Pfeffer (Ger.) 
Peperoni (It.) 
PEPPERS 
A packet of seed will produce about 75 plants; an ounce about 1000 plants. 
Peppers are not difficult to raise if the right seed is used and the plants 
are set out early on rather warm, rich soil. If the peppers are kept picked 
before they turn red, the plants will produce great numbers during the 
season. 
When sowing pepper seed, cover very lightly, and keep the soil moist and 
very warm. The seed will not germinate unless kept very warm all the 
time. For the home garden it is sometimes easier to buy the plants. 
See page 47. _ 
Harris* Earliest —The Earliest Pepper 
Those who have difficulty in raising sweet peppers should try Harris' 
Earliest. This variety always produces a good crop of peppers even in 
unfavorable seasons when other kinds grow only a big growth of plants and 
leaves, but very few peppers. 
In an average season Harris’ Earliest will produce three times as many 
peppers as any other sweet kind and they mature much earlier. For the 
Northern parts of the country where the larger and later kinds do not 
mature this is the only large sweet pepper that will surely make a good crop 
every season. We often get a lot of ripe (red) peppers here the first part of 
August and always plenty of green peppers on the plants before that date. 
The plants are only a foot or 18 inches high and usually produce so many 
peppers that they hardly seem able to support them, so thickly are they 
clustered all over the plant. The peppers are of medium size, 3}^ to 4 
inches high and 2 % to 3 inches in diameter, and of very mild, sweet flavor. 
If you want peppers and lots of them plant Harris' Earliest. 
Be sure to get Northern grown seed. It may cost a little more but the 
results will repay you many times over. Southern grown seed can be 
raised at a much less cost than the northern grown seed we offer, but it 
does not give as good results. We offer pedigree seed of our own raising. 
Pkt. 12c; Oz. 60c; % Lb. $1.90; Lb. $6.50. 
HARRIS’ “KING OF THE NORTH.” This is the newest addition to the 
famous list of Harris’ Peppers. It is very early, large, thick meated and 
prolific. See page 6 for full description and illustration. 
Pkt. 15c; l/ 4 Oz. 45c; Oz. $1.15; l/ 2 Lb. $3.65; Lb. $13.00. 
HARRIS’ EARLY GIANT. See page 5. The earliest large sweet 
pepper. Very prolific. 
Pkt. 12c; Oz. 60c; % Lb. $1.90; Lb. $6.50. 
CALIFORNIA WONDER. This fine variety has become increasingly 
popular in the last few years for producing thick meated green peppers. 
It has the thickest flesh of any large peppers we have seen. The peppers 
are very large and the flesh is so thick that they are exceptionally heavy. 
They mature medium early and under good growing conditions will 
make a profitable crop. 
Pkt. 12c; Oz. 60c; V 4 Lb. $1.90; Lb. $6.50. 
WORLDBEATER. The fruit is 4 in. long and 3 in. across, deep green 
turning red when ripe. Matures medium early. The fruit is mild and 
sweet. This pepper is more suited to climates south of New York State 
than it is to the North. 
Pkt. 10c; Oz. 40c; y 4 Lb. $1.15; Lb. $3.85. 
Giant Crimson. (Also called Ohio Crimson.) One of the best of the 
large fruited sweet varieties. It is as large as Chinese Giant and is 
earlier and more prolific. The peppers are often 5 in. high and 4 in. 
across. They are very mild. Deep green when young and bright 
scarlet when ripe. 
Pkt. 12c; Oz. 50c; y 4 Lb. $1.50; Lb. $5.00. 
Harris ' Earliest 
Peppers 
OSHKOSH. The largest and best yellow pepper. Oshkosh, especially 
when ripe, is the finest pepper we know of for “ Stuffed Peppers.” When 
stuffed and baked these peppers are so mild and sweet that they fairly 
melt in your mouth. This is one of the best kinds to grow for “green 
peppers” as the heavy smooth attractive fruit always have a ready sale. 
The plants are strong and compact and under normal conditions 
produce excellent yields of large peppers. The color is deep green turning 
to deep orange yellow when ripe. The flesh is very thick and we have 
never tasted a pepper of such mild sweet flavor. 
Pkt. 12c; Oz. 60c; y 4 Lb. $1.90; Lb. $6.50. 
PIMIENTO or “Sweet-Meat Glory.” Fruit of medium size, pointed or 
top-shaped, very smooth and glossy. It has exceptionally thick flesh 
which is firm, sweet, and of the very best quality for either salads, 
stuffing, or canning. The plants are quite tall and produce a great many 
peppers, but they mature quite late, so this variety is better south of 
New York State. The peppers are deep green changing to red when ripe. 
Pkt. 10c; Oz. 35c; y 4 Lb. $1.00; Lb. $3.30. 
Golden Dawn. The peppers are green when young and when ripe are 
of a beautiful golden yellow. Of fine shape and sweet flavor. Early and 
productive. 
Pkt. 12c; Oz. 55c; y 4 Lb. $1.60; Lb. $5.50. 
Ruby King. The fruit is 5 to 6 inches long, and 2 to 3 inches in diameter, 
bright red when ripe, deep green when young, flesh thick and very mild. 
Pkt. 10c; Oz. 35c; y 4 Lb. $1.00; Lb. $3.30. 
Large Bell or Bull Nose. One of the hardiest and earliest varieties. The 
peppers are bright red when ripe and deep green when young. The 
flesh is fairly thick and somewhat “hot” or pungent. The vines grow 
18 in. to 2 ft. tall and produce a large number of peppers of good size 
and nearly as large around as long. 
Pkt. 12c; Oz. 50c; l / 4 Lb. $1.35; Lb. $4.40. 
HARRIS’ IMPROVED SQUASH. (New). We have at last been able 
to produce a pepper of the popular “Squash” (which is also known as 
“Cheese” and “Sunnybrook”) type that is early, prolific and thick 
meated. It is the only strain we know of this type that has all these 
good points. 
Hitherto it has been almost impossible to get a “Squash” pepper that 
would bear enough here in the North to make it pay to grow them, but 
with this new strain you can get an abundance of fine ripe peppers 
before frost. 
Pkt. 15c; y 4 Oz. 25c; Oz. 75c; y 4 Lb. $2.25; Lb. $7.65. 
HARRIS’ PEPPER PLANTS. Sturdy and true to name. See page 47. 
Harris ' Improved Squash Pepper 
38 
