Herb Seed for 
Planting 
ANISE. Used as a cordial and for garnishing and flavoring. 
Seeds have an agreeable aromatic taste. Pkt. 10c; oz. 35c 
BALM. Leaves are fragrant and are used as a tea for fevers. 
Pkt. 10c; oz. 50c postpaid. 
BASIL (Sweet). The leaves are used for flavoring soups, 
stews and highly seasoned dishes. Pkt. 10c; oz. 50c. 
FENNEL (Sweet). The boiled leaves are used in sauces. 
Pkt. 10c; oz. 30c. 
HOREHOUND. Leaves used for seasoning. 
Pkt. 10c; oz. 75c. 
HYSSOP. Used as a stimulant and a mild tonic. 
Pkt. 10c; oz. 75c. 
BORAGE. The leaves are used for flavoring and the flowers 
furnish bee pasture. Pkt. 10c; oz. 50c. 
CARAWAY. Grown for the seeds, which are used exten¬ 
sively for flavoring of bread, pastry, etc. Pkt. 10c; oz. 25c 
CATNIP or CATMINT. The leaves are used for season¬ 
ing. It also makes an excellent bee pasture. 
Pkt. 10c; oz. $1.00. 
CORIANDER. The seeds are used in the manufacture of 
liquors and confectionery. Pkt. 10c; oz. 25c. 
DILL SEED. For planting. 
Pkt. 10c; oz. 20c; l / 4 lb. 50c postpaid. 
MARJORAM (Sweet). The leaves and the ends of the 
shoots are esteemed for seasoning in summer and are also 
dried for winter use. Pkt. 10c; oz. 75c. 
ROSEMARY. The aromatic leaves are used for seasoning. 
Pkt. 10c; oz. $1.00. 
RUE. For medicinal purposes. Pkt. 10c; oz. 50c. 
SAGE. The most extensively used of all herbs as a season¬ 
ing for dressing. Pkt. 10c; oz. 75c. 
SUMMER SAVORY. A hardy annual. The dried stems, 
leaves and flowers are extensively used for flavoring, par¬ 
ticularly in dressings and soups. Pkt. 10c; oz. 75c. 
THYME. Used for seasoning. Pkt. 10c; oz. $1.00. 
WORMWOOD. Used medicinally and is beneficial for 
poultry. Pkt. 10c; oz. 50c. 
TRUE LAVENDER. Used chiefly in the manufacture of 
perfumery. Pkt. 10c; oz. 75c. 
Herb Seed for 
Flavor 
ANISE. For flavoring. *4 lb. 15c; lb. 30c postpaid. 
CARAWAY. For flavoring. Oz. 10c; *4 lb. 20c postpaid. 
CELERY. For flavoring. Oz. 10c; *4 lb. 20c postpaid. 
MUSTARD.. For flavoring. Lb. 20c postpaid. 
PARSLEY. For flavoring. *4 lb. 10c; 1 lb. 35c postpaid. 
POPPY. For flavoring. *4 lb. 10c; 1 lb. 35c postpaid. 
Jlettuce 
Crisp, tender lettuce, the most desirable of all 
salad plants. Can best be grown with the strictest 
attention to its moisture, soil and climatic require¬ 
ments. There are many varieties and types of lettuce, 
however for the home gardener we can segregate 
them into two varieties, namely, head variety and 
looseleaf variety. The first is by far the most de¬ 
sirable but the most difficult to grow. The second is 
less desirable but so much easier to grow that most 
beginners will do well to select one of its varieties. 
Lettuce can easily endure several degrees of frost 
especially in the seedling stage which greatly facili¬ 
tates the handling in the early spring. However this 
popular vegetable cannot be grown in extreme heat. 
SIMPSON’S EARLY CURLED LETTUCE 
Any good garden soil will grow lettuce of a sort 
but the most favorable soils are rich sandy loam. 
Some varieties like Grand Rapids do best on good 
heavy soils with considerable clay in them. Lettuce 
soils should not be acid, if they are in this condition 
they should be limed. However, more important than 
the texture of the soil is the problem of moisture. 
If this is not available do not attempt to grow this 
vegetable. 
HEADING VARIETIES 
Packet, 5c; oz,. 15c 
Portland Seed Co.’s Crispette. Heads are 
large, firm, crisp and tender. Bright green, curly 
leaves cover the outside. Solidity of the heads is in¬ 
sured by the large, white main ribs of leaves which 
curve toward the center. Withstands hot weather far 
better than most varieties and exceedingly tasty. 
New York or Wonderful. The best head lettuce 
for market gardeners. It’s large, very solid, tender, 
crisp and sweet. Beautifully blanched to a creamy 
white with bright green outer leaves. A very hardy 
and rapid grower, also, deep rooted. Packet, 5c. 
Hanson (Improved Hard Heading Stock). One 
of the very best. The heads are green on the outside 
and cream colored on the inside. It withstands the 
hot sun very well, and stays crisp for quite some 
time. Packet, 5c. 
Other Varieties. Brown Dutch, New York 12, 
Big Boston. 
LOOSE-LEAF VARIETIES 
Packet, 5c; oz., 15c 
Grand Rapids. This variety is the standard hot¬ 
house lettuce for forcing. It also does exceedingly 
well in the open ground. The leaves are light yellow¬ 
ish green, slightly crimped, crisp and tender. 
Packet, 5c 
Simpson’s Early Curled. Very fine for early 
planting and forcing. The leaves are finely curled 
and wrinkled. It is very tasty and crisp and does not 
wilt readily. Packet, 5c. 
Black Seeded Simpson. The leaves form a 
close, compact mass. Yellowish green color and ex¬ 
ceedingly curly. Very early cultivated. Packets, 5c 
Other Varieties. Chicken Lettuce, Prizehead. 
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