X-L VEGETABLE SEEDS 
O RAM AM £-2.5**1 
Black Beauty egg plant raised by 
Mrs. J. J. Arndt, 3612 7th Ave. No. 
EGG 
PLANT 
Culture same as to¬ 
matoes but the seed 
should be started 
earlier as it takes 
longer to germinate. 
Dipped in beaten egg 
and rolled in cracker 
crumbs and fried, it 
will provide a de¬ 
licious variety from 
the ordinary run of 
garden vegetables. 
61—IMPROVED 
BLACK 
BEAUTY 
This variety will of¬ 
ten produce 6 to 7 
beautiful fruits to a 
plant. Well adapted 
to our conditions. Pkt. 
10 c; Vi oz., 20c. 
GARDEN HUCKLEBERRY 
This new fruit is easier to grow than tomatoes, culture 
being practically the same. Bushes are about two feet 
high, well branched, and loaded with berries, which when 
ripe are a dark purplish color. They make delicious con¬ 
serve and are good if stewed, but should be cooked with 
a small amount of some other fruit such as apple or lemon 
added. Garden Huckleberry pie when properly made will 
meet with the approval of the entire family. Pkt., 10c; i/ 2 
oz., 45c. 
HERBS 
ENDIVE 
"Salad minded people" are fast learning how easy it is 
to raise tender endive. Should be sown from April 15th to 
late July for continuous use throughout summer and winter. 
It can be improved by tying the outer leaves loosely to¬ 
gether when nearly full grown in order to blanch the center 
leaves. 
62—GREEN CURLED 
Hardy and vigorous. Leaves glossy green but will blanch 
to a liquid white. Pkt., 5c; oz., 15c; *4 lb., 35c. 
63—BROAD LEAVED BATAVIAN 
The "head lettuce" of the endive family. Leaves thick and 
buttery in texture. Pkt., 5c; oz., 15c. 
64—SEED GARLIC 
Sound bulbs especially selected for planting. Bulbs should 
be divided and cloves set same as onions. Should be taken 
up in the fall and stored in a cool dry place. Bulbs, % lb., 
15c; lb., 45c postpaid. 
BENEFICIAL PROPERTIES OF GARLIC 
In spite of its strong flavor and tenacious odor, garlic is 
not harmful to the stomach, even in large quantities. On the 
contrary, it exercises beneficial effects upon our organism. 
Garlic dissolves the crystals, the accumulation of which 
causes hardening of the arteries. It lowers the blood pres¬ 
sure, accelerates and regulates the blood circulation by 
stimulating the heart muscles, and also acts as a blood 
purifier. 
The present trend in cooking shows a definite swing back 
to the use of herbs for supplying the proper seasoning. 
66—CARAWAY 
Seeds are used for flavoring. Pkt., 10c; oz., 25c postpaid. 
67—DILL 
Is used by everyone in making pickles. Easily grown. 
Pkt., 5c; oz., 15c. 
68—SWEET MARJORAM 
Pkt., 10c; oz., 25c. 
69—SAGE 
The well known seasoning used for making dressing 
Pkt., 5c; Vz oz., 40c. 
70—THYME 
Tea made from this plant is an old remedy for headaches. 
Pkt., 10c; 1/2 oz., 40c. 
71—SUMMER SAVORY 
Leaves are generally used for flavoring soups. Pkt., 10c; 
oz., 25c. 
72—CATNIP 
While this is sometimes used for seasoning, it is most 
commonly thought of as a medicine and regulator for cats 
and kittens. Pkt., 10c. 
73—LAVENDER 
The dried leaves are used to impart a delicate scent to 
clothing. Pkt., 10c. 
Many people grow a pot or two cf their favorite Herb 
in the kitchen window, having it fresh the year 'round, but 
if this does not appeal to you, remember that the stalks 
may be cut just before full bloom, dried and packed in air¬ 
tight boxes for use as desired. 
KALE 
75—Dwarf Scotch Curled 
Generally planted for greens, but also used for garnishing 
instead of parsley. May be sown in the spring as soon as 
danger of frost is over and will stay green very late in the 
year if given a slight covering of straw. Pkt., 5c; oz., 15c. 
Modern and “up to the minute” cooks are using old-fashioned herbs 
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