WISEMAN-DOWNS CO., INC. - 34 E. PRATT ST. - BALTIMORE, MD. 
21 
RHUBARB 
Rhubarb plants grown from seed will not all come true, 
but growing them this way costs less, and the undesirable 
plants can be discarded. They are quickly and easily grown. 
Sow seed in rows an inch deep and thin the plants to 6 inches 
apart. In the fall transplant to a permanent location, setting 
the plants 3 or 4 feet apart. The stalks should not be taken 
for use the first year. 
In planting from roots, set them so that the crowns are 
2 inches under the surface of the soil. They should be set 
3 to 6 feet apart and given a liberal dressing of manure each 
spring. When blossom stalks appear, they should be cut 
well back to the ground. If possible choose a place where the 
soil will be continuously moist. 
SWEET BASIL 
A hardy, aromatic annual, used chiefly for flavoring soups, 
stews, sauces, etc., flavor is somewhat similar to cloves. 
Pkt. 10c, oz. 15c. 
BORAGE 
Hardy annual, leaves are used in salads, the crushed 
leaves immersed in water give an agreeable flavor. The 
blossoms are excellent for bees. Pkt. 10c, oz. 15c. 
CARAWAY 
Grown for its seeds, which are used in cakes, confectionery, 
etc. The leaves are sometimes used for flavoring in soups and 
liquors. Plants do not seed till next year. Pkt. 10c, oz. 15c. 
VICTORIA 
A hardy and excellent sort for both the home garden and 
the market gardener. Pkt. 10c, oz. 15c, lb. 50c, lb. $1.50. 
RHUBARB ROOTS (Victoria). To save time and be sure 
of a crop, it is advisable to plant the roots. Each JOc, per 
dozen $1.00. 
SALSIFY or OYSTER PLANT 
Mammoth 
Sandwich 
Island 
CULTURE.—Seed should be sown in 
early Spring in light, rich soil, in drills 
14 inches apart, and thin to 6 inches in 
the row. The roots are perfectly hardy 
and many remain out all Winter. 
MAMMOTH SANDWICH 
ISLAND 
This variety is large and strong, grow¬ 
ing with long, smooth, white, tapering 
roots, and is less liable to branch than 
the other sorts. Tops grassy. It is in¬ 
valuable for market gardeners’ use. Pkt. 
10c, oz. 20c, lb. 50c, lb. $1.50. 
SORREL 
CULTURE.—Sow in drills early in 
Spring, thin out to 6 to 8 inches apart 
in the row. Commence cutting about 2 
months after planting. Sorrel is hardy, 
will continue to bear for three or four 
years. One ounce will sow 100 feet of 
drill. 
LARGE LEAVED FRENCH 
The best garden variety, having large 
pale green leaves of fine quality, resem¬ 
bling spinach, only not so broad. Per¬ 
fectly hardy, can be cut five or six times. 
Pkt. 10c, oz. 20c, K lb. 50c, lb. $1.50. 
SUNFLOWER 
Mammoth Russian. Giant sized heads, 12 to 20 inches 
in diameter, are ordinarily borne by this variety, and 1,000 
pounds of seed to the acre is not an unusual crop. The seed is 
of very good quality for poultry feeding. Soil and cultural 
requirements are like those of corn. 1 lb. 10c, 10 lbs. 80c. 
SWEET HERBS 
CORIANDER 
A hardy annual, grown for its seed which has an agreeable 
taste and is used in confectionery and liquors. Pkt. 10c, oz. 
15c. 
DILL 
An annual of aromatic odor and warm, pungent taste. 
Used for flavoring pickles and stews, being particularly de¬ 
sirable for use in cucumber pickles. Pkt. 10c, oz. 15c, 1 lb. 
25c, lb. 75c. 
SWEET FENNEL 
Biennial, the seeds of this aromatic herb have a pleasant 
taste. The blanched base of the stem, when cooked has a 
sweet taste, a delicate odor and somewhat resembles celery. 
The young shoots are sometimes eaten raw and are used 
in salads, soups, etc. Pkt. 10c oz. 20c, % lb. 60c. 
LAVENDER 
A hardy perennial, growing about 2 feet high. It is used 
for the distillation of lavender water or is dried and used to 
perfume linen. Pkt. 10c, oz. 20c, lb. 75c. 
SWEET MARJORAM 
An aromatic herb for seasoning. The tender tops and 
leaves are used green in Summer to flavor broths, dress¬ 
ings, etc.; they are also dried for Winter use. Pkt. 10c, oz. 
25c, lb. 75c. 
ROSEMARY 
A hardy perennial for flavoring meats, soups and for 
medicinal purposes. Pkt. 10c, oz. 25c. 
SAGE 
(Broad Leaf.) This is the most extensively used of all the 
herbs. Hardy perennial, about 15 to 18 inches high. Used 
principally for flavoring and seasoning. Cut the leaves and 
tender shoots just before the plant comes into flower, and 
dry quickly in the shade. The plant will survive the Winter 
and may be divided. Pkt. 10c, oz. 25c, \4 lb. 75c. 
SUMMER SAVORY 
A hardy aromatic annual, 12 to 15 inches high; the dried 
stems, leaves, and flowers of which are used for flavoring 
soups, dressings, stews, etc. Pkt. 10c, oz. 15c. 
Do not fail to include some or all of these most delicious 
and fragrant garden herbs in your order. They are easily 
grown and comparatively few housewives know of the deli¬ 
cious and appetizing flavors to be had by the addition to 
many dishes of one or more of the old-fashioned herbs. 
CULTURE.—Sow the seed as early as the ground can be 
worked, in rows 16 to 18 inches apart. See that the soil is 
worked fine and pressed firmly over the seed. Thin the plants 
as soon as they are large enough. 
ANISE 
An annual, cultivated for its seed which are used as a 
condiment. The leaves are also used for garnishing. Pkt. 
10c, oz. 15c, 14 lb. 50c. 
THYME 
An aromatic perennial herb, used both medicinally and 
for seasoning. The young leaves and tips are for soups, 
stuffing and sauce, also a good tea for the relief of nervous 
headache can be made from the leaves. The leaves should be 
dried for Winter use. Pkt. 10c, oz. 40c, \4 lb. $1.50. 
WORMWOOD 
A perennial plant of fragrant, spicy odor, but with in¬ 
tensely bitter taste. The tops and leaves, gathered and dried 
when the plant is in flower, are used as a tonic, a vermifuge, 
and as a dressing for fresh bruises; a fine poultry tonic. Pkt. 
10c, oz. 25c. 
“Seeds That Grow” 
