CUCUMBER 
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Pickling Varieties 
Jersey Pickling. * 62 days. The fruits are 
slender and tapering, growing 6 inches long, 
medium green in color. Extremely prolific. A 
standard pickling variety for many years. Pkt. 
LOS cts.5502..5 Onctsoul/alba 85, 1cts.. la $2500, 
Heinz Pickle. 60 days. A dependable plant 
that bears excellent crops of well-formed fruits 
when other varieties fail. The Cucumbers are 
blunt at both ends, dark green, and get large 
when mature, Pkt. 15 cts., oz. 30 cts., Y4lb. 
85 cts., lb. $2.50. 
Magnolia. 54 days. Similar to National Pick- 
ling. Fruits short and thick, blocky, blunt, 
black spined and medium dark green in color. 
Pkt. 15 cts., oz. 35 cts., Y4lb. $1.00, lb. $3.00. 
National Pickling. * 55 days. A high-yield- 
ing variety especially bred for pickling in the 
small sizes. Fruits deep green, straight, sym- 
metrical, blunt-ended, but not chunky. Pack 
without waste space. Makes firm, crisp pickles. 
The leading variety with market-gardeners. 
Pke. 15° cts4.0z..13 dacts,,.141b.. $1.00, Ib: $3.00. 
West India Gherkin, or Bur. 60 days. Not 
a true pickle but used for pickling. The vines 
are luxuriant, bearing quantities of small, 
nearly round fruits, light green and covered 
with spines. Pkt. 15 cts., 0z. 30 cts., lb. 85 
cts., lb. $2.50. 
EGG 
PLANT 
Start the seed in March, in hotbeds or boxes 
indoors. Push the seedlings along with plenty 
of light, heat, and moisture, and when they 
are about 3 inches high, transplant them to 3 
to 4-inch paper pots or dirt-bands. Set out in 
the garden about June 1, spacing 2 to 24 feet 
apart each way. Disturb the roots as little as 
possible in transplanting, and water freely. 
Days to maturity are from the time the plants 
are set in the garden. Allow about 50 days to 
produce the plants from seed. 
An ounce of seed will produce about 
2,000 plants 
Black Beauty. * 80 days. Fruits are of enor- 
mous size, smooth, purplish black, and of fine 
quality. Very prolific and the leading variety 
for both home and market-gardeners. Pkt. 15 
iy, Way 0) ce, Cry OO ics, Uli, SHAK 
Ib. $8.00. 
Early Long Purple. 78 days. Fruits are dark 
purple, about 7 inches long and 2!/2 inches in 
diameter, smooth, and of good quality and 
flavor: PkheL5: cts oz 00 ects..0)/41b.8 $2.75; 
Ib. $8.00. 
New Hampshire Hybrid. 75 days. Pear- 
shaped fruit of dark purple. Very early and a 
heavy producer. For home and market. Pkt. 
15 ctemiGoznOretseo7 90Lete. albaib2: 15, 
lb. $8.00. 
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IIUIUUUCULULNULULLUTLL 
THE I. W. SCOTT CO. 
ENDIVE 
Sow the seed any time from early April to 
the end of July. Plant in shallow drills, about 
15 inches apart, and thin the plants to stand 
10 to 12 inches apart in the rows. When full 
grown, tie the tips of the outer leaves together 
over the center of the plant to blanch the 
heart, which will take about a week’s time. 
An ounce of seed will sow 300 feet of 
row; 3 pounds will sow an acre 
Full. Heart (Escarolle). * 90 days. An im- 
proved strain of Broad-leaved with larger leaf 
and broader, more compact head. Partially 
self-blanching. Very good quality. Pkt. 15 cts., 
Oy, 37 Cea VZilloy SIO) Gis, Ile, AYESO! 
Green Curled. * 90 days. The plants are 
large and handsome, with finely cut and 
fringed, dark green leaves. Blanches easily to 
clear white. Good fall variety. Pkt. 15 cts., 
O7moDEctsee 4b wo Orcts ba 255.0) 
Green Curled Red Ribbed. 95 days. A large, 
late variety. Leaves dark green, finely curled; 
midribs have red tinge. Dense center growth 
tends toward self-bleaching. Pkt. 15 cts., oz. 
35 cts., Y4lb. 90 cts., lb. $2.50. 
DANDELION 
If the leaves are tied together, the center of 
the plant will blanch as white and clear as en- 
dive. Sow the seed early in shallow drills, in 
rich soil, and thin the plants to stand about 
1 foot apart. If desired for early spring use, 
the seed may be sown later and the plants cov- 
ered lightly over winter. 
wAreounce of seed will sow about 300 
feet of drill 
Improved French. Pkt. 25 cts., 202. 60 cts., 
oz. $1.00. 
Some vegetables are more “efficient” than others! Those with edible leaves, 
the “greens,” give most food from the least land. They're rich in vitamins, too! 
° AT 1-2022 e 
500 LIBERTY AVE. AT GATEWAY : 
Sill A 
HERBS 
Grandmother’s garden always had a little 
patch of herbs and, doubtless, much of the 
savoriness of grandmother's cooking as well 
as the effectiveness of her home remedies was 
derived from her store of “‘yarbs.”” Most of the 
commoner herbs are perennials, although they 
last but a few seasons in ordinary situations. 
Any odd corner will do, provided it is sunny 
and the soil not too hard or poor. Sow seed 
in early spring, thinning out as needed. 
Anise. The seeds are used for flavoring 
candy and pastries, and the leaves for garnish- 
ing and adding to salads. Pkt. 25 cts., yoz. 
50 cts., oz. 90 cts. 
Basil, Sweet. A highly aromatic herb whose 
leaves and tops are used for seasonings and, 
in a limited way, in salads. Pkt. 20 cts., Yoz. 
50 cts., oz. 90 cts. 
Basil, Sweet, Small-Leaf. An annual whose 
small leaves are valued for flavoring soups, etc. 
Pkt. 20 cts., Yyo0z. 50 cts., oz. 90 cts. 
Borage. An annual plant that is used freely 
by bee-keepers. Pkt. 15 cts., Yyoz. 50 cts., 
oz. 90 cts. 
Caraway. The seeds of this plant are used 
for culinary purposes, in confectionery and 
also in medicines. Pkt. 25 cts., y0z. 50 cts., 
0z. 90 cts. 
Chives. Used as a substitute for onions in 
soups and salads. Pkt. 25 cts., Yoz. 90 cts., 
OZ pile Or 
Coriander. An annual whose seeds are 
strongly aromatic. Used in cooking and candy 
making. Pkt. 25 cts., Woz. 50 cts., oz. 90 cts. 
Dill. An annual plant, seeds of which are 
used as a seasoning and also in the preparation 
of Dill pickles. The leaves are used for gar- 
nishing and in making vinegar. Pkt. 15 cts., 
yA, PO) ise Wiley Joy Cas Mey SVAO0). 
Fennel, Florence. (Finocchio.) A very de- 
licious salad vegetable. It can be served like 
celery or boiled. Pkt. 15 cts., Yaoz. 30 cts., 
oz. 50 cts. 
Fennel, Sweet. The leaves are finely cut and 
are used for garnishing. Pkt. 15 cts., Yyoz. 
30 cts., oz. 50 cts. 
Lavender. Dried flowers impart a pleasing 
odor to the contents of linen-chests. Pkt. 25 
Cis AOZ aon ctsq/70zo loz neo Zp 2aO0s 
Marjoram, Sweet. Pleasingly fragrant leaves 
of particular value as a seasoning and in salads. 
Pkt 25 7ets:14 02290 7cts:2 07.59 1;902 
Rosemary. Used for seasoning and flavor- 
ing meat. Pkt. 25 cts., Y0z. 90 cts., oz. $1.50. 
Sage. An old familiar herb with a pungent 
odor. The dried leaves the commonly used to 
flavor stuffings and sauces. Pkt. 20 cts., oz. 
D0 cts OZ piled OF 
Savory, Summer. Dried foliage used for 
flavoring during the winter months. Pkt. 20 
ClSa51 O24 ICES nOzin yo) CLS: 
Thyme. The leaves and young branches are 
used for seasoning. Pkt. 25 cts:, Y20z. 90 cts., 
OZ plea 0: 
FENNEL 
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