22 Everything on this Page is Postpaid Anywhere in U. S. A. 
UCU CEU AEE 
Turnips 
Turnips are easy to grow. They will thrive in the 
Spring or Fall but will not do well during the heat of 
Summer. Seeds may be sown as early as the ground is 
workable (about April 1) with successive sowings 
until May 15. The Fall crop should be sown in August. 
Any reasonably good garden soil will suffice. 
Sow in rows, | !4 feet apart and cover the seed with 
not over 1% inch of soil. When the plants are about 3 
inches high, thin them out to stand 3 inches apart. 
These tender vitamin-rich plants should not be 
discarded, they make delicious greens. 
1 ounce of seed should sow a 150-foot row 
7314 Early Snowball. 49 days. Very fine first- 
early variety, producing a small, globe-shaped 
root, free of all coarseness, and pure white. 
Recommended to the home gardener because 
of its superior quality. 
Pkt. 10¢:, oz. 20c:, 14 Ib. 50e. 
7335 Purple-Top White Globe. 5. days. 
Round, handsome, of superior quality. 
Pkt. 10c., oz. 20c., 144 Ib. 60c. 
7346 White Egg. 52 days. A handsome, egg- 
shaped white variety. Grows large. 
Pkt. 10c., oz. 20c., 14 Ib. 50c. 
7373 Purple-Top Strap-Leaf. 45 days. The 
best of the flat Turnips. 
Pkt. 10e., oz. 20c., 14 Ib. 50c. 
7389 Seven-Top. 30-35 days. Cultivated for 
the tops only. Cut for salads and greens, also 
for stock-feed. Pkt. 10c., oz. 15c., 14 Ib. 25c. 
and 

7335 Purple-Top White Globe 
Ruta-bagas 
TURNIPS— Continued 
7394 Yellow Aberdeen. 70-80 days. Very 
hardy and productive. Good for stock and 
table. Keeps well. 
Pkt. 10c., oz. 15e:, 44 Ibs 35c: 
7402 Golden Ball. 6065 days. A small, early, 
medium-sized golden yellow variety with flesh 
of the finest texture. Unsurpassed for table 
use. Pkt. 10c¢:, oz. 20c:, Ya Ibwoe: 
RUTA-BAGA or Swedish Turnip 
An important Fall crop for the roots can be 
stored throughout the Winter. 
Seeds may be sown during April, but since they do 
not do well during hot weather, it is best not to make 
further plantings until after June 15, when an Autumn 
crop may be sown. Their cultural requirements are 
like Turnips except that they must be thinned to 
stand 6 inches apart. 
1 ounce of seed should sow a 150-foot row 
7415 Improved American. 9( days. Flesh yel- 
low, solid, sweet, fine-flavored. 
Pkt. 10c., oz. 25c., 44 Ib. 60c. 
7427 White Cape. 85 days. The white Ruta- 
baga required by all Cape Cod folks. A fine- 
grained, large, solid Winter sort. 
Pkt. 10c., oz. 25c., 14 1b. 60c. 
7433 Skirving’s Purple-Top. 85 days. Large; 
yellow, firm, sweet flesh, good keeper. 
Pkt. 10c., oz. 25c., 14 Ib. 60c. 
HERBS /22 “aver and Yragrance 
CHIVES 
Chives seeds may be sown outdoors from about 
April 20 until early July. Sow thinly in rows, spaced 
about 18 inches apart. The resulting plants should 
be thinned out or transplanted to stand about | foot 
apart. Chives are perfectly hardy and may remain in 
the garden throughout the Winter or the plants may 
be lifted and planted in pots or boxes for growing in- 
doors during the Winter for a constant supply of this 
most desirable flavoring plant. 
1 ounce of seed will sow a 200-foot row 
5461 Chive Seeds. An easily grown hardy per- 
ennial, the foliage of which is very desirable 
for flavoring soups and salads. Decorative 
too; excellent for edgings. 
Pkt. 25c., 14 oz. 60c., oz. $1.00 
HERB SEEDS 
FLORENCE FENNEL 
Sow outdoors in the garden during June. Plant 
thinly in rows and cover the seed with not over 14 
inch of soil. Allow about 2 feet between rows. When 
the seedlings are large enough to handle thin out to 
stand about 6 inches apart. As the cool Fall weather 
approaches hill up the soil around the plants. 
1 ounce of seed will sow a row of 50 feet 
5948 Florence Fennel. 85 days. This delicious 
Italian vegetable has grown very much in favor 
in recent years. The leaf bases form the por- 
tion which is so highly prized, being sometimes 
boiled and occasionally cut up and used in a 
raw state for salad purposes. 
Pkt. 10c., 14 oz. 40c., oz. 70c. 
HERB PLANTS 
BALM, LEMON (Welissa officinalis). A per- 
ennial growing toa height of 2 feet with broad 
dark green leaves and pale yellow flowers. The 
leaves have a delightful lemon, minty fra- 
grance and are used for flavoring in salads and 
iced beverages. 
$1.00 for 3, $8.00 for 10, postpaid 
CHIVES (Allium schoenoprasum). Hardy peren- 
nial. Grows in small clumps with 10-inch tubu- 
lar leaves and pretty lilac flower heads. The 
foliage has a delicate Onion flavor and is in 
great demand for soups and salads; also adds a 
tasty tang to cottage cheese, omelettes and 
sandwich spreads. 
$1.00 for 3, $3.00 for 10, postpaid 
MARJORAM, SWEET (Majorana hortensis). 
The deliciously fragrant leaves of this plant 
are delightful in scent bags and in powders; 
fresh leaves may be used in salads, and dried 
leaves for seasoning meats, poultry or cheeses. 
$1.00 for 3, $3.00 for 10, postpaid 
MINT. Hardy perennial plants which are valued 
for both flavor and fragrance. The fresh, leafy 
tops are used for jellies and in iced beverages. 
The powdered dried leaves are used for season- 
ing lamb or fish sauces, in Apple sauce and for 
sprinkling over vegetables. 
$1.00 for 3, $3.00 for 10, postpaid 
SAGE (Salvia officinalis). A hardy perennial. 
The fresh leaves may be chopped and used for 
flavoring sausage, cottage cheese or pickles. 
Dried and powdered they are used _ for 
sprinkling on roasted meats, in poultry 
stuffings and with certain cooked vegetables. 
$1.00 for 3, $3.00 for 10, pestpaid 
SAVORY, WINTER (Satureia montana). Hardy 
perennial plants of a somewhat shrubby nature 
the leaves of which remain nearly evergreen. 
The flowers are white and the plants may be 
clipped to form a very neat border plant. 
$1 00 for 3, $3.00 for 10, postpaid 
TARRAGON (Artemisia dracunculus). Hardy 
perennial plants with an anise-like flavor. The 
fresh leaves are used in salads and pickles; the 
dried leaves are added to soups, stews and 
cream sauces. 
$1.00 for 3, $3.00 for 10, postpaid 
THYME (Thymus vulgaris). A hardy, shrubby 
perenniai. The fresh tops are used for garnish- 
ing and the leaves either dried or fresh are 
chopped and used for flavoring a great variety 
of cooked foods. 
$1.00 for 3, $3.00 for 10, postpaid 

8145 Basil, Sweet (Ocimun basilicum). Treat 
as annual. Pkt: 25cs) 31pkts3.60c; 
8191 Dill (Anethum graveolens). Annual. 
Pkt; 10cy So pktsy25e 
8202 Fennel (FPoeniculum vulgare). Treat as 
annual. Pict. 25: pktse00c: 
8246 Lavender (Lavandula officinalis). Hardy 
perennial. Pkt. 25c., 3 pkts. 60c. 
8318 Sage (Salvia officinalis). Hardy perennial. 
Pkt. 25c., 3 pkts. 60c. 
8329 Summer Savory (Satureia  hortensis). 
Annual. Pkt. 25c., 3 pkts. 60c. 

