ge ee aVWveO"-O Dia Sat SLOUNIS Es 
SEEDSMEN SINCE 
1879 * RICHMOND, VIRGINIA 
TURNIP and RUTABAGA 
Spring plantings should be made as early as possible, so that the turnips may make their size before hot weather, otherwise they will become 
tough and bitter. 
White Flat Dutch. For the regular crop, plant in July and August, the salad varieties in August or September. 
For spring there is nothing better than Milan, Wood's Improved Purple Top White Globe, Purple Top Strapleaved and 
Plant either broadcast or 
in drills 2 feet apart, cover !/) inch deep, and thin out. One ounce plants 100 feet of drill; 1!/2 Ibs. plants.one acre in drills; 2 Ibs. one acre 
broadcast; salad varieties 3 |bs. to the acre. 
PRICE: All varieties unless otherwise quoted. 
oe Pkt S10e23Oz mes Vacalb, 40ceealb: 
$1.25; 2-Ib. lots $1.15 per Ib.; 5-lb. lots $1.05 per 
Ib.; 10-lb. lots 95c per Ib., postpaid. 
445. EXTRA EARLY WHITE MILAN—Pure white. 
Pkt. 10c; oz. 15c; '% Ib. 45c; Ib. $1.50; 2-Ib. lots 
$1.40 per |b.; 5-lb. lots $1.30 per Ib.; 10-Ib. lots 
$1.20 per |b., postpaid. 
446. EXTRA EARLY PURPLE TOP MILAN—White 
with purple top. Pkt. 10c; oz. 15c; '4 Ib. 45c; 
Ib. $1.50; 2-lb. lots $1.40 per Ib.; 5-Ib. lots $1.30 
per |b.; 10-Ib. lots $1.20 per Ib., postpaid. 
450. IMPROVED PURPLE TOP 
WHITE GLOBE 
Handsome appearance and extra fine quality 
account for the universal popularity of our splen- 
didly bred strain. Globe-shaped, of good size; 
the upper part purple, the lower part pure white, 
with fine-grained, tender, pure white flesh. For 
table use, it is best when about three inches across; but for stock feed- 
ing it should be full grown. Pkt. 10c; oz. 15c; 4 Ib. 45c; Ib. $1.50; 
2-Ib. lots $1.40 per Ib.; 5-Ib. lots $1.30 per |b.; 10-Ib. lots $1.20 per Ib., 
postpaid. 
449. MAMMOTH PURPLE TOP WHITE GLOBE—Makes large, globe- 
shaped roots, white with purple top; a big yielder; fine for the table, 
market and stock feeding. 
447. EARLY RED or PURPLE TOP—A Fine-grained, sweet, tender white 
turnip with purple top; a quick grower. 
452. WHITE EGG—Quick growing; pure white; sweet flesh. 
453. LARGE WHITE NORFOLK GLOBE—Large, round, white roots; 
for table and stock. 
Improved Purple Top White Globe 
454. POMERANIAN WHITE GLOBE—Extra large 
round, pure white; fine stock turnip. 
448. EARLY WHITE FLAT DUTCH—Like No. 447 
except it is pure white. 
457. LARGE AMBER or YELLOW GLOBE—Fine 
grained, solid, sweet and tender. ; 
456. PURPLE TOP YELLOW ABERDEEN—Hardy; 
a good yielder, a splendid keeper. 
458. GOLDEN BALL—One of the best and sweet- 
est yellow turnips. 
451. LONG WHITE COWHORN—Often grows 12 
to 16 inches long; fine for stock. 
461. MIXED TURNIP SEEDS—Fine home garden 
mixture of all varieties. 
SALAD TURNIPS 
462. SHOGOIN (Japanese Salad)—Insect resist- 
ant; can be grown in hot weather. 
PRICE—The following 2 varieties: Pkt. 10c; oz. 15c; 4 Ib. 30c; Ib. $1.00; 
2-lb. lots 90c per Ib.; 5-Ib. lots 85¢ per Ib.; 10-Ib. lots 80c per Ib., postpaid. 
459. SOUTHERN PRIZE—The most popular turnip grown for greens; 
hardy. 
460. SEVEN TOP—The standard salad turnip of the South; cold resistant. 
RUTABAGA or SWEDE 
465. IMPROVED PURPLE TOP YELLOW —Long Island strain; uniformly 
large and of the best quality. Pkt. 10c; oz. 15c; V4 Ib. 45c; Ib. $1.50; 
2-lb. lots $1.40 per Ib.; 5-Ib. lots $1.30 per Ib.; 10-Ib. lots $1.20 per Ib. 
postpaid. 
466. PURPLE TOP YELLOW—The standard strain; good keeper and 
large yielder. 
GARDEN HERBS. 
475. ANISE—An annual, cultivated principally for its seed, which have a pleas- 
ant aromatic flavor. The leaves are used for seasoning and garnishing. Does 
not transplant. Pkt. 10c; '/2 oz. 25c; oz. 40c. 
476. BALM—A perennial easily propagated by division of the roots or from 
seed. The leaf has a fragrant odor and is used for making balm tea for use 
in fevers, and a pleasant beverage called ''balm wine.'' Pkt. 10c. 
477. SWEET BASIL—The stems have a flavor somewhat similar to that of cloves. 
Used for flavoring soups, stews, sauces and dressings. Hardy annual. Pkt. 10c; 
Vy oz. 25c. 
479. BORAGE—A hardy annual. The leaves are used in salads, and the flowers 
for bee pasturage. The bruised leaves immersed in water give an agreeable 
flavor. Pkt. 10c; '/2 oz. 25¢. 
480. CARAWAY—Cultivated for its seeds, which are used in confectionery, cakes, 
etc. The leaves are sometimes used in soups. Plant either in the spring or fall. 
Pkt. 10c; oz. 25c. 
481. CATNIP—A hardy perennial, well known as a valuable mild nervine for 
infants and for seasoning. Can be planted either in fall or spring. Pkt. 10c; 
VY, oz. 30c. 
482. CORIANDER—A hardy annual, cultivated for its seed, which is used in con- 
fectionery. Gather on a dry day, bruising the stems as little as possible. Pkt. 
10c; oz. 20c. 
483. MAMMOTH DILL—An annual, cultivated for its seeds. Used for flavoring 
soups, stews and pickles. Pkt. 10c; oz. 15c; 14 Ib. 40c; Ib. $1.25. 
484. SWEET FENNEL—A hardy perennial. Leaves are used in soups, fish sauces, 
garnishes and salads. Pkt. 10c; oz. 20c; '%4 Ib. 70c. 
[26] 
485. HOREHOUND—A perennial herb used in making cough syrups and lozenges 
and for flavoring candy. Pkt. 15c; '/2 oz. 30c. 
486. LAVENDER—A hardy perennial, used to make lavender water or dried and 
used as a perfume for linen, etc. Should be picked before it becomes dry, and 
dried quickly; germinates slowly. Pkt. 10c; '/2 oz. 35c. 
487. SWEET MARJORAM—A perennial; the tender tops and leaves are used 
areen for flavoring, but they may be cut and dried for winter use. Pkt. 10c; 
/. oz. 40c. 
488. ROSEMARY—A hardy perennial for flavoring meats and soups and for medi- 
cal purposes. Pkt. 15c; '/2 oz. 50c. 
489. RUE—A hardy perennial, thriving on poor soil. 
roup in fowls. Pkt. 15c; '/2 oz. 40c. 
490. SAGE—Perennial herb, used principally for flavoring and seasoning. Cut 
the leaves and tender shoots just before the plant is coming into flower, and 
dry quickly in the shade. Pkt. 10c; oz. 40c; '%4 Ib. $1.25. 
491. SUMMER SAVORY—A hardy annual. The dried stems, leaves and flowers 
are fine for flavoring dressings, stews and soups. Pkt. 10c; |/2 oz. 25c. 
493. THYME—A perennial, used both medicinally and for seasoning. The young 
leaves and tips are used for soups, stuffing and sauce, and a tea for nervous 
headache is made from the leaves. The leaves should be dried for winter 
use. Plant early in the spring. Pkt. I5c; !/2 oz. 75c. 
494, WORMWOOD—Tops and leaves, dried when the plant is in flower, are used 
for aromatic and tonic purposes, and as a worm medicine; a fine poultry 
tonic. Pkt. 15¢; '/. oz. 50c, 
Used medicinally and for 
