Vegetable Seeds 
KOHLRABI 
The bulbs should be used when the size of a 
small apple, as they become woody when very old 
(except our Silver-Flesh Giant). For this reason, 
successive sowings should be made until the mid- 
dle of August. Set plants 6 inches apart. 
One ounce will sow 150 feet of drill. 
SCHLING’S SILVER-FLESH GIANT. A _ beautiful 
blue-skinned Kohl-rabi of enormous size, with 
fine-grained, silvery white flesh that remains 
tender and juicy in full-grown bulbs. Pkt., 25c; 
VY oz., $1.00; 14 oz., $1.75; oz., $3.00, 
Early White Short-Leaved Vienna. Matures in 
weeks from sowing. Pkt., 20c; 0z., 50c; 1% Ib., 
1.50. 
Early Purple Short-Leaved Vienna. Purple skin; 
white flesh. Pkt., 20c; oz., 50c; %4 Ib., $1.50. 
CRISP LETTUCE 
To produce solid heads, plant in very rich soil. 
For first-early crop, sow in hotbed in March, and 
transplant outside the middle of April. Sow outdoors 
as soon as the ground opens, in drills from 1 to 
2 feet apart, covering the seed with 4 inch of 
soil. Thin out to 10 inches apart, Lettuce should 
not be transplanted after May 15, or you will not 
get heads. Drop two or three seeds every 10 
inches and leave the strongest plant to grow. 
One ounce is sufficient for 100 feet of drill. 
Imperial No. 847. Blight-resisting variety that 
forms a fine medium large, hard head through 
the hot summer. One of the easiest heading 
varieties ever offered. Pkt., 35c; 1 oz., 75c; 
OZ. S535; 

Schling’s Stubborn-Headed, Yellow. The heads are 
large, solid as a rock, and remain so for a 
much longer time than any other variety before 
going to seed, Pkt.,. 25c; 1% oz., 60c; oz., 
$1.00. 
EARLY MAY KING. Heads 6 to 7 inches across, 
with broad, light green outer leaves, slightly 
ee with brown. Pkt., 15c; oz., 50c; VY Ib., 
White Boston. Similar to Big Boston in appear- 
ance, but clear green in color and withstands 
heat much better. Pkt., 15c; oz., 60c; \Y% Ib., 
$1.50. 
Mignonette. Small, but a most dependable tight- 
heading Lettuce of russet color. Pkt., 15c; 
0z.,.20¢; 14 Ib:, $1.50: 
WONDERFUL. Reliable, sure-heading for all the 
year round. Solid, crisp and tender; stands 
heat well. Pkt., 15¢; oz., 50c; VY Ib., $1.50. 
Iceberg. Fine for summer use; large, solid heads. 
Pktei5c70Z,50c) 1/4 (bi. ol.507) Ibi, $450: 
Early Curled Simpson. The best early loose-head- 
ing variety, succeeding everywhere. Pkt., 15c; 
Cray NOE2) Wh [lon se3l SO), 
SCHLING’S IDEAL EARLIEST FORCING. Matures 
in 35 days. Choice, solid heads. Pkt., 25c; 
OZsn DCwel/Aa Die p2 DO. 
Romaine or Cos Lettuce 
Plant the same as Lettuce, in very rich soil. 
SCHLING’S IMPROVED SILVER COS. Largest size, 
perfect form, se!f-folding, and very crisp. Supe- 
rior in every way. Pkt., 20c; oz., 75c; Y% Ib., 
$2.50. 
Paris White Cos. Large size, self-folding and crisp. 
Pkt., 20c; oz., 60c; 14 Ib., $2.00, 
HERBS for Fragrance and Seasoning 
Plant an Herb Garden—most fascinating of 
garden hobbies. Do you know the lore of herbs, 
the indefinable allure of their beauty and frag- 
rance? A new-old garden delight awaits you full 
of romantic associations with gardens of yesterday 
and the gentle arts of cookery and healing. 
The leaves of nearly all of them retain their 
flavor when dried and can be preserved for winter 
use in jars or bottles. Those with an asterisk are 
perennials; the others are annuals and must be 
resown in spring. 
Anise. For seasoning. 
Borage. Flowers used for garnishing salads; leaves 
for making claret cup and in cordials. 
Caraway. Seeds used in breads, pastries and 
liqueurs. 
%*Camomile. Has medicinal qualities. 
*Chives. For salads, seasoning, and flavoring. 
Coriander. Seeds are strongly aromatic. 
Cress, Curled. For salads and garnishing. A mix- 
ture of Cress and mustard is a favored salad 
in England. 
Fennel (Finocchio). For garnishing and in mak- 
ing sauces for fish. Bulb-like base may be 
eaten raw or boiled. 
&Horehound. Leaves used for seasoning; also a 
popular cough remedy. 
*%Hyssop. Leaves and young shoots are used for 
flavoring. Has medicinal qualities. 
*Lavender, Common (Lavandula spica). 
soning. 
*sLavender, True (Lavandula vera). Chiefly grown 
for its flowers. Dried in sachets for perfuming 
linens, etc. 
Mustard, White London. 
ing. 
Bnet Symbol of remembrance and fidelity. 
Leaves used in making tea for headaches. 
*Rue. For seasoning; bitter and very pungent. 
*Sage. For flavoring dressings and sauces. — 
Summer Savory. For flavoring and seasoning. | 
Sweet Basil. For seasoning. Very aromatic. 
Agreeable perfume. ; 
“Sweet Marjoram. A popular herb for seasoning 
and salads. 
“Sweet Woodruff. Aromatic leaves used for mak- 
ing may-bowl. 
“Tansy. Used for seasoning and in bitters. 
For sea- 
For salads and garnish- 
Thyme, English. For flavorings, dressings, and 
sauces. 
&Wormwood. For flavoring and manufacturing 
cordials. 
Any of the above, 35c¢ per packet. 
COLLECTION: One pkt. each of the above 23 
Herbs (value $7.05) for $6.25. 
618 Madison Avenue, New York City 
Herb Plants 
Apple Mint. (Mentha ratundifolia). 
used to flavor drinks. 
Beebalm (Monarda didyma). 
scent a potpourri. 
Camomile, False (Matricaria officinalis). A sooth- 
ing tea is made from dried flowers. 
Leaves are 
The fragrant seeds 
Caraway. Seeds used in breads, pastries and 
liqueurs. 
Chive (Allium schoenoprasum). Finely chopped 
leaves give a delicious flavor to hors-d’hoeuvres, 
particularly Schmierkase. 
Citron Thyme (Thymus citriodorus).. Lemon-scented 
matlike plants. 
Common Balm (Melissa officinalis). Lemon scent- 
ed leaves flavor teas and liqueurs. 
Common Thyme (Thymus vulgaris). Dried leaves 
season meat dishes, gravies, and dressings; fresh 
leaves excellent in salads. 
Coriander. Seeds are strongly aromatic. 
Garden Sage (Salvia officinalis). Dried leaves sea- 
son meats, sausages, stuffings, and cheese. 
Hyssop (Hyssopus officinalis). Leaves used for 
medicinal purposes and to season vegetables. A 
good edging plant. 
Peppermint (Mentha piperita). Leaves and tender 
tops may be infused in cooling drinks. 
Rosemary (Rosmarinus officinalis). Fragrant leaves 
scent potpourris. 
Rue (Ruta graveolens). Bits of the pungent blue- 
green foliage may be used to flavor salads or 
vegetables, with discretion. 
Spearmint (Mentha spicata). Fresh leaves used to 
flavor sauces and iced drinks, particularly juleps. 
Sweet Marjoram (Origanum majorana). Fresh 
leaves season sausages, vegetable dishes, and 
salads, or scent potpourris. 
Tarragon (Artemisia dracunculus). Tops and 
leaves used in salads and sauces and to make a 
vinegar, $1.50 for 3; $5.00 per doz. 
True Lavender (Lavandula officinalis). Dried flow- 
ers used for scenting linens and in potpourris. 
Watercress (Radicula nasturtium - aquaticum). 
Spicy leaves flavor sandwiches and salads. Must 
have running water. 
Winter Savory (Satureia montana). Leaves sea- 
son meats, sausages, vegetable dishes, and cer- 
tain liqueurs. A fine plant for edging borders. 
Germander (Teucrium chamaedrys). Enclose the 
herb-garden with a dwarf, clipped hedge of this 
shiny-leaved herb where box proves unsuccessful. 
All Herb Plants, except where otherwise noted, 
$1.25 for 3, $3.75 per doz. 
Bice: ete ei conse i ar a ac ONE 
Sage 
Why Not Establish an Herb Garden? 
Kohlrabi 

