
New York Improved Purple Eggplant 
The Eggplant got its name 
from the white, egg-shaped 
fruits which the first varieties 
bore. 

White Curled Endive 
None of the Herbs are much 
good if grown in rich, moist 
soil. Their aromatic quality 
seems to depend upon slow and 
rugged growth. 

Dill Thyme 
EGGPLANT 
Eierpflanze Aubergine Berenjena Petronciada 
One packet produces enough plants for the average home-garden; one 
ounce, 1500 plants. 
Cu.ture. Eggplants need rich soil and considerable warmth and should 
be treated almost exactly like tomatoes, to which they are closely related. Set 
out the plants when all danger of frost is past, spacing them 2 to 24 feet apart 
each way. Thorough cultivation is necessary for best results. Frequent appli- 
cations of liquid manure will increase the size and number of the fruits. 
Black Beauty. This is probably the finest type of the large purple Egg- 
plant now in cultivation. The fruits are uniformly handsome, with 
a lustrous, black skin. Under proper soil-conditions and culture it 
is the earliest to reach marketable size. 
Early Long Purple. Fruits 7 to 8 inches Iong, 2 to 3 inches thick, dark 
purple, smooth and attractive. 
New York Improved. The thrifty plants do not have the spines of the 
older varieties and generally bear 4 to 5 large, handsome fruits of 
beautiful purple, always glossy and always smooth. 
ENDIVE 
Endivie Chicorée Escarola Indivia 
One packet sows 30 feet of row; one ounce produces 5000 plants. 
Cuxture. Endive is used as a winter salad, although it may be sown in 
spring for autumn use. Regular crops are sown in July and the plants thinned 
out to stand 12 inches apart in the row. Thorough cultivation should be kept 
up all season and water supplied if the weather is dry when the plants have 
reached their full development. Tie up the outer leaves to blanch the hearts. 
In this position they will endure much frost. 
Broad-leaved Batavian (Escarolle). A popular variety in the South, 
quite distinct from all other types. It makes large, loose bunches of 
thick curly leaves of rich flavor. 
Full-hearted. An improved form of the Broad-leaved Batavian, form- 
ing large rosettes nearly 2 feet across. The heart blanches a fine 
golden yellow. 
Green Curled (Ruffec). An excellent salad plant, useful long after 
lettuce is gone and much more easily grown, with a pleasant bitter 
flavor. May be used as “greens.” 
White Curled. An unusual variety with naturally creamy yellow leaves 
which need no blanching to prepare it for the table. 
HERBS 
Kuechenkraeuter Herbe potagere Hortalizas Ortaggios 
One packet usually provides enough plants for the home-garden, 
Cutture. Most Herbs are perennial and are ready for use the second season 
after sowing. Thin the seedlings to stand 4 to 5 inches apart. Large-growing 
varieties, like Dill and Sage, need more space. 
Anise. A highly flavored Herb which tastes like licorice. 
Caraway. Aromatic seeds which are used in confectionery, on the 
tops of cookies, and in medicine. 
Chervil. Light green, aromatic leaves which are used for seasoning 
and im salads. 
Chicory (Witloof; French Endive). A salad for winter use. The thick 
roots are sprouted in the cellar. 
Dill. The aromatic seeds are used in pickles, soups, and sauces. 
Fennel, Florence (Sweet Anise). A huge plant 21% to 3 feet high. The 
large, thick bases of the leaf-stalks are boiled for the table. 
Lavender. Shrubby Herbs, 2 to 4 feet high, whose dried flowers are 
used for scenting linen and bedding. 
Sage. A gray-leaved, aromatic plant used for seasoning. 
Sorrel. The large, thick, acid leaves are prized for salads. 
Summ Savory. Aromatic green stems and foliage with a mintish 
avor. 
Sweet Basil. An Italian pot Herb with a strong aromatic flavor. 
Sweet Fennel. The leaves are used for garnishing or boiled for fish 
sauces. Seeds used for flavoring. 
Sweet Marjoram. A warm aromatic bitterish Herb used for seasoning. 
Thyme. Shrubby, aromatic, spicy Herb used for flavoring and season- 
ing, either dried or fresh. 

Vegetable Seeds 
12 PAGE’S STANDARD QUALITY SEEDS 
