PARSLEY 
Very useful for flavoring soups and for garnishing. The 
green leaves are used for flavoring, or they may be dried 
crisp, rubbed to a powder, and kept in bottles until needed. 
II TI ID 17 It requires rich, mellow soil. The seed is even slower than parsnip in 
tUL 1 UIxEj germinating, and should be sown as early as possible in the spring, in 
drills one foot apart, and when the plants are well up thin to one foot in the row. When the 
plants are about three inches high cut off all the leaves; the plant will start a new growth of 
leaves which will be brighter and better curled, and if these turn dull or brown they can be cut 
in the same way; every cutting will result in improvement. The moss curled variety makes 
beautiful border plants. 
Champion Moss Curled 
green color. Owing to its fine color and density of foliage, it is much sought. 
Turnip Rooted, or Hamburg tion of this variety and re- 
sembles a small parship 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 stor d in sand for 
winter use. Extensively used for flavoring soups and stews. 
CHAMPION MOSS CURLED 
Parsnip 
The value of the 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 im- 
mense crop of roots, which are 
more nutritious than carrots or 
turnips, and particularly valuable 
for dairy stock. 
CULTURE— 7. d ° 
best in a 
deep, rich, sandy soil, but will 
make good roots on any soil which 
is deep, mellow, and moderately 
rich. Fresh manure is apt to make the roots coarse and ill-shaped. As the seed 
is sometimes slow to germinate, it should be sown as early as possible, in drills « 
feet to 2/ 2 feet apart; cover one-half inch deep, and press the soil firmly over 
the seed. Give frequent cultivation, and thin the plants to five or six to the loot _ 
HOLLOW CROWN. OR GUERNSEY 
LARGE BELL OR BULL NOSE PEPPER 
Ho llotv CroKvn or Guernsey 
Root white, very tender, with a smooth, clean skin. The variety is easily 
distinguished by the leaves growing from a depression on the top or crown of the 
root. 
Pepper 
The culture of pepper is the same as for 
egg plant; the plants need quite as much heat 
tc perfect them, though they may mature 
sooner and may be sown a little later. Guano, 
hen dung, or any other bird manure, hoed into 
the surface soil when the plants are about six 
inches high, will wonderfully increase the pro- 
duct and also improve the quality of the fruit. 
Large Bell or Bull Nose 
Our stock of this well-known variety which 
is sometimes called Sweet Mountain is a great 
improvement on the best stock obtainable only 
a few years ago. Plant vigorous, compact, 
very productive, ripening its crop uniformly 
and early. It is one of the most popular and 
desirable sorts. Fruit large cylindrical, with 
thick, mild flesh; of excellent quality for use 
in salads and pickles; color bright red when ripe. 
LONG RED CAYENNE PEPPER 
Long 'Red Cayenne 
A rather late sort having a long, slim, pointed pod. and when ripe, of a 
bright red color, Extremely strong and pungent 
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