Parsnip 
J 'S 30lI vcry dc ^P and Pulverize the surface thoroughly. Sow the seed in early Spring, 
hand weed h theL L!r C !ih»n e ^v r “"r \ >8 inches apart As soon as the young plants appear, cultivate ami 
X ll . ^1 hr inches high thin to six inches apart in the row. Cultivate sufficiently to keep 
o take i n in K t i ' C “ ason - Freezing improves the quality of Parsnips for table use, so it is customary 
ler to W?me over ,' vhe " "! c «™“» d be ?" ,s !“ freeze what will be needed for winter use, leaving the remain 
he bid be [ r S'-ound, 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 tile best. Our stock is very 
fine. Pkt., Sc; oz., 15c; '4 lb., 40c; lb., $1.50. 
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 satisfaction, having 
good quality. Pkt., 5c; oz., 15c; '4 lb., 40c; lb., $1.50. 
Parsley 
Parsley 
Parsley is valuable for flavoring and garnishing pur- 
poses. Sow in drills as early in Spring as the soil can 
he pulverized. Seed two years old will vegetate more 
freely than new seed, which will frequently require five 
or six weeks to germinate; so the cultivator must not 
be disheartened if the plants do not appear within a 
month. The seed will also germinate more freely by 
-soaking it 24 hours in water, and mixed with sand be- 
fore sowing. 
DARK MOSS CURLED. — A famous English variety, 
and very popular in this country. It is beautifully 
curled, but the color is much lighter than the single. 
Pkt., Sc; oz., 15c; % lb., 35c. 
PLAIN 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. Pkt., 5c; oz., 15c; *4 lb., 30c. 
Pepper 
CULTURE. For earliest crop sow in hotbed in Feb- 
ruary or March and transplant to open ground in May, 
setting plants about 15 inches apart in rows 2'4 feet 
apart. Later crops can be sown in cold-frames. Culti- 
vate and keep free of weeds. Peruvian Guano or some 
good commercial fertilizer applied broadcast around the 
plant and hoed in when they arc about six inches high 
will 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. Pkt., 10c; oz., 60c; > 4 lb., $2.25. 
LARGE BELL or BULL NOSE. -An old standard and 
favorite sort. It is early, bright red in color at ma 
turity, 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. Pkt., 10c oz 
50c; '4 lb., $1.75. 
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 appearance 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. Pkt., 10c; oz., 60c; '4 lb., $2.25. 
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 variety of Pepper 
Pkt., 10c; oz., 50c; % lb., $1.75. 
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