PREMIUM SEEDS 
Parsnip 
CULTURE. — Work the soil very deep and pulverize the surface thoroughly. Sow the seed in early 
Spring, three-fourths of an inch deep, in rows 12 to 18 inches apart. As soon as the young plants appear, 
cultivate and hand weed them, and when three inches high thin to six inches apart in the row. Cultivate 
sufficiently to keep the soil loose throughout the season. Freezing improves the quality of Parsnips for table 
use, so it is customary to take up in the Fall when the ground begins to freeze what will be needed for 
winter use, leaving the remainder to winter over in the ground, or better still, pitting them as is often done 
with other roots so that access may be had to them at any time. One ounce of seed for 200 feet of rows; 
five pounds seed required for an acre. 
HOLLOW CROWN, LONG SMOOTH. — Smooth, 
large, tender and sugary; one of the best. Our stock 
is very fine. For prices see colored pages. 
IMPROVED GUERNSEY. — An improvement over 
the parent, "Hollow Crown," than which it is much 
larger in diameter, but not so long, the roots are 
more easily gathered. This sort gives general satis- 
faction, having good quality. For prices see colored 
pages. 
Parsley 
Parsley 
Parsley is valuable for flavoring and garnishing 
purposes. Sow in drills as early In Spring as the soil 
can be pulverized. Seed two years old will vegetate 
more freely than new seed, which will frequently 
require five or six weeks to germinate; so the cul- 
tivator must not be disheartened if the plants do 
not appear within a month. The seed will also ger- 
minate more freely by soaking it 24 hours In water, 
and mixed with sand before sowing. 
DARK MOSS CURED.— A famous English variety, 
and very popular in this country. It is beautifully 
curled, but the color is much lighter than the single. 
For prices see colored pages. 
DWARF EXTRA CURLED. — The moss-like leaves 
are finely curled and of a beautiful bright green 
color; the growth is very compact. For prices see 
colored pages. 
TAIN or SINGLE.— This is the hardiest variety; 
foliage very dark green, with plain leaves, having a 
strong "Parsley flavor, and much preferred in French 
cooking. For prices see colored pages. 
Pepper 
CULTURE. — For earliest crop sow in hotbed in 
February or March and transplant to open ground 
in May, setting plants about 15 inches apart in rows 
2 V6 feet apart. Later crops can be sown in cold- 
frames. Cultivate and keep free of weeds. Peruvian 
Guano or some good commercial fertilizer applied 
broadcast around the plant and hoed in when they 
are about six inches high wjll produce an enormous 
Increase and improvements in yield. 
RUBY KING. — This is the most popular large Red 
Pepper now In cultivation. Very large scarlet fruits 
of sweet, mild flavor. Plants grow two feet high and 
bear a fine crop of the handsome large fruit, which 
ripen earlier than any other large fruited variety. 
The flesh is quite thick, sweet and mild, so mild that 
if the seeds are removed the fruits may be eaten 
from the hand like an apple. Especially fine for 
salads or stuffed for mangoes. For prices see colored 
l 'ages. 
LARGE BELL or BULL NOSE.— An old standard 
and favorite sort. It is early, bright red in color at 
maturity, entirely mild, of large size and has thick 
flesh. Is excellent for stuffing. It is a good bearer 
and is much grown for both home and market. For 
prices see colored pages. 
NEW CHINESE GIANT PEPPER. — *The fruits of 
this variety are of enormous size, even when put 
alongside such a large kind as Ruby King. The ap- 
pearance of the New Chinese Giant on the market is 
most striking and attractive, and it sells on sight. 
The shape is more blocky than Ruby King, being 
almost square, or about the same diameter both 
ways. Color brilliant, glossy scarlet. For prices see 
colored pages. 
LONG RED CAYENNE.—* The conical shaped fruits 
are three to four inches long, of bright red color and 
borne in great profusion. The flesh in character Is 
very sharp and pungent. A standard household va- 
riety of Pepper. For prices see colored pages. 
Chinese Giant Pepper 
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