FAMOUS ROGK RIVER VALLEY SEED FARMS 
37 
Parsnip, Parsley and Peanuts 
PARSNIP 
Culture. — The value of tlie Parsnip as a culinary vegetable is well known, 
but is not generally appreciated at its full value for stock feeding. On favorable 
soil it yields an immense crop of roots, more nutritious than turnips and very 
valuable for dairy stock. 
Parsnips are usually grown on deep, rich, sandy soil, but will make good 
roots on any soil wbich is deep, mellow and moderately 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 liiglily improved type, producing- uniformly large and hand- 
some roots of stocky form, heavy at tlie slioulder, well rounded, gradually 
tapering to the base, so that they are easily dug, and if grown in properly 
pulverized soil, the roots will be smooth and free from wrinkles and side 
roots. The flesh is white, of fine texture, free from core and stringiness, 
and especially fine flavored, cooking tender, sweet, and rich, rendering it 
one of the finest of table vegetables for winter use. The roots may re- 
main in the ground all winter, being hardy, or some may be dug late in 
the fall and stored in sand or soil, so that they can be gotten at easily 
when the ground is frozen. Frost improves their quality. This parsnip is 
the heaviest cropper of all, and we recommend it for both garden and field 
culture. Packet, 5 cents; ounce, 8 cents; '/^ pound, 25 cents; pound, 45 
cents; pound, 85 cents. 
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, 3 cents; ounce, 6 cents; 14 pound, 15 cents; % pound, 28 cents; 
pound, 50 cents. 
PEANUTS 
Culture. — Select warm, light or sandy soil, rich in lime: if not rich in lime, 
the soil must be made so by using air-slaked lime or land plaster. Mark out 
rows three to four feet apart^ plant the nuts in May or June, twelve to twentv-four 
inches apart in the rows. Cover with two inches of soil. It is not necessary to 
remove the shucks or hulls before planting. Cultivate and hoe freely, keeping the 
soil mellow around the plants. In the fall, before frost, dig and hang them under 
a shed or in an airy room to cure. Use two bushels of seed per acre. 
IMPROVED VIRGINIA 
The Only Variety for the North 
A very profitable sort, planted almost exclusively in the peanut- 
growing section of Virginia. It is the standard variety for roasting. The 
plants have erect stems with upright foliage and are easily grown. The 
nuts are of good size and contain remarkably large kernels. Packet, 5 
cents; % pound, 8 cents; }4 pound, 15 cents; pound, 25 cents. 
PARSLEY 
THE GREAT GARNISHING PLANT 
Culture. — Very useful for flavoring soups and stews and for garnishing. 
The green leaves are used for flavoring, or they may be dried crisp, rubbed 
to powder and l<ept 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 sartie way.j iJSvaiy/. 
cutting will- result in improvement. 
HAMBURG, OR 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. Kxtensively used for flavoring soups and stews. This 
variety is sometimes called Turnip Rooted. Packet, 4 cents; ounce, 10 
centsS pound, 35 cents; '/i pound, 60 cents; pound, $1.00. 
PLAIN 
The leaves of this variety are flat, deeply cut, but not curled. Very 
desirable for flavoring soups and stews and for drying. It is a favorite 
on account of its very dark green leaves as well as its hardiness of 
plant. The curled sorts are more extensively used for garnishing. 
Packet, 3 cent*; ounce, 8 cents; ^ pound, 26 cents; 'A pound, 40 cents; 
pound, 76 cents. 
PARSLEY 
CHAMPION MOSS CURLED 
This is a vigorous, compact growing vari- 
ety, 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. Ow- 
mg to Its uniformly fine, deep green color and 
very attractive foliage, this is one of the most 
popular sorts for both the market and home 
garden. Packet, 4 cents; ounce, 10 cents; ii 
pound, 30 cents; y, pound, 50 cents; pound. 
90 cents. 
