
EIGHTY HILL STREET -t- LEXINGTON, MASS. 
®riginators of the Herb-Bar 
Dear Patron: 
The use of Herbs as a seasoning for food is by no means something new. Un- 
fortunately in recent generations their general use has become a lost art. It has been 
only in recent years that a revival of interest and use has taken place to the delight and 
satisfaction of those who have awakened to their possibilities for relieving food monot- 
ony. 
From the outset of our venture in the production of Herb flavors for food seasoning 
we have tried to keep it on a personalized basis. In other words it seemed far better 
to keep it out of the “big business” class and confine our endeavors to an extent 
wherein we could personally control all phases; growing, drying, grinding, blending 
and packaging. By so doing we could be assured that whatever products we did 
offer were at their best in flavor and aroma. 
The most common question asked by the neophite is, ‘What herb do | use for this 
or that particular food?” We have answered that question with our herb blends. 
HERB BLENDS. Consist of a combination of as many as seven or eight different 
herbs in the correct flavor balance for the dish for which it is marked. We realize that 
the use of one herb alone will and can give an acceptable flavor reaction but to truly 
compliment food flavor, a blending of several flavors increases the sense of flavor 
appreciation and certainly never tends to become monotonous. You will find the 
listing of our seven separate Herb Blends in price list. 
Just a few words of instruction. Use only a pinch to begin with and increase as 
personal taste dictates. Heat releases full potency of the Herbs. Never subject herbs, 
to direct flame. Sauces, casseroles ideal places for herbs. Broiled dishes add Herbs 
just before serving. 
