PAINESVILLE, OHIO 
Reliable Garden Seed 7 
Honey Rock Muskmelon 
LETTUCE 
PRIfF lOc; oz. 15c; % lb. 35c; 
* lb. $1.00. 
Big* Boston. (50 days.) Firm, well- 
folded head, buttery yellow heart. 
Black-Seeded Simpson. (40 days.) 
Crisp, broad, light green. 
Denver Market. (45 days.) The crisp 
leaves curled and crimped. 
Early Curled Simpson. (40 days.) 
Compact; yellowish green. 
Early Prize Head. (50 days.) Tinged 
with brownish red. 
Grand Rapids. (38 days.) Most popu¬ 
lar loose-leaved variety ; broad, curly 
and heavily fringed. 
Iceberg*. (55 days.) Superb quality, the 
white heart crisp and delicious. Heads 
solid, medium, slight covering. 
Improved Hanson. (45 days.) Heads 
large, green outside, white within. 
New York. (55 days.) Heads 15 inches 
across, weigh 2 to 3 lbs.; crisp, solid. 
Wayahead. (42 days.) Sure header; 
crisp, tightly folded, interior yellow. 
White Self-Closing- Cos. (55 dap.) 
Light green, center blanching white. 
Chicken Dettuce. (45 days.) Grown 
as a greens for chickens or rabbits. 
MELONS 
MUSK Pkt. 10c; oz. 15c; 
MEIiON lb. 35c; lb. $1.00. 
Bender’s Surprise. (80 days.) Oval, 
netted. 
Early Hackensack. (60 days.) Extra 
large, deeply netted, flesh light green. 
Hale’s Best. (68 days.) Elongated, 
netted. 
Hearts of Gold. (70 days.) Ribbed, 
netted. 
Honey Rock. (80 days.) Large, 
round, not ribbed, gray netted over 
gold. Delightful flavor. Ships well. 
Iiake Champlain. (70 days.) Me¬ 
dium size, slightly ribbed, heavily 
netted. 
Osag-e. (75 days.) Skin dark, flesh 
salmon. 
Rocky Ford. (70 days.) Medium 
oval; no ribs ; flesh greenish white. 
Tip Top. (80 days.) Large, round, 
luscious. 
WATER Pkt. 10c; oz. 15c; 
MELON Vt lb. 25c ; lb. 75c. 
Pordhook Early. (60 days.) Large, 
fine flavor. 
Harris’ Earliest. (60 days.) Oval, 
green striped gray; 20 to 30 lbs. 
Improved Kleckley’s Sweet. (85 
days.) 
Stone Mountain. (85 days.) Large, 
dark green. 
Tom Watson. (90 days.) Long, 
cylindrical; fine ; good shipper. 
Winter Watermelon. (80 days.) 
Medium size, round, sweet as 
honey. Bring in before frosts and 
store in cellar. 
Dwarf Green Curled Kale 
HERBS 
Home “Herb Gardens” for culinary 
and medicinal uses, for their pungent 
scents and attractive plant and flower 
effects, have become smart gardening. 
We offer the easiest grown and most 
useful types. 
Plants should be cut on a dry day just 
before full bloom, and hung up to dry. 
Anise. (55 days.) Leaves used for fla¬ 
voring, garnishing, cordials; seeds in 
baking, Pkt. 10c ; oz, 35c. 
Basil, Sweet. Spicy sweet taste; a 
good addition to green salads, to dishes 
containing tomato or cheese, to fruit 
drinks, and in soups with other herbs. 
Leaves may be dried. 
Pkt. 10c ; oz, 40c. 
Caraway. (60 days.) Leaves used for 
flavoring soups, etc. The second year 
the aromatic seeds are used to flavor 
bread, cookies, cake, etc. 
Pkt. 10c; oz. 25c. 
Chives. An onion type and flavor, the 
plant perfectly hardy and perennial. 
The finely chopped leaves are much 
favored in salads,^ soups and stews. 
The growing plant is quite ornamental. 
Pkt. 10c; % oz. 40c. 
Dill. (70 days.) Leaf, stem and seed 
used; indispensable in diU pickles. 
Pkt. 10c ; oz. 15c. 
Horehouud. A poor-soil plant, grown 
compactly. The leaves and juice from 
the flowering tops provide that pun¬ 
gent, bitter, eflScient flavor found in 
cough syrups and “Horehound candy.” 
Pkt. 10c; oz. 40c. 
Lavender. (60 days.) Perennial. Deli¬ 
cate, permeating fragrance; for scent¬ 
ing wardrobes and other clothes con¬ 
tainers. Pkt. 10c; oz, 60c. 
Rosemary. Fragrance and pungent 
taste to season meats and soups. 
Pkt. 10c ; oz. 75c. 
Sag-e. Perennial. The leaves and tender 
tops are used to season dressing and 
sauces. A medicinal tea is also made 
from the dried leaves. 
Pkt. 10 c; oz. 50c. 
Summer Savory. Leaves and flower¬ 
ing tops are put into dressings, boiled 
with peas and snap-beans; and are 
used fresh in salads with other herb 
flavorings. Pkt. 10c; oz. 40c. 
Sweet Fennel. Eat the fresh tender 
stems raw (like celery) ; or break up 
into salads. Leaves may flavor soups 
and sauces ; seeds give pleasant taste 
to candy, and medicine. 
Pkt. 10c; oz. 30c. 
Sweet Marjoram. (70 days.) Used as 
a relish in soups, broths and dress¬ 
ings. Perennial. Pkt. 10c ; oz. 75c. 
Broad-Leaved Thyme. (70 days.) An 
aromatic perennial about 12 inches 
high ; quite ornamental, with tiny lilac 
flowers. The leaves are used for flavor¬ 
ing soups, gravies, stews, sauces and 
dressings; and in tea for headaches. 
Pkt. 10c ; oz. 75c. 
Winter Watermelon 
CRESS, Extra Curled 
(Pepper Grass.) Sow thick in shal¬ 
low drills at intervals during sum¬ 
mer. Refreshing. 
Pkt. 10c ; oz. 15c ; % lb. 40c. 
aiuY Sow in March 
buu rl-Mn I hotbed, trans¬ 
plant after frosts to rich soil, 2% 
feet apart each way. 
—Black Beauty. (140 days.) Broad 
and thick, rich purplish black. 
—Improved Larg-e Purple. (125 
days.) Fruit 12x9 inches ; weighs 
5-6 pounds. 
Both: Pkt. 10c; y-£ oz. 20c; oz. 35c; 
^ lb. $L00. 
Sow in April, June 
or July for succes¬ 
sion ; thin to 12 inches apart. 
—Broad-leaved Batavian. (40 
days.) Superior for market. 
—Green Curled. (45 days.) Deep- 
cut leaves; crowded at center. 
Salads. 
Both: Pkt. 10c; oz. 15c; % lb. 
35c; lb. $1.00. 
—(See Novelty variety on page 3.) 
nr A I p Hardiest and best of the 
“greens” belonging to 
cabbage family. 
—Dwarf Green Curled. (55 days.) 
Pkt. 10c; oz. 15c; % lb. 30c; lb. 
90c, 
|r/^u| DADI Turnip-rooted 
cabbage, the 
edible part being the swollen, 
fleshy bulb low on the stalk. Eat 
when 2 inches thick. 
—Early White Vienna. (50 days.) 
—Purple Vienna. (70 days.) 
Both: Pkt. 10c; oz. 15c; ^ lb. 50c; 
lb. $1.75. 
I ppnr An onion relative used in 
soups, stews or boiled 
whole, creamed. 
—American Flag-. (70 days.) The 
neck grows 10 by 2 inches. Will 
bleach white if transplanted deep, 
Pkt. 10c; oz. 20c ; % lb. 60c. 
Packets, 
$ 1.00 
1 Each Above, 
Grand Rapids Leaf Lettuce 
