GARLIC BULBS 
The bulbs have a pungent flavor, similar to onions, and are widely used for flavoring. 
The bulbs should be separated 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. Bulbs only. 14 Lb. 30c; 4% Lb. 50c; Lb. 85c; 
transportation paid. 
HERBS 
931 BASIL. This popular herb has a pleasant sweet flavor and is used for flavoring 
many foods, especially tomatoes and peas. Both leaves and flowers are also used 
fresh or dried, in salads. Plants about 2 feet high and produce an abundance of leaves. 
Pkt. 15c; % Oz. 35c; Oz. 65c. 
933 BORAGE. Attractive annual about 18 in. high. Widely grown for bee pasture. 
Young leaves and flowers may be used for salads or to flavor cool drinks. Sow out- 
doors in spring. Pkt. 10c; 14% Oz. 35c; Oz. 65c. 
458 DILL. Long Island Mammoth. The branches and seeds are widely used for 
making “Dill Pickles’ and the young green stalks and leaves are fine for flavoring fish 
or in salads. Very easily grown and every garden should have a row. 
Pkt. 10c; Oz: 25c; 14 Lb. 55e; Lib: $1.35. 
939 LAVENDER. Used for its perfume. The flowers are often dried and placed with 
the linen to impart the Lavender fragrance. It is a hardy plant and will last for years. 
The seed is slow to germinate; cover very little if at all. 
Pkt. 25c; 144 Oz. 85c; % Oz. $1.50; Oz. $2.75. 
943 SAGE. Broad-Leaved. True perennial and when once started will last for years. 
It is a tremendously popular herb, the leaves being used fresh or dried for seasoning 
sausage, dressings, stews, sauces, etc. Sow in the open ground and thin to six inches 
apart. (For plants, see page 75.) Pkt. 15c; 44 Oz. 40c; Oz. 75c. 
945 SUMMER SAVORY. The small leaves may be used fresh, or dried on the stems. 
Excellent for flavoring meats and stuffings. Grows about 18 inches high. Sow in the 
open ground. Pkt. 15c; 4% Oz. 40c; Oz. 75c. 
947 SWEET MARJORAM. Small erect plants, easily grown from seed outdoors. 
The dried fragrant leaves are fine for seasoning meats and poultry dressing, and are 
also used fresh in salad. Pkt. 15c; 4% Oz. 40c; Oz. 75c. 
949 THYME. Small perennial; the aromatic foliage is popular for seasoning many 
foods. May be started in hot bed or sown outdoors. Protect with brush or straw in 
winter. Pkt. 20c; 4% Oz. $1.00; Oz. $1.75. 
KALE or Borecole 
Kale is used principally as ‘‘greens” during the late fall, winter and early spring. It 
is also used for garnishing and the larger leaves sometimes used as decorations. The 
young and tender shoots that come out on the stalks make delicate greens which are 
relished by many people. They are better after a few frosts in the fall. With a little 
protection, or when the snow is deep, kale will stand the winter without injury. 
Kale may be grown in the same way as cabbage, or 
may be sown in rows and thinned instead of transplant- 
’ ing. For full grown plants sow in May or June in rows 
18 to 24 inches apart and thin to 12-15 inches in the 
row. For small tender delicious leaves in the fall and 
winter, seed may be sown as late as July. 
487 DWARF CURLED. © Blue Scotch. This 
s the popular variety 
which is now so widely grown; it is highly recom- 
mended by nutrition experts because of its exception- 
ally high food value and vitamin content. Our strain 
is the best we have ever seen, vigorous, uniform and 
of outstanding dark blue-green color. The leaves are 
large, finely cut and curled, and the quality is ex- 
cellent. Highly recommended. 
Pkt. 10c; 4% Oz. 20c; Oz. 35c; 144 Lb. $1.00; Lb. $3.00. 
489 SIBERIAN. Also called ‘‘Sprouts.’’ A very hardy 
kale of dwarf growth with broad thick leaves curled 
on the edges. Used largely for wintering over. The 
color is light bluish-green. Our strain is very uniform. 
Pkt. 10c; Oz. 30c; 44 Lb. 70c; Lb. $2.00. 
LEEK 
Leek is a kind of onion that does not form any bulb, 
but grows in a long thick stem, which is blanched by 
drawing earth around it. When blanched it makes an 
appetizing salad, or can be eaten like green onions. 
Boiled, they are more delicate in flavor than the mildest 
onions. The seed is sown in the spring and the leek is 
ready for use in the fall. If given a little protection with 
dirt, it will last.over winter and give a very welcome 
addition to the early spring menu. 
497 ELEPHANT. So much superior that this is 
the only kind we offer. It pro- 
duces large, thick, pearly white stalks, and the quality 
is excellent being tender and mild. 
Pkt. 15c; 144 Oz. 35c; Oz. 65c; 14 Lb. $1.90. 
21 




FENNEL or Finocchio 
This ts quite distinct from the common sweet fennel! used 
for flavoring. It produces a large bulb at the surface of the 
ground which makes an excellent vegetable with a pleasant 
anise-like flavor. It is used cooked as vegetable and also 
fresh in salad. 
Sow in rows 1% to 2 feet apart and thin or transplant 
to stand 6 to 8 inches apart. Sow in rich soil in May or 
June, and again a month later for fall use. When the plants 
are half grown, drag earth up to them to blanch the bulbs. 
481 FLORENCE. The standard variety and the kind used 
by most growers. Reliable producer of firm, even bulbs. 
Pkt. 10c; Oz. 30c; 4 Lb. 80c. 
482 MAMMOTH. An improved strain with thicker and 
rounder bulbs of large size and fine type. This strain is 
preferred when obtainable. 
Pkt. 15¢c; 4% Oz. 25c; Oz. 45c; 4% Lb. $1.00. 
e 
Dwarf Curled Kale—Fine for winter greens, 
KOHL RABI 
A packet will sow 40 feet of row; an ounce 200 feet. 
Kohl Rabi produces a large bulb on the stem which is 
used as a vegetable and also for stock feeding. If used while 
young, the bulb makes a delicious vegetable. An excellent 
way to cook it is to cut the bulbs into small cubes and boil 
until tender. Serve with a clear butter or cream sauce. 
The seed may be sown up to July in rows about 18 inches 
apart, and the plants thinned 6 to 8 inches apart in the rows. 
The seed may also be sown late in April or even May for an 
early summer crop. 
492 EARLY WHITE VIENNA. The bulbs are ready to 
use when they are the size of a small apple; the quality is 
good, being tender and of delicate flavor. Very uniform 
and finely bred stock. 
Pkt. 10c; Oz. 40c; 14 Lb. $1.25. 
493 EARLY SHORT-LEAF FORCING. An earlier and 
better variety. Has short tops for forcing and is also 
excellent for outdoor growing. It is ready earlier and has 
superior quality and flavor. 
Pkt. 15c; % Oz. 30c; Oz. 55c; 144 Lb. $1.50. 
Kohl Rabi—Early White Vienna 
