Vegetable Seeds 

Egg Plant, Improved New York 
EGG PLANT 
A strong, uniform heat is required to germinate the 
seeds, and a thoroughly pulverized, well-enriched, warm 
soil is necessary to perfect the fruit. Sow the seed from 
January to March 4 inch deep and transplant when all 
danger from frost is over, 2% feet apart each way, and 
when about a foot high, support the plants by drawing 
the earth up around them. One ounce will produce about 
1,000 plants; will mature in 150 to 160 days. 
IMPROVED NEW YORK—The most popular main crop 
variety. The fruit is large, very solid and of a rich 
shining deep purple color. (Pkt. 10c) (oz. 75c) 
Q4 Ib. $2.25) 
BLACK BEAUTY—An early variety. The fruit is broad 
and thick and a purplish black color. (Pkt. 10c) 
(oz. 75c) (14 Ib. $2.25) 
KALE or BORECOLE 
This plant is useful for furnishing a large supply of 
greens for boiling during the early fall, winter, and spring 
months. Sow the seed thinly in drills, transplanting to 
rows 2 feet apart when of sufficient size. Sow as directed 
for Cabbage. One ounce will produce about 2,000 plants. 
TALL GREEN CURLED SCOTCH —Fine cut leaves, 
ey hie feet. (Pkt. 10c) (oz. 25c) (4 Ib. 70c) 
(lb. $2. 
JERSEY or THOUSAND HEADED—A strong growing 
sort with smooth leaves, often 6 to 8 feet high; grown 
largely for chicken feed. (Pkt. 10c) (oz. 25c) (4 Ib. 70c) 
(lb. $2.00) 
KOHL RABI 
Sow the seed % inch deep in rows 18 inches apart, 
afterwards thinning to 8 or 10 inches. The bulb is the 
edible part and when cooked tastes very much like 
Turnip. Kohl Rabi will mature in 120 days and may be 
sown from January to May and from July to October. 
One ounce will sow 200 feet of row. 
EARLY WHITE VIENNA — (Pkt. 10c) (02. 40c) 
Q4 Ib. $1.25) (lb. $3.75) 
EARLY PURPLE VIENNA — (Pkt. 10c) (02. 40c) 
Q4 Ib. $1.25) (lb. $3.75) 
43 
HERB SEEDS 
Sow early in spring in shallow drills, 1 foot apart; 
when up a few inches thin out or transplant. 
Each of the following 10c per packet. 
ANISE—For seasoning, also for flavoring liquors; annual. 
BALM—Lemon scented; perennial. 
BASIL, SWEET—The stems and seeds are used in soups 
and sauces. 
BORAGE—Excellent for bees; annual. 
CARAWAY—Seeds used in bread and cakes; biennial. 
CARDOON—Perennial. 
CATNIP—For medicinal purposes; perennial. 
CORIANDER—Seeds are used for flavoring; annual. 
DILL, MAMMOTH—Leaves used in pickles and sauces; 
annual. 
FENNEL, SWEET—For soups and salads; perennial. 
FLORENCE FENNEL—A vegetable with a flavor some- 
what like Celery, but it has a sweet taste. 
LAVENDER—For perfuming linen; perennial. 
ROSEMARY—Leaves used for seasoning; perennial. 
SAGE—Leaves used for seasoning and stuffing; excellent 
for bees; perennial. 
SAVORY, SUMMER—Leaves and young shoots used for 
flavoring; annual. 
SAVORY, Winter—Perennial. 
SWEET MARJORAM—Leaves used both gréen and dried 
for seasoning; perennial. 
THYME—Leaves used for seasoning; perennial. 
MUSTARD 
The greens of this quick growing plant are boiled like 
Spinach. Sow seed in early spring and make successive 
sowings every 10 days until midsummer. Sow seed thinly 
in rows about a foot apart. One ounce will sow about 
200 feet of row. 
FORDHOOK FANCY—The plume-like leaves are curled 
and fringed and of mild flavor. Most vigorous and 
yields a very large crop of leaves. Pkt. 10c) (oz. 15c) 
(4 Ib. 25c) (1b. 75c) 
SOUTHERN GIANT CURLED—The leaves are large, 
light green with a tinge of yellow and much crimped 
and frilled at the edges. (Pkt. 10c) (oz. 15c) Q4 Ib. 25c) 
(ib. 75c) 

Kohl Rabi, Early White Vienna 
