
(HERBS, Continued) 
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, pun- 
gent taste, acceptable seasoning, 
Sage—Perennial; Ht. 14’ to 16’. Used 
for seasoning either fresh or dried. 75 
days. 
Thyme—Perennial; Ht. 8” to 12”, Aro- 
matic foliage used as seasoning, 85 
days. 
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, Leaves are best after 
coming of cool weather in fall. 
Dwarf Blue Curled Scotch— Wide 
spreading, fine curled blue-green plant 
plume-like leaves. Use as a vegetable 
and for ornament. Exceptionally uni- 
form. 55 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 10 
days gives tender bulbs until hot 
weather. Must be used when young. 
Woody when old. 
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. 
LEEK 
Large American Flag—An early, popu- 
lar variety, with thick, long white stems. 

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The kind of lettuce you can grow at home—really crisp, fresh lettuce is the kind every 
master chef sighs for. Three tyzes of lettuce are shown above, (1) Black Seeded Simpson; 
(2) Iceperg; (3) Cos. 

Leaves large and drooping, medium 
green. 130 days. 
LETTUCE 
Keep lettuce growing rapidly for best 
results. A light, rich soil needed for 
this. Earliest varieties must be start- 
ed from seed in cold-frame. As soon 
as open ground can be worked, 
transplant. For later use, sow seed 
in open ground as soon as weather 
is favorable. Thin plants in rows 4” 
to 8" depending on variety. 
Remember that lettuce is a fast-grow- 
ing, rich feeding crop. Give it plen- 
ty of water. And use your compost 
or well-rotted manure liberally on 
the lettuce row. A light sprinkling of 
nitrate of soda will pay, too, be- 
cause lettuce thrives on lots of 
nitrogen. 
Heading or Cabbage 
Bibb—FEarly, small headed lettuce of 
excellent quality and flavor. Perfect for 
home gardens, Very smooth, dark green 
leaves, bleaching to a rich yellow. 
Big Boston or Mammoth Boston—Pop- 
ular for cold frame forcing and outside 
culture, Medium, compact heads with 
creamy yellow heart. Smooth, glossy 
leaves, edges wavy, and slightly tinged 
with reddish brown. 75 days. 
Great Lakes—All-America award. An 
outstanding new Iceberg or Crisp-head 
type. A summer lettuce that stands heat 
well and is very resistant to tip burn. 
Heads medium size, solid, crisp. 
Iceberg—Late, large variety. Compact 
heads, crumpled, crisp and _ sweet. 
Leaves light green, slightly brown on 
edges. 85 days. 
Imperial No. 847 (Florida Iceberg)— 
Heads are of good size and solid. Does 
well in hot weather, and is resistant to 
tip burn. Very hardy. 83 days. 
New York No. 12—The standard crisp- 
head lettuce. Large globular shaped 
head, dark green with blanched, silvery 
white heart. Successfully grown out- 
doors spring, summer and fall. 85 days. 
White Paris Cos or Trianon—Medium 
large selffolding, dark green loaf 
shaped heads. Greenish-white, well 
blanched interior, 66 days. 
Loose Leaf Varieties 
Black Seeded Simpson — Light green, 
frilled and crumpled. 45 days. 
Grand Rapids—Erect, compact plants. 
Light green, broad heavily fringed. For 
forcing or early planting. 43 days. 
Oak Leaf—The most popular leaf lettuce 
for home gardens, Rich, dark green 
leaves, tender and delicious. Outstand- 
ing resistance to hot weather. 
Prizehead—Early non-heading sort. Me- 
dium sized plants, crisp and_ tender. 
Color light brown on a medium green 
base. Leaves frilled at edges, and 
crumpled. 47 days. 
eR RD See Sa ETE TEED SD ELE LLL DENIS ETD LIE ETE LET LOCI BIN DLA CNT LEP ELGG PN eg 
HUMUS A MUST FOR SOIL CONDITIONING 
In the proper preparation of garden and 
lawn soil for planting, humus in most 
cases should be added. Without humus, 
soil is as lifeless and inert as sand. Humus 
consists of decomposed plant and animal 
matter microscopic and larger, Peat Moss 
is a humus, a many years accumulation of 
decayed water plants and organisms from 
bogs or ponds, 
The addition of peat moss to soil accom- 
plishes a four fold objective: (1) it sup- 
plies the plants with many elements essen- 
tial to growth; (2) blotter-like in quality it 
absorbs and retains moisture in the top- 
soil where it is most needed; (3) the soil 
texture is improved by making it looser— 
allowing plant roots greater freedom in 
their reach for food and moisture; (4) cre- 
ates an environment suitable for bacteria 
and other microscopic life to break up the 
complex soil chemicals in simpler forms 
more easily absorbed by the plant. 
A very recent scientific addition is Vermi- 
culite, Vermiculite, also known as Terra-Lite, 
is the new mineral which likewise per- 
forms many of the functions of peat moss. 
Its freedom from weed seeds and excep- 
tional ability to retain moisture makes it 
well worth your consideration for soil 
conditioning. ; 
The type and amount of humus to use and 
methods of application ARE STRICTLY A 
LOCAL PROBLEM TO MEET LOCAL SOIL 
CONDITIONS. Another sound reason why 
your local seedsman KNOWS BEST. See 
our Supply Section in the back of this 
book. 
TTT RT TT CTL eI IT LIE TTL TICS INIT YA II OTE EG CLE ETE POM 
