Crisp, tender lettuce, the most 
desirable of all salad plants. 
L Can best be grown with the 
strictest attention to its moisture, soil and cli¬ 
matic requirements. There are many varieties 
and types of lettuce, however for the home gar¬ 
dener we can segregate them into two varieties, 
namely, head variety and looseleaf variety. The 
first is by far the most desirable but the most 
difficult to grow. The second is less desirable 
but so much easier to grow that most beginners 
will do well to select one of its varieties. 
Lettuce can easily endure several degrees of 
frost especially in the seedling stage which 
greatly facilitates the handling in the early 
spring. However, this popular vegetable cannot 
be grown in extreme heat. 
Any good garden soil will grow lettuce of a 
sort but the most favorable soils are rich sandy 
loam. Some varieties like Grand Rapids do best 
on good heavy soils with considerable clay in 
them. Lettuce soils should not be acid, if they 
are in this condition they should be limed. How¬ 
ever, more important than the texture of the soil 
is the problem of moisture. If this is not avail¬ 
able do not attempt to grow this vegetable. 
HEADING VARIETIES 
Packet, 5c; ounce, 15c 
Portland Seed Co.’s Crispette. Heads are 
large, firm, crisp and tender. Bright green, 
curly leaves cover the outside. Solidity of the 
heads is insured by the large, white main ribs of 
leaves which curve toward the center. With¬ 
stands hot weather far better than most varieties 
and exceedingly tasty. 
New York or Wonderful. The best head lettuce 
market gardeners. It is large, very solid, tender, 
crisp and sweet. Beautifully blanched to a 
creamy white with bright green outer leaves. A 
very hardy and rapid grower, also deep rooted. 
Hanson (Improved Hard Heading Stock). One 
of the very best. The heads are green on the 
outside and cream colored on the inside. It with¬ 
stands the hot sun very well and stays crisp for 
quite some time. 
Other Varieties— Brown Dutch, New York 12, 
Big Boston. 
LOOSE-LEAF VARIETIES 
Packet, 5c; ounce, 15c 
Grand Rapids. This variety is the standard hot¬ 
house lettuce for forcing. It also does exceed¬ 
ingly well in the open ground. The leaves are 
light yellowish green, slightly crimped, crisp 
and tender. 
Simpson’s Early Curled. Very fine for early 
planting and forcing. The leaves are finely 
curled and wrinkled. It is very tasty and crisp 
and does not wilt readily. 
Other Varieties— Chicken Lettuce, Prizehead. 
NEW YORK HEAD LETTUCE 
Herb Seed for Planting 
ANISE. Used as a cordial and for garnishing and flavor¬ 
ing. Seeds have an agreeable aromatic taste. Packet, 
10c; ounce, 35c. 
BALM. Leaves are fragrant and are used as a tea for 
fevers. Packet 10c; ounce,50c, postpaid. 
BASIL (Sweet). The leaves are used for flavoring soups, 
stews and highly seasoned dishes. Packet, 10c; ounce, 
50c. 
FENNEL (Sweet). The boiled leaves are used in sauces. 
Packet, 10c; ounce, 30c. 
HOREHOUND. Leaves used for seasoning. Packet, 10c; 
ounce, 75c. 
HYSSOP. Used as a stimulant and a mild tonic. Packet, 
10c; ounce, 75c. 
BORAGE. The leaves are used for flavoring and the 
flowers furnish bee pasture. Packet, 10c; ounce, 50c. 
CARAWAY. Grown for the seeds, which are used exten¬ 
sively for flavoring of bread, pastry, etc. Packet, 10c; 
ounce, 25c. 
CATNIP or CATMINT. The leaves are used for season¬ 
ing. It also makes an excellent bee pasture. Packet, 10c; 
ounce, $1.00. 
CORIANDER. The seeds are used in the manufacture of 
liguors and confectionery. Packet, 10c; ounce, 25c. 
DILL SEED. For planting. Packet, 10c; ounce, 20c; 
pound, 50c, postpaid. 
MARJORAM (Sweet). The leaves and the ends of the 
shoots are esteemed for seasoning in summer and are 
also dried for winter use. Packet, 10c; ounce, 75c. 
ROSEMARY. The aromatic leaves are used for season¬ 
ing. Packet, 10c; ounce, $1.00. 
RUE. For medicinal purposes. Packet, 10c; ounce, 50c. 
SAGE. The most extensively used of all herbs as a season¬ 
ing for dressing. Packet, 10c; ounce, 75c. 
SUMMER SAVORY. A hardy annual. The dried stems, 
leaves and flowers are extensively used for flavoring, 
particularly in dressings and soups. Packet, 10c; ounce, 
75c. 
THYME. Used for seasoning. Packet, 10c; ounce, $1.00. 
WORMWOOD. Used medicinally and is beneficial for 
poyltry. Packet, 10c; ounce, 50c. 
TRUE LAVENDER. Used chiefly in the manufacture of 
perfumery. Packet, 10c; ounce, 75c. 
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