VEGETABLE SEEDS 
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MUSTARD 
The greens of this quick growing plant are boiled like 
Spinach. Sow seed in early spring and make successive sow¬ 
ings every 10 days until midsummer. Sow seed thinly in 
rows about a foot apart. One ounce will sow about 200 feet 
of row. 
FORDHOOK FANCY — The plume-like leaves are curled 
and fringed and of mild flavor. Most vigorous and 
yields a very large crop of leaves. Pkt., 5c.; oz., 10c.; 
*4 lb., 25c.; lb., 75c. 
SOUTHERN GIANT CURLED—The leaves are large, light 
green with a tinge of yellow and much crimped and 
frilled at the edges. Pkt., 5c.; oz., 10c.; Y\ “>•, 25c.; 
lb., 75c. 
YELLOW or WHITE—The old sort, used for salads and 
flavoring. Pkt., 5c.; oz., 10c.; 14 lb-> 20c.; lb., 50c. 
OKRA or GUMBO 
Highly esteemed for its green pods, which are used in 
soups and stews. Sow the seed thickly in rich ground about 
the middle of May, or when the ground has become warm, 
until June, in rows 3 feet apart, 1 inch deep; thin to 18 
inches apart in the rows. One ounce will sow 100 feet of 
row; matures in about 75 days. 
PERKIN’S MAMMOTH POD—Pods deep green, very long, 
slender and slightly corrugated; very tender and of 
good quality. Pkt., 5c.; oz., 15c.; y^ lb., 25c.; lb., 75c. 
WHITE VELVET—Pods white, long, smooth and tender. 
Pkt., 5c.; oz., 15c.; 14 lb., 25c.; lb., 75c. 
PARSLEY 
Used for garnishing and seasoning soups, meats, etc. Suc¬ 
ceeds best in a mellow, rich soil. Sow thickly at any season 
in rows 1 foot apart and y i nc h deep; thin o,ut plants to 
stand 6 inches apart in the rows. The seed is slow of ger¬ 
mination, taking from three to four weeks to make its 
appearance, and often failing to come up in dry weather. 
To assist its coming up quicker, soak the seed a few hours 
in warm water, or sprout in damp earth, and sow when it 
swells or bursts. One ounce will sow 200 feet of row. 
DOUBLE CURLED—A curled variety very hardy and easy 
to grow. Deep rich green. Pkt., 5c.; oz., 15c.; 2 ozs., 
25c.; 14 lb-, 40c. 
EXTRA TRIPLE CURLED—Very fine curled variety of 
dark green color. Pkt., 5c.; oz., 15c.; 2 ozs., 25c.; 14 H>., 
40c. 
HAMBURG or TURNIP ROOTED —A plain-leaved va¬ 
riety, forming a long, thick, edible root. Pkt., 5c.; oz., 
15c.; 2 ozs., 25c.; 14 H>., 40c. 
PLAIN or SINGLE—The leaves are deeply cut, flat and 
dark green. Much used for flavoring and for drying. 
Pkt., 5c.; oz., 15c.; 2 ozs., 25c.; 14 lb., 40c. 
PARSNIPS 
This crop requires a very rich soil. Sow from February 
to September in drills 18 inches apart and J4 inch deep, and 
thin to 8 inches in the row. Parsnips mature in 125 days. 
One ounce will sow 200 feet of row. 
HOLLOW CROWN—The most popular variety. The roots 
which are creamy white are smooth, tender and of 
excellent flavor. Pkt., 5c.; oz., 15c.; 14 lb-, 35c.; lb., 
$ 1 . 00 . 
PEPPERS 
Sow 14 inch deep in hotbeds in February or March, and. 
when danger from frost is over, transplant in rows 2 feel 
apart and 18 inches in row, in good rich ground. They ma¬ 
ture in 140 to 150 days. 
ANAHEIM CHILI—A large thick-meated “Chili” of recent 
introduction, being 7 inches or more long, very fleshy, 
with a slight pungency. Pkt., 5c.; y 2 oz -> 30c.; oz., 50c.; 
2 ozs., 85c. 
CALIFORNIA WONDER — The best large fruited sweet 
pepper; very smooth, heavy and free from wrinkles. 
Meat exceedingly thick, tender and of the finest flavor. 
Pkt., 5c.; 14 oz v 35c.; oz., 60c.; 2 ozs., $1.00. 
CHINESE GIANT—The largest of all sweet peppers. The 
flesh is quite thick, very mild and sweet. A blunt, deep 
red variety. Pkt., 5c.; y 2 oz., 35c.; oz., 60c.; 2 ozs., 
$ 1 . 00 . 
FLORAL GEM—A yellow wax pepper about iy 2 inches in 
diameter and iy 2 to 3 inches long and delightfully pun¬ 
gent. This pepper turns from green to waxy yellow. 
Pkt., 5c.; 14 oz ; 45c.; oz., 75c. 
LARGE BELL or BULL NOSE—A large, early bright red 
variety of mild flavor. Pkt., 5c.; 14 oz., 25c.; oz., 45c.; 
2 ozs., 80c. 
LONG RED CAYENNE—Slender pods 3 inches long, pun¬ 
gent. Pkt., 5c.; 14 oz -i 30c.; oz., 50c.; 2 ozs., 85c. 
PIMIENTO—A popular variety owing to its lack of pun¬ 
gency; flesh very thick and firm, used largely for can¬ 
ning, as it can be scalded and peeled; also delicious with 
salads or when stuffed. Pkt., 5c.; oz., 45c.; 2 ozs., 85c. 
RED CHILI—Small, bright red, very pungent and produc¬ 
tive. Pkt., 5c.; 14 oz -i 30c.; oz., 50c.; 2 ozs., 85c. 
RUBY KING—The fruit is large, dark green while young, 
turning to bright, glossy red when ripe, and the flavor 
is mild and sweet. A desirable variety for slicing in 
salads and for stuffing. Pkt., 5c.; 14 oz -> 25c.; oz., 45c.; 
2 ozs., 80c. 
SWEET MOUNTAIN or MAMMOTH—Nearly the same as 
Bull Nose, though usually larger in size and of deeper 
shape; of very mild flavor. Pkt., 5c.; 14 oz -> 25c.; oz., 
45c.; 2 ozs., 80c. 
PUMPKIN 
Plant after all danger of frost is over, until June, in hills 
8 feet apart each way, covering seed 1 to 2 inches deep, 
allowing 3 strong plants to a hill. In other respects they are 
cultivated as Melons and Cucumbers; keep separate from 
Melons and Cucumbers, as they are liable to mix. Pumpkins 
mature in about 100 days. One ounce will plant about 25 
hills. 
CONNECTICUT FIELD — This variety produces over 20 
tons to the acre. A fine large orange-colored variety, 
used for stock feeding. The skin is smooth and ribbed 
and the flesh is brittle and sweet. Pkt., 5c.; oz., 15c.; 
14 lb., 35c.; lb., 80c. 
MAMMOTH KING or JUMBO — Pumpkins of immense 
size, weighing from 100 to 180 pounds; globular in 
form and flattened a little at the end. Salmon-orange 
skin, very thick orange-yellow flesh. Pkt., 5c.; oz., 15c.; 
lb., 45c.; lb., $1.25. 
SUGAR or NEW ENGLAND PIE—For making pies this 
variety cannot be excelled. The pumpkins are round 
and small, but very sweet, fine grained, and of the best 
quality. Pkt., 5c.; oz., 15c.; 14 lb., 45c.; lb., $1.25. 
