Spinach—Continued 
should not be sown until April 15th or after danger oi frost 
is past. The tender leaves may be cut every few days, when 
new leaves promptly take the place of those which are cut 
and the new growth continues until frost. It will not stand 
the winter, as it is killed by frost. The seeds germinate 
belter and more quickly if soaked in warm water overnight 
just before sowing. Plant 4 seeds in hills 2 feet apart. 
Oz. 10c; % lb. 20c; lb. 65c, postpaid. 
PEPPER 
CULTURE —To make early Peppers, sow the seed in boxes 
inside or under glass, in February or March, covering about 
inch, and transplant outside after danger of frost is past, 
in rows 3 feet apart, setting the plants 18 inches apart in the 
row, or for later use may be sowed outside and transplanted 
as above. Keep the earth worked up well against the stalks 
to support the plants. One ounce of seed will produce about 
1,200 plants. 
ROYAL KING —An excellent Pepper propagated from the 
Ruby King, but a great improvement over that variety, in 
that it makes a stronger and more vigorous plant. It pro¬ 
duces abundantly very large, smooth Peppers, uniform in 
shape, bright ruby red, thick solid meat, mild, pleasant and 
very sweet. A splendid Pepper for stuffing meats, salads, 
etc. Pkt. 10c; oz. 25c; x /\ lb. 75c, postpaid. 
CHINESE GIANT —This is the largest Pepper in cultivation. 
A brilliant ruby red, grows nearly square in shape, has very 
thick, tender flesh, mild and sweet as an apple and makes 
an excellent salad. Pt. 10c; oz. 40c; % lb. $1.25, postpaid. 
PIMENTO —This is the mildest flavored of all Peppers and is 
entirely free of the pungent flavor which so many consider 
undesirable. It is a beautifully heart-shaped Pepper, bright 
scarlet color, perfectly smooth. Pkt. 10c; oz. 20c; % lb. 75c, 
postpaid. 
LONG RED CAYENNE —This is the long, narrow finger- 
shaped Pepper. Has bright red pods and is very hot. The 
most popular variety for use in seasoning, pickling and dry¬ 
ing for winter use. Pkt. 10c; oz. 25c; % lb. 85c, postpaid. 
CALIFORNIA WONDER —This new and distinct Pepper pos¬ 
sesses many points of excellence. It has the fine quality of 
the Pimento and the size of Giant Crimson with a thickness 
of flesh unknown in any variety of pepper. It is not uncom¬ 
mon to find fruits showing flesh three-eighths of an inch 
thick. In addition to this, it is of the finest quality, being 
sweet, crisp, tender and entirely free from pungency. 
Pkt. 10c; oz. 35c; % lb. $1.20. 
CHINESE GIANT 
PARSNIP 
PARSNIP 
CULTURE —Sow as early in the Spring as weather con¬ 
ditions will permit or until the middle of June if desired, but 
as Parsnip seed is very delicate and does not germinate well 
during hot weather, early sowing is recommended. Plant in 
rows 18 inches apart in rich, sandy loam soil, deeply worked, 
covering the seed about Y\ inch, and thin the plants to 5 inches 
and cultivate frequently. Parsnips are excellent for stock as 
well as for the table, and are much improved in flavor by frost, 
and may be left in the ground during the winter and dug as 
wanted. One ounce will sow about 100 feet of row; 5 lbs. to 
the acre. 
IMPROVED SUGAR OR HOLLOW CORN— Has long, white, 
smooth roots. The flesh is tender, of good flavor and very 
sweet. Is uniform in shape and decidedly the bpst variety, 
either for table use or stock feeding. Pkt. 5c; oz. 10c; % lb. 
25c; lb. 75c, postpaid. 
PARSLEY 
CULTURE —Sow in March or April in rich, mellow soil in 
rows 12 inches apart, covering the seed about % inch, pressing 
down the soil after sowing. Parsley seed is very slow to germi¬ 
nate, often requiring a month or more. It ; is, therefore, best to 
PARSLEY 
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