Pfeffer (Ger.) 
Peperoni (It.) 
PEPPERS 
A packet of seed will produce about 75 plants; an ounce about 1000 plants. 
Peppers are not difficult to raise if the right seed is used and the plants 
are set out early on rather warm, rich soil. If the peppers are kept picked 
before they turn red, the plants will produce great numbers during the 
season. 
When sowing pepper seed, cover very lightly, and keep the soil moist 
and very warm. The seed will not germinate unless kept very warm all 
the time. For the home garden it is sometimes easier to buy the plants. 
See page 82 . 
PEPPERS IN NATURAL COLORS— See page 7 
The natural color photo on page 7 shows the type as well as the 
color and relative size of many varieties described on these pages. 
HARRIS’ EARLIEST. The Earliest Pepper. If you have difficulty 
in raising sweet peppers try this kind. They always produce an abund¬ 
ance of fruit even in short seasons, when other kinds do not ripen. 
In an average season Harris’ Earliest will produce three times as many 
peppers as any other sweet kind and they mature much earlier. For the 
Northern parts of the country where the larger and later kinds do not 
mature this is the only large sweet pepper that will make a good crop every 
season. We often get a lot of ripe (red) peppers here the first part of 
August and always plenty of green peppers on the plants before that date. 
The plants are only a foot or 18 inches high and usually produce so many 
peppers that they hardly seem able to support them. They are of good 
size, 3 inches high and 2V£ inches in diamet er, and of very mild, sweet flavor. 
Be sure to get Northern grown seed. We offer pedigree seed of our own 
growing. 
Pkt. 10c; Oz. 60c; V 4 Lb. $1.90; Lb. $6.50. 
HARRIS’ “KING OF THE NORTH.’’ A 1934 Harris’ Introduction. 
Those who have tried this pepper have been extremely well pleased with 
it. It is very early, large of fine quality and prolific. See page 12 for 
full description. 
Pkt. 15c; l/ 4 Oz. 30c; Oz. 90c; Vi Lb. $3.15; Lb. $11.00. 
HARRIS’ EARLY GIANT. See page 13. The earliest large sweet pepper. 
Very prolific. As we are the originators we have the true original stock 
of this variety which is much superior to southern grown seed. 
Pkt. 10c; Oz. 55c; Vi Lb. $1.60; Lb. $5.50. 
CALIFORNIA WONDER. True Stock. This fine variety has become 
increasingly popular in the last few years for producing thick meated 
green peppers. It has the thickest flesh of any large peppers we have 
seen. The peppers are very large and the thick flesh makes them 
exceptionally heavy. They mature medium early and under good grow¬ 
ing conditions will make a profitable crop. 
Pkt. 10c; Oz. 60c; y 4 Lb. $1.90; Lb. $6.50. 
Ruby King. The fruit is 5 to 6 inches long, and 2}/% to 3 inches in diam¬ 
eter, bright deep green when young, and red when ripe, flesh thick and 
very mild. 
Pkt. 10c; Oz. 35c; Vi Lb. $1.00; Lb. $3.35. 
Giant Crimson. (Also called Ohio Crimson.) One of the best of the 
large fruited sweet varieties. It is as large as Chinese Giant and is earlier 
and more prolific. The peppers are often 5 in. high and 4 in. across 
and very mild. Deep green when young and bright scarlet when ripe. 
Pkt. 10c; Oz. 50c; Vi Lb. $1.50; Lb. $5.00. 
Large Bell or Bull Nose. One of the hardiest and earliest varieties. The 
peppers are bright red when ripe and deep green when young. The flesh is 
fairly thick and somewhat “ hot” or pungent. The vines grow 18 in. to 
2 ft. tall and produce a large number of peppers of good size and nearly 
as large around as they are long. 
Pkt. 10c; Oz. 50c; Vi Lb. $1.35; Lb. $4.50. 
OSHKOSH. The largest and best yellow pepper. Oshkosh, especially 
when ripe, is the finest pepper we know of for “Stuffed Peppers.” When 
stuffed and baked these peppers are so mild and sweet that they fairly 
melt in your mouth. This is also a very fine variety to grow for “green 
peppers” as the heavy smooth attractive fruit is of excellent quality. 
The plants are strong and compact and under normal conditions pro¬ 
duce excellent yields of large peppers. The color is deep green turning to 
deep orange yellow when ripe. The flesh is very thick and we have never 
tasted a pepper of such mild sweet flavor. 
Pkt. 10c; Oz. 60c; Vi Lb. $1.90; Lb. $6.50. 
HARRIS’ IMPROVED SQUASH. Our strain of the “Squash” (also 
known as “Cheese” and “Sunnybrook”) type is early, prolific and thick 
meated and it is the only strain we know of this type that has all these 
good points. 
This is the pepper which is so popular for “Pimentos” because of its 
extremely thick flesh and fine quality. 
Hitherto it has been almost impossible to get a “Squash” pepper that 
would bear enough here in the North to make it pay to grow them, but 
with this strain you can get an abundance of fine ripe peppers before the 
plants are killed by frost. 
Pkt. 10c; Oz. 60c; Vi Lb. $1.90; Lb. $6.50. 
Harris’ Earliest 
Peppers 
Some leaves have been 
cut off to show the great 
abundance of fruit. 
PIMIENTO or “Sweet-Meat Glory.” Fruit of medium size, pointed or 
top-shaped, very smooth and glossy. It has exceptionally thick flesh 
which is firm, sweet, and of the very best quality for either salads, 
stuffing, or canning. The plants are quite tall and produce a great many 
peppers, but they mature quite late, so this variety is better south of New 
York State. The peppers are deep green changing to red when ripe. 
Pkt. 10c; Oz. 35c; V 4 Lb. $1.00; Lb. $3.35. 
WORLDBEATER. The fruit is 4 in. long and 3 in. across, deep green 
turning red when ripe. Matures medium early. The fruit is mild and 
sweet and very thick fleshed. Under proper conditions this pepper is an 
extremely heavy bearer but is more suited to climates south of New York 
State than it is to the North. 
Pkt. 10c; Oz. 40c; Vi Lb. $1.15; Lb. $3.85. 
Golden Dawn. The peppers are green when young and when ripe turn to a 
beautiful golden yellow. Of fine shape and sweet flavor. Early and 
productive. 
Pkt. 10c; Oz. 55c; Vi Lb. $1.60; Lb. $5.50. 
38 
Harris’ Improved Squash Peppers 
