56 E. D. ROBINSON, SALES AGENCY 
OLD FASHIONED 
KITCHEN HERBS 
Doz.rate 100 rate 
ANGELICA (Angelica officinalis). Supposed 
to have angelic healing virtues and used 
in flavorings. Very ornamental....... $ 3.00 $ 12.00 
APPLE MINT (Mentha rotundifolia). The 
leaves are used to flavor drinks........ 3.00 12.00 
CAMOMILE (Anthemis nobilis). A sooth- 
ing tea made from the dried flowers... 3.00 12.00 
CHIVE (Allium schoenoprasum). Finely 
chopped leaves give a delicious flavor 
to hors d'oeuvres, and salads/... 7... 3.00 12.00 
COMMON THYME (Thymus vulgaris). 
Dried leaves season meat dishes, gravies 
and dressings; fresh leaves excellent in 
saladsine pra oe, LAT ae or ee 3.00 12.00 
HYSSOP (Hyssopus officinalis). Leaves 
used for medicinal purposes and to sea- 
son vegetables. A good edging plant.. 3.00 12.00 
LEMON GERANIUM (Pelargonium limo- 
neum). Fragrant leaves used in pot- 
POUrTIS. 5. Le ee ee 3.50 15.00 
MOTHER-OF-THYME (Thymus serpyl- 
lum). Leaves used medicinally and for 
seasoning meat and fish sauces and 
Stufhhes thie tin eee Gee 3.50 15.00 
PARSLEY (Petroselinum hortense). Leaves 
commonly used to garnish meat and 
vegetable platters or to flavor soups... 3.00 12.00 
PEPPERMINT (Mentha piperita). Leaves 
and tender tops may be infused in 
COONS SAtiNnks sus ee. eee ee 3.00 12.00 
POT MARJORAM (Origanum vulgare). 
Flowers are picked for potpourris..... 3.50 15.00 
ROSE GERANIUM (Pelargonium graveo- 
lens). Leaves flavor puddings and jellies 3.50 15.00 
ROSEMARY (Rosmarinus officinalis). 
Fragrant leaves scent potpourris...... 3.50 15.00 
RUE (Ruta graveolens). Bits of the pungent 
blue-green foliage may be used to flavor 
salads or vegetables, with discretion... 3.00 12.00 
SAGE (Salvia officinalis). Dried leaves sea- 
son meats, sausages, stuffings, and 
cheese? vont 56, ee eee 3.00 12.00 
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