14 
MISS C. H. LIPPINCOTT 
PARSLEY, Double Curled — Fine, dwarf, crimped leaves. Pkt., 5 cts.; oz., 10 cts. 
PEPPER, Rub.v King — A popular variety of the Bell or Bull Nose type. The fruit 
is large, glossy red, and the flavor is mild and sweet; a desirable variety for 
slicing and stuffing. Pkt., 5 cts. ; oz , 25 cts. 
PEPPER, Red Japan Cluster — This variety is very productive. The fruits are small, 
thin and very hot. Pkt., 5 cts.; oz., 25 cts. 
PEPPER, Sweet Mountain It is a strong grower, very productive. The peppers 
when young are of a bright green color, without any shade of purple; when ripe 
they are of a beautiful red: the flesh is thick, sweet and mild. They often grow 
six inches long by four inches through. Pkt., 5 cts.; oz., 25 cts. 
PEAS, Telephone — Immensely productive and of the finest quality. Vine very strong, 
averaging 18 to 20 pods per stalk. The pods are of large size, containing 0 to 7 
peas each, which are of a pale green color, and are closely packed in the pod. and 
of a most delicious flavor. A valuable feature of this variety is that it continues 
in bearing for an extremely long time; height 3% feet. Pkt., 10 cts ; 1 lb., 50 cts., 
postpaid. 
PEAS, American Wonder — Of extremely dwarf growth, only 8 to 10 inches high, this 
is nearly as early as Alaska. The pods are filled with luscious, large wrinkled peas 
of first-class quality. Pkt., 10 cts.; 1 lb., 50 cts., postpaid. 
PEAS. Carter’s Daisy. (Early Dwarf Telephone.) Dwarf, large podded, needs no 
brush. The striking features of the Daisy Pea are its large pods and the way in 
which they are heaped up in ridges on the short, strong vines. The pods are nearly 
double the size of American Wonder or Little Oem. and are always well filled with 
large peas of most excellent quality. The vines are 16 to 18 inches high, and being 
strong and thrifty require no support, making it an ideal variety for use where 
brush or stakes are not available. This pen is desirable on account of the fine ap- 
pearance of the pods, and talways finds a ready sale. Pkt., 10 cts., lb., 50 cts., post- 
paid. 
PUMPKIN, Small Sugar A handsome prolific variety; fruits of all sizes: averaging 
about 10 inches in diameter: flattened or slightly ribbed: of excellent keeping 
qualities: skin deep orange yellow, flesh sweet. Pkt.. 5 cts.; oz., 10 cts. 
RHUBARB, Mammoth — Vigorous and productive, stalks numerous, the larger ones 
being 15 inches long and fully 1% inches wide It is the first article of the season 
from the garden, and no garden should be without it. Pkt., 5 cts ; oz., 10 cts. 
RADISH. White “Icicle” — The finest and longest of the very early pure white vari- 
eties— Planted in spring the radishes are ready for use in 20 to 25 davs. This 
radish is not only crisp and tender when young, but retains these qualities until 
the roots attain large size, so that it will remain in fine condition longer than any 
other first-early variety. It is excellently adapted for forcing purposes or succes- 
sive sowing in the open ground. Pkt., 5 cts.; oz.. 10 cts.: Vt lb., 20 cts.; 1 lb., 70 cts. 
RADISH, Early Scarlet Turnip — A valuable variety for forcing or out-door culture, 
is a small turnip-shaped variety, and in color entirely crimson. Pkt., 5 cts.; oz , 
10 cts.; Vi lb., 20 cts.; 1 11>., 70 cts. 
RADISH, French Breakfast — Color, bright carmine, with clear white on the lower 
portion; very tender and mild. Pkt., 5 cts.; oz., 10 cts.; V* lb.. 25 cts.; 1 lb., BO cts, 
RADISH — Early Scarlet Olive shaped — A very useful variety. Matures in 25 days: 
color, bright scarlet; flesh, crisp and tender. Best adapted for main crop. Pkt., 5 
cts,; oz., 10 cts. 
RADISH — China Rose — Bright rose color, flesh firm, largest at the bottom, tapering 
abruptly to small top. One of the best for winter use. Pkt. 5 cts.; oz.. 10 cts. 
SALISFY OR VEGETABLE OYSTER. Long White— The well known standard. Pkt., 
5 cts.; oz., 10 cts.; % lb., 20 cts.; 1 lb., $1.00. 
Salsify is one of the most delicious and nutritious of vegetables, and should be 
more generally cultivated for use in winter when the supply of real good vegetables 
is so limited. It has a grassy top and a long, white, tapering root, nearly resemb- 
ling a slim parsnip. When properly cooked it resembles closely the taste and flavor 
of the oyster and is a good substitute for it: very wholesome and nutritious. The 
roots are either boiled, or mashed and made into delicious fritters. 
SPINACH, Victoria — The foliage is heavy, the broad dark green leaves being of the 
true Savoy appearance, and of the finest quality. It remains in prime condition 
from two to three weeks after all other varieties have run to seed. Pkt., 5 cts.; oz., 
15 cts. 
SQUASH, Delicious — A recent introduction. One of the thickest-meated varieties, and 
one of the best for pies. Its color is a dark green, with occasionally a blue speci- 
men; color of flesh, a deep orange.- It cooks up drier and is finer-grained than most 
other squashes, and retains these qualities throughout the winter. Pkt., 5 cts.; oz., 
20 cts. 
