ALL VEGETABLE SEEDS % 
rye 
"q 

HERBS, Continued 
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 
Zeetown 4: Fragrant odor and warm, 
pungent 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 Siberian—Hard and productive. 
Bluish green foliage. Leaves large and 
spreading. 65 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. 



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

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, trans- 
plant. 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 plenty 
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 
Big Boston or Mammoth Boston—Pop- 
ular for cold frame forcing and outside 
culture. Medium, compact heads with 
creamy yellow heart. Smooth, glossy 
ALL PRICES 
IN THIS CATALOG 
ARE SUBJECT TO CHANGE 
WITHOUT NOTICE 

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—Long distance shipper. 
Large curled heading lettuce. Dark 
green. Curled edge leaves. Well 
blanched heads. Sweet, tender. 80 days. 
White Paris Cos or Trianon—Medium 
large self-folding, 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. 
Oak Leaf—The most popular leaf lettuce 
for home gardens. Rich, dark green 
leaves, tender and delicious. Outstand- 
ing resistance to hot weather. 
an RSET SPEEA SET EES AEE ILD PRET AIIE ES EP PTELTESI SG S ALE R BEG ALL AERA DE LOOT ELEY. UBL S LIVE) SEI E IEEE MOPS LILES ELLE ADA NYS 
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. 
LS 
