ROYAL QUALITY SEEDS BEST BY EVERY TEST a3 
splendid sort for home and market gardens 
as well as the commercial trade. Fruits 2 by 
8 inches, cylindrical, rounded, blunt ends; 
color dark green with small seed cavity and 
medium thick flesh. 
WEST INDIA GHERKIN—A very prolific, 
small-fruited variety, used exclusively for 
pickling. The fruits are 2 to 3 inches in 
length, thick and rounded, closely covered 
with spines. It yields abundantly. 
WHITE SPINE IMPROVED (Arlington)— 
One of the earliest and very productive. Fruit 
quite uniform; about 7 inches long and well 
rounded at both ends; of bright green color. 
Used for early slicing and when planted late 
it produces good pickles. 
(Note—There are several other Gardener varieties 
of Cucumber, varying somewhat from kinds described. 
Can furnish upon application.) 
EGG PLANT 
CULTURE—The Egg Plant will thrive in 
any good garden soil. The seeds should be 
sown in hot-bed or warm greenhouse in March 
or April, and when about an inch high, potted 
in 2-inch pots. Plant out about June 1, 2% 
feet apart. If no hot-bed is at hand, they can 
be grown in any light room where the tem- 
perature will average 75 degrees. One ounce 
for 2,000 plants. 
BLACK BEAUTY—Earlier and nearly as 
large as New York Purple; fruit very dark 
purple, which color it holds for a long time. 
NEW YORK IMPROVED PURPLE—The 
favorite market variety. Plant large, spread- 
ing and spineless, producing four to six large 
oval fruits of dark purple color. 
ENDIVE 
Endive is a delightful salad for fall and 
winter use. Seed may be sown from the mid- 
dle of June to the end of August. Frost im- 
proves the flavor. 
BROAD LEAVED BATAVIAN — One of 
the best varieties for salads; leaves broad, 
twisted and waved, bright deep green, with a 
nearly white midrib. Inner leaves form a fair 
head which blanches a creamy white. 
FULL HEART BAVARIAN — Improved 
sort. Plant medium large with well blanched 
heart of enfolded broad leaves. 
GREEN CURLED WINTER — The most 
hardy and vigorous sort; leaves bright, deep 
green with ethe outer midribs usually showing 
a trace of rose; readily blanches a creamy 
white. 
GOURDS 
CULTURE—Gourds are tender annuals, 
and should not be planted until all danger of 
frost is over, and not less than 6 feet apart 
each way, in good, rich loam. One ounce 
will plant 25 hills. 
DIPPER—Grows in the form of a dipper 
and thus useful as well as ornamental. 
DISH CLOTH — The peculiar interior is 
used as a sponge or dishcloth. 
FANCY VARIETIES MIXED—A collec- 
tion of the fancy and ornamental gourds. 
JAPANESE NEST EGG—Fruit small and 
creamy white, much resembling a hen’s egg. 
SUGAR TROUGH—Grows to hold from 5 
to 10 gallons and makes useful household con- 
tainers. 
HERBS 
SWEET, POT AND MEDICINAL 
CULTURE—The seeds should be sown in 
spring, in shallow drills, 12 inches apart, and 
the young plants thinned out or transplanted 
to about 4 inches. They should be harvested 
on a dry day, just before the blossom devel- 
ops, dried quickly and bottled, or closely 
packed in dry boxes, with the air entirely ex- 
cluded. 
ANISE—Used for flavoring. 
BALM—Very fragrant leaves. : 
_ BASIL, SWEET—Leaves useful for flavor- 
ing. 
BORAGE—Leaves used for flavoring. 
CARAWAY—Seeds used for flavoring. 
CATNIP—Leaves used for seasoning. 
CORIANDER—NSeeds used for flavoring. 
DiLL—wUsed for flavoring pickles. 
FENNEL, FLORENCE—A bulb-like vege-. 
table formed above ground at base of leaf- 
stalk. 
FENNEL, SWEET—Seeds aromatic. 
HOREHOUND — Very useful for curing 
coughs. 
LAVENDER—Leaves very fragrant. 
_ MARJORAM, SWEET—Used as a season- 
ing. 
ROSEMARY—Leaves very fragrant. 
RUE—A medicinal plant. 
SAFFRON — Flowers used for 
leaves for flavoring. 
SAGE—A highly aromatic herb; most use- 
ful of all. 
SAVORY, SUMMER—Leaves for flavoring 
soups. 
SAVORY, WINTER—Leaves for seasoning. 
THYME—Used for seasoning. 
WORMWOOD — Has medicinal 
splendid for poultry. 
KALE OR BORECOLE 
CULTURE—Belongs to the cabbage family. 
Makes fine greens. Plant in May or June in 
the same way as cabbage. One ounce will pro- 
duce about 2,500 plants. 
DWARF GREEN CURLED-Is fine curled 
dwarf sort, with bright green foliage, bears 
parsley like leaves used for greens and gar- 
nishing. 
SIBERIAN or SPROUTS—Plants reach 12 
to 15 inches tall; more spreading. Leaves 
large with frilled edges, deep green in color. 
TALL GREEN CURLED SCOTCH—Grows 
2 to 3 feet high, bearing curled light green 
leaves. Is hardy and improved by frost. 
Much used for greens. 
coloring; 
qualities; 
