8 Reliable Garden Seed 
The STORRS & HARRISON CO. 
Thyme Sweet Marjoram 
Dill 
EGGPLANT 
CULTURE. Sow in hotbed early in March, 
transplant when 3 inches high. After danger of 
frost is past, transfer to the garden 2^4 feet 
apart each way. Make soil rich. 
Pkt. 10c; ^ oz. 20c; oz. 35c; *4 lb. $1.00. 
Black Beauty. (140 days). The fruits are broad 
and thick, of attractive form and finest flavor; 
rich purplish black. 
Improved Large Purple. (125 days). Fruit 
remarkably large, often measuring 12 inches 
in depth and 9 inches in diameter, weighing 
5 to 6 pounds. 
ENDIVE 
CULTURE. For early use sow in April; for 
late or main crop, in June or July, in drills 14 
inches apart; when 2 or 3 inches high thin to 
1 foot apart .in the drills. When fully grown 
should be blanched. 
Pkt., 10c; oz., 15c; *4 lb., 35c; lb., $1.00. 
Green Curled. (45 days.) Deep cut leaves; 
crowded, dense at center, readily self-blanch¬ 
ing. Fine for salads. 
Dwarf Green Curled Kale 
American Flag Leek 
KALE 
CULTURE. Kale is one of the 
hardiest of “gi-eens” belonging to 
the Cabbage family. Sow either in 
rows or broadcast; in early spring, 
for summer and fall use; August or 
September for spring use. 
Dwarf Green Curled. (55 days.) 
This is the most dwarf popular 
variety. Pkt. 10c; oz. 15c ; % lb. 
30c ; lb. 90c. 
KOHL RABI 
A turnip-rooted Cabbage, the edi¬ 
ble part being the swollen, fleshy 
bulb which grows on a stalk a few 
inches above the ground. Use before 
bulbs get to be more than 2 inches 
thick. Remove the thick outer skin 
before boiling, and serve like turnips, 
the flavor uniting both cabbage and 
turnip. Sow % inch deep, in drills 
2 feet apart; thin to 8 inches apart. 
Early White Vienna. (50 days.) 
Purple Vienna. (70 days.) Pkt. 
10c; oz. 15c; *4 lb. 50c; lb. $1.50. 
LEEK 
American Flag. (70 days.) Close¬ 
ly allied to the Onion, it is used 
in soups, stews or boiled whole and 
creamed; its mildness and distinc¬ 
tive flavor making it very popular. 
The entire lower portion or neck 
of the plant is used; 2 inches thick 
by 10 inches long. Sow early in 
the spring in drills % inch deep 
and 1 foot apart. When 6 or 8 
inches high, transplant as deep as 
possible, to blanch the neck. Pkt. 10c; oz. 25c; % lb. 60c. 
Rosemary 
Sage 
HERBS 
Home “Herb Gardens” for culinary 
and medicinal uses, for their pungent 
scents and attractive plant and flower 
effects, have become smart gardening. 
We offer the easiest grown and most 
useful types. 
Plants should be cut on a dry day just 
before full bloom, and hung up to dry. 
Anise. (55 days.) Leaves used for fla¬ 
voring, garnishing, cordials; seeds in 
baking. Pkt. 10c ; % oz. 15c ; oz. 25c. 
Basil, Sweet. Spicy sweet taste; a 
good addition to green salads, to dishes 
containing tomato or cheese, to fruit 
drinks, and in soups with other herbs, 
Leaves may be dried. 
Pkt. 10c ; oz. 35c. 
Caraway. (60 days.) Leaves used for 
flavoring soups, etc. The second year 
the aromatic seeds are used to flavor 
bread, cookies, cake, etc. 
Pkt. 10c; y% oz. 15c; oz. 25c.. 
Chives. An onion type and flavor, the 
plant perfectly hardy and perennial. 
The finely chopped leaves are much 
favored in salads, soups and stews. 
The growing plant is quite ornamental. 
Pkt. 10c; % oz. 40c. 
Dill. (70 days.) Leaf, stem and seed 
used; indispensable in dill pickles. 
Pkt. 10c; oz. 15c; % lb. 35c ; lb. 65c. 
Horehound. A poor-soil plant, grown 
compactly. The leaves and juice from 
the flowering tops provide that pun¬ 
gent, bitter, efficient flavor found in 
cough syrups and “Horehound candy.” 
Pkt. 10c ; oz. 55c. 
Lavender. (60 days.) Perennial. Deli¬ 
cate, permeating fragrance; for scent¬ 
ing wardrobes and other clothes con¬ 
tainers. Pkt. 10c ; oz. 25c ; oz. 40c. 
Rosemary. Fragrance and pungent 
taste to season meats and soups. 
Pkt. 10c ; % oz. 45c ; oz. 75c. 
Sagfe. Perennial. The leaves and tender 
tops are used to season dressing and 
sauces. A medicinal tea is also made 
from the dried leaves. 
Pkt. 10c; oz. 30c. 
Summer Savory. Leaves and flower¬ 
ing tops are put into dressings, boiled 
with peas and snap-beans ; and are 
used fresh in salads with other herb 
flavorings. Pkt. 10c ; oz. 35c. 
Sweet Fennel. Eat the fresh tender 
stems raw (like celery) ; or break up 
into salads. Leaves may flavor soups 
and sauces ; seeds give pleasant taste 
to candy, and medicine. 
Pkt. 10c ; oz. 25c. 
Sweet Marjoram. (70 days.) Used as 
a relish in soups, broths and dress¬ 
ings. Perennial. Pkt. 10c; oz. 25c. 
Broad-Leaved Thyme. (70 days.) An 
aromatic perennial about 12 inches 
high ; quite ornamental, with tiny lilac 
flowers. The leaves are used for flavor¬ 
ing soups, gravies, stews, sauces and 
dressings; and in tea for headaches. 
Pkt. 10c ; % oz. 25c; oz. 40c. 
Packets, 
1 Each Above, 
13 
