TURNIP, Purple Top White Globe 
HERBS 
(AROMATIC, MEDICINAL AND KITCHEN) 
ANISE—An annual—used for garnishing, 
seasoning and for cordials. Seeds have an 
aromatic flavor. Plants 14”, 75 days. 
BASIL—SWEET—Annual; Ht. 12’ to 18”. 
Leaves, green or dried, are chiefly used as 
a seasoning for soups, stews, etc. 85 days. 
BORAGE—Annual; Ht. 12-18”. Young ten- 
der leaves are used as salad and also used 
to flavor lemonade and other cooling drinks. 
80 days. 
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. 
SQUASH, 
Zucchini 
MARGORAM, SWEET—Annual; Ht, 1’ to 
2’. Used for seasoning either fresh or dried. 
70 days. 
ROSEMARY—Perennial used as annual; 2’ 
to 4’. Fragrant odor and warm, pungert 
taste, acceptable seasoning. 
SAGE—Perennial; Ht. 14” to 16’’. Used for 
seasoning either fresh or dried. 
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 BLUE CURLED SCOTCH — Wide 
spreading, fine curled blue-green plant 
plume-like leaves. Used as a vegetable and 
for ornament, Exceptionally uniform. 55 
CHIVES-=-Perennial, He 6”. Tops) finely  o°Y*- 
chopped for adding mild onion flavor to 
soups, siews, salads, etc. 80 days. 
DILL—Annual; 2’ to 3’. Seeds and leaves 
used for flavoring—especially for dill pick- 
les, 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 to mature. 
ALL PRICES 
IN THIS CATALOG 
ARE SUBJECT TO CHANGE 
WITHOUT NOTICE 
HEAD LETTUCE IS EASY 
The old bug-a-bear about home gardeners being unable to grow head lettuce is 
true no longer. 
It's all in the “know-how” of the needs and peculiarities of lettuce. All types 
have certain individual characteristics. The best way to get a start with head 
lettuce is in a hot bed or in the house. Do this early enough so that the plants 
will be large enough to set out in the very early spring. 
It is very important to thin head lettuce so that the plants may become stocky 
and vigorous. Transplant the lettuce, started indoors, when the plants have made 
2. or 3 true leaves. Set the plants at least 8 inches apart in the row in light, warm 
soil. Liberal applications of wel! rotted manure, thoroughly mixed with the soil 
before the plants are set out will supply humus and needed fertility. 
Cool, moist weather is best for growing head lettuce, and unless there is an 
unusual amount of rainfall, watering is needed. Let the water trickle from a hose 
along the roots of the plant for several hours so that the soil will be thoroughly 
soaked. 
LETTUCE VARIETIES 
For the home gardener lettuce may be divided into three classes: 
HEAD LETTUCE—tight, crisp, nearly white lettuce with a cabbage-like head. 
LEAF LETTUCE—loose, and has many more outer green leaves, and head is 
not so compact, and is white only towards the center. 
COS LETTUCE—With loose, oblong, head-like clusters of spoon shaped leaves. 
Cos, or Romaine lettuce is little grown, but is useful for a summer supply or in 
regions too hot to grow the first two types. 
WATERMELON 
Dixie Queen 
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, tender, clear 
white flesh, 55 to 60 days. 
LEEK 
LARGE AMERICAN FLAG—An early, popu- 
lar variety, with thick, long white stems, 
leaves large and drooping, medium green, 
130 days. 
LETTUCE 
Keep lettuce growing rapidly for best 
results. A light, rich so?l needed for 
this. Earliest varieties must be started 
from seed in cold-frame. As soon as 
open ground can be worked, transplant 
For later use, sow seed in open ground 
as soon as weather 1s favorable. Thin 
plants in rows 4” to 8” depending on 
vartety. 
Remember that lettuce is a fast-growing, 
rich feeding crop. Give it plenty of water. 
And use your compost or well-rooted 
manure liberally on the lettuce row. A 
light sprinkling of nitrate of soda will 
pay, too, because lettuce thrives on lots 
of nitrogen. 
Heading or Cabbage 
BIBB—Early, small headed lettuce of ex- 
cellent quality and flavor. Perfect for home 
gardens. Very smooth, dark green leaves, 
bleaching to yellow. 
BIG BOSTON OR MAMMOTH BOSTON — 
Popular for cold frame forcing and outside 
culture. Medium, compact, heads with 
creamy yellow heart. Smooth, glossy leaves, 
edges wavy, and slightly tinged with red- 
dish brown, 75 days. 
GREAT LAKES—All America Top 12, An 
outstanding new Iceberg or Crisp-head 
type. A summer lettuce that stands heat 
well and is very resistant to tip burn. Heads: 
medium, solid. 
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