
Bea + 
es at ad This is indeed a 
Schell’s “Beauty” Parsley. beautiful Parsley as 
well as a very good Parsley. The long stems are heavily massed 
with extra full, curled foliage which carries a very attractive 
bright lively dark green color. It is so outstanding that we 
think it deserves the gold medal for quality. Pkt. 10 cts.; 
Es. 25 cts.; 0Z. 35 cts.; 2 ozs. 60 cts.; lb. 85 cts.; lb. $2.50. 
ad The leaflets are more 
“Evergreen” Parsley. coarsely cut than others, 
but closely curled. Very full, uniform, vigorous plants, good 
stems. Be sure to order it. Pkt. 10 cts.; oz. 25 ets.; 4lb. 
65 cts.; lb. $2. 
Plain Parsley. 
65 cts.; lb. $2. 
Paramount. 
cts.; lb. $2. 
HERBS 
ANISE. Plants grow 11% feet. The tiny yellowish white 
flowers appear in lacy umbels, then come the seeds which 
are gathered and used for flavoring cakes, bread, soups. 
stews, applesauce, cream or cottage cheese and other foods. 
Oil from the seeds is used in cough medicines. Ancient Ro- 
mans chewed Anise seed to sweeten their breath. Annual; 
75 days. Pkt. 10 cts.; 3 pkts. 25 cts.; Moz. 45 cts.; oz. 75 cts. 
BASIL, SWEET. Plants 2 feet. A very popular culinary 
herb. Greenish white flowers well above the smooth green 
leaves. The leaves, clove-scented, are used both fresh and 
dried for seasoning soups, salads, cottage cheese, meats, sau- 
sages, omelets, fish sauces, beans and peas. Annual; 85 
days. Pkt.10cts.;3 pkts. 25 cts.; 4%4oz. 45 cts.;0z. 75 cts. 
The leaves are plain or smooth, not 
curled. Pkt. 10 ets.; oz. 25 cts.; 14lb. 
Beautiful deep green; triple curled; good 
stems. Pkt. 10 ets.; oz. 25 cts.; 14lb. 65 
CARAWAY. Plants 11% to 2 feet. Feathery green leaves and um- 
bels of yellowish white flowers. Leaves are used in soups and salads; 
the seeds are used for flavoring bread, pastry, cakes, confections, 
cheese, sauces, etc.; and the roots are boiled and eaten as a vege- 
table, Biennial; 70 days. Pkt. 10 cts.; 4%4oz. 40 cts.; oz. 75 cts. 
CATNIP or Catmint. Plants 114 to 2 feet. The green and the 
dried leaves are used for seasoning and as tea for nervous head- 
aches. An excellent tonic for animals; cats love it. Pkt. 15 cts.; 
Qinkts,25 Ctses 5027 5 ClS.10Z. 51.25% 
CORIANDER. Plants 1 to 2 feet. Rose-tinted flowers which 
resemble Queen Anne’s Lace. The seeds are used in flavoring meats,- 
cakes, con- 
fectionery and pastry. The leaves are used in soups and stews. 
RickteLOsetse- 07455 Cts:+) 4 1b.90icts.* lb: £2.75. 
DILL. Plants 2 to 2% feet. Feathery foliage and greenish yellow 
flowers. The dry or green branches and seeds are used for flavoring 
dill pickles. The green leaves for flavoring soups, stews and sauces 
and when minced are fine with lettuce. Annual; 70 days. Pkt. 
sausages, sauces, poultry filling, pickles, cookies, 
Annual; 75 days. 
10 cts.; oz. 30 cts.; 41b. 65 cts.; 1b.$1.50. 
SUMMER SAVORY. Plants 1 foot. Slender leaves and pale 
lilac flowers, very fragrant. About flowering time the entire plant 
is cut and dried and the leaves are then used for flavoring salads, 
dressings, stews, gravies, stuffings and cooked vegetables. Annual; 
OOldays ee kul Ouctssisepiktss25'Ccts..9507.,G5ects.; OZ. 60° cts.; 
Yb. $1.75; 1b. $5. 
SWEET MARJORAM. Plants 1 to 2 feet. Flowers are 
borne in heads and are a purplish color. The deliciously fra- 
grant foliage is popular for scent bags and powders. The fresh 
leaves are used in salads and the dried leaves for seasoning 
soups, stews, meat pies, salads, sausages, poultry and cheeses. 
Annual; 70 days. Pkt. 10 cts.; 3 pkts. 25 cts.; 14oz. 45 cts.; 
OZ 15 CiSat 4 lDaep2 > 1s pi. 
THYME. Plants 8 to 12 inches. Small grayish green leaves 
closely set on wiry stems; flowers are lavender. The fresh 
aromatic foliage, when dried, is used for garnishing and 
flavoring soups, dressings, stews, and cooked foods. Peren- 
nial; 85 days. Pkt. 25 cts.; 2 pkts. 45 cts.; 14g0z. 60 cts.; Moz. 
$1; oz. $1.80; lb. $6; lb. $20. 
SAGE. Plants 1 to 2 feet. Flowers are purple with whitish 
foliage. The leaves are used fresh or dried for seasoning sau- 
sage, poultry, meats, dressings, fillings, soups, stews and 
sauces. Perennial; 75 days. Pkt. 10 cts.; 3 pkts. 25 cts., 
oz. 45 cts.;0z. 85 cts.;lb. $6. 
27 
One ounce will sow a row 
100 feet long 
PA R S L EY HOW TO GROW PARSLEY. 
Important. It requires 3 to 4 weeks for Parsley seed to germi- 
nate. Cover the seed, 14 inch. The soil must be moist. In dry 
weather it is next to impossible to get Parsley seed to germinate 
unless watered properly. Sometimes soaking the seed several 
hours in warm water, (not hot), then sowing it out immediately, 
will help. Parsley can be easily grown all winter indoors in a 
flower pot or inside window-box. It is generally used green; 
however, you can dry the leaves and keep them in air-tight jars 
for winter. 
HAMBURG OR 
ROOTED PARSLEY 
The roots are shaped like 
a parsnip and are used for 
flavoring soups, and the 
foliage is used also, just 
like the other varieties. 
You can store the roots in 
dry sand for winter use 
Pkt. 10 cts.; oz. 30 cts.; 
Vib. 75 cts.; lb. $2. 
Pkt. 
Moss Curled. , fx‘: 
oz. 25 cts.; lb. 65 cts.3 
lb. $2. 
Fine Double 
Very hand- 
Curled. 
ie anes ee SOME GEED 
green, full curled and deeply 
Glutweae be XU. LOS Cts.: OZ: 
25 cts.; Mlb. 65 cts.; 
Ib. $2. 


Rooted or Hamburg Parsley 
Grow more of them. All are very useful for flavoring foods; for medicinal purposes; for their rich aroma. 
Select those you desire and have an Herb garden. They add a magic appetizing flavor to your foods. 
FLORENCE FENNEL (Finocchio). Plants 21% ft. The 
flat-oval base from which the leaf branches are produced, 
has a very pleasing anise-like flavor and is boiled and used as 
a vegetable and in fish sauces and cream sauce; it is also cut 
up and used raw in salads. Annual; 60 days. Pkt. 10 cts.; 
Si pktss 25 cts:s 0713 0. ctsse gpa Sectss beep 2e 
HOREHOUND. Plants 15 inches. An aromatic plant with 
woolly-white foliage and white flowers. The dried leaves are 
used for cough medicines and in flavoring hard candy. Peren- 
nial; 75 days. Pkt. 15 cts.; oz. 50 cts.; oz. 90 cts.; Ib. $7.50. 
in: 
ey. ja 

Schell’s Parsnips, Improved Hollow Crown 
One ounce will sow a 
row 150 feet long; 5 to 6 
PA RS N iy Ibs. to the acre. 
HOW TO GROW THEM. Parsnips need a deep, loose, 
rich soil to produce straight, smooth clean roots. Sow seed as 
early in spring as weather permits, when soil is warm. Make 
rows 114 feet apart and sow seed in rows; cover seed inch 
when soil is moist; then when plants are 3 to 4 inches high, 
thin out to 4 inches between the plants. The roots are improved 
in quality and flavor if left in the ground over winter. Enough 
for winter use should be stored in pits or cellars and covered 
with earth to preserve their good quality. 
IMPROVED HOLLOW CROWN PARSNIP. Our stock is 
the popular type, much in favor with the gardeners; smooth 
white, uniform in shape as shown in the illustration; they are 
extra fine. Pkt. 10 ects.; oz. 20 cts.; oz. 35 cts.; 14h. 
75 cts.; lb. $1.90; 2 lbs. $3.50; 5 lbs. $8; 10 lbs. $15. 
