Myosotis 
Semperflorens. An everblooming variety with 
light blue flowers in clusters. 8 inches. 
50 cts. each; $5 per doz. 
Papaver orientale (Oriental Poppy) 
Peggy Joyce. Light salmon-pink. 3 feet. 
Perry’s White. White flower, crimson base. 
Beauty of Livermore. Blazing red. 
Any of above varieties, 80 cts. each; $8 per doz. 
Phlox, Hardy 
Beacon. Brilliant cherry-red. 3 feet. 
E. I. Farrington. Salmon-pink, white eye. 
Miss Lingard. Large white flowers. 
Mrs. Jenkins. Large trusses of pure white flowers. 
Any above varieties, 60 cts. each; $6 per doz. 
Ground-Cover Plants 
English Ivy. Best results are obtained by using 
small plants, and lots of them, which readily 
cover the bare soil. 3%-in. pots. $8 per doz. 
Pachysandra terminalis. For bare areas in dense 
shade and for use among rhododendrons and 
azaleas it has no equal. 3-in. pot-plants. 
$6 per doz.; $40 per 100 

ENGLISH IVY. $8 per doz. 
THE HERB GARDEN 
An herb garden used to be one of the most important parts of every home garden, and once again herbs 
are taking a prominent part in cookery. They add new variety to many dishes, and in the garden they prove 
to be very interesting plants. By all means include an herb corner in your garden. 
Standard prices, all varieties, except where noted, 70 cts. each; $1.75 for 3; $6 per doz. Please 
add 10% when remitting, to cover transportation and packing. 
Angelica. Stems are candied. 
Anise. Seeds used in pastry, leaves mm salads. 
*Basil, Sweet. Leaves used in soup, fish sauce. 
Beebalm. Dried leaves used as an aromatic tea. 
Borage. Leaves used for cucumber flavor. 
Burnet. Leaves used for cucumber flavor in salads. 
Caraway. Seeds used in bread, pastry, cheese. 
Catnip. Leaves used in medicinal tea. 
Chives. Leaves used m salads, soups, cheese. 
*Coriander. Leaves used for soup, salads. 
*Dill. Seeds for pickles, vinegar; leaves for fish 
sauce. 
*Fennel, Florence. Leaves for puddings. 
Hyssop. Leaves used for soups, salads, vegetable 
dishes. 
Lavender. Dried flowers in potpourris, sachets, 
perfumes. 
Lovage. Stems and roots candied; stalks as celery. 
*Marjoram, Sweet. Leaves used as a seasoning; 
oil for fragrance. 
Rosemary. Leaves used in stews. 
$1 each; $2.50 for 3; $8 per doz. 
THYME 

HOREHOUND 
Mints. Leaves used for jelly, sauces, drinks, mint- 
sauce, juleps, cheese. 
Apple Peppermint, Gray-Leaved 
Bergamot Peppermint, White 
Curly Pineapple 
Peppermint Spearmint 
Sage. Leaves used for stuffing, sausage. cheese, soup- 
Savory, Summer. Leaves used in soup, gravies. 
Savory, Winter. Leaves used in stuffing. 
Sorrel, French. Leaves used as a green. 
Sorrel, Garden. Leaves used as a green. 
Sweet Woodruff. Leaves used in white wine. 
Tansy. Leaves used in omelets. 
Tarragon. Leaves used in vinegar, salads, fish, 
chicken. 80 cts. each; $2 for 3; $7 per doz. 
Thyme, Common. Leaves used In soup, meat, 
fish, vegetables. 
Verbena, Lemon. Leaves used in cooling drinks, 
tea and jelly. 
Wormwood, Common. 
sinthe”’ cordials. 
*Annuals; not hardy. 
Leaves used in “SAb- 

ANISE LAVENDER 

WILLIAM M. HUNT & CO., Inc., 115 West 45th St., New York 19, N. Y. 39: 
