Home Grown Herbs 
Even though the atmosphere of Weathered Oak Herb Farm is singularly peaceful, hidden away as it is 
from the traffic and noise of the outside world: nothing visible from the highway, the entrance: a wooded 
lane, with old rail fencing on either side,—yet within its boundaries there is much activity, many trained 
workers and a wide range of occupations extending far beyond the usual life of a farm. The ploughed 
fields are chiefly given over to the growing of herbs and when the crops are harvested,—great basketfuls of 
fragrant leafage,—they are scientifically dried and carefully prepared for their various uses. A portion of 
the herbs are blended according to Weathered Oak Herb Farm’s own formulas: Herbs for Salads, for 
Omelets, for Tomato Recipes, for Poultry and Turkey Stuffing, etc., while the balance is put up as single 
ingredients; the familiar Thyme, Sage, Tarragon, Sweet Marjoram, Basil, etc.—all material placed in tightly 
closed glass jars, attractively labeled, for in this way the strength of their wholesome, aromatic, “vertue” 
should last a long time. Simple suggestions for the usage of herbs are contained in a little book recently 
published by Weathered Gate Herb Farm, Inc.: “Receipts in Herb Cookery,’ ’ at twenty-five cents per copy. 
For a complete list and prices of Dried Culinary Herbs see page 9. 
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