MILWAUKEE, 
WISCONSIN 
PARSNIP 
1 oz. to 150 feet of drill; 4 lbs. per acre. 
Sow the seed after the ground is warm 
in well enriched soil that has previously 
been thoroughly pulverized, placing the 
seed about half an inch deep in rows fif- 
teen to eighteen inches apart. Thin out to 
four to six inches apart in the rows. The 
roots are improved by leaving them in the 
open ground over winter, taking the pre- 
caution to draw a little soil over the rows Okra 
before hard frost sets in. 
CURRIE’S EARLY MARKET—This variety is very early, 
fully a month earlier than Guernsey and only half as 
large. The quality of this is excellent and is free from 
strings. The flavor is more delicate than the other va- 
rieties and will appeal to many people who ordinarily do 
not care for Parsnips. Pkt., 10c; 1 oz., 15¢; 14 Ib., 40c. 
GUERNSEY (Improved Half-long)—The roots are not 
as long as the old Hollow Crown but thicker and easier 
harvested. The roots are smooth, flesh fine grained and 
of splendid quality. It is a heavy cropper. Pkt., Se; oz., 
15c; 14 Ib., 25c; 1 Ib., 90c. 
LONG SMOOTH (Hollow Crown)—A large cropper; 
sweet and tender. Pkt., 5c; 1 oz., 10c; 44 lb., 20c; 1 lb., 70c. 
PARSLEY 
OKRA (Gumbo ) 
1 oz. to 100 hills; 20 lbs. to the acre. 
Plant in hills about two by one foot apart in 
rich soil after the ground is warm, placing two 
or three seeds in each hill about one inch deep 
IMPROVED DWARF GREEN—Pods long, 
green, slender. Very productive. Pkt., 10c; oz., 
15c; 14 Ib., 20c; 1 Ib., 65c. 
WHITE VELVET—Tall growing, with long, 
white velvety pods. Pkt., 10c; 1 oz., 15c; %4 
Ib., 20c; 1 [b., 65c. 
RHUBARB (Pie-Plant ) 
VICTORIA—The popular red variety. Pkt., 10c; 1 oz., 
15c; 14 lb., 45; 1 Ib., $1.50. 
RHUBARB ROOTS 
VICTORIA—Each, 15c; doz., $1.50. By mail, add 5c 
each. By express, $7.50 per 100. 
MAMMOTH RED—Each, 15c; doz., $1.50. 
By mail, add 
5c each. By express, $7.50 per 100. 
1 oz. to 150 feet of drill. 
Sow the seed in rows 1 foot apart, cov- 
ering it about an eighth of an inch in rich 
soil as early in the spring as the ground 
can be worked. It germinates best when 
the ground is cool and moist. Thin the 
plants when about 2 inches high to 4 
inches apart in the row. For winter use 
transplant to a cold frame or box and 
place in a light cellar. 
CHAMPION MOSS CURLED—A vigor- 
ous variety with dark green, moss:like 
leaves. Pkt., 5c; 1 oz., 10c; 14 Ib., 30c; 
1 Ib., $1.00. 
EXTRA DOUBLE CURLED — A fine 
dwarf sort with curled leaves. Pkt., 10c; 
1 oz., 15c; 14 lb., 50c; 1 lb., $1.25. 
FERN LEAVED — A handsome variety, 
used extensively for garnishing. Pkt., 5c; 
1 0z., 10c; 14 Ib., 30c; 1 Ib., $1.00. 
PLAIN PARSLEY—Very hardy and high- 
ly flavored, leaves plain. Pkt., 5c3 1 oz., 
10c; 14 Ib., 30c; 1 Ib., 90c. 
HAMBURG LARGE-ROOTED PARS- 
LEY—Has long, fleshy roots, resembling a 
parsnip, which are used for flavoring. Pkt., 
10c; 1 oz., 15c; 14 Ib., 35c; 1 Ib., $1.25. 
Champion Moss Curled Parsley 
