 
and are used in medicine. 
Balm. Leaves possess a fragrance similar to 
lemons. Made into Balm tea for fever, and 
into a beverage called “Balm wine.” 
Basil, Sweet. For stews, soups, and sauces. 
Borage. Excellent for bees. Flowers used to 
flavor cool drinks. 
Burnet. Leaves slightly astringent. Used in 
salads and soups. 
Caraway. The seeds are used in cakes, con¬ 
fectionery, etc. 
Catnip. Used for bee food and seasoning. 
Coriander. Grown for its seeds, which are used 
in confectionery. 
Dill. Used for pickling. Has an aromatic odor 
and a warm, pungent taste. 
Horehound. Valuable for medicines. 
Lavender. Used for perfume. 
Marjoram, Sweet. Used for seasoning. 
Peppermint. Leaves used for flavoring. 
Rosemary. An aromatic, ornamental herb. 
Rue. Used for seasoning; also as a remedy for 
roup in poultry. 
Saffron. The flowers are used in dyeing. 
Sage. Medicinal, but used for flavoring. 
Savory, Summer. The dried stems, leaves, 
and flowers are used extensively for flavoring. 
Tansy. Thrives in all common garden soils 
which are not too wet. Used for ornamental 
and medicinal purposes. 
Thyme. The young leaves and tops are used 
for sauces, soups, and dressings. Also good for 
nervous headache when made into tea. 
Wormwood. Grows readily. Used medicinally. 
Of benefit to poultry; plant freely in the 
poultry yard. 
Tobacco, Connecticut Seed-leaf or Havana. 
Any of above, 5 cts. per pkt. 
12 Vegetable Seeds 
W. E. BARRETT CO., Providence, R. I. 
