Basil 
Marjoram 

Their Culture 
and Uses. 
By 
Rosetta E. Clarkson 
226 pages, 107 iden- 
tification drawings. 
Price, 
$2.75, postpaid. 




GERSONAELA RUCoKE TIONS 



ee a 
we te 
Box of Herb Vinegars 
Zo Umea s tue Our th Ste Cincinnati 
GARDEN HERBS for FRAGRANCE and SEASONING 
The war has made it necessary for us to grow our own herbs. In past years herbs were 
imported from the Balkans and Russia, and to a large extent, from Europe, These im- 
ports have almost ceased and our stock of herbs is fast dwindling away. We now realize 
we must grow our own herbs. 
Any odd corner in your garden will do, provided it is sunny, and well drained, and the 
soil not too hard and poor, 
ANISE. Annual. Slow growing. Used for garnishing, seasoning and cordials, as well 
as pastry. Pkt., 20c; 3 for 50c. 
BASIL, SWEET. Annual. The leaves are used in vinegar, soup, stew, salad, with 
cottage cheese, in egg or tomato dishes, choy;ped meat, sausage, in butter sauce for fish, 
sprinkled over peas or boiled potato and in vegetable juice cocktails. Pkt., 20c; 3 for 50c. 
BORAGE. Annual. Young leaves cooked as greens, in salads and pickles, and are also 
added to lemonade and other cooling drinks. Pkt., 20c; 3 for 50c. 
CHIVES. Perennial. Tops are used in soup, soft cheese, salad, vegetable cocktails and 
Dees chopped very finely and added to mashed potatoes. A mild onion flavor. 
ui c. 
CORIANDER. Annual. The seeds are fragrant and become more so as they dry. The 
seeds are powdered or ground and used as a flavoring in breads, candies and liquors, 
cake, baked apple, sausage, frankfurter, cheese sauce for poultry stuffing, and in 
vinegar for beets. Pkt., 15c; 2 for 25c. 
CRESS. Annual. Quick growing plant, which adds that much craved peppery taste to 
salads. Pkt., 15c; 2 for 25c. 
DILL. Annual. Used for seasoning pickles, soups, sauces, potato salad, sprinkled over 
steaks and chops. Pkt., 10c; oz., 25c. 
FLORENCE FENNEL. Annual. The bulbous base is eaten raw or boiled, used in 
fish sauces. Stems are cut and eaten like celery. The seeds are used in flavoring. 
Pkt., 20c; 3 for 50c. 
LAVENDER, VERA, Perennial. Flowers are dried and placed in the linen closet. 
Very fragrant. FPkt., 20c; 3 for 50c. 
MARJORAM, SWEET. Perennial. A well known old herb of many uses. It has a 
very pleasant rich flavor that may be used alone or combined with other herbs in 
soup, stews, sausages; in fact, in almost endless ways. Pkt., 35c. 
SAGE. Perennial. A strongly flavored old-time favorite, used in pork sausage, poultry 
seasoning, and many other ways. Pkt., 25c. 
SUMMER SAVORY. Annual. Leaves are used in salad sauce, meat dishes, sausage, 
poultry stuffing, scrambled eggs, soup and string beans. Pkt., 25c. 
HERB PLANTS 
ANNUAL PLANTS. Out of 21%4- and 3-inch pots, depending on the variety. Ready 
about April 15th. Postpaid, each 30c; 3 for 65c. In lots of 25 or more, each 
12c; for the following: 
Anise Borage Cress Florence Fennel 
Basil, Sweet Coriander Dill Summer Savory 
PERENNIAL PLANTS. Out of 214- and 3-inch pots. Ready about April Ist. Post- 
paid, each 35c; 3 for 85c. In lots of 25 or more, each 20c, for the following: 
Chives Lavender Marjoram, Sweet Sage 
Additional varieties of herb plants on request. 
HERB VINEGARS 
These vinegars are made with fresh herbs infused in vinegar. After many weeks in- 
fusion the flavored vinegars are strained, filtered, and sealed in attractive glass jars. A 
handy way to add these flavors to salad dressing, sauces, meats, pickles, ete. 
BASIL VINEGAR. A spicy flavor. 
BURNET VINEGAR. Delicate cucumber flavor. 
CHIVES VINEGAR. A delicate onion-like flavor. 
DILL VINEGAR. A strong Dill flavor. 
ESCHALOT VINEGAR. Made from Shallots, a member of the onion family. A flavor 
part way between onion and garlic. 
FENNEL VINEGAR, Anise-like flavor. 
GARLIC VINEGAR. Garlic flavor. 
MINT VINEGAR. A basis for mint sauces. 
TARRAGON VINEGAR. Much used in fine cooking. 
A handy glass jar of any of the above (about 4 ozs.), per jar, 25c. 
PIQUANT HERB JELLIES 
Jaded appetites are enlivened with jellies flavored with various herbs. They make 
delicious and attractive accompaniments to the meat course. We offer below a selection 
of six: 
SAGE and CIDER. To serve with poultry and pork, 
THYME and GRAPE. A colorful jelly with beef and ham. 
MARJORAM and LEMON. Especially good with beef, pork, or poultry. 
SAVORY and GRAPEFRUIT. A delicious accompaniment to lamb, duck and sausages. 
MINT ard HONEY. The perfect garnish for veal, lamb and turkey. 
ROSE GERANIUM and ORANGE. A piquant jelly with this old-time favorite flavor. 
Delightful accompaniment to fruit salads and desserts. 
Glass jars of any of the above, containing 3 ozs., per jar ....$0.25 
Attractive box of four jars, your choice .................... 1.00 
Attractive Nox Of six jars, your Choice... 5. iae. decease 1.50 

Box of Herb Jellies 







