GENERAL LIST OF VEGETABLE SEEDS. 



PEAS. — Continued. 



American Champion. One of the largest of all peas; 

 enormously productive, and its flavor and quality closely 

 approach that of the well known Champion of England. The 

 pods are produced in pairs and are well filled, and are much 

 larger than those of the Champion of England. Each pod 

 contains from nine to twelve large, fine peas. It is a tall 

 growing sort, of branching habit. It should be sown thinly. 

 Pkt., 5 cts.; qt., 50 cts.; pk., $3.50. 



*Telephone. 



Producing from 

 seven to ten 

 large showy 

 pods. Quality 

 good. Height 

 three feet. Pkt., 

 5 cts.; qt., 35 

 cts.; pk., $2.25. 



Pride of the 

 Market Won- 

 derfully produc- 

 tive, with very 

 large and hand- 

 some pods. 

 Quality splen- 

 did. Height two 

 feet. Pkt., 5 

 cts.; qt., 35 cts.; 

 pk., $2.25. 



* Yorkshire 

 Hero. Of 

 branching habit 

 and an abun- 

 dant bearer. 

 Height two and 

 a half feet. 

 Quality the best. 

 Pkt, 5 cts.; qt., 

 30 cts.; pk., 

 $1.70. 



* Champion 

 o f England. 

 Resembles the 

 Marrowfat in 



\f vigor of vin.e 

 and general 

 habit. In qual- 

 ity it is superior 

 to almost any 

 other kind. Pkt. 

 Telephone. 5 cts.; qt., 25 



cts.; pk., $1.60. 



Black-Eyed Marrowfat. Heavy vine and foliage, and 

 a very vigorous grower. It requires bushing. Pkt. 5 cts. ; 

 qt., 20 cts.; pk., $1.25. 



White Marrowfat A strong productive variety, requir- 

 ing much space — must have bush. Plant on thin soil without 

 manure. Quality good. Pkt., 5 cts.; qt, 20 cts.; pk., $1.25. 



Tall White Sugar. 



tender and sweet. Pkt. 



Edible pods, cooked with the peas; 

 5 cts.; qt., 35 cts. 



Dwarf White Sugar. Edible pods. Similar to the 

 foregoing, except in size. Pkt., 5 cts.; qt , 35 cts. 



PARSLEY. (Petersilie.) 



Parsley succeeds best in a rich, mellow soil, and, as the seeds germi- 

 nate very slowly, should be sown as early in the spring as the ground 

 can be worked. Sow in drills, fourteen inches apart, and thin to six or 

 eight inches; cover one half of an inch deep. The leaves of the curled 

 varieties furnish one of the most beautiful garnishes; they are also used 

 for flavoring soups and stews. To have Parsley green during winter, 

 remove some plants into a light cellar, and treat them as in open cul. 

 ture in autumn. 



«a_One ounce will sow one hundred and fifty feet of drill. 



Hybrid 

 Moes Curl- 

 ed. Extra 

 selected. No 

 variety is 

 more attrac- 

 tive when 

 well grown. 

 Resembles a 

 tuft of finely 

 curled moss, 

 is hardy and 

 slow in run- 

 ning to seed. 

 Pkt., 5 cts ; 

 oz , 15 cts.; \ . 

 lb., 50 cts. 



Extra 

 TripleCurl- 

 ed. (Myatt's 

 Garnishing. ) 

 This variety 



is larger, and the plant of stronger habit than the preceding, 

 with foliage as finely curled. The leaves are bright green 

 above, paler beneath. Admirably adapted for garnishing 

 purposes. Pkt , 5 cts.; oz., 15 cts ; j lb., 50 cts. 



Plain-Leaved. Not so handsome as the curled varieties, 

 but hardier; and for using in soups and boiling it is better, 

 being superior in flavor. Pkt., 5 cts.; oz , 15 cts ; \ lb., 50 cts. 



Emerald. Leaves very finely cut and curled; deep 

 emerald green in color. Pkt., 5 cts.; oz., 20 cts.; \ lb., 60 cts. 



Beauty of the Parterre. Differs materially from all 

 others In habit it is very dwarf and spreading, and its dark 

 green foliage may be best described as consisting of innumer- 

 able quilled leaflets. A space of eight or ten inches should 

 be allowed for each plant. Pkt., 5 cts. 



Extra Curled Parsley. 



PARSNIPS. 



Sow as early in the i 



(Pastinake.) 



er will permit, in dr 

 apart, covering the seed one-half an inch 

 deep; when well up, thin out to five or six 

 inches apart in the rows. Parsnips are 

 improved by frost, and it is a usual cus- 

 tom to take up in the fall a certain quan- 

 tity for winter use, leaving the rest in the 

 ground until spring, to be dug as requir- 

 ed. Aside from the value of the Parsnip 

 as a table vegetable, it is also one of the 

 best roots for cultivation for farm purposes, furnishing a very nourish- 

 ing food, particularly adapted to and relished by dairy stock. 

 : to 150 feet, five pounds to the acre. 



Parsni 



