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. 
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 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, 
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, pungent 
taste, acceptable seasoning. 
SAGE—Perennial; Ht. 14” to 16’”, Used for 
seasoning either fresh or dried, 
THYME—Perennial; Hits o/s ton 127) = 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 
a ornament, Exceptionally uniform. 55 
ays. 
ALL PRICES 
IN THIS CATALOG 
ARE SUBJECT TO CHANGE 
WITHOUT NOTICE 
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Recommended by Mrs. 
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Presidents Gorden Club 
of Ohio 
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 sotl 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 is favorable. Thin 
plants in rows 4” to 8” depending on 
variety. 
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—Al]l 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. 
(Continued on page 26) 
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