




Sweet Marjoram 



Broad Leaf Sage 
HERBS FOR YOUR GARDEN 
° 
Sweet, Pot and Medicinal 
Grow a few Herbs in your garden. You will find them useful in many ways. They do best in a rich, mellow soil. Sow seeds early in the spring, in 
rows | foot apart, and thin out or transplant when up a few inches. For winter storing, cut before they come into full blossom and hang up 
where they can dry. 
Anise. Used for garnishing and flavoring. The 
seeds are used in cakes, bread,soup. Perennial. 
18 inches high. Pkg. 15c 
Basil. Used for flavoring soups and sauces. 
Pkg. 10¢; 4 0z.-20c; oz: 75¢ 
Borage. An annual used for bee-pasture and 
Gs a pot-herb. Pkgs 15c; 14 oz. 35c; oz. 85c 
- eT ae ] 
Mushrooms 
Mustard 
Giant Southern Curled. A favorite in the 
South, where it is grown for spring salads. 
Pkg. 10c; oz. 20c; VY Ib. 60c; Ib. $1.75 


Giant Southern Curled Mustard 
Okra or Gumbo 
The pods are used in making soups and 
stews. Cut up, they give them flavor and 
body. Pick the pods when they are small and 
tender. Sow the seed as early in the spring 
as possible in a warm, fairly dry soil. Pods 
should be used when young, about 3 

Coriander. For garnishing. 
Pkg. 10c; Y% oz. 20c 
Dill, Long Island Mammoth. 
used for dill pickles. 
Pkg. 10c; oz. 15c¢; VY Ib. 45c 
An annual 
Mushroom Spawn 
Any ordinary cellar not heated by a fur- 
nace, an old shed, under benches in the 
greenhouse—all are ideal places to grow 
Mushrooms. It is easily done and there is 
not great amount of work to it. Why not 
start a bed this year? There is always a 
good market for Mushrooms. We send full 
directions for making the bed and growing 
Mushrooms with every Mushroom order. 
American Pure-Culture Spawn. = This 
spawn produces large Mushrooms of splen- 
did quality. 
Brick Spawn. One brick will plant 16 
sq. ft. of bed surface. 
50c a brick, postpaid. By express, 5 bricks 
$1.65; 10 bricks $3.00; 100 bricks $27.50 
Herbs, How to Grow Them and Use 
Them. (By Helen Noyes Webster.) A 
practical book for those who want to create 
an old-fashioned herb garden and who want 
to know how to use the herbs they grow. 
$1.50; postpaid $1.65 
HOW TO PREPARE YOUR 
VEGETABLES 
FOR QUICK FREEZING 
Blanch (scald with boiling water) all 
vegetables before packing. This helps 
preserve quality, flavor and color. 
To make the 2% briine for liquid 
pack, dissolve 1 teaspoon salt in 1 quart 
of water. Cool before using. Put vege- 
tables in container and cover with 
brine. Thoroughly cool vegetables be- 
fore packing. 
When dry packing vegetables, drain 
off all excess water before placing in 
container. 
Be sure to label each container with 
name of contents and date of freezing. 
Keep a record of everything put in and 
taken out of your locker. 
Take containers to locker plant for 
freezing immediately after packing. 

For seasoning poultry, 
sausage, stews, sauces. Perennial. 18 inches 
high. Pkg. 15c 
Savory, Summer. An annual whose leaves 
and shoots are used for seasoning. 
Pkg. 10c; %4 oz. 25c 
Sweet Marjoram. Used for seasoning sau- 
sages and in other dishes, when either fresh or 
dried. Annual. Pkg. 15¢; YW oz. 45c 
Sage, Broad Leaf. 

This is Witloof Chicory or French Endive. You 
will find it described on page 8. 
Long Pod Dwarf Okra—Splendid for Making Soups 

inches long. - 
Long Pod Dwarf. A very good kind 
for the home garden as the plants 
are much more compact growing and 
take up less room. Very heavy bearer 
of 7- to 8-inch, tapered, dark green, 
fleshy, tender pods. Mature in 55 
days. Pkg. 10c; oz. 15c; 
Ya Ib, 35c; Ib. $1.00 
Clemson Spineless. Big, thrifty 
plant 4 feet tall, bearing prolificly, 
rich green pods, straight and moder- 
ately ridged, and of very good qual- 
ity. Similar to Perkins’ Mammoth but 
spineless. Pkg. 10c; oz. 15c; 
V4 Ib. 35c; Ib. $1.00 
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