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Send us the names of your gardening friends; we will gladly mail them a catalogue, free. 
PARSNIPS ve wre 
For winter or spring use 
CULTURE.—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 244 feet apart. Cover the seed ¥% inch. Ready to use in 80 to 8 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. 
471 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 il- 
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, 15 cents; 
quarter pound, 40 cts.; pound, $1.25, postpaid. 
_ 418 Maule’s 
Improved Half Long Parsnip 
Roots smooth, half long, easy to harvest 
We consider this the best parsnip for market 
gardener oramateur. The root is smooth, and the 
flesh fine grained and of excellent flayor. It isa 
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. 
Packet, 10 cemts; ounce, 15 cents; 
quarter pound, 35 cts.; pound, $1.10, postpaid. 
483 Maule’s 
Improved Long Smooth Parsnip 
Straight, smooth and handsome 
This is the sameas 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 tothe base. Flesh white, of fine tex- 
ture, free from core and stringiness; fine flavored. 
Cooking tender;sweet and rich; enormously produc- 
tive andexceptionally smooth. Matures in 85 days. 
Recommended for both garden or field culture. 
Packet, 10 cents; ounce, 15 cents; 
quarter pound, 35 cts.; pound, $1.10, postpaid. 
PARSLEY 
Extensively used for flavoring 
and garnishing 
F CULTURE.—Sow seed in shallow drills in the early spring for border, 
SO or in rows 12 to 18 inches apart, care being taken that the drills be not 
SS more than 144 inch in depth, and that the seed be well pressed down 
— =A after sowing, as the seed germinates very slowly, 3 to 5 weeks elapsing 
sometimes before it makes its appearance. Use a packet to 25 feet of drill; 
an ounce to 150 feet, 5 pounds to an acre. Ready to use in 60 to 100 days. 
utifully crimped 
471 Champion Moss-Curled °° na'%.323 
A choice strain. x 
Ready to use in 65 days. ss ee 
Packet, 5 cents; 
ounce, 10 cents; 
ly pound, 30 cents; 
pound, $1.00, 



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= postpaid. 
= SSS ° 
Ss 472 Plain Parsley 
— Sz Excellent for seasoning. 
See Ready to cut in 70 days. == 
: Packet, 5 cents; 
SSS ounce, 10 cents; a 
EEA : ly pound, 30 cents; ii 
SSS pound, $1.00 Eye 
= AA postpaid. : ee 
474 Double Curled P arsley. Everybody’s Favorite 
SS The leaves are handsomely curled, dark green in color and of a very 
=A fine flavor. Fit to use in 60 days, 
A Packet, 5 cts.; oz., 10 cts.; quarter Ib., 30 cts.;1b., $1.00, postpaid. 
=] 475 Hamburg or Turnip-Rooted Parsley 
SS _, 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., 15 cis.; quarter lb., 40 cts.; 1b., $1.25, postpaid. 

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