Slate Seed Co., Seedsmen Since 1866, South Boston, Virginia 
15 
White Velvet Okra 
Parsley 
These seed are very slow to germinate and should 
be soaked for a few hours in luke-warm water be¬ 
fore sowing. Sow in the fall or early spring in light 
drills or broadcast. A very rich soil is required and 
it will last longer if sowed in a partially shaded 
situation. It is a most valuable seasoning for soups 
and meats, and is the best of all garnishes. 
A parsley bed requires but little space in the 
garden and almost no care after it is once started. 
Prepare a small bed in some corner of the garden 
and it will yield great returns. 
261— DOUBLE MOSS CURLED.— The most beau¬ 
tiful of all parsleys. The leaves are beautifully cut 
and crimped and make most desirable garnishes. It 
has fine flavor and is equally as good for seasoning. 
Pkt. 5c, oz. 10c, % lb. 30c, lb. 90c, postpaid. 
262— PLAIN. —A smooth leaf variety that can be 
used for garnishing or for seasoning. Many people 
prefer the smooth green leaf. 
Pkt. 5c, oz. 10c, % lb. 25c, lb. 75c, postpaid. 
263— LARGE HAMBURG TURNIP ROOTED — 
The best of all for soups. It makes a medium size 
root which possesses the fine flavor of the leaf. 
Pkt. 5c, oz. 10c, ^ lb. 25c, lb. 75c, postpaid. 
Hollow Crown Parsnip 
Okra 
This is a warm weather crop and should not be 
seeded until early summer. Sow seed in drills two 
to three feet apart and one inch deep. Later, thin 
plants to stand eighteen inches apart in the row and 
cultivate like corn. Okra makes a most valuable 
vegetable for soups and can be fried. It is easy to 
grow and a few plants will well repay the trouble. 
240— EARLY DWARF GREEN. —A very early 
variety of dwarf habit but very productive. The 
pods are long, slender and of a light green color. 
Pkt. 5c, oz. 10c, % lb. 20c, lb. 50c, postpaid. 
241— WHITE VELVET. —The plants are large 
and productive, growing to a height of about six 
feet and bearing an abundance of large, round, 
smooth pods of a velvety white appearance. 
Pkt. 5c, oz. 10c, Vt lb. 20c, lb. 50c, postpaid. 
242— PERKINS MAMMOTH.— The pods are of 
an intense green color and usually very long and 
slender. It grows tall and produces an enormous 
crop. 
Pkt. 5c, oz. 10c, V: lb. 20c, lb. 50c, postpaid. 
243— IMPROVED LONG GREENPOD. — A most 
popular variety in the South. The pods are un¬ 
usually long and slender. They are of a deep green 
color, tender, and said to remain edible longer than 
those of other sorts. Grows tall and is one of the 
most productive of all. 
Pkt. 5c, oz. 10c, V: lb. 20c, lb. 50c, postpaid. 
Mossed Curled Parsley 
Parsnips 
Parsnips rank among our most important vege¬ 
tables and being a root crop can be used over a 
much longer season than many others. In the South 
or in mild climates the roots may be left in the 
ground all winter and used as needed. Very cold 
climates demand that they be stored in basement 
or root cellar. Sow seed early in the spring in 
shallow drills two to three feet apart, covering them 
one-half inch deep. Later, thin to three inches 
apart in the row. Parsnip may be seeded as late as 
June or July for winter use. All such root crops 
make their growth during the rainy cool season of 
late fall and may be sowed after the early vege¬ 
tables are removed from the ground. Frequent shal¬ 
low cultivation is desirable. 
260—LONG SMOOTH, or HOLLOW CROWN — 
The roots are long, smooth, and very tender. We 
consider it the best variety for table use and have 
found it to be very productive. 
Pkt. 5c, oz. 10c, 34 lb. 20c, lb. 60c, postpaid. 
