2 The Tooles of Garry-nee-Dule, Baraboo, Wisconsin 
CELERIAC OR ROOT CELERY.—We like the leaves of celeriac for dry- 
ing as the flavor is good and the color when dried is dark green. The roots 
are very good in soups or used as a vegetable. Each 15c; 3 for 40c; 12 for $1.50. 
CHERVIL (Anthriscus cerefolium).—Annual. Easily grown if given light 
shade. The fine light green leaves are much used as a garnish and in French 
cookery. Each 15c; 3 for 40c; 12 for $1.50. 
CHICORY, WITLOOF OR FRENCH ENDIVE (Cichorium Intybus).— 
Perennial. The blanched leaves are used as a salad, dried roots as a coffee 
substitute. The bright blue flowers are quite ornamental. Each 25c; 3 for 
65c; 12 for $2.50. 
CHIVES (Allium schoenoprasum).—Perennial. The tender tops are used 
wherever a mild onion like flavor is desired. The deep lilac colored heads of 
flowers are also very attractive. Each 25c; 3 for 65c; 12 for $2.50. 
COLTSFOOT (Tussilago farfara).—Used for centuries as a cough remedy 
and lung medicine. The yellow flowers, resembling dandelions appear before 
the large leaves. Medium shade. Each 35c; 3 for 95c: 12 for $3.50. 
COMFREY (Symphytum officinale).—Perennial. An old time medicinal 
herb belonging to the Borage family. Crushed roots and stems used as a 
poultice for healing of wounds. 18 to 30 inches tall. Each 30c: 3 for 85c; 12 
for $3.00. 
COSTMARY, SWEET MARY, BIBLE LEAF, ETC. (Crysanthemum Bal- 
samita tanacetoides).—Perennial An old fashioned sweet smelling herb with 
long narrow leaves and a coarse sprawling growth. Sometimes used in salads 
and the dried leaves are used as a beverage tea. Each 30c; 3 for 85c: 12 for 
$3.00. 
CAMPHOR BALSAM (Chysanthemum vulgaris).—Perennial. Leaves and 
flowers resemble Costmary but the leaves are narrower. Has a strong camphor 
fragrance. Grows up to 2 feet in height. Each 35c;: 3 for 95c: 12 for $3.50. 
CULVERS PHYSIC (Veronica virginica).—Native perennial. The roots 
were used as a remedy and the flower spikes on the tall plants are very 
ornamental. Flowers white or lightly tinted. Light shade. Each 30c; 3 for 
85c; 12 for $3.00. 
DILL (Anethum graveolens).—Annual. Used in flavoring pickles and in 
salads and for other flavoring. Each 15c: 3 for 40c; 12 for $1.50. 
FENNEL, FLORENCE (Foeniculum dulce).—Annual. The thickened 
bases of the stems may be blanched and eaten as a vegetable and the leaves, 
flowers and seeds flavor salads and other dishes, especially fish. Each 15c; 
3 for 40c; 12 for $1.50. 
FENNEL, SWEET (Foeniculum vulgaris).—Seeds with a sweet anise fla- 
vor, tops not so good as the preceding variety. Each 15c; 3 for 40c: 12 for $1.50. 
GARLIC (Allium sativum).—Perennial. Used with discretion it is indis- 
pensible in cooking. Started plants, each 15c; 3 for 40c: 12 for $1.50. 
GARLIC, ORIENTAL (Allium tuberosum).—Perennial. Does not resem- 
ble garlic at all and it is not tuberous. An Asiatic variety used there as an 
onion. E, O. Orpet, horticulturist of California writes us that it is a very 
good evergreen substitute for chives out there where chives ripen off very 
early. Much grown as an ornamental because of its large heads of starry 
white flowers. Each 35c; 3 for 95c; 12 for $3.50. 
GERMANDER (Teucrium chamaedrys).—Perennial. Once both a culin- 
ary herb and an herb of medicine and magic. Now more highly valued for 
use as a very low clipped hedge around formal beds of herbs. Each 30: 3 
for 85c; 12 for $3.00. 
GINGER, WILD (Asarum canadense).—Large heart shaped leaves and 
curious chocolate brown flowers on creeping rootstocks. Makes a fine ground 
cover in shade. Root stocks taste like ginger and are sometimes candied. 
Each 35c; 3 for 95c; $3.50 for 12. 
