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

LOVAGE—A rich celery-like flavor, with a lingering nutty after flavor. 
Used in countless ways,—delightful in soups, sauces, salads, stews; and com- 
bines well with other herbs. 
MARJORAM—Sweet Marjoram is a well known old herb of many uses. 
It has a very pleasant rich flavor that may be used alone or combined with > 
other herbs in soup, stews, sausages; added to dressings’ for fowl and fish, and 
to soup;—in fact used in almost endless ways. 
MINT—The cool, fresh flavor of Mint, or, as it is also known, Spearmint 
and Lambmint,—has many uses such as flavoring for cooling drinks, sauce for 
lamb or mutton, to flavor beets, peas, carrots and many others. Used spar- 
ingly in fruit salad, combining particularly well with bananas, pineapple, or 
oranges. 
PINEAPPLE MINT—A variation of mint which may be used in the same 
ways as ordinary mint. 
OREGANO—This is a marjoram much used in Greece, Italy and in Mexico. 
The flavor is strong but much like Sweet Marjoram. It is used generally where 
Marjoram. is used, especially in meat stews, gravies and sauces. ~ 
PARSLEY—Except for garnishing, our dried and flaked parsley may be 
most conveniently used for any purpose that fresh parsley is used. Parsley 
is rich in iron and mineral salts. 
POT MARIGOLD—Developes a deep and unusual richness of color and 
quality in stews, soups, custard and sauces; also for garnishing. 
ROSEMARY—Added sparingly, it gives a distinctive flavor to preserves, 
jams, sweet pickles, meat sauces, stews, poultry, cream soups and fish. Com- 
bines well with sage in stuffings for pork and veal. 
SAGE—A strongly flavored old-time favorite, used in pork sausage, 
poultry seasoning, and many other ways. 
SAVORY (Bohnenkraut)—Much used as a flavoring for beans, and in 
salads, vegetables, stews and other dishes. A pot of savory baked beans will 
extend the meat ration delightfully. 
SORREL—French Sorrel, with the well- known ‘sorrel flavor, especially 
desirable in soups, stews and sauces. 
TARRAGON—A well known delicate Fiadocine medium, used in many 
dishes such as salads, sauces for fish, egg dishes, poultry and many others. 
Yo oz. jar 35c; 1 oz. jar 65c; Refills 30c and 60c each. 
THYME—May be used alone or combined with other herbs, in an almost 
endless variety of ways. Used with various meats, poultry, fish, cheese, eggs, 
soups, vegetables, stuffings and salads. 
PRICES— 
Glass Jars. containing !/2 02.05) 034. a a eee Per Jar 25c 
Glass Jars. containing /102,..7 20) ee eee Per Jar 50c . 
Except Tarragon which is 35c and 65c per jar. 
Refills packed in cellophane or glassine. 
Refill packages containing ‘Yo: oz.) 3.) Se, ie ee 20c 
Refill: packages containing Tiioz. ou i5a OG eo, ee, eee eas 40c 
Except Tarragon which is 30c and 60c each. 
nr an fs 
‘Please note that prices include delivery charge paid 
anywhere in this country, on ORDERS OF $2.00 OR MORE. 
On orders of less than $2.00, add 10c for postage. 

