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 
Chicago Pickling—Vigorous growe r. 
Fruits medium dark green. 6” to 7 
long when grown, Slightly tapering of 
even size, 58 days. 
Early Fortune—Rich, dark green fruits 
with firm, crisp, pure white flesh. 
Grows to 9 by 2¥%-in. Ships well and 
is highly resistant to disease. 66 days. 
Long Green Improved—Black spined, 
good pickling. Grows 10 to 15 in. long, 
70 days. 
Straight Eight—Unsurpassed as slicing 
cucumber. All-American Selection. 2¥%- 
lb. fruits, rounded at ends, medium 
green, 68 days. 
White Spine Improved—One of the 
earliest and most. prolific of the white 
spine cucumbers. Fruits 7” to 9” long, 
22" in diameter. Dark green. 60 days. 
EGGPLANT 
Requires continuous warm weather for 
best results. Seed should be started 
in a hotbed ,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. 
Florida High Bush—Plant upstanding, 
holding fruit off the ground. Fruits 
elongated tapering toward stems. Dark 
purple. Hardy variety, resistant to 
drought and root rot, 85 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” apart 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 
(Aromatic, Medicinal and Kitchen) 
Every garden has a place for herbs, 
in the vegetable garden or for their 
ornamental appearance in the flower 
garden. 
Anise—An annual—used for garnish- 
ing, seasoning and for cordials. Seeds 
have an aromatic flavor. Plants 14”. 
75 days. 
Basil, Sweet—Annual; Ht, 12” to 18”. 
Leaves, green or dried, are chiefly used 
as a seasoning for soups, stews, etc. 
85 days. 
Borage—Annual; Ht. 12-18”. Young ten- 
der leaves are used as salad and also 
used to flavor lemonade and other cool- 
ing drinks. 80 days. 
Caraway—Biennial; Ht. 18-24”. Seeds 
used for flavoring. Young leaves and 
shoots used for flavoring salads. 70 
days. 
Coriander—Annual; Ht. 24-30”. Seeds 
used for flavoring and in candy and to 
mask taste of medicine. 75 days. 
Chives—Perennial; Ht. 6”. Tops, finely 
chopped for adding mild onion flavor to 
soups, stews, salads, etc. 80 days. 
Dill—Annual; 2’ to 3’. Seeds and leaves 
used for flavoring—especially for dill 
pickles. 70 days. 
Fennel, Sweet—Biennial; Ht. 2’ to 4’. 
Leaves are used for garnishing, fresh 
stems tender, eaten raw like celery or in 
salads. Seeds used for flavoring. 60 
days. 
Margoram, Sweet—Annual; Ht. 1’ to 2’ 
Used for seasoning either fresh or dried. 
70 days. 
Rosemary—Perennial used as annual; 
2' to 4’, Fragrant odor and warm, 
pungent taste, acceptable seasoning. 
Sage—Perennial; Ht. 14” to 16”. 
days. 
Thyme—Perennial; Ht, 8” to 12”. 
matic foliage used as seasoning. 85 
days. 
ALL PRICES IN THIS CATALOG ARE 
SUBJECT TO CHANGE WITHOUT NOTICE 
Used | 
for seasoning either fresh or dried. 75 
Aro- | 
If you’re not sure 
- about your plant- 
ing, just ask us. 
Many a good gar- 
den plan starts in 
our store. 
OLD GARDENER SAYS.... 
Head lettuce is fine if you like it, but did 
you ever notice that all the fancy chefs in 
the big name restaurants use leaf lettuce? 
They pay big money for it, too, in com- 
parison with head lettuce because it is such 
a perishable commodity. By growing your 
own, you can enjoy this luxury for practi- 
cally nothing. And even the fancy chefs 
usually have to take some commercial 
variety rather than some superbly flavored 
home garden variety. 
By the way, don’t pull leaf lettuce plants 
up by the roots. Cut off the bunch of 
leaves, with a stump about 142” long left 
in the ground. This stump will throw new 
leaves and produce a second crop far 
quicker than you could grow it from seed. 
Lettuce is best when it grows quickly. 
This means using plenty of water and a 
light feeding with nitrate of soda, am- 

monium sulfate or some good general mixed) ; 
fertilizer scattered between the rows about 
the time the third pair of leaves unfolds. 
By watering in this side dressing of 
fertilizer you get it to work quickly, and 
furnish the necessary water to get it mov- 
ing into plant tissues. 

