24 
"Pure and Sure" Seeds—ST. LOUIS SEED COMPANY 
Parsnip 
The value of the parsnip as a culinary vegetable 
is well known. Parsnips are usually grown on deep, 
rich, sandy soil, but will make good roots on any 
soil which is deep, mellow and moderately rich. 
As the seed is sometimes slow and uneven in 
growth, it should be sown as early as possible in 
drills two and one-half feet apart; cover one-half 
inch deep. 
Hoilow Crown. This is the most popular and best 
variety in cultivation. The skin is smooth and 
white while the flesh is tender. It is very sweet 
and tender and is increased in value by moder- 
Hollow Crown 
Parsnips. 
Pepper 
Culture: Sow seed one-half inch deep in the hot¬ 
bed in March. After .danger of frost is past, trans¬ 
plant into open ground, in rows two to three feet 
apart and 18 inches apart in the rows. An ounce 
will produce about 1500 plants. 
Bell or Bull Nose. An early hot pepper. Large 
bright red, thick flesh. Pkt., 10c; 54 oz., 20c; 
1 oz., 30c; 54 lb., $1.00; 1 lb., $3.50. 
California Wonder. Thickness of flesh alone, 
which is often % of an inch, places this sweet 
pepper above all others. It is crisp and juicy, 
too, without a trace of pungency. Vigorous grow¬ 
ing plants bear a heavy yield of blocky fruits 
that become as much as 5 in. long and 4 in. wide. 
Pkt., 10c; 54 oz., 25c; oz., 45c; 54 lb., $1.50. 
Chinese Giant. For size, this variety produces 
prize fruits. They are often 6 inches across and 
4% to 5 inches deep. The flesh is moderately 
thick and very mild. The fruits are bright green 
when young and bright cherry-red at maturity. 
Pkt., 10c; 54 oz., 25c; 1 oz., 45c; 54 lb., $1.50. 
Crimson King. The fruit is not quite as large as 
Chinese Giant; in shape not quite so blocky. In 
flavor it is the mildest we have ever known, as 
the flesh may be eaten raw from the hand. Pkt., 
10c; 54 oz., 25c; 1 oz., 45c; 54 lb., $1.50. 
Harris’ Early Giant. The peppers are larger than 
any other early ones, 3 54 inches in diameter and 
4 54 inches long, while from 6 to 10 are produced 
on one plant. For unripe picking they are 
medium dark green and at maturity are bright 
red. Pkt., 10c; 54 oz., 25c; oz., 40c; 54 lb., $1.25. 
Hungarian Yellow Wax. This large fruited, early, 
hot pepper is highly esteemed for canning. The 
plants produce a fine crop of fruits 6 to 7 inches 
long and 2 inches in diameter. They are waxy 
light yellow at first but change to orange and 
then to bright red when fully ripe. Pkt., 10c; 54 
oz., 25c; 1 oz., 50c; 54 lb., $1.75. 
Large Sweet Spanish. The fruits of this late 
pepper are excellent in quality and unique in 
shape. They are about 7 inches in length by 2 
inches in diameter. The young peppers have 
thick, mild flesh of deep green covered by a 
duller skin of similar shade. They ripen to rich 
red. Pkt., 10c; 54 oz., 25c; oz., 40c; 54 lb., $1.25. 
Pimento. This popular variety used extensively 
by the Spanish people in their Pimento salads. 
It is a thick-meated variety of mild flavor. Pkt., 
10c; 54 oz., 20c; oz., 30c; 54 lb., $1.00. 
HOT—Small-Fruited Varieties. 
Long Red Cayenne. The fruit is 4 inches long and 
1 inch thick, twisted and pointed. The flesh is 
strong and pungent. Recommended for drying. 
Pkt., 10c; 54 oz., 20c; oz., 30c; 54 lb., $1.00. 
Red Cherry. The vigorous, bushy plants bear 
scores of round peppers which are a little larger 
than cherries. Pkt., 10c; 54 oz., 30c; oz., 50c. 
Red Chili. Bright red when ripe and are very hot 
or pungent. They are much used for making 
pepper sauce. Pkt. 10c; 54 oz., 30c; 1 oz., 50c. 
Tabasco. They are light yellow when young and 
fiery red when ripe. Chiefly used in making Ta¬ 
basco Sauce. Pkt., 10c; 54 oz., 30c; oz., 50c. 
Crimson King Pepper. 
Long Red 
Cayenne 
Peppers. 
California Wonder. 
