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LEONARD SEED COMPANY, CHICAGO 
Parsley 
Double Curled. The standard sort for outdoor culture, also 
highly prized by market gardeners for the greenhouse. Pkt., 
10c; M lb., 30c. 
Champion Moss Curled. A very fine curled variety. One 
of the handsomest for garnishing purposes. The exceedingly 
curled leaves make it desirable. Pkt., 10c; *4 oz., 30c. 
Triple Curled. Very finely curled variety of dark green 
color. One of the best varieties for all purposes. Pkt., 10c; 
M lb., 30c. 
Plain. Leaves flat, deeply cut but not curled; often preferred 
on account of the very dark green color as well as the hardi' 
ness of the plant and its superiority for flavoring. Pkt., 10c; 
M lb., 25c. 
Culture. Parsley used for garnishing and for seasoning can be planted as soon as the soil can be worked in spring. Cover the slow germi¬ 
nating seed one-fourth inch deep in 12- to 18-inch rows. One-fourth ounce sows 100 feet and 3 to 5 pounds plant an acre. To improve the 
appearance of the crop, trim the plants with a sickle 2 or 3 times during their growing season and at the approach of winter transplant to 
cold frames or a sunny window. Parsley may be mulched with coarse litter and wintered for spring use till the new crop begins. 
Champion Moss Curled. 
Hamburg or Rooted. The turnip-rooted Parsley serves a 
; double purpose; it can be used much in the same way as 
other Parsley, but is mostly grown for the thick, fleshy roots. 
The roots are nearly white in color, growing about 6 inches 
long and about 2 inches thick around the neck. They grad¬ 
ually taper toward the base. The flesh is white and some¬ 
what dry. In flavor it resembles Celeriac. It is used for fla¬ 
voring soups, stews, etc. Pkt., 10c; M lb., 35c. 
Parsnip 
Hollow Crown. Roots long, white, smooth, tender, sugary and of most excellent flavor. 
Very hardy and will keep through winter without protection. Pkt., 10c; M lb., 30c. 
Guernsey. Root white, very tender, with a smooth, clean skin. The variety is easily dis¬ 
tinguished by the leaves growing from depression on top or crown of the root. Pkt., 10c; 
M lb., 30c. 
Culture. Plant Parsnip seed as early as the soil can be worked in spring and do not cover this slow* germi¬ 
nating seed deeper than one-fourth inch. Use 18- to 24-inch rows, thinning the plants to a 4-inch stand. 
One-half ounce of seed sows 100 feet and 3 to 5 pounds plant an acre. This crop requires the entire: season 
to mature, and as frost improves the roots, they may be left in the ground all winter. Both as to quantities 
and its feeding values, the Parsnip is a valuable stock feed. 
Hollow Crown Parsnip. 
Office and main Chicago Warehouse, 333 to 355 W. 35th St. 
