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; 02z., 20c; % Ib., 50c. 
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 gardent 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 SPINELESS. 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 
e200, quality during a season. PKt., 15c; oz., $1.00; % Ib; 
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 poise 
15c; 
its color for a long time. Shape nearly round. Pkt., 
oz., $1.00; % 1b., $3.00. 
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 Givied Endive 
BROAD LEAVED BATAVIAN* (Escarolle). 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. 
Piet, t5c; loz s0cs 2 lb. oc yale ibe b2.005 
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. Pkt., 15c; oz., 
25cH14 lbie Goce talb., eon sia. 
GREEN CURLEDx. 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., 15¢; oz. 30c; 4 lb., 75c; 1 1b., $2.00. 
The vegetables best suited for market 
star (*) after the name of the variety. 
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. % Ilb., 25c; % lb. 40c; 1 
lb., 70c. (Please add postage to mail orders.) 
- 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 
and pan healthy. Also valuable in helping body utilize 
starches. 
are indicated by a 
Vegetable seeds are postpaid only in packets. In larger 
amounts add postage at the Parcel Post rates given on 
page 2, on mail orders. 
“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., 1ldc. re 
HERB | 
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. 
ANISE. Grown for its aromatic seeds used in flavoring. Use 
in salads, mixes well with honey. Pkt., 15c. 
BASIL. SWEET. Leaves clove flavored and shoots used for 
flavoring soups, stews, omelets and as a garnish. Pkt., 15c. 
BORAGE. Blue flowers are attractive to honey bees. Leaves 
give a cucumber flavor to salads and flowers an aromatic 
flavor to drinks. Pkt., 15c. 
CARAWAY. Seed used for flavoring bread, cake, confec- 
tionery, etc.; leaves for soups as well as meat. Pkt., 15c. 
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., 1lbc. 
CHERVIL CURLED. Resembling parsley, they are pun- 
gently aera and used for garnishing and flavoring. 
Pkt.,; 15c. 
CORIANDER. Seed used for beverages. 
ingly in salads. Pkt., 15c. 
FENNEL, SWEET. A hardy perennial plant. Young shoots 
are used in salads, soups and fish sauces. Seed used in 
confectionery and for medicinal purposes. Pkt., 15dc. 
LAVENDER. Medicinal, also used as a perfume. Pkt., 15c. 
MARJORAM, SWEET. Tender young shoots and leaves 
which are used green, or dried for flavoring soups, dressings, 
fish, meats, croquettes, fruit salad. Pkt., 15dc. 
PENNYROYAL. A low perennial with pungent mint-like 
aroma. Likes shade and moist situation. Pkt., 15c. 
ROSEMARY. Fragrant leaves that are used for flavoring 
soups and meats. Crop Failure. 
SAFFRON. Used for medicine and also in dyeing. Pkt., 15c. 
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., l5c. 
SUMMER SAVORY. Dried leaves. stems and flowers used 
for flavoring soups and dressings. Pkt., 15c. 
THYME. Used for a headache tea, also for flavoring ome- 
lets, soups, salads, stuffing, etc. Pkt., 1l5c. 
KALE 
CULTURE. Sow in May or June and cultivate the same as 
cabbage. Makes excellent greens and is improved by light 
frosts. More hardy than cabbage. 
Use leaves spar- 
DWARF CURLEDxf. 55 DAYS. A very finely curled dwarf 
spreading variety. Foliage is long and bright green. Is 
even more hardy than cabbage. 
for winter and spring. Pkt., 10c; oz., 30c; 
Produces excellent greens 
ALD eLa.Cs 
grows to a 
height of 
two to three 
feet, bear- 
ing Fong 
plume - like 
leaves of a 
light green 
color. Is 
rather im- 
proved than 
injured by 
fairly heavy 
frosts. Pkt., 
10c; 0z., 30c; 
Y% ib.; 75e. 
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. Eat when about 2 inches in diameter. 
Pkt, 15cspozs0cs tee lb., ioe. 
EARLY PURPLE. 60 DAYS. Small plants with purple- 
stained, dark. green leaves. Flattened globe-shaped bulbs. 
Eat when about 2 inches in diameter. Skin purple. Flesh 
white, mild, crisp and tender. PKt., 15c; oz., 30c; %4 Ilb., 75c. 
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