DILL 
The young green stems are used for flavoring soups and 
sauces. The dried branches and seeds are much prized for 
flavoring pickles, and seeds for flavoring sauerkraut. Pkt., 
10c; oz., 15¢e; % 1b., 40c. 
EGGPLANT 
CULTURE. Sow in hotbed in March and April, and when 
two inches high, transplant to pots or boxes to develop root 
growth. About June ist, plant in field or garden 2% to 3 
feet apart each way and cultivate same as cabbage or 
tomato. Protect young plants from sun as much as possible, 
also from potato bugs. 
NEW YORK SPINELESSx. 85 DAYS. The leading variety 
for home gardens and market. The plants are stocky and 
low branching and produce extra large dark purple fruit 
of perfect shape, usually .bearing 4 to 6 large fruits of the 
finest quality during a season. PKt., 10c; oz., 80c; % 1b., $2.50. 
BLACK BEAUTYx. 82 DAYS. Slightly earlier than the 
New York Spineless but not so large. The skin is of rich 
dark purple color, and very desirable for market as it holds 
its color for a long time. Shape nearly round. PkKt., 10c; 
oz., 80c; -% lb., $2.50. 
ENDIVE 
This plant furnishes at- 
tractive and appetizing 
salad for the fall and 
winter months, or by re- 
peated sowing a supply 
may be had nearly all the 
year ’round. Useful in 
flavoring soups, stews, 
ete. Makes delicious 
greens if cooked like 
spinach. Cultivation same 
as for lettuce. 
Green ‘Gigled Endive 
BROAD LEAVED BATAVIAN (Esearolle). 90 to 95 DAYS. 
One of the best varieties for salads. Leaves are broad, more 
or less twisted and waved with bright deep green, with 
nearly white midrib. Inner leaves form a fair head which 
blanches to a creamy white. Crisp, tender, and of fine flavor. 
Pkt) 10es07; 2503-44, Ibs 60e.2% Ibi, 92.40. 
WHITE CURLED. 100 DAYS. A very beautiful variety 
with leaves finely curled or mossed, light green in color. 
Blanches easily. Has a delicious, crisp flavor. Used exten- 
sively for decorations as well as for salad. PkKt., 10c; oz., 
25e; %-Ib., 60c; 1 -1b., $1.40. 
GREEN CURLED. 90 to 95 DAYS. A hardy and vigorous 
grower, with bright deep green leaves finely cut. The leaves 
should be tied _up in the shape of a head for 3 or 4 weeks 
before using. Is very popular with market and home gar- 
deners, “Pkt Ll0es0z:, 256. 1,°1b. -60e1elbano 140: 
The vegetables best suited for market are indicated by a 
star (*%) after the name of the wariety. 
“GARDEN HUCKLEBERRY” OR WONDERBERRY. Not 
a true Huckleberry, but belongs to the tomato and pepper 
family. The fruit is deep purple, nearly black, round and 
slightly smaller than a Concord Grape. The fruit makes 
delicious pies, preserves and jams. Fruit should be fully 
ripened to be edible. Plants, 3 feet. Culture same as 
tomatoes. Pkt., 10c. 
In Health Building—Greens Supply All These: 
Bulk—Helps digestion and prevents constipation. Crisp, 
raw foods encourage chewing and stimulate flow of saliva. 
Calcium—Builds bones, teeth, and blood. Everyone needs it, 
especially growing children and pregnant mothers. 
Iron—Makes rich blood. A lack of this mineral causes 
anemia, mental dullness, and tiredness. 
Vitamin A—Stimulates growth. It also promotes tooth and 
bone formation; its lack contributes to night blindness. 
Vitamin B (thiamin)—Tones up the body. It promotes nerve 
development, sharpens the appetite, and helps the body 
make best use of food. 
Vitamin C—Helps resist infection and builds good teeth 
and bones. 
Vitamin G_ (riboflavin)—Promotes growth and keeps eyes 
ane eon healthy. Also valuable in helping body utilize 
starches. 
Vegetable seeds are postpaid only in packets. In larger 
amounts add postage at the Parcel Post rates given on 
page 2, on mail orders. 
GARLIC 
CULTURE. Prepare the ground as for onions; separate 
the sets and plant them eight inches apart and four to 
six inches apart in the drill, covering two inches deep. 
When the leaves turn yellow, pull up bulbs. Dry in the shade. 
Garlic belongs to the Onion family. It has flat leaves 
and the bulb is composed of several parts similar to 
those of a multiplier onion set. Garlic is highly esteemed 
for flavoring soups, stews, etc. % I1b., 25e; % I1b., 35ce; 1 
lb., 60c. (Please add postage to mail orders.) 
HERBS 
Most of the varieties of herbs thrive best on sandy soil, 
while some are stronger and better flavored when grown on 
soil that. is. rather poor. In all cases the soil should be 
carefully prepared and well cultivated as the young plants 
are for the most part easily choked out by weeds. Sow as 
early as the ground can be made ready. oP ey 
ANISE. Grown for its aromatic seeds used in flavoring. Use 
in salads, mixes well with honey. Pkt., 10c. 
BASIL, SWEET. Leaves clove flavored and shoots used for 
sales: soups, stews, omelets and as garnish for salads. 
Pky (op 
BORAGE. A hardy annual with fuzzy foliage and blue, 
star-shaped flowers which are attractive to honey bees. 
Leaves give a cucumber flavor to salads and flowers an 
aromatic flavor to drinks. Pkt., 10c. 
CARAWAY. Seed used for flavoring bread, cake, confec- 
tionery, etce.; leaves for soups as well as meat. Pkt., 10c. - 
CATNIP or CATMINT. A hardy perennial. The leaves and 
young shoots are used for seasoning. An excellent bee pas- 
ture. Plants 2 to 3 feet tall. Pkt., 10c. 
CORIANDER. Seed used for beverages. 
ingly in salads. Pkt., 10c. 
FENNEL, SWEET. A hardy perennial plant with finely 
cut foliage. Young shoots are used in salads, soups and 
fish sauces. Seed used.in confectionery and for medicinal 
purposes. Pkt., 10c. 
LAVENDER. Medicinal, also used as a perfume. Pkt., 10c. 
MARJORAM, SWEET. Tender young shoots and leaves 
which are used green, or dried for flavoring soups, dressings, 
fish, meats, croquettes, fruit salad. Pkt., 10c. 
SAFFRON. Used for medicine and also in dyeing. Pkt., 10c. 
SAGE. For seasoning; counteracts effects of fatty food. 
Cut the leaves and tender shoots just as the plant is com- 
ing into flower. Dry quickly in the shade. Pkt., 10c. 
SUMMER SAVORY. Dried leaves, stems and flowers used 
for flavoring soups and dressings. Pkt., 10ce. 
THYME. Used for a headache tea, also for flavoring ome- 
lets, soups, salads, stuffing, etc. PkKt., 10c. 
KALE 
Sow in May or June and cultivate the same as 
cabbage. Makes excellent greens and is improved by light 
frosts. More hardy than cabbage. 
DWARF CURLEDx*f. 55 DAYS. A very finely curled dwarf 
spreading variety. Foliage is long and bright green. Is 
even more hardy than cabbage. Produces excellent greens 
for winter and spring. PkKt., 10c; oz., 25c; %4 lb., 55c. 
TAs ade 
CURLEDx. 
6:0 DIAS YASS 
This variety 
grows to a 
height of 
two to three 
feet, bear- 
ing long 
plume - like 
leaves of a 
light green 
color. Is 
rather im- 
proved than 
injured by 
fairly heavy 
frosts. Pkt., 
10c; .0z., 25¢; 
Y% Ib., 65e. 
Use leaves spar- 
CULTURE. 
Eee a aay el 
KOHL RABI 
CULTURE. Sow in drills 15 inches apart, % to % inch deep. 
When a few inches high thin to 6 to 8 inches apart in the 
row and cultivate same as beet. Bulbs grow above ground. 
Roots should be prepared like turnips or cauliflower for 
cooking. Are much sweeter than turnips. 
EARLY WHITEx. 55 to 65 DAYS. Very early, producing 
small white bulbs. Used especially for forcing. One of the 
best for table use. Hat when about 2 inches in diameter. 
Pkt., 10e;0z., .30c3 - 447 10. “90¢: 
EARLY PURPLE. 60 DAYS. Small plants with purple- 
stained, dark green leaves. Flattened globe-shaped bulbs, 
which should be eaten when about 2 inches in diameter. 
Skin purple. Flesh white, mild, crisp and tender. Pkt., 10c; 
0z.; 30c; 4% Ib. 90c..-"" 
s / 
