28 
T. W. WOOD 8b sons 
SEDDSMEN SINCE 1879 
RICKDCOND, VIRG-INIA 
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TURNIP AND RUTABAGA 
CnDTORB.—Spring* plantings should he made as early as possible, so that the turnips may make their size he-^ 
fore hot weather, otherwise they will become tough and bitter. For spring there is nothing better than the Ml- ~ 
Ians, Wood’s Improved Purple Top White Globe, Purple Top Strapleaved and White Plat Dutch. For the regular crop, 
plant in July and August, the salad varieties in August or September. Plant either broadcast or in drills 2 feet apart, 
cover Vz inch deep, and thin out. One ounce plants 100 feet of drill; lbs. plants one acre in drills; 2 lbs. one j 
acre broadcast; salad varieties 3 lbs. to the acre. 
varieties, unless otherwise ciuoted. 
pWlf I- . Plct. 5c; oz. lOo; lb. 15c; lb. 40c; 2-lb. lots 35c 
• per lb.; 5-lb. lots 30c per lb.; 10-lb. lots 27c per lb., 
postpaid. 
No. 445. EXTRA EARDY WHITE MIDAN.—Pure white. Pkt. 5c; 
oz. 10c; !!>• 20c; lb. 50c; 2-lb. lots 45c per lb.; 5-lb. lots 40c per 
lb.; lO-lb. lots 35c per lb., postpaid. 
No. 446. EXTRA EAREV PURPLE TOP MILAN.—White with 
purple top. Pkt. 5c; oz. lOo; V4 lb. 20c; lb. 55o; 2-lb. lots SOc per 
lb.; 5-lb. lots 45c per lb.; 10-lb. lots 40c per lb., postpaid. 
No. 450. Wood’s Improved Purple Top White Globe 
Handsome appear¬ 
ance and extra fine 
Quality easily ac¬ 
count for the uni¬ 
versal popularity 
of our splendidly 
bred strain. Globe- 
shaped, of good 
size; the upper part 
purple, the lower 
part pure white, 
with fine-grained, 
tender, pure white 
flesh. For table use, 
it is at its best 
when about three 
inches across; but 
for stock feeding 
it should be grown 
to full size. For the 
private garden and 
for market it has 
no superior. Pkt. 5c; oz. lOo; H 11>- 20c; lb. 50c; 2-lb. lots 45c 
per lb.; 5-lb. lots 40c per lb.; 10-lb. lots 35c per lb., postpaid. 
No. 449. MAMMOTH PURPLE TOP WHITE GLOBE.—Makes 
large, globe-shaped roots, white with purple top; a big yielder; 
fine for the table, market and stock feeding. 
Wood’s Improved Purple Top Globe 
447. EARLY RED OR PURPLE TOP—A fine-grained, sweet., tender 
white turnip with purple top; a quick grower. 
448. EARLY WHITE PLAT DUTCH—Like No. 447 except that it is 
pure white. 
452. WHITE EGG—Quick growing; pure white; sweet flesh. 
453. LARGE WHITE NORFOLK GLOBE — Large, round, white 
roots; for table and stock. 
454. POMERANIAN WHITE GLOBE — Extra large round, pure 
white; fine stock turnip. 
457. LARGE AMBER or YELLOW GLOBE—Fine grained, solid, 
sweet and tender. 
456. PURPLE TOP YELLOW ABERDEEN—Hardy; a good yielder, 
a splendid keeper. 
458. GOLDEN BALL—One of the best and sweetest yellow turnips. 
451. LONG WHITE COWHORN—Often grows 12 to 16 inches long; 
fine for stock. 
461. MIKED TURNIP SEEDS—A fine home garden mixture of all 
varieties. 
SALAD TURNIPS 
462. SHOGOIN (Japanese Salad)—Insect resistant; can be grown 
in hot weather. 
459 . SOUTHERN PRIZE — The most popular turnip grown for 
greens; hardy. 
460. SEVEN TOP— The standard salad turnip of the South; cold 
resistant. 
RUTABAGA 
465. WOOD’S IMPROVED PURPLE TOP YELLOW—Long Island 
strain; uniformly large and of the best quality. Pkt. 5c; oz. 10c; 
% lb. 20c; lb. 50c; 21-lb. lots 45c per lb.; 5-1^ lots 40c per lb.; 
lO-lb. lots 3&C per lb., postpaid. 
466, PURPLE TOP YELLOW—The standard strain; good keeper 
and large yielder. 
468. GOLDEN NECKLESS—-A superior strain for spring planting; 
tender and sweet. 
GARDEN HERBS 
Only comparatively few housewives knew the delicious and 
appetizing flavors to be had by the addition to many dishes of 
one or more of the old-fashioned herbs. They are easily grown 
and preserved for use simply by drying and placing in tight jars. 
No order for garden seeds should fail to include them. 
CULTURE.—Soil for herbs should be carefully prepared and 
well cultivated, as the plants are, for the most part, delicate and 
easily choked out by weeds. Plant In drills 16 to 18 Inches apart 
and thin out as soon as the plants are large enough. 
TO PRESERVE HERBS, the plants should be cut when in 
bloom and wilted In the sun and thoroughly dried in the shade, 
and then kept in jars cr bottles in order to preserve their season¬ 
ing and medicinal qualities. 
Vo. 475. ANISE.— An annual, cultivated principally for Its seeds, 
which have a pleasant aromatic flavor. The leaves are used for 
seasoning and garnishing. Does not transplant. Pkt. 5c; oz. I5c. 
Vo. 476. BALM.—A perennial easily propagated by division of 
the roots or from seed. The leaf has a fragrant odor, some¬ 
what similar tc lemons, and is used for making balm tea for 
use In fevers, and a pleasant beverage called "balm wine." 
Pkt. lOo; oz. 400. 
Vo. 477. SWEET BASIL.— The stems have a flavor somewhat 
similar to that of cloves. Used for flavoring soups, stews, 
sauces and dressings. Hardy annual. Pkt. 5c; oz. I5c. 
Vo. 479. BORAGE.— A hardy annual. The leaves are used In 
salads, the flowers for bee pasturage. The bruised leaves im¬ 
mersed in water give an agreeable flavor. Pkt. 5c; oz. l5Ci 
Vo. 480. CARAWAY.— Cultivated for its seeds, which are used In 
confectionery, cakes, etc. The leaves are sometimes used In 
soups. Plant either in the spring or fall. Pkt. 5c; oz. 15c. 
Vo. 481. CATVIP, or CATMINT.— A hardy perennial, well known 
as a valuable mild nervine for Infants and for seasoning. Can 
be planted either in fall or spring. Pkt. lOo; Vz oz. 30c; oz. SOo. 
Vo. 482. CORIANDER,— A hardy annual, cultivated for Its seed, 
which has an agreeable taste and is used in confectionery. 
Gather on a dry day, bruising the stems and leaves as little as 
possible, for when injured they have a disagreeable odor which 
they impart to the seed. Pkt. 5c; oz. 10c. 
Vo. 483. MAMMOTH DILL.—An annual, cultivated for its seeds, 
which have an aromatic odor and a warm pungent taste. Used 
for flavoring soups, stews and pickles, being particularly desir¬ 
able for use in cucumber pickles, as it heightens the flavor. 
Pkt. 5c; oz. 10c; Vi lb. 25c; lb. 75c, postpaid. 
Vo. 484. SWEET PEWEL.—A hardy perennial. Leaves are used 
in soups, fish sauces, garnishes and salads. Pkt. 5c; oz. 10c. 
Vo. 485. HOREHOUVD.—A perennial herb used In making cough 
syrups and lozenges and for flavoring candy. Pkt. 10 ots.; 
Yz oz. 25 cts.; oz. 40 cts. 
Vo. 486. LAVENDER.—A hardy perennial, used to make lavender 
water or dried and used as a perfume for linen, etc. Should 
be picked before it becomes dry, and dried quickly; germinates 
slowly. Pkt. 5c; Yz oz. 15c; oz. 20c. 
Vo. 487. SWEET MARJORAM.—A perennial; the tender tops and 
leaves are used green for flavoring, but they may be cut and 
dried for winter use. Pkt. 10c; oz. 25c. 
Vo. 488. ROSEMARY.—A hardy perennial for flavoring meats and 
soups and for medicinal purposes. Pkt. 10c; Yi oz. 30c; oz. 50c. 
Vo. 489. RUE.—A hardy perennial, thriving on poor soil. Used 
medicinally and for roup in fowls. Pkt. 10 cts.; Y 2 oz. 25 cts. 
Vo. 490. SAGE.—One of the most popular perennial herbs, used 
principally for flavoring and seasoning. Cut the leaves and ten¬ 
der shoots just before the plant is coming into flower, and dry 
quickly in the shade. The plants will survive the winter and 
may be divided, when they will grow off and produce a second 
crop of superior quality. Pkt. 10c; oz. 25c; Y* 75c. 
Vo. 491. SUTlirMTR SAVORY,—A hardy annual. The dried stems, 
leaves and flowers are fine for flavoring dressings, stews and 
soups. Pkt. 6 cts.; oz. 20 cts. 
Vo. 493. THYME.—A perennial, used both medicinally and for 
seasoning. The young leaves and tips are used for soups, 
stuffing and sauce, and a tea for nervous headache is made 
from the leaves. The leaves should be dried for winter use. 
Plant early in the spring. Pkt. 10c; Yz oz. 20o; oz. 35c. 
Vo. 494. WORMWOOD.—-Tops and leaves, gathered and dried 
when the plant is In flower, are used for aromatic and tonic pur¬ 
poses, and as a worm medicine; a fine poultry tonic; plant some 
in the chicken yard. Pkt. lOo; oz. 2So, 
