HAMILTON’S HAWKEYE SEEDS 
17 
Pepper 
Parsley 
Uses in cooking have divided garden peppers 
into two classes, “Hot” and “Sweet.” Hot pep¬ 
pers are used principally in condiments, in pick¬ 
les, and in relishes. They are smaller than 
the sweet ones, and the smallest varieties are 
usually the hottest. Sweet peppers are larger 
and have thick flesh. Their flavor is pleasantly 
mild, and they are becoming more and more 
popular for stuffing, for use in salads, and for 
combining with other vegetables and with meats. 
Their culture and soil and temperature re¬ 
quirements are about the same as that for egg 
plant. A moderate dressing of guano, poultry 
manure, or complete commercial fertilizer, hoed 
into the soil after the plants are 6 or 8 inches 
tall, will be very beneficial. 
"Sweet” Varieties 
CALIFORNIA WONDER. Thickness of flesh 
alone, which is often % of an 
inch, places this sweet pepper 
above all others. It is crisp and 
juicy, too, without a trace of 
pungency. Vigorous growing 
plants bear a heavy yield of 
blocky fruits that become as 
much as 5 inches long and 4 
inches wide. They are unusu¬ 
ally good for serving whole. 
Pkt., 10c; y a oz., 30c; oz,, 50c, 
postpaid. 
CHINESE GIANT. Fruits are 
often 6 inches across and 4% to 
5 inches deep. The flesh is mod¬ 
erately thick and very mild. 
The fruits are rich bright green 
when young, and bright cherry 
red at maturity. Pkt*, 10c; % 
oz., 30c; oz., 50c, postpaid. 
Besides its value for flavoring and garnishing, 
parsley is now considered a real food. The leaves 
may be used green, or they may be dried crisp, 
rubbed to powder, and kept bottled. 
Parsley seed is even slower than parsnip in germ¬ 
inating. It grows best in rich mellow soil and 
should be sown as early as possible in spring in 
rows 1 to 2 feet apart with a covering of not more 
than a y 2 inch of soil firmly pressed down. When 
the plants are well up, thin them 8 to 12 inches 
apart in the row. As soon as those of the curled 
varieties are about 3 inches high, cut off all the 
leaves; the new growth will be brighter and better 
curled. Every cutting, made in this way, will im¬ 
prove the quality of the leaves. 
PLAIN or SINGLE* The leaves are deeply cut, 
flat, and dark green in color. They are much used 
for flavoring and for drying. The plant is hardy 
and easily grown. Pkt., 10c; oz., 15c, postpaid. 
EXTRA TRIPLE CURLED (Moss Curled). This 
vigorous, compact grower is one of the most popu¬ 
lar varieties because of its deep green color and 
tightly curled leaves that look like moss. It is 
unusually decorative for table use. Pkt., 10c; oz., 
15c, postpaid. 
HAMBURG, Thick Rooted. 
The root of this variety is edible 
and resembles a parsnip in color 
and shape. The flesh is white, 
dry, and similar to Celeriac in 
flavor. It is used for flavoring 
soups and stews. The roots may 
be stored in sand for winter use. 
Pkt., 10c; oz., 15c, postpaid. 
Parsnip 
Ruby King Peppers 
HARRIS’ EARLY GIANT. This is a choice home 
garden sort, especially for Northern growing, be¬ 
cause it ripens early. The peppers are larger than 
any other early ones, 3 y 2 inches in diameter and 4 j 
inches long, while from 6 to 10 are produced on 
one plant. For unripe picking they are medium 
dark green and at maturity are bright red. The 
flesh is moderately thick and of excellent quality. 
Pkt., 10c; y 2 oz., 30c; oz., 50c, postpaid. 
LARGE BELL or BULL NOSE. This earliest pep¬ 
per of the "bell” type is a combination of both Hot 
and Sweet; the ribs are quite pungent while the 
rest of the fruit is mild The medium sized square 
fruits are deep green when immature and scarlet 
when ripe. Our stock is superior in uniformity of 
size, shape, and earliness. Pkt., 10c; y 2 oz., 17c; oz., 
30c, postpaid. 
RUBY KING. Excellent for home, market, gar¬ 
den, and shipping. Plants vigorous, upright, pro¬ 
lific. Fruits large, 4 y 2 to 5 inches long, 2 y 2 inches 
through, slightly tapered; deep green becoming 
bright deep red; flesh thick, sweet, and mild. Ready 
in 68 days. Pkt., 10c; y 2 oz., 17c; oz., 30c, postpaid. 
WORLD BEATER. One of the best of the large 
peppers. Fruits 5 inches long by 3 y 2 inches in 
diameter. Flesh mild and thick. Rich deep red 
when ripe. Very productive and a good shipper. 
Pkt., 10c; y 2 oz., 17c; oz., 30c, postpaid. 
PIMIENTO. The fruits of Pimiento are excellent 
for stuffing and for canning. The shape is distinctly 
cone-like, the size is medium, and the color glossy 
green when young, ruby red when ripe. Pkt., 10c; 
y 2 oz., 17c, oz., 30c, postpaid. 
"Hot” Varieties 
RED CHILI. Short bushy plants are literally cov¬ 
ered with small tapering peppers about 2 inches 
long. They change to bright red when ripe and 
are very hot. They are dried, ground, and chiefly 
used for making pepper sauce. Pkt., 10c; y 2 oz., 
25c; oz., 40c, postpaid. 
LONG RED CAYENNE. This well known, medium 
early pepper is especially good for drying purposes. 
The fruit is 4 inches long and 1 inch thick, twisted 
and pointed. It is deep green when young and 
bright red when ripe. The flesh is strong and 
pungent. Pkt., 10c; y 2 oz., 25c; oz., 40c, postpaid. 
Parsnips grow best in a loose, 
rich sandy loam, but will make 
good roots in any soil that is 
reasonably rich and deep. Stony 
soil and raw manure are likely 
to produce branched or mis¬ 
shapen roots. The seed requires 
steady, abundant moisture for germination and 
should be sown as early as practicable. Sow in 
rows 2 to 2^ feet apart and when well up, thin 
to about 5 inches apart in the row. Keep the 
ground moist if possible. Parsnips are improved 
by freezing, and a portion of the crop can be left in 
the ground all winter to be used as a spring vege¬ 
table when the ground has thawed. 
HOLLOW CROWN, Thick Shoulder. This is the 
best and most popular variety in cultivation. The 
skin is smooth and white, while the flesh is tender. 
The roots grow 18 to 20 inches in length, but the 
first 8 inches from the top is the best part. The 
sweetness and tenderness are increased by moderate 
freezing. Pkt., 5c; oz., 10c; *4 lb., 25c; y 2 lb., 45c; 
lb., 75c, postpaid. 
Chinese Giant Pepper 
