In bulk at money-saving prices. 
Special quotations to market gardeners. 
Prices subject to change without notice. 
HERBS 
1. Chives 2. Dill 3. Fennel, Sweet 4. 
Sage 5. Sweet Basil 6. Thyme 

CUCUMBERS, Continued 
Cubit—Won Bronze Medal Award in 
1944 All-American Selections. Dark 
green, white spine cylindrical with 
blunt ends. Firm flesh and uniform col- 
oring. New and worthwhile. 
Chicago or Boston Pickling—Vigorous 
grower, fruits medium dark green, 6 to 
7 inches long when grown; slightly 
tapering of even size. 58 days. 
Davis Perfect—Midseason. 9 to 10 in. 
long, tapered ends, good color. 68 days. 
Early Fortune—Rich, dark green fruits 
with firm, crisp, - pure white flesh. 
Grows to 9 by 2¥2-in. Ships well, and 
is highly resistant to disease. 66 days. 
Klondike—Dark green skin with white 
spine. An excellent variety, hardy and 
productive. 7-8 inches long and 2¥% 
inches thick. Good for slicing and 
pickling. 64 days. 
Lemon—A very prolific variety, crisp 
and well flavored. Use for salads and 
pickles. Fruits nearly round, deep lemon 
yellow color somewhat resembles a 
lemon, 65 days. 
Long Green Improved—Black spined, 
good pickling. Grows 10 to 15 in. long, 
70 days. 
Straight Eight—Unsurpassed as slicing 
cucumber, All-America Selection. 2¥2- 
lb. fruits, rounded at ends, medium 
green, 68 days. 
EGGPLANT 
Requires continuous warm weather for 
best results. Seed should be started 
in a hot bed, as it is slow to germinate. 
Set plants in open ground when 2” 
tall and protect from hot sun when 
young. Be sure to keep young plants 
developing rapidly. Cultivate freely. 
To produce large fruits, remove lateral 
branches so as to reduce number of 
fruits per plant. Spray to protect from 
potato bugs, 
Black Beauty (fr)—Large, egg-shaped, 
smooth, very dark purple fruits. Keep 
well. Plant bears 4 to 5 fruits. Early. 
New York Improved (fr)—Low, stalky, 
branching plants, continuous leaving. 
Black-purple, glossy, broad oval shaped, 
large fruits. 83 days. 
ENDIVE - 
For late spring and summer crop, sow- 
seed in open ground during early 
spring. For late fall, sow in early to 
middle autumn. Plant in shallow drills 
18" part and thin plants later to a 
foot apart. To blanch, tie outer leaves 
together over center when plant is 
nearly grown. 
Full Heart or Escarole—A _ strongly 
bunched mass of thick, slightly crum- 
pled leaves, well blanched heart. Up- 
right growing plant about 12 inches in 
diameter. 71 days. 
Green Curled Ruffec—Plants 16 to 18- 
in. in diameter. Fine fall variety. White 
tender, fleshy. 95 days. 
HERBS 
Anise—Used for garnishing, seasoning. 
Basil, Sweet—For soups stews, etc. 
Borage—For salads and drinks, 
Caraway—sSeeds and 
used, 
Coriander—Flavoring for candy. 
Chives—Mild onion flavor, salads, etc. 
leaves widely 
Dill—Favorite for pickles. 
Fennel, Sweet—Garnish or salads. 
Marjoram, Sweet—Widely used in many 
dishes. 
Rosemary—Odor or 
rant. 
Sage—Famous in dressings. 
seasoning. Frag- 
Thyme—Fine for meats, poultry. 
KALE OR BORECOLE 
Early fall or spring sowing. Either in 
rows or broadcast. To produce large 
plants, have rows 2’ apart and thin to 
2! in rows. 
Tall Green Curled Scotch—Hardy, light 
. green colored plant. Leaves deeply cut, 
curled at the edges. Very tender after 
exposure to frosty weather. 60 days. 
Thousand Headed (Jersey or Cow Kale) 
—Very productive variety. Tall plants, 
bearing an abundance of deep green, 
thick, smooth leaves. Grown for stock 
and chicken feed. 65 days. 
KOHLRABI 
Sow seed in early spring or fall and 
when well established thin to 6” apart 
in the row, Even better to start it in 
beds and transplant same as cabbage. 
Planting at intervals of Io days gives 
tender bulbs until hot weather. 
White Vienna Early (fr)—8 to 10-in. 
leaves on slender stems. Bulbs 2 to 
3-in., globular, light green. Crisp, ten- 
der, clear white flesh. 55 to 60 days. 

THE OLD GARDENER 
ON LETTUCE 
Head lettuce is a cool season crop 
that'll bolt (go to seed) in hot weather. 
Leaf lettuce varieties stand higher tem- 
peratures much better. 
The faster lettuce grows, the better the 
table quality. This means thorough soil 
preparation, plenty of fertilizer and fre- 
quent irrigation, 
Lucky folks residing along the cool 
coastal slopes can grow head lettuce 
12 
most of the year. But, in the interior 
where the summer temperatures run 
high, use the New York heading strains 
in early spring, and follow with early 
curled Simpson or some other loose- 
leaf variety in summer. 
When in doubt about the best lettuce 
for your own area, sow some seed of 
Great Lakes every two weeks. This high 
quality iceberg type, slow-bolting va- 
riety comes nearer being an all-weather, 
all-season producer than any other, 
They say a “salad is no better than its 
ae 
ingredients.” If you like the buttery- 
flavored Big Boston, the crisp Romaine 
or Paris Cos, the nutty-flavored Oak 
Leaf, or blanched Endive for salad in- 
gredients, about the only way you'll 
have them when you want them is to 
grow your own. They'll be a whole lot 
better than any you can buy on the 
market. 
Use plenty of water and light feedings 
of nitrate of soda, or sulphate of am- 
monia to keep lettuce growing rapidly 
and to develop maximum crispness. 
SW 
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