SPRING CATALOGUE OF SEEDS, BULBS AND PLANTS FOR 1899. 
103 
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fUMPk, 
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piirppkip. 
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 rien 
flavored fruit, just what is wanted for a really good pie. 
Ripens early and keeps late. A prolific sort of aligns 
yellow shade, very popular. Pkt., 10c.; oz., 15c.; 10., su.w. 
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 nit 
one of the fruits which have been grown to weigh nearly 
or quite 200 pounds in weight. Flesh bright yellow ana 
of very lair 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— Thi3 
is not the. coarse Stock 
Guernsey, but the table 
variety of that name, the 
sweetest, finest grained 
Parsnip grown, ancl a 
heavy cropper. Smooth, 
thick roots, about 12 inches 
l nr\ p* Very fine stewed, 
fried, etc. Pkt.. 5c.; oz., 
10c.; lb., 60c. 
Improved Long Smooth 
Hollow Crown —An old 
- . .JSfB standard variety, of fine 
/W, - VOTl! 1 A nuality, with very long 
/ta6 l E e | NS £Vi% " . \f r : roots. Pkt., 5c.; oz., 10c.; 
fafaxHuSIw^'f' 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. 
Spipaclp 
American Savoy—A heavy cropper of fine quality and 
vervbardv; 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., $1.00. 
Strawberry. 
We hive all heard of the great size and luscious sweet- 
nes^f the French Strawberries. They are certainly a great 
ness oi tile r American varieties. We have secured 
nf the finest la™e-fruited kinds, which we have every 
reasorf to*believe'will produce varieties far superior to those 
F 1 iiH,™ innin this country. Strawberries are easily grown 
Gom seed ^rUt is interesting to note the different shapes, 
sizes and quality of the seedlings when they^begin to fruit. 
Large-Fruited Varieties— Mixed. I kt., lCc. 
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 pepper, cream 
and butter. Try a 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 he praised 
too highly. Pkt., 10c.; oz., 
15c.; lb., * 
