16 The Tooles of Garry-nee-Dule, Baraboo, Wisconsin 
HERB VINEGARS 
These vinegars are made with fresh herbs infused in cider vinegar. After 
many weeks infusion the flavored vinegars are strained, filtered, and sealed in 
attractive glass jars. A handy way to add these flavors to salad dressings, 
sauces, meats, pickles, etc. Also has a tenderizing effect on meats. 
BASIL VINEGAR—A spicy flavor for salads, meats and cocktails. 
BURNET VINEGAR—Delicate cucumber flavor, delightful in salads and 
fish sauces; also sandwiches of the salad variety. 
CHIVES VINEGAR—Where a delicate onion-like. flavor is desired. 
DILL VINEGAR—Strong dill flavor for salads, pickles, meats and fish 
sauces. 
ESCHALOT VINEGAR—Offering the variation of onion-like flavor de- 
rived from shallots. 
FENNEL VINEGAR—Anise-like flavor for fish-sauces and salads. Try 
it in beet pickles. 
GARLIC VINEGAR—A handy way to add a suggestion of this flavor, es- 
pecially to salad dressings, meats and sauces. 
MINT VINEGAR—A basis for mint sauces; useful In many ways. Try a 
little in Harvard Beets. 
TARRAGON VINEGAR—Much used in fine cookery. Specially good in 
fish sauces and oyster cocktails. 
MIXED HERB VINEGAR—A careful blend of eight herbs, useful for 
many purposes. Delightful in meats and pickles; in salads and meat sauces. 
A handy glass jar of any of the above, containing 4 oz. ......... Per Jar 25c 
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BOXED COLLECTION OF VINEGARS 
Four jars of vinegar, 4 oz. size, your selection any of the above Per Box $1.15 
JELLIES anon JAMS 
Due to the increasing uncertainity of sugar rationing we reluctantly omit 
- offering the popular jellies and jams in this issue of Herb Magic. We hope 
the sugar supply will have become stable enough by the time of our Fall issue 
to allow us again to offer these very popular food items. 

A LETTER FROM HENRY BESTON, “Chimney Farm,” Nobleboro, Me.— 
Mr. Beston is author of that most useful and valuable book on herb culture, 
“Herbs and the Earth.” Unfortunately this book is temporarily out of print 
but we hope that it will be available again soon. We have carried on a 
delightful correspondence with him and among many other things he has 
written the following to us, entirely unsolicited and unrewarded: 
“Perhaps what I most wanted to set down was that your herb products 
seemed to me incomparably the best I have ever been able to purchase here, 
and right up with the top-notch European best. They are beautifully blended, 
genuine ripened, and the taste is a thing of considered distinction. 
“A good French Stew without a soupcon of your meat herbs is like a 
hot roll without butter. The garlic vinegar, too, was a humdinger, and was 
the only garlic vinegar I’ve ever succeeded in getting which had real substance 
like a good wine, ‘body’ as they say. Most of the stuff one buys is simply 
cider vinegar in which a clove of garlic took a short swim.” 
Faithfully Your Friend, Henry Beston. 
