F. LAGOMARSINO & SONS, SACRAMENTO. CALIFORNIA 
23 
Garden Fresh Turnips for Your Table 
Two pounds per acre in drills, 3 pounds 
broadcast. Turnips do best in highly en¬ 
riched sandy or light loamy soil. Com¬ 
mence sowing the earliest varieties in 
January, in drills from 12 to 15 inches apart 
and thin out nearly 6 to 8 inches in the 
row. For last planting or main crop, sow 
in July and August. 
EARLY SNOWBALL— 50 days. A med¬ 
ium sized, early variety; pure white and 
of good flavor. Pkt. 5c, oz. 15c, Vz lb. 40c, 
lb. 75c. 
EARLY WHITE FLAT DUTCH —40 days. 
A most excellent early variety. Roots med¬ 
ium size, flat, color white; very early, 
sweet and tender. Pkt. 5c, oz. 15c, Vz lb. 
40c. lb. 75c. 
JAPANESE FOLIAGE TURNIP (ShogoinJ— 
50 days. An excellent variety where "tur¬ 
nip greens" are desired. Leaves very 
large, thick, juicy and tender and are pro¬ 
duced upright often 2 to 3 feet high. Bulbs 
globe shaped, snow-white, solid, mild and 
tender. Not subject, to disease like other 
varieties of foliage turnips. Also used by 
canners. Pkt. 5c, oz. 15c, Vz lb. 40c, lb. 75c. 
PURPLE TOP. STRAP-LEAVED— 45 days. 
A very early strap-leaved variety having 
scant, erect, entire, stiff leaves. Roots are 
regular in shape, flat and medium-sized, 
purple-red above ground, white below. 
Flesh is white, fine grained and tender. 
Best when 2Vz inches in diameter. Pkt. 5c. 
oz. 15c, Vz lb. 40c, lb. 75c. 
PURPLE TOP WHITE GLOBE— 55 days. As 
indicated by its name this variety is white 
under ground, purple above, flesh white, 
fine grained and tender; should be used 
when about 3 inches in diameter. Keeps 
well and good for market use. Pkt. 5c, oz. 
15c, Vz lb. 40c, lb. 75c. 
SEVEN TOP —45 days. For greens. Pkt. 5c, 
oz. 15c. Vz lb. 40c, lb. 75c. 
WHITE EGG —45 days. Is nearly oval or 
egg-shape, as its name would indicate; 
flesh very firm and fine-grained; thin and 
perfectly smooth skin, and both flesh and 
skin are snow white. Pkt. 5c, oz. 15c, Vz 
lb. 40c. lb. 75c. 
GOLDEN BALL or ORANGE JELLY — 60 
days. A yellow-fleshed globe-shaped va¬ 
riety of medium to large size, smooth and 
of light yellow color with small green 
Turnip, Purple Top White Globe 
crown. Flesh is light yellow, fine-grained, 
and sweet. A fine keeper and heavy crop¬ 
per. Pkt. 5c. oz. 15c, Vz lb. 40c, lb. 75c. 
IN THIS COMPLETE HERB GARDEN 
EVERY FLAVOR 
More , and more are herbs becoming a 
familiar feature in home gardens. Not only 
are herbs one of the most interesting and 
unique plants . . . but they are practical 
as well, many of them providing the finest 
flavoring and garnishing for foods. 
ANISE (pimpinella anisum) — An annual 
cultivated principally for its seeds which 
have a fragrant, agreeable odor and 
pleasant taste; used medicinally for aro¬ 
matic cordials, and for relief of colic and 
nausea. Leaves are sometimes used foi 
garnishing and flavoring. Pkt. 5c, oz. 20c. 
BALM (melissa officinalis) — A perennial 
easily propagated by division of roots or 
from seed. Leaves have a fragrant odor 
similar to lemons and are used for making 
a pleasant tea for use in fevers; also for 
making a pleasant beverage called balm 
wine. Pkt. 5c, oz. 50c. 
BORAGE —This annual plant is grown in 
the same manner as spinach. The leaves 
are fuzzy, oval in shape and 6 to 10 inches 
in length. It is used for the green filling 
in Ravioli, for which purpose it is consid¬ 
ered superior to spinach, chard, etc. Pkt. 
5c, oz. 25c, 2 oz. 40c. 
CARAWAY (carum carui) —Annual. Cul¬ 
tivated for its seeds which are used in con¬ 
fectionery, cakes, etc. Leaves sometimes 
used in soups, for flavoring liquors, and 
for colic in children. Pkt. 5c, oz. 15c, 2 oz. 
25c. 
CHERVIL—Pkt. 5c, oz. 25c. (See page 9.) 
CHIVES—Pkt. 5c, Va oz. 25c. (See page 9.) 
CORIANDER (coriandrum sativum) -— An¬ 
nual. Cultivated for its seed which has an 
agreeable taste and is used in confection¬ 
ery and to disguise the taste of medicine. 
Pkt. 5c, oz. I5c, 2 oz. 25c. 
DILL —An aromatic annual having a warm 
pungent taste, the seed of which is used 
for seasoning. Although possessing medic¬ 
inal properties it is chiefly used for making 
dill pickles. Plant grows 2 to 3 feet high. 
Very easily grown. Pkt. 5c, oz. 15c. 2 oz. 
25c. 
FENNELL, Sweet—Pkt. 5c. oz. 25c, V* lb. 
75c. (See page 11.) 
HOREHOUND (marrubium vulgare) —Per¬ 
ennial Aromatic odor and bitter, pungent 
taste. Used medicinally, especially in 
cough syrups. Pkt. 5c, oz. 50c. 2 oz. 85c. 
HYSSOP (hyssopus officinalis) —Perennial. 
Aromatic odor and warm pungent taste. 
Used as a stimulant, expectorant and mild 
tonic. Pkt. 5c, oz. 75c. 
LAVENDER — A hardy perennal growing 
about 2 feet high, very erect, with slender 
grayish green leaves and small violet- 
blue flowers. It furnishes a most delight¬ 
ful perfume when used for the distillation 
of lavender water or when dried and 
placed in with household linens, etc. It 
should be picked before it becomes dry 
and hard, and dried quickly. Pkt. 10c. 
MARJORAM, Sweet (ariganum marjorana) 
—Perennial. An aromatic herb for season¬ 
ing. The young tender tops and leaves are 
used green in summer to flavor broths, 
dressings, sauces, etc., and are also dried 
for winter use. Pkt 5c, oz. 20c, 2 oz. 35c. 
PEPPERMINT — Used for flavoring but 
chiefly for distillation of the valuable es¬ 
sence. Pkt. 25c. 
ROSEMARY -— A hardy perennial, with 
fragrant odor and a warm bitter taste. The 
leaves are used for flavoring meats and 
soups, and for medical drinks. Pkt. 5c. 
oz. 50c. , 
SAFFRON (carthamus tinctorius) —Annual. 
Cultivated for its flowers which are used 
principally for coloring, and sometimes 
for flavoring. Flowers should be picked 
when in full bloom. Pkt. 5c, oz. 50c. 
SAGE —One of the most extensively used 
herbs for seasoning. Hardy perennial 
plant lasting for years when well estab¬ 
lished. Pkt. 10c, oz. 30c. 
SAVORY, Summer (satureia hortensis)— 
Annual. Dried stems, leaves and flowers 
are used extensively for seasoning, es¬ 
pecially in dressings and soups. Pkt. 5c. 
oz. 20c, 2 oz. 35c. 
SWEET BASIL — Aromatic annual plant 
growing from 4 to 8 inches high. Leaves 
are used in seasoning to quite an extent 
by the Italians. Can be sown at intervals 
for a continuous supply. In summer should 
be sown in semi-shady place as it will 
not run to seed so quickly. 
LARGE LEAVED GREEN — Leaves dark 
green, very aromatic. Pkt. 5c, oz. 25c. 
LETTUCE LEAVED — Leaves are much 
larger than the preceding but lighter 
green; flavoring qualities not as strong. 
Pkt. 10c, oz. 35c. 
THYME (thymus vulgaris) —Perennial. Aro¬ 
matic herb, used principally for seasoning. 
Leaves are sometimes used to make a tea 
for relieving headache. Pkt. 5c, oz. 50c. 
WORMWOOD —- Perennial. Plant of fra¬ 
grant and spicy odor, but with intensely 
bitter taste. Leaves are used as a tonic, 
vermifuge and as a dressing for fresh 
bruises. Pkt. 5c, oz. 75c. 
HERB PLANTS 
Plants of Sage, Sweet Marjoram, Rosemary 
and Thyme, 50c each (postpaid). 
