jcondon BROS /seedsmen ^'^s'miw^fx.^ppjm 
CONDON'S "WHITE QUEEN" PARSNIP 
The Finest Flavored Parsnip Grown. Sweet and 
Crisp and Firm, Excellent Keeper. 
ENORMOUSLY PRODUCTIVE 
Often Making Better than 1200 Bushels from One Acre^ 
Condon Bros., Seedsmen, March 13, 1918. 
Gentlemen: We wiali to compliment yon on your extra line stock of 
seeds. I And your White Queen Parsnip the best I have ever grown. 
Consider me a well pleased customer. 
Josepli Cavill, Bictcson^ Tenn. 
Culture— Parsnip.? are usually grown on deep, rich, sandy soil, but will 
make good roots on any soil which is deep, mellow and moderatc-ly rich. Fresh 
manure is apt to make the roots coarse and ill-shaped. As the seed is sometimes 
slow and uneven in growth, it should be sown as early as possible in drills two 
and one-half feet apart; cover one-half inch deep and press the soil firmly over 
the seed. Give frequent cultivation and thin the plants to six inches apart in 
the row. 
CONDON'S WHITE QUEEN 
This is a highly improved type, producing uniformly large and handsome 
roots of stoclty form, heavy at the shoulder, well rounded, gradually tapering 
to the base, so that they are easily dug, and if grown in properly pulverized 
soil, the rqpts will be smoot^and free from wrinkles and side roots. The flesh 
is white, of fine texture,^,#fee from core and stringiness, and especially fine, 
flavored, copking tender,,«weet, and rich, rendering it one of the finest of table 
vegetables Tor wintgi^nise. The roots may remain in the ground all winter, 
being hardy! or,,4>«me may be dug late in the fall and stored in sand or soil,' 
so that theyT-effn be gotten at easily when the ground is frozon. EYosl improves 
their quality. This parsnip is the heaviest cropper of all, and we recommend 
it for both garden and field culture. Packet, 8c; onnce, 15c; V4 pound, 40c; 
\^ pound, 75c; pound, $1.35, postpaid. 
HOLLOW CROWN, OR LONG WHITE 
Roots comparatively short, ending somewhat abruptly with a small top 
root; grows mostly below the surface; has a very smooth, clean skin. Packet, 
5c; ounce, 12c; Vt pound, 3Sc; pound, 65c; pound, $1.20, postpaid. 
PARSLEY 
The Great 
Garnishing Plant 
CONDOIT'S WHITE QXTEEN 
PARSNIP 
Culture — Very useful for flavoring soups and stews and tor garnishing. The 
green leaves are used for fiavoring, or they may be dried crisp, rubbed to powder 
and kept in bottles until needed. 
Parsley succeeds the best on rich, mellow soil. The seed is even slower 
than parsnip in germinating and should be sown as early as possible in the 
spring, in drills, one to two feet apart, covering not more than one-half inch 
with fine soil, firmly pressed down. When the plants are well up, thin to eight 
to twelve inches apart in the row. When the plants of the curled varieties are 
about three inches high, cut off the leaves; the plant will then start a new 
growth of leaves which will be brighter and better curled, and later, if these 
turn dull or brown, they can be cut in the same way. Every cutting will result 
in improvement. 
CHAMPION MOSS CURLED 
This is a vigorous, compact growing variety, excellent for garnishing and 
flavoring, and a handsome decorative plant. Leaves very finely cut and so 
closely crisped or curled as to resemble bunches of moss. Owing to its uni- 
formly fine, deep green color and very attractive foliage, this is one of the 
most popular sorts for both the market and home .£;arden. Packet, 5c- ounce 
14c; 1.4 pound, 35c; Yz pound, 55c; pound, $1.00, postpaid. ' 
TURNIP ROOTED 
The root is the edible portion 
of this variety and resembles a 
small parsnip, both in color and 
shape. Flesh white, a little dry 
and in flavor is similar to celeriac. 
The foliage is practically the 
same as that of Plain Parsley. 
The roots can be dug late in the 
fall and stored in sand for winter 
use. Extensively used for flavor- 
ing soups and stews. This vari- 
ety is sometimes called Turnip 
Rooted. Packet, 5c; onnce, 15c; 
14 pour-d, 25::; M pound, 6O0; 
pound, $1.10, postpaid. PABSIiEY — CHASIFIOM' MOSS CUKLED 
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