Herb Magic 13 

HERBS FOR 
FRAGRANCE 
. “A wizardy of charms 
Ambrosia and aromas sweet 
In tender strife and conflict meet.’’ 

Sweet scented herbs always suggest to us the fragrance of old linens; closets 
and chests made sweet with the natural odors in flowers and leaves of herbs. 
They bring us the memories of old-fashioned gardens and more leisurely days. 
From our wide variety of fragrant and colorful herbs and petals we have 
prepared many articles, delightful in the home and unusual gifts at any time; 
including bridge prizes, favors and memory gifts. 
FRAGRANGE JARS 
The joyous scents of a whole summer captured and kept for perpetual en- 
joyment, poignant reminders of gardens that were and gardens to be. 
If placed in the closet or about the room with covers removed for a short 
time, the escaping perfume from these delightful sweet jars scent the air with 
delicious fragrance. The scent is intended to pervade, not invade, a room. 
The jars retain their fragrance for long periods of time. 
For your enjoyment we have revived four old-time combinations, each with 
its own individual charm. 
SWEET LAVENDER 
Sweet clean fragrance of lavender flowers enlivened with added color. 
SUMMER GARDEN 
A colorful pot pourri of many kinds of fragrant flowers and leaves, gath- 
ered all through the garden year. 
GARDEN OF ROSES 
A blend of the varied sweet odors of garden roses. 
OLLAPODRIDA 
The fresh and sprightly fragrance of a blend of many sweet herbs and spices. 
Large clear glass jar with your choice of any of the above enticing frag- 
Eat) COC mann Ee eee Oy Nl on er eh Yeas Sab al a Sate Per Jar 85c 
Sipe tmeiaieOLetnessaMe CV DCr in oun cee tes, pine e as gael 5 See Rr Per Jar 60c 
All jars packed in individual boxes. 

MEAT CAKES 
34 1b. top round steak, ground with 1 tsp. minced Parsley 
Yq lb. salt pork Salt 
1 tsp. minced Chives Pepper 
1 tsp. minced Tarragon Butter 
1 tsp. minced Marjoram Flour 
Form into cakes. Roll in flour seasoned with salt and pepper and fry in 
butter until well browned. Serve with a dab of butter and a sprig of fresh 
Tarragon on each. 
—TIrene Botsford Hoffmann, in “The Book of Herb Cookery.” 
