Send ns the names of j'oar gardening friends; we will gladly mall them a catalog, free 



75 



PARSNIPS 



Cut,TURE.— Sow in early spring, in rows 2 to 3 feet apart; thin to 4 to 6 Inches in the row. A packet 

 will sow about 40 feet of drill, an ounce abont 200 feet, 4 to 5 pounds per acre in drills iy^ feet apart. 

 Cover the seed y^ inch. Ready to use in 80 to 85 days or may be stored in the cellar for winter use 

 or left in the ground all winter and dug when weather permits, or leave in the ground for spring use. 



477 White Lisbon Parsnip 



Of uniform size and shape 



A striking and attractive parsnip grown ex- 

 tensively by our market gardener friends, to their 

 great satisfaction. The shape is well shown in 11 

 lustration (one-half natural size). It is remark- 

 ably free from side roots; in fact, in this respect 

 It is about the cleanest of all parsnips. It is fine 

 grained and of superior flavor, maturing In 85 days, 

 and if it had not been named White Lisbon might 

 well be called an Improved Hollow Crown. 

 Packet, 10 cents; ounce, aO cents; 

 quarter pound, 40 cts.; pound, 91.!25, postpaid. 



478Maule's 

 Improved Half Long Parsnip 



Roots smooth, half long^t easy to harvest 



We consider this the best parsnip for market 

 gardener or amateur. The root is smooth, and the 

 flesh fine grained and of excellent flavor. It is a 

 heavy cropper. Being larger in diameter and short- 

 er than the Long Smooth, it is harvested with less 

 labor. Matures large roots in 80 days. 



PacUet, 10 cents; ounce, 20 cents; 

 quarter pound, 35 cts.; pound, $1.10, postpaid. 



hil Maule's 

 Improved Long Smooth Parsnip 



straight, smooth and handsome 



This is the same as Hollow Crown or improved 

 Long Sugar. A highly improved type producing 

 uniformly large and handsome roots of stocky 

 form^, heavy at the shoulder, well rounded, gradu- 

 ally tapering to the base. Flesh white, of fine tex- 

 ture, free from core and stringiness; fine flavored. 

 Cooking tender;sweet and rich ; enormously produc- 

 tive andexceptionallysmooth. Matures in 8-5 days. 

 Recommended for both garden or field culture. 



Packet, 10 cents; ounce, 20 cents; 

 quarter pound, 35 cts.; pound, $1.10, postpaid. 



PARSLEY 



Extensively used for flavoring 

 and garnishing 



Culture.— Sow seed in shallow drills in the early spring for border, 

 or in rows 12 to 18 inches apart, care being taken that the drills be not 

 more than y^ inch in depth, and that the seed be well pressed down 

 after sowing, as the seed germinates very slowly, 3 to 5 weeks elapsing 

 sometimes before it makes its appearance. Use a packet to 25 teet of drill; 

 an ounce to 15U feet, 5 pounds to an acre. Ready to use in 60 to 100 days. 



Beautifully crimped 

 and curled 



471 Champion Moss-Curled 



A choice strain. 



Ready to use in 65 days. 



Packet, 5 cents; 



ounce, 15 cents; 



^ pound, 30 cents; 



pound, $1.00, 



postpaid. 



mi Plain Parsley 



Excellent forseasoning. 



Ready to cut In 70 days. 



Packet, 5 cents; 



ounce, 15 cents; 



J^ pound, 30 cents; 



pound, $1.00, 



postpaid. 



hlk Double Curled Parsley. Everybody's Favorite 



The leaves are handsomely curled, dark green in color and of a very 

 fine flavor. Fit to use in 60 days. 

 Packet, 5 cts.; oz., 15 cts.; quarter lb., 30 cts.; lb., $1.00, postpaid. 



475 Hamburg or Turnip-Rooted Parsley 



The edible roots resemble a small parsnip, and It is esteemed for 

 flavoring soups, stews, etc. Roots ready to use in 100 days. 

 Packet, 5 cts.; oz., ^Octs.; quarter lb., 40 cts.; lb., $1.25, postpaid. 



474 DOUBLE CURLED'paRSLEY 



MAULE'S IMPROVED LONG SMOOTH PARSNIP. 



