DIGGS ^ BEADLES SEEP CO.JNC., RICHMOND, VIRGINIA 
BLACK BEAUTY 
ENDIVE 
GREEN CURLED— Endive is a nice relish 
and makes a splendid salad for late fall 
and winter use, and nothing is prettier 
for garnishing. One ounce of seed will 
sow 100 feet of row. Pkt. 5c; oz. 15c; 
14 lb. 30c. 
EARLY CURLED SIBERIAN KALE 
(See page 13) 
EGG PLANT 
BLACK BEAUTY—This is the earliest and the best of all 
large-fruited egg plants. The large fruits are thick and 
of the most attractive form. The skin is a rich lustrous, 
purplish-black and holds its color exceptionally well, and 
it is entirely free of spine or thorns. Pkt. 10c; oz. 30c; 
14 lb. 90c; lb. $3.25; postpaid. 
FLORIDA HIGH BUSH—An unusually heavy bearer, the 
fruits being produced high off the ground prevents rot, 
a decided advantage in wet seasons. The dark purple 
glossy fruits are slightly longer than thick; bears pro¬ 
fusely and continuously; disease resistant. Pkt. 5c; 
oz. 35c; 14 lb. $1.00; postpaid. 
HERBS 
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 or bottles in order to 
preserve their seasoning and medicinal qualities. 
CATNIP 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. 10c; 14 oz. 
30c; oz. 50c. 
CORIANDER—A hardy annual cultivated for its seed, 
which has an agreeable taste and is used in confections. 
Gather on a dry day, bruising the stems and leaves as 
little as possible, for when injured they have a disagree¬ 
able odor which they impart to the seed. Pkt. 5c; oz. 15c. 
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 par¬ 
ticularly desirable for use in cucumber pickles, as it 
heightens the flavor. Pkt. 5c; oz. 15c; 14 lb. 35c; lb. 
$1.00; postpaid. 
SWEET FENNEL—A hardy perennial. Its leaves are used 
in soups, fish sauces, garnishes, salads and confectionery. 
Pkt. 5c; oz. 15c. 
HOREHOUND—A perennial herb used in making cough 
syrups and lozengers and for flavoring candy. Pkt. 10c; 
14 oz. 25c; oz. 40c. 
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 quick¬ 
ly; germinates slowly. Pkt. 5c; oz. 20c. 
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. 
GREEN CURLED SCOTCH KALE 
KALE 
BLUE CURLED SCOTCH KALE (55 days)—This Kale has 
proven to be one of the best known varieties for home 
and market gardens. It will stand extreme cold where 
winter kills other Kale. It is very dwarf, beautifully 
curled, dark bluish green color, and keeps long after cut¬ 
ting. Pkt. 5c; oz. 10c; 14 lb. 25c; 1 lb. 70c; 2 lbs. $1.25; 
10 lbs. $5.00; postpaid. 
SPRING KALE OR HANOVER SALAD—This is a smooth 
leaf Kale, sometimes called Hanover Salad, and is the 
best variety for sowing in the spring. It is tender and 
quick growing, being ready for cutting from 3 to 4 weeks 
from seeding; although it is usually sown in the Spring, 
it also thrives well when seeded in the Fall, as it is very 
hardy, stands cold perfectly and can be cut any time dur¬ 
ing the winter. Pkt. 5c; 14 lb. 10c; lb. 30c; 2 lbs. 50c; 
postpaid. 
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