HARRY C. LINDHOLM, PROP. 
43 
SEED POTATOES 
BELOW ARE THE THREE EARLIEST POTATOES AND ARE GROWN 
IN THE NORTH 
Early Ohio. The potatoes are oblong with square ends, shallow eyes, smooth skin 
tinged with pink. The vines are small and compact and the potatoes ripen very 
early, this being one of the earliest varieties in existence. The yield is usually not 
as high. 
Early White Gold. This is the new potato which has been so widely advertised. The 
potatoes mature early and resemble Green Mountain in shape. The eyes are shal¬ 
low and the skin remarkably smooth and white. We have never eaten a potato 
that is of better quality and is so snowy white and attractive when cooked. This 
variety will bring many repeat customers at the roadside stand and market. 
The Warba. A new early potato. The Warba was produced at the Minnesota Agri¬ 
cultural Experiment Station. It is valuable for the early market and for the early 
home garden. Its primary features are earliness; high productivity; resistance to 
the common forms of mosaic disease; uniform size of tubers; excellent cooking 
quality; its season is 7 to 10 days shorter than the Early Ohio. High yield, short, 
round, blocky white tubers with pink eyes. 
WRITE FOR PRICES 
AROMATIC AND SWEET HERBS 
Dill—Long Island Mammoth. This dill is much superior to the 
common dill, being larger and more productive. 
Sage. Leaves and tops are used for seasoning and stuffing, also 
for medicinal purposes. 
Marjoram Sweet. Leaves and ends of the shoots are used for 
flavoring, both green and dried. 
Thyme. Very largely used for flavoring. Will survive the winter 
if given a little protection. 
Oz. 
% Lb. 
ILb. 
$0.10 
$0.20 
$0.60 
.20 
.60 
2.00 
.25 
.75 
• • • • 
.30 
1.00 
• • • • 
Sommer Savory. Leaves and flowers flavor soups and dressings.Pkt. 5c; Oz. 20c 
Chives or Grass Onion. Very small hardy perennial grasslike 
Onion, of which the top is used for flavoring different dishes..Pkt. 10c; Oz. 60c 
