L. P. GUNSON & CO., ROCHESTER, N. Y. 59 
RUTABAGA OR SWEDE 
A packet will sow 25 feet of row, an ounce 150 feet, 
11% pounds per acre. 
Although closely related to the turnip, Ruta- 
bagas are different in many respects. They 
grow to a much larger size, the flesh is firmer, 
milder in flavor and better adapted for winter 
storage. They require a longer growing season 
and more moisture. 
CULTURE. Seed may be sownfrom mid-June 
to mid-July in rows 2% to 3 feet apart. The 
culture is the same as for turnips except that the 
plants should be thinned to 8 or 10 inches apart 
in the rows. When the roots are full grown, they 
should be pulled, topped and stored in a cool 
cellar or pit for winter use. If kept cool and 
sufficiently moist to prevent withering they will 
remain in prime condition all winter. 
AMERICAN PURPLE TOP or 
IMPROVED LONG ISLAND 90 Days 
We consider this one of the best 
varieties both for table use and 
stock feeding. Roots grow to a 
large size, spherical, deep purplish- 
red above ground, light yellow 
below; small tap root, short neck. 
Flesh yellow, crisp, fine-grained, 
HERBS 
For the Kitchen Garden and the formal, fragrant, old-time Herb Garden. 
AMERICAN 
PURPLE TOP 
ANISE—Seeds flavor candy, pastries; aids digestion. Leaves used for garnishing or 
salads. 
BASIL—Sweet-Leaves used for flavoring. Snuff, from the leaves is a headache 
remedy. 
CARAWAY—Grown chiefly for the aromatic seeds. Used in baking and sauces. 
DILL 
Seeds are an ingredient used in preserving of pickles and other vegetables. 
Highly pungent flavor. 
FENNEL 
Sweet-Seeds are generally used for flavoring confections and medicine. Of 
aromatic odor. 
HOREHOUND 
Hardy, spreading perennial of strong aromatic odor. Leaves used for season- 
ing. 
LAVENDER 
Dried flowers impart a fragrance to linen. From the flowers, Lavender-Water 
is distilled. Very delicate odor. 
MARJORAM—Sweet. Leaves are employed for salads and seasoning. A Potpurri 
ingredient. 
SAGE 
Dried leaves are used for stuffings and sauces. 
SUMMER SAVORY—A seasoning for all dishes. Imparts a meat-like flavor to all 
dishes. 
