Herb Magic 13 
Herb Magic 
Here we present our 
list of herbs for flavoring 
your foods, herb flavored 
vinegars, jellies with herb 
fiavors, and also _ jellies 
and jams made from na- 
tive Wisconsin fruits. We 
know you will be interest- 
ed in our assortment of 
herbal teas, too. Besides 
being used as an addition 
to or substitute for, our 
usual teas,—the people of 
Europe drink these just 
before retiring, for the 
pleasant soothing qual- 
ities. 

Of course you will want 
to know about all of our 
fragrant things, — frag- 
rance jars, sweet bags 
and closet bags, made 
from fragrant and color- 
ful flowers and from 
sweet smelling herbs. 
Then there are the pillows 
from the twigs of the bal- 
sam, the pine, the north- 
wood trees, and from the 
shrubs and plants of our 
woods and fields. 
HERBS AS GIFTS 
Besides the daily use in 
our homes we find they 
answer the difficult ques- 
tion of what to give on all occasions. Their magic will express happy wishes 
to the casual acquaintance quite as readily as they assure more intimate friends 
of our appreciation and love. 
THEIR AROMA IS PRESERVED 
Extreme care has been used in the preparation of these herbs to insure you 
a product that is clean and full of flavor or fragrance. All the culinary herbs 
have been carefully gathered, inspected, and sorted and washed; then placed in 
screen bottomed trays and dried under cover so as to preserve every possible 
bit of the fresh natural fragrance and flavor. After another inspection they are 
stored in air-tight containers until packaged. 
PREPARED CULINARY HERBS 
Here you will find that herb your new cooking recipe calls for, or that favorite 
flavoring herb so much needed to bring perfection to some special dish. 
These flavorful herbs are granulated, ready to use. A folder, prepared by Mrs. 
Toole, gives many suggestions for the use of these herbs, enclosed with each order, 
on request. It will just fit your card index recipe file. 
It is not possible to give exact amounts to be used of the different herbs due to 
varying tastes. In a general way, start with a level teaspoonful for six portions 
and increase or lessen the amount according to taste, or in recipes use one scant 
teaspoon of dried herbs where a tablespoon of green herbs is called for. 

