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2 The Tooles of Garry-nee-Dule, Baraboo, Wisconsin 



Burnet (Sanguisorbia minor)—Perennial. The young leaves are used in 
salads to add the flavor of cucumbers. Loses flavor when dried but makes a 
good vinegar. Each 25c; 3 for 65c; per Dozen $2.50. 
Celery, Giant Pascal. This is the variety which we grow for drying the tops 
for flavoring. Plants, Each 10c; 3 for 25c: 12 for $1.00. 
Celery, French or Soup. This variety is not blanched but makes many fine 
leaves which are used in soups. The seed is very aromatic and is used wherever 
this flavor is desired. Plants, Each 10c; 3 for 25c; 12 for $1.00. 
Celeriac or Root Celery. Both the heavy root and the leaves are used in 
soups; and the roots are used as a vegetable. Plants, Each 10c; 3 for 25c; 
12 for $1.00. 
Chamomile, German (Matricaria chamomilla)—-Annual and with smaller 
flowers than the Roman Chamomile. Widely used as a beverage tea, and as 
a wash for blonde hair, also as a medicine. Plants, Each 10c; 3 for 25c; per 
Dozen $1.00. 
Chamomile, Roman (Anthemis nobilis)—-Perennial. Home remedy and 
beauty treatment. The dried flowers are steeped as a tea. The low growing 
fern-like foliage is sometimes used to carpet paths or as a lawn. Each 25c; 3 for 
65c; per Dozen $2.50. 
Chervil (Anthriscus cerefolium)—Annual. Easily grown but needs light 
shade. The fine light green leaves are much used as garnish and flavoring in. 
the way parsley is used. Plants, Each 10c; 3 for 25c; per Dozen $1.00. 
Chicory, Witloof or French Endive—Perennial, with ornamental blue flowers. 
The blanched leaves are used as a salad, dried roots are used for a coffee substi- 
tute. Each’ 25c: 3°for 65c; 12 for $2.50. 
Chives (Allium schoenoprasum)—Perennial. The tender tops are used wher- 
ever a mild onion-like flavor is desired. The deep lilac heads of flowers are also 
very ornamental. Clumps, Each 20c; 3 for 50c; 12 for $2.00. 
Coltsfoot (Tussilago farfara) Used for centuries as a cough remedy and 
lung medicine. The early flowers look much like dandelions, followed by the large 
leaves. Each 25c; 3 for 65c; 12 for $2.50. 
Comfrey (Symphytum officinale)—-Perennial. An old time medicinal herb 
flowering early in the season. Coarse leaves, growing from 18 to 36 inches. 
Each 25c; 3 for §5c; 12 for $2.50. 
Costmary, Sweet Mary, Bible Leaf, Ete. (Chrysanthemum balsamita). An 
old fashioned, sweet smelling herb, with long narrow leaves and a coarse sprawl- 
ing growth. The dried leaves make a very good tea. Plants, Each 25c: 3 for 
65c; $2.50 per dozen. 
Camphor Plant (Chrysanthemum vulgaris)—Perennial. Leaves and flow- 
ers like costmary, but with strong camphor fragrance. Grows up to two feet. 
Each 35c; 3 for 95c; $3.50 per dozen. 
Culvers Physic (Veronica Virginica)—The roots of this native plant were 
used as a remedy, and the plant with its long spikes of white or lightly tinted 
flowers in midsummer is quite ornamental. Plants, Each 25c; 3 for 65c; 12 for 
$2.50. 
Dill (Anethium graveolens)—A well known annual. Plants, Each 10ce; 
Dozen $1.00. 
Elecampane (Inula helenium)—A tall perennial, with yellow ROE Roots 
used as a remedy for colds and lung ailments. Each 25c; 8 for 65c; 12 for $2.50. 
Fennel, Florence—Annual. The thickened bases of the stems may be blanch- 
ed and eaten as a vegetable while the leaves, flowers and seeds are used as a 
flavoring for salads and other. dishes, Saal fish. Plants, Each 10c; 3 for 
25c:; per Dozen $1.00. 
Fennel, Sweet—Annual. More branching, not used as a vegetable put same 
value for flavoring other dishes. Plants, Each 10c; 3 for 25c; per Dozen $1.00. 
Garlic (Allium sativum)—Used with discretion it is indispensable in fing 
cooking. Started Plants, Each 10c; 3 for 25c; per Dozen $1.00. 
