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PARSNIP 



Parsnips grow 

 best in a loose, rich 

 sandy loam, but will 

 make good roots in 

 any soil that is 

 reasonably rich and 

 deep. Stony soil 

 and raw manure are 

 likely to produce 

 branched or mis- 

 shapen roots. The 

 seed requires steady, 

 abundant moisture 

 for germination and 

 should be sown as 

 early as practicable. 

 Sow in rows 2 to 2 J4 

 feet apart and when 

 well up, thin to 

 about 5 inches apart 

 in the row. Keep 

 the ground moist if 

 possible. Parsnips 

 are improved by 

 freezing, and a por- 

 tion of the crop can 

 be left in the ground 

 all winter to be used 

 as a spring vege- 

 table when the 

 ground has thawed. 



GUERNSEY Roots 15 to 18 inches long; hollow crowned; 2\i 

 to 3 inches thick at shoulder; tapered uniformly to tip; 

 smooth. 

 Pkt.5c; oz. 15c; V 4 lb. 35c; lb. $1.00. 



HOLLOW CROWN, Thick Shoulder. This is the best and most 

 popular variety in cultivation. The skin is smooth and 

 white, while the flesh is tender. The roots grow 18 to 

 20 inches in length, but the first 8 inches from the top 

 is the best part. 

 Pkt. 5c; oz. 15c; y 4 lb. 35c; lb. $1.00. 



LONG SMOOTH A hardy sort that will keep through the 

 winter without protection. The long roots are smooth, 

 white, tender, and of excellent flavor. It is popular for table 

 use and is also suitable for stock feeding. 

 Pkt. 5c; oz. 15c; y 4 lb. 35c; lb. $1.00. 



SHORT THICK This little parsnip makes a fine garden 

 vegetable. The tops are only about half the size of Hollow 

 Crown. The roots are short and thick, having a diameter 

 of 2 l A to 3 J4 inches and a length of only 6 or 8 inches at 

 the thickened part. Fully a month earlier than Hollow 

 Crown, it often reaches full size in 100 days from planting 

 time. 

 Pkt. 5c; oz. 20c; Vi lb. 60c; lb. $1.50. 



PUMPKIN 



Pumpkins are typically American, and pumpkin pie is one of 

 our truly American dishes. They are less sensitive to unfavor- 

 able conditions of soil and weather than melons or cucumbers, 

 but they are cultivated in about the same way. 



CALIFORNIA FIELD Mostly used for stock feeding. The 

 pumpkin is variously colored, yellow, drab, red, and orange ; 

 it varies also in size, but is usually very large. It is a 

 heavy cropper and matures early. 

 Pkt. 5c; oz. 15c; % lb. 35c; lb. 80c. 



GREEN STRIPED CUSHAW Popular in the South. The crook- 

 necked pumpkins are 18 to 20 inches long and weigh 10 to 15 

 pounds. The color is creamy-white striped with green. The 

 flesh is light yellow, very thick, rather coarse but sweet. 

 Pkt. 5c; oz. 15c; y 4 lb. 45c; lb. $1.25. 



Thickness and tenderness of flesh are two of the most desirable qualities in a parsnip. 

 You have them both in this Short Thick variety. 



LARGE YELLOW or CONNECTICUT FIELD This sort is 

 grown largely in the corn field for stock, but the flesh is 

 moderately fine grained, highly flavored, and very good for 

 pies. The fruits weigh about 20 pounds and are a rich 

 deep orange-yellow color. 

 Pkt. 5c; oz. 15c; y 4 lb. 35c; lb. 80c. 



MAMMOTH KING The largest pumpkin ever introduced. It 

 has been known to yield 100 tons to the acre. The fruit is 

 flat-round, yellow skinned, with very thick flesh. 

 Pkt. 5c; oz. 20c; y 4 lb. 60c; lb. $1.50. 



MORSE'S MARROW Pumpkins of this variety weighing 150 

 pounds are not uncommon. They are round, flat, and red- 

 orange in color. The flesh is thick, solid, and bright-yellow 

 orange. 

 Pkt. 5c; oz. 15c; y 4 lb. 45c; lb. $1.25. 



PIE or WINTER LUXURY This variety is very popular for 

 the home garden. The fruit matures in 75 to 80 days, 

 weighs 8}^ pounds, and is nearly round. The skin is light 

 yellow with a russet tinge and finely netted ; the flesh is rich 

 creamy-yellow, very thick, sweet, and finely flavored. 

 Pkt. 5c; oz. 15c; % lb. 45c; lb. $1.25. 



SUGAR or NEW ENGLAND PIE These pumpkins are also 

 just the right size for home use. The fruits weigh about 7 

 pounds and are produced abundantly, maturing in 75 days. 

 The skin is light yellow tinged with russet; the flesh is rich 

 orange, thick, sweet, and finely flavored. They keep very well. 

 Pkt. 5c; oz. 15c; y 4 lb. 45c; lb. $1.25. 



SWEET CHEESE or KENTUCKY FIELD Standard large 

 pumpkin for canning and for stock feed; largely grown in 

 the South. Our stock is uniform, true to type, dependably 

 early, and heavily productive. Fruits very large, flattened, 

 commonly 12 to 15 inches in diameter and half as deep; some- 

 times much larger; furrowed; skin creamy-buff; flesh ex- 

 tremely thick, deep salmon-yellow, and of good quality. 

 Pkt. 5c; oz. 15c; y 4 lb. 35c; lb. 75c. 



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