12 
ROYAL QUALITY SEEDS BEST BY EVERY TEST 
about 7 inches long and well rounded at both 
ends; of bright green color. Used for early 
slicing and when planted late it produces good 
pickles. 
DAVIS’ PERFECT — The fruits measure 
from 7 to 9 inches in length and their circum¬ 
ference is about 7 inches in the middle. They 
are slightly tapering at both ends, with a very 
rich dark green skin. The fruits are extreme¬ 
ly handsome and sell very readily in the 
markets. The flesh is solid and of superb qual¬ 
ity for slicing. 
WEST INDIA GHERKIN— A very prolific, 
small-fruited variety, used exclusively for 
pickling. The fruits are 2 to 3 inches in length, 
thick and rounded, closely covered with 
spines. It yields abundantly. 
JAPANESE CLIMBING —A vigorous grow¬ 
er, can be trained on trellis. Fruit from 12 to 
16 inches long, dark green and smooth. Flesh 
pure white, crisp and tender. 
(Note—There are several other Gardener varieties 
of Cucumber, varying somewhat from kinds described. 
Can furnish upon application.) 
EGG plant 
' CULTURE —The Egg Plant will thrive in 
any good garden soil. The seeds should be 
sown in hot-bed or warm greenhouse in March 
or April, and when about an inch high, potted 
in 2-inch pots. Plant out about June 1, 2^^ 
feet apart. If no hot-bed is at hand, they can 
be grown in any light room where the tem¬ 
perature will average 75 degrees. One ounce 
for 2,000 plants. 
BLACK BEAUTY —Earlier and nearly as 
large as New York Purple; fruit very dark 
purple, which color it holds for a long time. 
NEW YORK IMPROVED PURPLE (Spine- 
less) —The favorite market variety. Plant 
large, spreading and spineless, producing four 
to six large oval fruits of dark purple color. 
ENDIVE 
CULTURE —Endive is one of the best sal¬ 
ads for fall and winter use. Sow for an early 
supply about the middle of April. As it is 
used mostly in the fall months, the main sow¬ 
ings are made in June and July. Plant 1 foot 
apart each way. When the plant has attained 
its full size, gather up the leaves and tie them 
by their tips in a conical form. This excludes 
the light and air from the inner leaves, which, 
in the course of from three to six weeks, be¬ 
come blanched. One ounce will sow 300 feet 
of drill. 
BROAD LEAVED BATAVIAN — One of 
the best varieties for salads; leaves broad, 
twisted and waved, bright deep green, with a 
nearly white midrib. Inner leaves form a fair 
head which blanches a creamy white. 
GREEN CURLED WINTER — The most 
hardy and vigorous sort; leaves bright, deep 
green with the outer midribs usually showing 
a trace of rose; readily blanches a creamy 
white. 
GOURDS 
CULTURE—Gourds are tender annuals, and 
should not be planted until all danger of frost 
is over, and not less than 6 feet apart each 
way, in good, rich loam. One ounce will plant 
25 hills. 
DIPPER—Grows in the form of a dipper 
and thus is useful as well as ornamental. 
DISH CLOTH — The peculiar interior is 
used as a sponge or dishcloth. 
FANCY VARIETIES MIXED—A collection 
of the fancy and ornamental gourds. 
JAPANESE NEST EGG—Fruit small and 
creamy white, much resembling a hen’s egg. 
SUGAR TROUGH—Grows to hold from 5 
to 10 gallons and makes useful household con¬ 
tainers. 
HERBS 
SWEET, POT AND MEDICINAL 
CULTURE—The seeds should be sown in 
spring, in shallow drills, 12 inches apart, and 
the young plants thinned out or transplanted 
to about 4 inches. They should be harvested 
on a dry day, just before the blossom develops, 
dried quickly and bottled, or closely packed 
in dry boxes, with the air entirely excluded. 
ANISE—Used for flavoring. 
BALM—Very fragrant leaves. 
BASIL, SWEET—Leaves useful for flavor¬ 
ing. 
BORAGE—Leaves used for flavoring. 
CARAWAY—Seeds used for flavoring. 
CATNIP—Leaves used for seasoning. 
CORIANDER—Seeds used for flavoring. 
DILL—Used for flavoring pickles. 
FENNEL, FLORENCE—A bulb-like vege¬ 
table formed above ground at base of leaf¬ 
stalk. 
FENNEL, SWEET—Seeds aromatic. 
HOREHOUND — Very useful for curing 
coughs. 
LAVENDER—Leaves very fragrant. 
MARJORAM, SWEET—Used as a season¬ 
ing. 
ROSEMARY—Leaves very fragrant. 
RUE—A medicinal plant. 
SAFFRON — Flowers used for coloring; 
leaves for flavoring. 
SAGE—A highly aromatic herb; most use¬ 
ful of all. 
SAVORY, SUMMER—Leaves for flavoring 
soups. 
SAVORY, WINTER—Leaves for seasoning. 
THYME—Used for seasoning. 
WORMWOOD — Has medicinal qualities; 
splendid for poultry. 
