oa, 230 East Fourth St., Cincinnati 23 
PERMANENT VEGETABLES THAT SHOULD BE IN EVERY GARDEN 
‘ Your. first consideration in preparing a complete vegetable garden should be the planting of permanent crops such as asparagus, rhubarb, and 
perennial onions, We suggest that you set aside a space at one end of your garden plot, or in any other suitable location where they can grow 
undisturbed without interfering with the working of annual crops. 
Asparagus 
MARY WASHINGTON. (Rust-resistant.) 
tural directions see page 38. 
postpaid. 
PARADISE. A comparatively new variety claimed to be a heavy yielder, early, 
and with a very mild flavor. l-year roots, 25 for $1.65; 100 for $5.00, 
postpaid. 
Garlic 
Used for flavoring. The bulbs are divided into ‘‘cloves’’ or flakes and set out 
like onion sets about 4 inches apart in the row, and covered 2 inches deep. When 
the tops die down, take up the bulbs and dry in a shady place. Bulb only. % 1b., 
45c; 1 lb., 75c. 
Rhubarb is Healthful 
Rhubarb can be grown from seed sown in the spring and then planted to their 
permanent place the following spring. Seedlings do not always reproduce true to 
type. The plants which produce the thickest and longest stalks should be used, the 
balance being discarded. 
Rhubarb roots: Set in the spring 3 feet apart each way in good, moist, deep, 
very mellow and well-manured soil. The rhubarb stalks will then be ready for use 
the following spring. 
VICTORIA. A popular red strain. Roots, 15c each. Seed, pkt., 15c. 
MacDONALD RED RHUBARB. MacDonald is a popular new red strain of 
rhubarb. The attractive features are the new bright red color combination and a 
quick growth that will surprise you. It produces so quickly that you can cut 
stalks from it a year sooner than you can from the old style green-stalked va- 
rieties. Another great improvement in the new MacDonald is its excellent quality, 
sweeter than common rhubarb and requiring less sugar. Low acidity. Thin skin. 
Plant some of this splendid red rhubarb this year. It yields heavily and lasts a 
lifetime. When once you have tried MacDonald you will grow no other. Strong 
divisions, 50c each. : 
CANADA RED. A new rhubarb imported from Canada. Stems dark red clear to 
heart and up in the leaf. Produces the sweetest and finest flavored, most beau- 
tiful red sauce. Strong divisions, 75c each. 
For complete description and cul-: 
2-year roots, 25 for $1.65; 100 for $5.00, 

The following berries and bush fruits should be included in your permanent 
garden: Strawberries, raspberries, grapes, boysenberries—see page 55. 
PREPARED CULINARY HERBS 
HERE VINEGARS 
These vinegars are made with fresh herbs infused in vinegar. After many 
weeks infusion the flavored vinegars are strained, filtered, and sealed in attrac- 
tive glass jars, A handy way to add these flavors to salad: dressing, sauces, 
meats, pickles, ete. 
HERBS: 
BASIL vee A epicy flavor. le 
CHIVES VINEGAR. A delicate onion-like flavor. 
DILL VINEGAR. A strong dill flavor. ppete Outre 
FENNEL VINEGAR. Anise-like flavor. an < 
GARLIC VINEGAR. Garlic flavor. 
MINT VINEGAR. A basis for mint sauces. 
TARRAGON VINEGAR, Much used in fine 
cooking. 
Rhubarb, Canada Red 
GARDEN HERBS for FRAGRANCE and 
SEASONING 
In past years herbs were imported from the Balkans and Russia, 
and to a large extent, from Europe. Because of the war, these 
imports have almost ceased and our stock of herbs is fast dwind- 
ling 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, season- 
ing and cordials, as well as pastry. Pkt., 20c. 
BASII, SWEET. Annual. The leaves are used in vinegar, 
soup, stew, salad, with cottage cheese, in egg or tomato dishes, 
chopped meat, sausage, in butter sauce for fish, sprinkled over 
peas or boiled potato and in vegetable juice cocktails. Pkt., 20c. 
BORAGE. Annual. Young leaves cooked as greens, in salads 
and pickles, and are also added to lemonade and other cooling 
drinks. Pkt., 20c. : 
Asparagus, Paradise 





By 
Rosetta E. Clarkson 
226 pages, 107 iden- 
tification drawings. 
: Price, 
A handy glass jar of any of the above $2.75, postpaid. 
(about 4 0zs.), per jar, 25c. 
SAMPLER BOX. Contains usable quantities of 12 different herbs and blends 
—basil, lovage, mint, sage, tarragon, thyme, and poultry seasoning, fish herbs, 
omelet herbs, salad herbs, savory meat herbs and tomato herbs—in packets 
;. with suggestions for their use. Per box, $1.00. 
_ HERBS IN POTTERY. Attractive hand-made small pottery jars, brown 
with an old-time crackle glaze, each containing about 4% ounce herbs and 
blends, Each jar packed in gift box. Per box, 60c. 
‘PREPARED HERBS. Packed in glassine envelopes. Your choice of the 
following: Basil, lemon-basil, bay leaves, celery, chives, dill, fennel, lovage, 
mint, apple mint, orange mint, pineapple mint, oregano, parsley, rosemary, 
sage, savory, sorrel, thyme. Per pkt., 20c; 3 for 50c. ; 
FRAGRANCE JARS OF HAND-MADE POTTERY. Large attractive 
hand-made pottery jars, brown with an old-time crackle glaze, filled with your 
choice of Sweet Lavender or Garden of Roses. 
Per jar, packed in gift box, $1.25. 



* Contains 5 airtight glass jars 
of selected, fresh, dehydrated 
herbs that add savor to all cook- 
ing: rosemary, sweet basil, mar- 
joram, thyme, mint. 



SU 
N 
\ 


| 

% Each package includes a 
booklet of 40 recipes that tells 
"HOW TO MAKE EVERYTHING 
TASTE BETTER". 
%0, 
. $1.0 
* The perfect gift for showers, birthdays, anni- $ oO foxy 
-versaries, various holidays and many other Per Ss 
aperasions: SET 

CHERVIL. Curled leaves of chervil very much resemble those of 
parsley and are used in a similar way. Pkt., 15c. 
CHICORY, WITLOOF (French Endive). Sow in spring like 
parsnips. Roots are lifted in fall, trimmed and planted during 
winter in a box or trench in a cellar or under a greenhouse 
bench, so that the neck of the root is 9 inches below the top. 
Fill level with sandy soil, sand, or manure; the familiar white 
salad appears in about a month. Pkt., 2Cc. 
CHIVES. Perennial. Tops are used in soup, soft cheese, salad, 
vegetable cocktails and omelets, chopped very finely and added 
to mashed potatoes. A mild onion flavor. Pkt., 15c. 
CORIANDER. Annual. Seeds fragrant, becoming more so as 
they dry ; powdered or ground and used as flavoring in breads, 
candies, liquors, cake, baked apple, sausage, frankfurter, cheese 
sauce for poultry stuffing, and in beet vinegar. Pkt., 15c. 
CRESS. Annual. Quick growing plant, which adds that much 
craved peppery taste to salads. FPkt., 15c. 
DILL. Annual. Used for seasoning pickles, soups, sauces, potato 
salad, sprinkled over steaks and chops. Pkt., 10c; 0z., 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. 
LAVENDER, VERA. Perennial. Flowers are dried and placed 
in the linen closet. Very fragrant. Pkt., 25c. 
LOVAGE. Perennial. A rich celery-like flavor, with a lingering 
nutty after flavor. Used in many ways—delightful in soups, 
sauces, salads, stews ; combines well with other herbs. Pkt., 35c. 
SAGE. Perennial. Strongly flavored old-time favorite, used in 
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. 
MORTON’S SAUSAGE SEASONING. Makes delicious sau- 
sage. 10-oz. can, 25c. 
MORTON’S TENDER-QUICK. A special meat cure for 
pumping and curing. 2'%4-lb. can, 50c. 
MORTON’S MEAT PUMP. For use with Tender-Quick. 
Each, $1.75. 
MORTON’S SUGAR CURE. 
fast. 714-lb. can, 75c. 
For hams and bacons, Cures 
