Black Beauty Egg Plant 
The earliest and best of all larfje fruited Kg’s 
Plants It is an extra early variety with fruits 
of a beautiful jet color. The fruits set freely 
and develop quickly so that the crop can be 
frathered before there is any dang-er from frost. 
It is of dwarf {growth and bears its fruits which 
weijjh from one to three pounds each, close to 
the stem. The cal}’x is entirely free from spines 
and thorns. The intensely brilliant coloring is 
uniform over the whole fruit. The plants usual¬ 
ly bear eight to ten immense fruits before being 
kille(l by frost. Pkt. 8c.; Yz oz. 25c.; oz. 40c. 
EGG PLANT 
Vine Peach 
Grows on a vine the same us a mel- 
on. Tlie fruit has the size, shape and 
color of an orange. Tlie flesh is snow 
wliite and makes e.xcellent presen-es 
<jr swt^et pickles; may also be sliced 
ami fried like egg plant. Vines are 
(piite hardy and productive. Fruit will 
keep a long time after picking. Pkt. 
5c.; 3 pkts. 10c. 
Turnip Celery 
This is an excellent vegetable. It produces 
large turnip-shaped roots which keep well tor 
winter use. Highly esteemed either cooked 
in the same manner as other vegetables, for 
flavoring soups, or sliced and used as a s;ilad. 
Pkt. 5c.; Yz oz. 12c.; oz. 20c. 
HERBS 
ANISE—Used for cordials, garnishing and fla¬ 
voring. The seeds have an aromatic taste. 
Pkt. 5c. 
CELERY 
Golden Flume 
Cw-fildpTI StpJf FInnchinn The best of all self-blanching varieties. 
IxOiaen oeir liiantning without doubt the most popular cel¬ 
ery grown. The ribs are perfectly solid, crisp, brittle and of a delicious flavor 
which is not suriJassed by any other variety while it has the decided merit of 
being self-blanching to a remarkable degree. It is extensively grown for market 
and private use, not only on account of its easy culture but for its superior 
quality. The hearts are large and hard and blanched to a beautiful golden yellow. 
When grown in moist soil the stalks are numerous and liirge in size. Pkt. Sc.; 
Yz oz. 25c.; oz. 45c. 
EmiyeVOV excellent celery for fall and winter use, of true dwarf 
^ growth, having a veiy large heart, solid and of finest nnt flavor. 
Being of dwarf growth, 15 to 18 inches tall, it is much easier to blanch than 
the taller varieties. The stalks are smooth, very thick, round and crisp, blanch¬ 
ing to a light golden color. An especially good keeper.Pkt. Sc.; Yz 12c.; 
oz. 25c.; J4 lb. 90c. 
White Plume This is the earliest and most easily blanched celery. 
The plants grow rapidly and blanch easily during the 
aummer months. Later in the fall the central stalks and leaves are of pure 
snowy whiteness even without earthing up; but stalks should be gathered to¬ 
gether and earthed up as in the other varieties so as to produce close, attractive 
bunches. As for succulence, crispness and quality the White I’lumf- is un- 
etiualled. Pkt. 5c.; Yz 15c.; oz. 25c, 
■La f 
EMPEROR-k'-i. 
■^SOLpEN SELF 
GOLDEN PLUME k;.\> 
BLANCHING 
This i.s a fine new ctlery that we can 
ri< ornnieiid wiiliout leKUve. It is fully a 
week e.irlier than (ioldeii Self Blanchimr, is 
similar in color and flavor but is superior 
tc it as 'his variety blanches more easily, 
is more biight-resis'ant. It has been espec¬ 
ially .elected for large, solid hearts. Spec- 
iiiieii .-talks lia\e Inen grown 2 ft. tall and 
•1 '4 iti. thick. Has been blanclu'd iti the re¬ 
markably short jierio<l of .5 da^'s. Select 
Seed: Pkt. Sc.; '/2 oz. 20c.; oz. 35c.; 
> 4 lb. $1.25. 
WHITE BLUHE 
GBOUNI) CHEHHY 
True Yellow Ground Cherry 
'1 hese ))lants are low and spreading and 
l>roduce their luscious fruits in gi-eat abumf- 
ance. K.xcellent fur pies and makes delicious 
])r»‘scn'es as the fruit has a strawberrs' 
v >r. Of easy culture and will .succeed 
mod any garden. Pkt, 5c.; 3 pkts. 10c. 
la¬ 
in 
Gardening Instructions Free 
At considerable expense we have prepared 
a booklet 'of complete planting instructions 
on Vegetables and Flowers. A copy will be 
sent free, when requested, with every order of 
25c or more. 
DILL—This herb is used in large quantities 
in (he making of Dill Pickles; also for fla¬ 
voring vinegar. Pkt. 5c.; oz. 20c. 
SAGE—Sow in rich ground and thin out the 
jilants to 15 inches apart. Used for flavorings 
and dressings. Pkt. 5c. 
SWEET MARJORAM—The leaves and end 
shoots are esteemed for .seasoning in summer 
and also dried for winter use. Pkt. 5c. 
SUMMER SAVORY—The leaves and flowers 
are used extensively for flavoring, particularly 
in soups and dressings, Pkt. 5c. 
THYME—The leaves are used for seasoning. 
Pkt. 5c. 
^7/—„./. Jung Seed Co., Randolph, Wis. 
