90 



WM. HENRY MAULE, Inc., PHILADELPHIA, PA., 1925 



PEPPER© 



The large fruited, mild varieties are largely used as salads, or stnffed with meat or other 

 ingredients and baked or stewed, or sliced and fried as eggplants. The hot and pungent sorts 

 are largely used for flavoring. The hot peppers may be strung on thread or the whole plant 

 hung up to dry for winter use. 

 Culture. — Sow the seed 3^ inch deep in hot bed, greenhouse or warm window, In March or April. After all danger of frost, set out in open 



ground. A warm, moist soil is best, with plenty rotted manure plowed under. Set in rows 2 to 3 feet apart and 18 inches apart In the rows. 



A packet will produce about lOU plants, an ounce about 1500 plants; % pound to transplant for an acre. Ready for use in 110 to 145 days. 



^552 CHINESE GIANT The Monster of the Peppers 



140 days. The Finest, Largest 

 and Handsomest Mild Pepper 



Chinese Giant is certainly a wonder. 

 The plants are of strong, stocky growth, 

 of bushy, erect habit, growing 18 inches 

 to 2 feet in height, with abundant foliage. 

 The compact plants are very prolific, set- 

 ting 3 to 4 extra large fruits at the base 

 quite early in the season, which ripen 

 while a second crop is setting on the 

 branches. The fruit is quite square in 

 appearance, while tlie flesh is thick and 

 very mild, being entirely free from any 

 fiery flavor. Without exception Chinese 

 Giant is the finest and largest mild flavor- 

 ed pepper ever grown. Matures in 140 days. 



Packet, 1 5 cents; half ounce, 35 cents; 



ounce, 65 cents; quarter pound, $1.90; 



pound, $6.50; 5 pounds, $31.25, postpaid. 



4K 55H Maule's Tomato 



110 days. Also Called "Cheese" Pepper 



Of upright growth, enormously productive. 

 May be eaten out of the hand like an apple, or 

 stulTed with meats, rice, etc., and baked, or served 

 as a salad, and fine for canning, being of sweet 

 and delicate flavor, .stays in bearing right through 

 the season from early June until frost, producing 

 an enormous crop, maturing in 110 days. An ex- 

 cellent sort for home or market. 



Packet, 10 cents; Iialf ounce, 35 cents; 

 ounce, 45 cents; quarter pound, $1.15; 



pound, $4.00; 5 pounds, $19.50, postpaid. 



550 Mixed Peppers 



110 to 145 days. Especially Saitabie for a 

 Family Garden 



A grand assortment of peppers, 

 whereby anj-one can have peppers 

 large or small, sweet or hot in 110 

 to 145 days. 



Pachet, 10 cts.; 34 ounce, 20 cts.; 



ounce, 35 cts.; \^ pound, $1.00; 



pound, $3. .50, postpaid. 



543 SMALL RED CHILI PEPPER. 



^ 55\ Maule's Neapolitan 



110 days. The Earliest of all Sweet Peppers 



Plants are of strong growth, very stocky, and peppers arf 

 borne erect, maturing its good size peppers, shaped lik« 

 Ruby King in 110 days. Flesh is very thick and fruit is paU 

 green turning to a brilliant red color. 



See Specialty page 16 for Illustration and full description. 



Packet, 10 cents; half ounce, 25 cents; onnce, 40 cents; 



quarter pound, $1.00; pound, $3.50; 5 pounds, $16.25, postpaid 



5h5 Small Red Chili 



145 days. Pods are SmaU and Hot 



Plants grow 18 inches high, fruit usually erect, about ont 

 and a half Inches long, cone shaped, bright red and very hot 

 exceedingly prolific. Matures In about 145 days. Used foi 

 pepper sauce or pickling or dried for winter use. 



Packet, 10 cts.; half ounce, S5 cts.; ounce, 45 cents; 

 quarter pound, $1.15; pound, $4.00, postpaid. 



51*0 Pimiento or Sweet Salad 



135 days. The Mildest Flavored of all Peppers 



Its productiveness makes it a desirable sort for the borne 



garden or market. Its smooth, thick flesh and uniform 



shape makes it an excellent shipper. Should be planted in 



every garden where a delicious sweet flavored pepper Is 



wanted both for salad and for stuffing. Matures in 135 days. 



Packet, 10 cents; lialf onnce, 25 cents; 



ounce, 40 cents; quarter pound, $1.00; 



pound, $3.50; 5 pounds, $16.35, postpaid. 



540 PIMIENTO OR SWEET SALAD PEPPER. 



