Digitalis 
Beautiful white flowers. 
3 feet. 
Purpurea alba. 
June. 
Purpurea gloxinizeflora. Rich purple flowers. 4 to 
5 feet. June, July. 
Purpurea gloxinizflora rosea. 
flowers. June, July. 
Shirley Hybrids. Magnificent new strain. 
7 feet. 
Any of the above, 50 cts. each; $4 per doz. 
Gaillardia 
Large crimson flowers, edged 
50 cts. each; $4 per doz. 
Charming pink 
5 to 
Aristata, Portola. 
gold. 
Gypsophila 
Paniculata fl.-pl., Bristol Fairy. The flowers are 
large, pure white, double, and come in enormous 
sprays in great profusion. 2 to 3 feet. June- 
October. 
Rosy Veil. 2 ft. Pink. 
Either variety, 55 cts. each; $4.50 per doz. 
Lupinus 
Russell Hybrids. Plants are very vigorous, pro- 
ducing spikes 2 to 3 feet long of bewildering and 
beautiful shades. 3-in. pots. 
80 cts. each; $6 per doz. 
Mertensia 
Virginica (Virginia Bluebells). 
with nodding clusters of delicate blue 
shaped flowers. 1 to 2 feet. 
50 cts. each; $4 per doz. 
For shady places, 
bell- 
Myosotis 
Semperflorens. An everblooming variety with 
light blue flowers in clusters. 8 inches. 
50 cts. each; $4 per doz. 
Papaver orientale (Oriental Poppy) 
Peggy Joyce. Light salmon-pink. 3 feet. 
Perry’s White. White flower, crimson base. 
Beauty of Livermore. Blazing red. 
Any of above varieties, 70 cts. each; $6 per doz. 
Phlox, Hardy 
Beacon. Brilliant cherry-red. 3 feet. 
E. I. Farrington. Salmon-pink, white eye. 
Miss Lingard. Large white flowers. 
Mrs. Jenkins. Large trusses of pure white flowers. 
Any above varieties, 55 cts. each; $4.50 per doz. 
Viola 
Jersey Gem. Tufted plants with showy violet 
flowers. 8 inches. June—August. 
75 cts. each; $6 per doz. 
Ground-Cover Plants 
English Ivy. Best results are obtained by using 
small plants, and lots of them, which readily 
cover the bare soil. 314-in. pots. $8 per doz. 
Pachysandra terminalis. For bare areas in dense 
shade and for use amongst rhododendrons and 
azaleas, it has no equal. 3-in. pot-plants. $4 per 
doz.; $25 per 100. 
Vinca minor (Periwinkle Myrtle). The singular 
deep green color of the leaves presents a fine con- 
trast when planted on banks, terraces, etc. 2-yr. 
field-grown plants, or 214-in. pot-plants. $4 per 
doz.; $25 per 100. 
THE HERB GARDEN 
An Herb Garden is a necessary part of every © 
Victory Garden. Many home-canned foods demand 
the use of Herbs. A corner of the garden planted to 
Herbs will add interest and variety to your table. 
Standard prices, all varieties, except where 
noted, 50 cts. each; $1.25 for 3; $4 per doz. 
Angelica. Stems are candied. ; 
Anise. Seeds used in pastry, candy; leaves in 
salads. . 
*Basil, Sweet. 
tomatoes. 
Beebalm. Dried leaves used as an aromatic tea. 
Leaves used for cucumber flavor in 
Leaves used in soup, fish, sauce, 
*Borage. 
salads. 
Burnet. Leaves used for cucumber flavor in salads. 
Caraway. Seeds used in bread, pastry, cheese. 
Catnip. Leaves used in medicinal tea. 
Chive. Leaves used in salads, soups, cheese. 
*Coriander. Leaves used for soup, salads; seeds for 
pastry, stuffing. 
Costmary. Leaves used for veal stuffing and pot- 
pourris. 
*Dill. Seeds for pickles, vinegar; leaves for fish 
sauce. 
*Fennel, Florence. Leaves for puddings; stems as 
celery. 
Horehound. Leaves used for candy and a health- 
ful tea. 
Hyssop. Leaves used for soups, salads, vegetable 
dishes. 
Lavender. 
perfumes. 
Lovage. Stems and roots candied; stalks as celery. 
Marjoram, Pot. Leaves used as a seasoning. 
*Marjoram, Sweet. Leaves used as a seasoning; 
oil for fragrance. 
Mints. Leaves used for jelly, sauces, drinks, mint- 
sauce, juleps, cheese. 
Dried flowers in potpourris, sachets, 
Apple Peppermint, Gray-leaved 
Bergamot Peppermint, White 
Curly Pineapple 
Peppermint Spearmint 
Pennyroyal. For use, see Mints. 
Rosemary. Leaves used in stews; to make ‘‘Rose- 
mary Biscuits.” 
75 cts. each; $2 for 3; $6 per doz. 
Rue. Leaves used sparingly in salads and with 
vegetables. 
Sage. Leaves used for stuffing, sausage, cheese, 
soup. 
*Savory, Summer. Leaves used in soup, gravies, 
stuffing. 
Savory, Winter. Leaves used in stuffing. Sub- 
stitute for pepper. 
Sorrel, French. Leaves used as a green. 
Sorrel, Garden. Leaves used as a green. 
Southernwood. Burn dried leaves, to dispel 
cooking odor. 
Sweet Woodruff. Leaves used in white wine and 
‘“May Drink.” : 
Tansy. Leaves used in omelets and ‘‘Tansy 
pudding.” 
Tarragon. Leaves used in vinegar, salads, fish, 
chicken. 60 cts. each; $1.50 for 3; $5 per doz. 
Thyme, Common. Leaves used in soup, meat, 
fish, vegetables. 
Verbena, Lemon. Leaves used in cooling drinks, 
tea and jelly. 
Water Cress. Leaves used for salads and gar- 
nishing. 
Wormwood, Common. 
sinthe” cordials. 
Leaves used in ‘‘Ab- 
*Annuals; not hardy. 
ES Ss 
32 WILLIAM M. HUNT & CO., Inc., 115 West 45th St., New York 19, N. Y. 
