ADD SPICE TO YOUR GARDEN 
GARLIC 
Garlic comes in l)iilbs which should be separated and 
planted the same as onion sets and cultivated in the same 
way. Bulbs, 1/4 lb., 15c; lb., 30c; 2 lbs., 50c; 4 lbs., 90c, 
postpaid. 
MUSTARD 
Used for greens and salads during the hot summer 
months. 
257. SOUTHERN GIANT CURLED. Most popular 
variety. Pkt., 5c; oz., 10c; 1/4 lb., 25c; lb., 60c, postpaid. 
259. MUSTARD SPINACH OR TENDER GREEN. 
This is an Oriental tyim of mustard which is now grown 
for greens. It is a very desirable quick growing, tender 
variety with long, broad, smooth leaves and white mid¬ 
ribs. The leaves are usually ready for cutting in 3 to 4 
weeks after planting. Dry weather will not injure the 
crop. The flavor of this new vegetable resembles S])inach 
with a very mild mustard taste. The best summer green. 
Pkt., 5c; oz., 10c; 1/4 lb., 25c; lb., 60c, postpaid. Early Dwarf Long Pod Okra. 
Garden Huckleberry. 
GARDEN HUCKLEBERRY 
200. GARDEN HUCKLEBERRY — WONDER- 
BERRY. A wonderful, prolific plant needing same cul¬ 
ture as tomatoes. Wlien ripe the berries are about one 
inch in diameter, of shining black color. They make 
delicious pies, preserves and jam. Fruit is non-edible 
when not fully ripened. Recipe for use on each packet. 
Pkt., lOc; Vz oz., 30c; oz., 50c; 1/4 lb., $1.50, postpaid. 
OLDS’ GOURDS 
190. CALABASH. The gourd used in making the 
Calabash pipe. Pkt., 5c; oz., 15c, postpaid. 
191. DIPPER. The old long handle dipper was made 
from this variety. Pkt., 6c; oz., 15c, postpaid. 
192. NEST EGG. Resembles a nest egg. Pkt., 5c. 
193. HERCULES CLUB. Edible, ornamental and use¬ 
ful. Pkt., 5c; oz., 15c; 1/4 lb., 60c; lb., $1.75, postpaid. 
194. ORANGE. Resembles a large orange. Pkt., 5c. 
195. PEAR. Pear shaped. Pkt., 5c; oz., 15c. 
199. MIXED GOURDS. This mixture contains a very 
wide range of colors, shapes and sizes. Pkt., 5c; oz., 16c; 
Vi lb., 50c; lb., $1.75, postpaid, 
SALSIFY OR VEGETABLE OYSTER 
397. MAMMOTH SANDWICH ISLAND. This 
is the best variety of Salsify; in fact, the only one worth 
considering. The roots are l ong, smooth and straight. 
Pkt., 5c; oz., 15c; 1/4 lb., 
45c; lb., $1.30, postpaid. 
Recipe for use: Scrape 
the roots clean, cut up 
and boil in water. When 
cooked soft (do not 
drain), add milk and 
flavoring, the same as for 
oysters. 
LEEK 
Leeks belong to the 
onion family and are val¬ 
uable for soups and sal¬ 
ads; they may also be 
sliced and cooked like 
green peas. 
210. AMERI C AN 
FLAG. Large, thick stems. 
Pkt., 10c; oz., 20c; Vi lb., 
50c; lb., $1.50, postpaid. 
American Flag Leek. 
KOHL RABI 
Kohl Rabi has a turnip and cabbage flavor. The bulb, 
which is formed above the ground, is cooked when young 
and tender like turnips. As easy to grow as a radish. 
205. EARLY WHITE VIENNA. Probably the best 
early variety. Small tops. Medium size, handsome, white 
bulbs. Pkt., 5c; oz., 20c; Vi lb., 70c; lb., $2.00, postpaid. 
206. PURPLE VIENNA. A popular purple variety 
for table use. Pkt., 6c; oz., 20c; Vi lb., 70c; lb., $2.00, 
postpaid. 
Olds’ Mustard Spinach. 
(40 days from seed.) 
OKRA 
The long pods are used in soups and salads. 
278. EARLY DWARF LONG POD. An early dwarf 
growing variety producing an abundance of long fruited, 
dark green, four-inch pointed pods. Seed of this variety 
can be planted in the open ground. Pkt., 10c; oz., 16c; 
Vi lb., 30c; lb., 85c, postpaid. 
KALE 
Kale is usually 
grown for greens and 
is also used here in 
the North as winter 
green feed for chick¬ 
ens. 
201. DWARF 
CURLED SCOTCH. 
Dwarf spreading vari¬ 
ety. Attractive bright 
green color. Very 
hardy. Pkt., 5c; oz., 
10c; 1/4 lb., 30c; lb., 
90c, postpaid. 
Dwarf Curled Scotch Kale. 
Plant An Herb Garden. 
OLDS’ HERBS 
480. ANISE. _ The leaves of this herb are finely fring¬ 
ed; used in garnishing and flavoring. Pkt., 10c; oz., 20c. 
481. BALM. The leaves are very fragrant; used to 
flavor summer drinks. A perennial herb. Pkt., 10c; oz., 
50c, postpaid. 
482. BORAGE. The leaves are Used for flavoring cor¬ 
dials. It is also excellent as bee food. It grows freely; 
has beautiful sky blue flowers. Pkt., 10c; oz., 20c, postpaid, 
483. CARAWAY. Seed used in rye bread, cookies and 
cakes. Pkt., 10c; oz., 20c; Vi lb., 40c, postpaid. 
484. CORIANDER. An annual herb. The seeds are 
used in pickles and confectionery. Pkt., 10c; oz., 15c. 
485. DILL. Leaves and seed used for flavoring in dill 
pickles, soups and sauces. Pkt., 5c; oz., 10c; Vi lb., 30c; 
lb., 80c, postpaid. 
486. HOREHOUND. Leaves are used in confectionery 
and for seasoning. Pkt., 10c; oz., 30c, postpaid. 
487. LAVENDER. A hardy perennial. Leaves are 
used for seasoning and the dried leaves for sachets. Pkt., 
10c; oz., 25c; Vi lb., 76c, postpaid. Large Field Plants, 
25c each. 
488. SWEET FENNEL. A perennial herb. Seeds are 
used in confectionery. The young shoots can be eaten 
raw or used in soups and salads for flavoring. The plants 
grow about three feet high with large yellow flowers. Pkt., 
10c; oz., 20c; Vi lb., 46c, postpaid. 
489. MARJORAM. Sweet. Tops green or dried, used 
for flavoring soups. Pkt., 10c; oz., 25c, postpaid. 
490. ROSEMARY. A perennial herb with a fragrant 
odor. The leaves are used for flavoring soups and meats. 
Pkt., 10c; oz., 76c, postpaid. 
492. SAGE. (Perennial.) Dried leaves much used for 
seasoning in dressings; the most popular of all herbs. 
Pkt., 10c: oz., 30c; Vi lb., 90c, postpaid. Large Field 
Plants, 25c each. 
494. SUMMER SAVORY. Annual herb. Dried leaves 
and flowers are used for flavoring soups and dressings. 
Pkt., 10c; oz., 20c; Vi lb., 60c, postpaid. 
496. THYME. Perennial herb. The leaves and shoots 
are used for seasoning and flavoring sausage and other 
meats. Pkt., 10c; oz., 40c; Vi lb., $1.10, postpaid. Large 
Field Plants, 25c each. 
498. WORMWOOD. Perennial herb. The dried leaves 
are used as a poultry tonic. It has a fragrant, spicy 
odor and a bitter taste. Pkt., 10c; oz., 25c; Vi lb., 75c. 
499. MIXED HERBS. A mixture of all varieties. 
Pkt., 5c; oz., 20c; Vi lb., 60c, postpaid. 
Early White Vienna Kohl Rabi. 
Salsify. 
“Would like to let you know we 
had zvonderful luck zi'ith your Way- 
ahead Lettuce last year. Most suc¬ 
cessful head lettuce zve ever grew. 
Had tine, large tender heads of let¬ 
tuce up to August 1st from our first 
planting of seed.” 
Willis W. A. Hopkins, Wisconsin. 
— 41 — 
