Helena, Montana. 
VEGETABLE SEEDS—(Continued) 87 
Mustard 
(14-oz. to 100 feet of row; 2 to 3 lbs. to the acre) 
White or Yellow —The green leaves are used as a 
salad when a few inches high. If sown in a 
warm place or in a hot bed, will be ready to cut 
in a few days; sow frequently for a succession 
of crops. Pkt., 5c; oz., 15c; 14-lb., 30c; lb., 75c. 
Giant Southern Curled — Large variety, forming 
great mass of beautiful leaves, ruffled and finely 
curled on edges; used for salads. Hardy, vig¬ 
orous, and highly recommended. 35 days. Pkt., 
5c; oz., 15c; 14-lb., 30c; lb., 75c. 
Mushroom Spawn 
Grow Your Own Mushrooms 
Practically no capital is re¬ 
quired in the mushroom busi¬ 
ness, and the profits are most 
satisfactory. All that is re¬ 
quired to grow mushrooms is 
almost any building or cellar, 
some manure, loam, and last 
and above all, good spawn. 
Our Pure Culture Mushroom 
Spawn is full of vigor, the 
kind used by the best com¬ 
mercial growers of the United 
States. One brick to ten square feet. Leaflet— 
“How to Grow Mushrooms”—free for asking. 
Lambert’s Mushroom Spawn — Per brick, 40c; 5 
bricks, $1.75, postpaid. By express or freight, 
per brick, 35c; 10 bricks, $3.00; 25 bricks, $6.75. 
Okra or Gumbo 
(One oz. to 100 feet of drill; 8 lbs. to the acre) 
The long tender pods of Okra are very delicious 
when sliced and cooked in soups. While this is 
the chief use, it is also boiled and served like 
other vegetables. The dwarf sorts may be planted 
in hills or in rows about three feet apart. Plant 
in any good soil about May 15. The pods should 
be gathered when very young, as they are then 
very tender. 
Dwarf Green —An early dwarf prolific variety with 
thick green pods. 65 days. Pkt., 5c; oz., 15c; 
i,4-lb., 30c; lb., 85c. 
White Velvet —Very tender pods, long, smooth and 
white. 60 days. Pkt., 5c; oz., 15c; 14-lb., 30c; 
lb., 85c. 
Parsley 
Ger.—Petersillie. Scant! Persilie. 
(One ounce.for 150 feet of drill) 
1 
Parsley—Moss Curled 
Parsley succeeds best in rich, mellow soil. As 
the seed germinates very slowly, it should be sown 
quite early in the Spring, previously soaking the 
seed for a few hours in tepid water. Sow thickly 
in rows a foot apart and half an inch deep. 
Moss Curled —There is no more attractive variety 
than this when well grown; it is hardy and slow 
to run to seed; every gardener’s favorite. 65 
days. Pkt., 5c; oz., 15c; 14-lb., 40c; lb., 95c. 
Extra Double Curled —In shape of leaf, color and 
taste this new variety is perfect. It stands heat, 
drought and cold better and will yield better 
than any other of the numerous varieties of 
Parsley we have ever had. 60 days. Pkt., 5c; 
oz., 15c; 14-lb., 40c; lb., 95c. 
Hamburg or Turnip Rooted —Turnip rooted variety. 
The roots as' well as the leaves are used for 
flavoring soups, etc. The roots are stored like 
carrots for Winter use. 100 days. Pkt., 5c; oz., 
15c; 14-lb., 45c; lb., $1.15. 
Parsnip 
Ger.—Pastinake. Scand.—Pastinak. 
(One ounce for 200 feet of drill; 5 to 6 lbs. in 
drills per acre) 
Sow in the Spring when weather permits, in 
drills 15 inches apart, covering half an inch deep. 
It is usual to take up in the Fall a certain quantity 
for Winter use, leaving the rest in the ground till 
Spring to be dug up as required. 
Parsnip—Hollow Crown or Guernsey 
Hollow Crown or Guernsey —An excellent variety 
for the table. The roots are long with white 
skin, uniform in shape, tender and of the best 
quality. This variety is easily distinguished by 
leaves growing from the depression on top of 
crown or root. 85 days. Pkt., 5c; oz., 10c; 14- 
lb., 30c; lb., 85c. 
Long White or White Dutch Sugar —This variety 
of Parsnip is very hardy and will keep well 
through the Winter without protection. The 
roots are long, white, smooth, tender and of most 
excellent flavor. 100 days. Pkt., 5c; oz., 10c; 
14-lb., 30c; lb., 85c. 
Peppers 
Ger.—Pfeffer. Scand.—Spankspebr. 
(One ounce will produce 1,000 to 1,200 plants) 
Peppers are growing in popularity among cook¬ 
ing experts for seasoning pickles, sauces and vari¬ 
ous dishes. Plant seed 14-inch deep in a hot bed, 
cold frame or box in the house, set in rows about 
114 feet apart each way in the garden, about corn 
planting time. Hen fertilizer is excellent and will 
greatly increase the yield. 
Large Bell nr Bull Nose— 
Flesh thick, hard and 
less pungent than most 
other varieties; excellent 
quality for use in salads 
or for stuffed Peppers. 
Sometimes three to four 
inches in length. 140 
days. Pkt., 10c; 14-oz., 
25c; oz., 40c; 14-lb., $1.25. 
Harris’ Earliest —The ear¬ 
liest Pepper in cultiva¬ 
tion and therefore adapt¬ 
ed for the North, as it 
matures before danger of 
frost; of dwarf, compact growth; about 18 inches 
tall, bearing a wonderful crop of scarlet fruits 
of good marketable size; 3% inches long and 214 
inches thick. The flesh is thick, sweet and al¬ 
ways mild; matures in 125 days. Pkt., 10c; 14- 
oz., 30c; oz., 50c; 14-lb., $1.50. 
Cayenne Long Red —Pods are small, cone-shaped 
and red, hot and pungent; used for pickling. 130 
days. Pkt., 10c; %-oz., 25c; oz., 40c; 14-lb., $1.25. 
Pimiento—The Mildest Flavored of All Peppers— 
It is extensively grown for pimientoes, pickles 
and pulp, maturing in 135 days. Its productive¬ 
ness makes it a desirable sort for market gar¬ 
deners as it yields heavy crops. Its smooth, thick 
flesh and uniform shape make it an excellent 
shipper. Should be planted in every garden 
where a delicious sweet-flavored Pepper is 
wanted both for salad and for stuffing. Pkt., 
10c; %-oz., 25c; oz., 40c; 14-lb., $1.25. 
Large Bell 
BETTER SEEDS MAKE BETTER GARDENS 
