30 
F. LAGOMARSINO & SONS, SACRAMENTO, CALIFORNIA 
PARSLEY 
One ounce of seed will sow 100 feet of drill. Sow thinly in drills 1 
foot apart and thin out the plants to 3 or 4 inches apart. The seed 
germinates slowly, sometimes 3 or 4 weeks passing before the plants 
appear. 
EMERALD or DWARF EXTRA-CURLED— Leaves tender, beauti¬ 
fully crimped, handsome bright green color. Pkt. 5c; oz. 15c; lb. 
35c; lb. $1.00. 
FINE DOUBLE CURLED —Fine dwarf; crimped leaves. Pkt. 5c; 
oz. 15c; lb. 25c; lb. 85c. 
PLAIN-LEAVED —Much used in soups, etc.; rather stronger in 
flavor than the other sorts. Pkt. 5c; oz. 15c; J4 lb. 25c; lb. 85c. 
HAMBURG or TURNIP-ROOTED— The edible part of this is the 
root and not the foliage. Root resembles a parsnip and the foliage 
is plain. Pkt. 5c.; oz. 15c; J4 lb. 35c; lb. $1.00. 
One ounce will sow 150 feet of row. Use 
a deep, rich, sandy soil, although any 
deep, mellow, moderately rich soil will 
produce good roots. Sow as early in spring 
as possible, in rows which are 1% feet 
apart, covering firmly with % inch of 
fine soil. When plants are well up, thin to 
2 or 3 inches apart in the row. Cultivate 
frequently. Parsnip seed is slow to ger¬ 
minate; sowings should be made early 
and soil pressed down firmly over seeds. 
HOLLOW CROWN —The roots are about 
2 feet long, with smooth white skin, uni¬ 
form in shape, tapering evenly from a 
heavy shoulder down to a small root, ten¬ 
der and of best quality. Pkt. 5c; oz. 15c; 
!4 lb. 25c; lb. 75c. 
Parsley, Fine Double Curled 
PARSNIP 
PEANUTS 
While it is not generally known, nevertheless, peanuts will do well 
in many parts of California. A light sandy soil is best. Plant about 
April in rows 2*4 to 3 feet apart, dropping one nut every 8 or 10 
inches in the row, covering 1 to 2 inches. Peanuts should be shelled 
before planting. It requires 50 pounds, in hull, to plant an acre. 
VIRGINIA—Lb. 30c; 10 lbs. $2.50. 
Vegetables the Year Around 
In the Sacramento Valley vegetables can be had in the garden 
throughout the year. Parsnips, Salsify, Carrots, Rutabagas, Tur¬ 
nips and Beets are root crops that can be had in the Winter gar¬ 
den. Kale, Collards, Mustard, Celery Root, Brocoli, Kohl-Rabi, 
Celery, Cabbage and Cauliflower also can be sown so that they will 
mature for the Fall and Winter Garden. The cold Winter weather 
improves the quality of most of the Winter vegetables. It is not 
necessary to store the root crops; they are left in the ground and 
harvested as they are required for the table. 
Peanuts, Virginia 
