14 The Tooles of Garry-nee-Dule 
BASIL—Has a spicy flavor, which is very desirable; especially for salads, and 
dishes containing tomato or cheese. 
LEMON BASIL—A new Basil from Siam, with a delightful lemon flavor. It 
may be used wherever a lemon flavor is desired, in teas or in cooling drinks. 
HOLY BASIL (Tulsi)—This Basil, revered by the Vishnu-Brahmans of India, 
has rather a strong flavor, but is favored as a culinary herb by many people. 
BAY LEAVES—tThe popular flavoring medium included in countless recipes. 
CELERY—A convenient way of adding this well-known flavoring to soups 
and many other dishes. 
CHERVIL—Resembles a mild flavored parsley, with a subtle aromatic 
quality. 
CHIVES—Retains the Chives flavor very well, and is a most convenient 
way to use chives in all sorts of dishes. 
FENNEL—An anise like fiavor, delicate in quality. Especially associated 
with fish cookery. 
LOVAGE—A rich celery-like flavor, with a lingering nutty after flavor. 
MARJORAM—Sweet Marjoram is a well Known old herb of many uses. 
It has a very pleasant rich fiavor that may be used alone or combined with other 
herbs in soup, stews, sausages—in fact in aimost endless ways. 
MINT—The cool, fresh flavor of Mint, or, as it is also known, Spearmint and 
Lambmint, has many uses such as flavoring for cooling drinks, sauce for lamb 
or mutton, to flavor green peas, and many others. 
APPLEMINT—A variation of mint which may be used in the same ways 
as ordinary mint. 
ROUND LEAVED MINT—Similar to ordinary mint, with more delicacy of 
flavor. : 
OREGANO—This is a Marjoram much used in Greece, Italy and in Mexico 
and the plants have been grown in California but not generally through the 
rest of this country. The flower heads hdve the strongest flavor but the 
leaves, if gathered when the flowers are in bloom may also be used and are in- 
cluded in the dried herbs offered here. The flavor is strong but much like Sweet 
Marjoram. It is used generally where Marjoram is used, especially in meat 
stews, gravies, etc. Ready after July 1. 
PARSLEY—Except for garnishing, our dried and flaked parsley may be 
most conveniently used for any purpose that fresh parsley is used. 
POT MARIGOLD—Dainty orange petals, which develop a deep and unusual 
richness of color and quality in soups, stews and sauces. 
SAGE—A strongly flavored old-time favorite, used in pork sausage, poultry 
seasoning, and many other ways. 
SAVORY (Bohnenkraut)—Much used as a flavoring for beans, and in 
salads, vegetables, stews and other dishes. 
SORREL—French Sorrel, with the well-known sorrel flavor, especially 
desirable in soups, stews and sauces. In France it is often combined with Chervil. 
TARRAGON—A well known delicate flavoring medium, used in many dishes 
such as salads, sauces for fish, egg dishes and others. 
THYME—May be used alone or combined with other herbs, in an almost’ 
endless variety of ways. 
LEMON THYME—A thyme with a fresh flavor of lemon. Gives a different 
flavor to salads, and to cooling drinks. Ready after June 1. 
Prices of the above— 
Cellophane:- Packets, 3:38 OF 6d. cgike ey epndiensste teeters. lee eee ere eee ee Per Pkt. 20c. 
3 Pkts. for 50c; 6 Pkts. for $1.00 
Glass’ Jars, containing) 44/0270. nce eee pet ue Per Jar 25c. 
Glass} Jars, containing 1 voz ae i cee, ee ee ee Per Jar 50c. 
HERB BLENDS FOR SPECIAL PURPOSES 
These combinations have been carefully compounded by Mrs. Toole, after 
testing many old recipes. We believe you will like them. 
POULTRY SEASONING—A blend of savory herbs to flavor stuffing of all 
kinds of poultry_or game birds, and fried chicken. Customers tell us it is 
equally as good on other meat dishes. 
