KOHL RABI 
Early Purple Vienna 
This vegetable is grown for its turnip-shaped 
bulb which is grown above the ground. Excel¬ 
lent for soups or cooked in the same manner as 
turnips. Grows to a large size and of juicy 
quality. Very early and of fine shape and del¬ 
icate flavor. Pkt. 5c.; J4 oz. 12c.; oz. 20c. 
White Vienna 
This variety is very early with distinct small 
tops. The bulbs are of medium size and very 
light green or almost white in color and are of 
the finest quality if used when about two inch¬ 
es in diameter. Pkt. 5c.; I/2 oz. 12c.; oz. 20c. 
PRIVATE STOCK 
SALSIFY 
IMPROVED 
STUMP ROOTED 
MAMMOTH SANDWICH ISLAND SALSIFY 
One of the most delicious vegetables and also one of the most nutritious. 
The flavor is very sweet and highly esteemed whether boiled with butter or 
other suitable sauces, or sliced and fried, or used in soup. The new variety 
is superseding the old type, as it produces roots nearly double the size anil 
weight and of equally good quality. Seed sown in the spring produces large, 
fine roots that may remain in the ground or mav he dog and stored in sand 
or earth in November thus keeping plump and sweet to be used a.s desired 
during the winter. Mild and delicious in flavor. Pkt. 7c.; oz. 15c.; 'A lb. 
45c.; lb. $1.65. 
Mrs. W m. Chamber- 
lain, Farmington, Mich. 
—Was more pleased 
than ever last year 
vith your seeds. The 
plants had a better 
chance as we had nrnre 
moisture. Your Private 
Stock Parsnips were the 
best I have ever seen. 
MUSTARD 
Giant Curled 
The leaves are large, 
light green with a tint 
of yellow, much crimped and frilled at edg¬ 
es. The plant is upright, or slightly spread¬ 
ing in growth. This variety is highly es¬ 
teemed in the South for the market as well 
as the home garden on account of its vig¬ 
orous growth, hardiness and good quality. 
Pkt. 5c.; oz. 10c. 
MOSS CURLED PARSLEY 
PARSLEY 
Moss Curled 
OKRA 
White Velvet 
OKRA 
The long slender pods 
of Okra are very de¬ 
licious when sliced and cooked in soups. 
While this is its chief use it can be boiled 
and served like other vegetables. Tile cods 
should be gathered while young as they ..re 
then very tender. Pkt. 5c.; oz, 10c. 
- 16 — 
The leaves are of an ex¬ 
tra dark color. It is very 
productive and on account of its densely curled 
character of leaves a large quantity can be 
gathered in a short time. It is much used for 
flavoring and garnishing. Pkt. 5c.; oz. 10c. 
T”rnip Rooted This variety, the roots 
- of which resemble a small 
parsnip, is used in flavoring soups, stews, etc. 
For winter use store the roots same as turnips, 
as easy to grow as carrots. Pkt. 5c.; oz. 10c. 
WHITE VIENNA 
PARSNIPS 
IMPROVED HALF LONG 
Jung’s Private Stock This is a highly improved type of the 
----- Half Long, producing uniformly large and 
handsome roots of stocky form, heavy at the shoulders, well rounded, 
gradually tapering to the base, so that they can be easily dug and if 
grown in properly pulverized soil the roots will be smooth and free from 
side-roots and wrinkles. The flesh is white, of fine texture, free from 
core and stringiness and especially fine flavored, cooking tender, sweet and 
rich. Pkt. Sc.; oz. 15c.; J4 lb. 30c.; lb. $1.00. 
Improved Half Long This variety is an improvement on the 
----— old Hollow Crown forming roots thicker 
and shorter than that variety and is also more easily gathered. The flesh 
is white, of fine texture, free from core and stringiness and of the finest 
flavor when cooked. This parsnip is one of the heaviest croppers and we 
recommend it both for garden and field culture. Pkt. 5c.; oz. 12c.; 
lb. 25c.; lb. 90c. 
Imp* Stllmp Rooted A very fine new Parsnip that is short 
- --and thick being easy to dig especially in 
heavy soils. Roots grow G to 8 in. long, and 3 in. thick at the shoulder. 
r l hey are smooth and of attractive appearance. Flesh is very fine grained, 
sweet and tender. The earliest of a.ll Parsnips. Pkt. 7c.; oz. 15c.; 14 lb. 
30c.; lb. $1.00. 74 
