105 
SPRING CATALOGUE OF SEEDS, BULBS AND PLANTS FOR 1898. 
parsley. 
Hardy, and easily grown. Very fine for garnishing, ae 
well as useful in flavoring soups, etc. 
Extra Double Curled —Mossy, curled and crisped leaves, 
very beautiful and of gooa quality. Pkt., 5c.; oz„ 10c.; 
lb., 85c. 
Beauty of the Parterre— One of the finest sorts for garnieh- 
ingsor low edgings. Very fine quality. Pkt., 5c.; oz„ 
15c.; lb., $1.50. 
poiqpkiq. 
Large Cheese— An old standard sort, and a grand variety 
for large field crop. Pkt., 5c.; oz., 10c.; lb., 50c. 
Quaker Pie— What would Thanksgiving be without Pump¬ 
kin Pie? This Pumpkin furnishes line-grained and rich 
flavored fruit, just what* is wanted fora really good pie. 
Ripens early and keeps late. A prolific sort of a light 
yellow shade, very popular. Pkt.. 10c.; oz., 15c.; lb., $1.00. 
Genuine Mammoth or True Portion— This is the giant 
'Pumpkin that always takes the premium at the county 
fairs for size. Grows so large two men can scarcely lift 
one of the fruits which have been grown to weigh nearly 
or quite 1J00 pounds in weight. Flesh bright yellow and 
of very fair quality. Pkt., 10c.; oz., 25c.; lb., $2.00. 
pars pip. 
One of the few winter veg¬ 
etables. The roots are per¬ 
fectly hardy, and are im¬ 
proved in flavor by the 
action of frost. Roots can 
be dug during thaws in win¬ 
ter or very early in spring, 
when a change of food is 
most relished. They are 
boiled whole, then sliced 
thin and fried brown with 
slices of salt pork. 
Improved Guernsey — This 
is not the coarse Stock 
Guernsey, but the table 
variety of that name, the 
sweetest, finest grained 
Parsnip grown, and a 
heavy cropper. Smooth, 
thick roots, about 12 inches 
long. Very fine stewed, 
fried, etc. Pkt., 5c.; oz., 
10c.; lb., 60c. 
Improved Long Smooth 
Hollow Crown — An old 
standard variety, of fine 
quality, with very long 
roots. Pkt., 5c.; oz., 10c.; 
lb., 50c. 
Spinach. 
American Savoy— A heavy cropper, of fine quality and 
very hardy: succulent leaves, curled and crinkled like a 
'Savoy Cabbage. Hardiest and most productive sort. 
Pkt., 5c.; oz , 10c.; lb., 40c. 
Vlroflay— A popular market variety for either spring or fall 
sowing. Produces great quantities of large, thick, 
roundish leaves. Pkt., 5c.; oz., 10c.; lb.,35c. 
Strawberry. 
We have all heard of the great size and luscious sweet- 
ness of the French Strawberries. They are certainly a great 
way ahead of the American varieties. We have secured 
seetl of the finest, large-fruited kinds, which we have every 
reason to believe will produce varieties far superior to those 
in cultivation in this country. Strawberries are easily grown 
from seed, and it is interesting to note the different shapes, 
sizes and quality of the seedlings when they begin to fruit. 
Large-Fruited Varieties —Mi^ ed. P kt.. 10c. 
Salsify, 
■or Vegetable 
•Oyster. 
One of the most delicious of 
all root vegetables. So hardy 
that it can be left in the ground 
all winter and dug as needed 
whenever the ground thaws. 
Stew until tender, then cook 
exactly like oysters, with pep¬ 
per, cream and butter. Try ;t 
large bed of them this year. 
They are delightful. 
Large White— A quick grow¬ 
er, very fine flavor. Pkt., 5c.; 
oz., 10c.; lb., $1.00. 
Sandwich Island Mammoth 
Like the above, but twice 
the size. Cannot be praised 
too highly. Pkt., 10c.; oz., 
15c.; lb., $1.40. 
