SPRING CATALOGUE OF SEEDS, BULBS AND PLANTS FOR 1899. 
103 
puinpkiq. 
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 fine-grained and rich 
flavored fruit, just what is wanted for a really good pie. 
Ripens early and keeps late. A prolific sort of alight 
yellow shade, very popular. Pkt., 10c.; oz., 15c.; lb., Sl-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 200 pounds in weight. Flesh bright yellow and 
of very fcir quality. Pkt„ 10c.; oz., 25c.; lb., $2.00. 
Parspip. 
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.. GOc. 
Improved Long Smooth 
Hollow Crown An old 
standard variety, of fine 
quality, with very long 
roots. Pkt., 5c.; oz„ 10c.; 
lb., 50c. 
Parsley. 
Hardy and easily grown. Very fine for garnishing, as 
well as useful in flavoring soups, etc. 
Extra Double Curled Mossy, curled and crisped leaves, 
very beautiful and of good quality. Pkt., 5c.; oz., 10c.; 
lb., 85c. 
Beauty of the Parterre— One of the finest sorts for garn- 
ishings or low edgings. Very fine quality. Pkt., 5c.; 
oz., 15c.; lb., $1.50. 
Spipacfi. 
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. 
New Zealand A valuable new variety as it grows freely 
all summer and may be cut repeatedly. As fast as cut 
new shoots and leaves will grow out. Pkt., 5c.; oz., 10c.; 
lb., SI.00. 
Strawberry. 
We have all heard of the great size and luscious sweet¬ 
ness of the French Strawberries. They are certainly a great 
wav ahead of the American varieties. We have secured 
seecl of the finest, large-fruited kinds, which we have every 
reason to believe will nroduce varieties far superior to those 
in cultivation in this country. Strawberries are easily grown 
from seed, and it is interesting to note tiie different shapes, 
sizes and quality of the seedlings when they begin to fruit. 
Large-Fruited Varieties —Mixed. Pkt., 10c. 
Isify, 
op Vegetable 
Oyster. 
One of the most delicious 
of all root vegetables. So 
hardy that it can bo left in 
the ground all winter and 
dug as needed whenever the 
ground thaws. Stew until 
tender, then cook exactly like 
oysters, with pepper, cream 
and butter. Try a largo bed 
of them this year. They are 
delightful. 
Large White— A quick grow¬ 
er, verv fine flavor. Pkt.. 
5c.; oz./lOc.; lb., $1.00. 
Sandwich Island Mammoth 
—I^ike the above, but twice 
the size. Oanuot be praised 
too highly. Pkt. 10c oz., 
15e.; lb., $1.40. 
