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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 fcigh 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. Pkt., Sc; oz., 20c; % lb., 50c; lb., $2.00. 
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., Sc; oz., 25c; % lb., 50c; lb., $2.00. 
Parsley 
Parsley is valuable for flavoring and garnishing pur- 
poses. 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 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; J4 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; 54 lb., 30o. 
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 2J4 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 are about six inches high 
will produce an enormous increase and improvement in 
yield. 
Parsley 
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., 5c; oz., 60c; % 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., 5c; 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 more 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., 5c; oz., 60c; 54 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., 5c; oz., 50c; 54 lb., $1.75. 
Save the wheat! Use cornmeal. Recipes, page 60, 
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