10 The Tooles of Garry-nee-Dule, Baraboo, Wisconsin 

MINT—The cool, fresh flavor of Mint, or, as it is also known, Spearmint 
and Lambmint,—has many uses such as flavoring for cooling drinks, sauce for 
lamb or mutton, to flavor beets, peas, carrots and many others. Used spar- 
ingly in fruit salad, combining particularly well with bananas, pineapple, or 
oranges. 
APPLEMINT—A variation of mint which may be used in the same way 
as ordinary mint. 
PINEAPPLE MINT—Another variation of mint which may be used in the 
same ways as ordinary mint. 
APPLE-ORANGE MINT—This delightful combination of flavors is noted 
in Mrs. Clarkson’s well-known herbals, as a favorite substitute for the usual 
mint. 
TOOLE’S SPECIAL MINT—The flavors of orange mint and English mint 
are delightfully blended in this. Use in the various ways of regular mint. 
OREGANO —This is a marjoram much used in Greece, Italy and in Mexico. 
The flavor is strong but much like Sweet Marjoram. It is used generally where 
Marjoram is used, especially in meat stews, gravies and sauces. 
PARSLEY—Except for garnishing, our dried and flaked parsley may be 
most conveniently used for any purpose that fresh parsley is used. Parsley 
is rich in iron and mineral salts. 
ROSEMARY—Added sparingly, it gives a distinctive flavor to preserves, 
jams, sweet pickles, meat sauces, stews, poultry, cream soups and fish. Com- 
bines well with sage in stuffings for pork and veal. 
SAGE—A strongly flavored old-time favorite, used in pork sausage, 
poultry seasoning, and many other ways. 
SAVORY (Bohnenkraut)—Much used as a flavoring for beans, and in 
salads, vegetables, stews and other dishes. A pot of savory baked beans will 
extend a meat shortage delightfully. 
SORREL—French Sorrel, with the well-known sorrel flavor, especially 
desirable in soups, stews and sauces. 
TARRAGON—A well known delicate flavoring medium, used in many 
dishes such as salads, sauces for fish, egg dishes, poultry and many others. 
Yo oz. jar 35c; 1 oz. jar 65c; Refills 30c and 60c each. 
THYME—May be used alone or combined with other herbs, in an almost 
endless variety of ways. Used with various meats, poultry, fish, cheese, eggs, 
soups, vegetables, stuffings and salads. 
LEMON THYME—A thyme with a fresh flavor of lemon. Gives a differ- 
ent flavor to salad, to cooling drinks, and to sauces for fish. 
PRICES— 
Glass) Jars*containing)) >. oz. ere ee Per Jar 25c 
Glass? Jars coniaginings | (OZ i Per Jar 50c 
Except Tarragon which is 35c¢ and 65c per jar. 
Refills packed in cellophane or glassine. 
Hetilli packages: Conair ini 0520 Zone 20c 
Hefill’packages conialninge) © Oz iy ee 40c 
Except Tarragon which is 30c and 60c each. 

Suggestions for use are packed with each order of culinary herbs, 
Please note that prices include delivery charge paid 
anywhere in this country, on ORDERS OF $2.00 OR MORE. 
On Orders of Less Than $2.00, add 1/10% for Postage 
(Also 1/10% for Each Separate Shipment Amounting to Less Than 
$2.00) 
(FULL AMOUNT of the postage will be charged if the 1/10% is not 
SENT WITH ORDER.) 

