PEAS AND PARSLEY CONTAIN LOTS OF IRON 
17 
Pepper 
Uses in cooking - have divided garden peppers into 
two classes, “Hot" and “Sweet." Hot peppers are 
used principally in condiments, in pickles, and in 
relishes. They are smaller than the sweet ones, and 
the smallest varieties are usually the hottest. Sweet 
peppers are larger and have thick flesh. Their flavor 
is pleasantly mild, and they are becoming more and 
more popular for stuffing, for use in salads, and for 
combining with other vegetables and with meats. 
Their culture and soil and temperature require¬ 
ments are about the same as that for egg plant. A 
moderate dressing of guano, poultry manure, or 
complete commercial fertilizer, hoed into the soil 
after the plants are 6 or 8 inches tall, will be very 
beneficial. One ounce of seed will produce 1500 
plants. 
w Sweet” Varieties 
Parsley 
Besides its value for 
flavoring and garnish¬ 
ing, parsley is now con¬ 
sidered a real food. The 
leaves may be used 
green, or they may be 
dried crisp, 
rubbed to pow¬ 
der, and kept 
bottled. 
CALIFORNIA WONDER. Thickness 
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 growing 
plants bear a heavy yield of 
blocky fruits that become as 
much as 5 inches long and 4 
inches wide. They are unusu¬ 
ally good for serving whole. 
Pkt., 10c; Yz oz., 30c; oz., 50c, 
postpaid. 
CHINESE GIANT. Fruits are 
often 6 inches across and 4% to 
5 inches deep. The flesh is mod¬ 
erately thick and very mild. 
The fruits are rich bright green 
when young, and bright cherry 
red at maturity. Pkt*, 10c; Yz 
oz., 30c; oz., 50c, postpaid. 
of flesh 
Parsley 
Ruby King Peppers 
Parsley seed 
is even slower 
than parsnip in 
germinating. It 
grows best in 
rich mellow 
soil and should 
be sown as 
early as pos¬ 
sible in spring 
in rows 1 to 2 
feet apart with a cover¬ 
ing of not more than a 
y 2 inch of soil firmly 
pressed down. When 
the plants are well 
up, thin them 8 to 12 
inches apart in the row. As soon as those of the 
curled varieties are about 3 inches high, cut off 
all the leaves; the new growth 
will be brighter and better 
curled. Every cutting, made in 
this way, will improve the qual¬ 
ity of the leaves. 
PLAIN or SINGLE. The 
leaves are deeply cut, flat, and 
dark green in color. They are 
much used for flavoring and 
for drying. The plant is hardy 
and easily grown. Pkt., 5c; 
oz., 10c; postpaid. 
HARRIS’ EARLY GIANT. This is a choice home 
garden sort, especially for Northern growing, be¬ 
cause it ripens early. The peppers are larger than 
any other early ones, 3 y 2 inches in diameter and 4% 
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. The 
flesh is moderately thick and of excellent quality. 
Pkt., 10c; Yz oz., 30c; oz., 50c, postpaid. 
RUBY KING. Excellent for home, market, gar¬ 
den, and shipping. Plants vigorous, upright, pro¬ 
lific. Fruits large, 4% to 5 inches long, 2 % inches 
through, slightly tapered; deep green becoming 
bright deep red; flesh thick, sweet, and mild. Ready 
in 68 days. Pkt., 5c; Yz oz., 15c; oz., 25c, postpaid. 
WORLD BEATER. One of the best of the large 
peppers. Fruits 5 inches long by 3 y 2 inches in 
diameter. Flesh mild and thick. Rich deep red 
when ripe. Very productive and a good shipper. 
Pkt., 5c; Yz oz., 15c; oz., 25c, postpaid. 
PIMIENTO. The fruits of Pimiento are excellent 
for stuffing and for canning: The shape is distinctly 
cone-like, the size is medium, and the color glossy 
green when young, ruby red when ripe. Pkt., 5c; 
Yz oz., 20c; oz., 35c, postpaid. 
LARGE BELL or BULL NOSE. This earliest pep¬ 
per of the “bell" type is a combination of both Hot 
and Sweet; the ribs are quite pungent while the 
rest of the fruit is mild The medium sized square 
fruits are deep green when immature and scarlet 
when ripe. Our stock is superior in uniformity of 
size, shape, and earliness. Pkt., 5c; Yz oz., 15c; oz., 
25c, postpaid. 
”Hot” Varieties 
RED CHILI. Short bushy plants are literally cov¬ 
ered with small tapering peppers about 2 inches 
long. They change to bright red when ripe and 
are very hot. They are dried, ground, and chi* fl 
used for making pepper sauce. Pkt., 5c; % oz., 
20c; oz., 35c, postpaid. 
LONG RED CAYENNE. This well known, medium 
early pepper is especially good for drying purposes. 
The fruit is 4 inches long and 1 inch thick, twisted 
and pointed. It is deep green when young and 
bright red when ripe. The flesh is strong an«i 
pungent. Pkt., 5c; Yz oz., 20c; oz., 35c, postpaid. 
EXTRA TRIPLE CURLED (Moss Curled). 
This vigorous, compact grower is one of the most 
popular varieties because of its deep green color 
and tightly curled leaves that look like moss. It 
is unusually decorative for table use. Pkt., 5c; 
oz., 15c, postpaid. 
HAMBURG, Thick Rooted. The root of this vari¬ 
ety is edible and resembles a parsnip in color and 
shape. The flesh is white, dry, and similar to 
Celeriac in flavor. It is used for flavoring soups 
and stews. The roots may be stored in sand for 
winter use. Pkt., 5c; oz., 15c, postpaid. 
Parsnip 
Parsnips grow best in a loose, rich sandy loam, 
but will make good roots in any soil that is reason¬ 
ably rich and deep. Stony soil and raw manure are 
likely to produce branched or mis-shapen roots. 
The seed requires steady, abundant moisture for 
germination and should be sown as early as prac¬ 
ticable. Sow in rows 2 to 2 y 2 feet apart and when 
well up, thin to about 5 inches apart in the row. 
Keep the ground moist if pos¬ 
sible. Parsnips are improved 
by freezing, and a portion of 
the crop can be left in the 
ground all winter to be used 
as a spring vegetable when the 
ground has thawed. 
HOLLOW CROWN, Thick 
Shoulder. This is the best 
and most popular variety in 
cultivation. The skin is 
smooth and white, while the 
flesh is tender. The roots 
grow 18 to 20 inches in 
length, but the first 8 inches 
from the top is the best part. 
The sweetness and tender¬ 
ness are increased by moder¬ 
ate freezing. Pkt., 5c; oz., 
10c; M lb., 25c; lb., 45c; 
Hollow Crown Parsnip lb., 75c, postpaid. 
