HARRIS’ EARLY GIANT. 
The True Originator’s 
Stock. Large size, heavy 
yield and earliness have made this pepper one of the most popular 
varieties grown. It is not only a most valuable market variety but it is 
outstanding as one of the most satisfactory kinds for the home garden. 
Since we introduced this pepper in 1924 we have continued to grow it 
and improve it by careful selection here on our own farm, so that our 
original Northern Grown strain is much superior in all respects to those 
which are grown in the South where practically all the seed of this 
variety except our strain is grown. 
The plants are vigorous, growing well over two feet high and are 
covered from top to bottom with fine fruit. The fruit is large, 4)4 
inches deep and 3)4 inches through, and the color deep green turning to 
brilliant red. The flesh is medium thick and meaty and of a very sweet 
pleasant flavor. 
Pkt. 10c; Oz. 55c; X Lb. $1.60; Lb. $5.50. 
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; X Lb. $1.15; Lb. $3.85. 
OSHKOSH. The largest and best yellow pepper. Oshkosh, especially 
when ripe, is the finest pepper we know of fo/- “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; X Lb. $1.90; Lb. $6.50. 
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; 34 Lb. $1.60; Lb. $5.50. 
Harris’ Early Giant Peppers 
HOT PEPPERS 
|~|QJ PORTUGAL (New.) This is the best large “hot” 
.-1 red pepper we know. If you want large 
“hot” peppers you should try the new “Hot Portugal.” It is the largest 
pepper of this type we have seen and is very “hot.” The fruit averages 
6 in. long or more, is bright red when ripe, and is very freely borne on 
sturdy upright plants. 
Pkt. 10c; Oz. 60c; X Lb. $1.90; Lb. $6.50. 
GIANT CAYENNE. (Hot.) Our stock is exceptionally true. Fruit is 
3 inches long and 1 inch through. It is much larger than the old 
Cayenne pepper and the fruit is just as “hot.” Ripens very early and 
is wonderfully prolific. 
Pkt. 10c; Oz. 55c; X Lb. $1.60; Lb. $5.50. 
HEIFER HORN. (Hot.) Similar to Giant Cayenne but somewhat 
larger and not quite so early. The peppers are 1)4 in- across at the top 
tapering to a point and 3)4 to 4 in. long. The plants are very produc¬ 
tive and the fruit very “hot.” 
Pkt. 10c; Oz. 55c; 34 Lb. $1.60; Lb. $5.50. 
HUNGARIAN WAX. (Hot.) This is very beautiful in the garden, 
pepper turning from green to light yellow when young and is red when 
ripe. It is quite hot or pungent. It matures quite early and the plants 
are very prolific. The strain we offer is the long type, producing fruit 
about 5-6 in. long and about an inch in diameter at the largest part. 
Pkt. 10c: Oz. 60c: 34 Lb. $1.90; Lb. $6.50. 
Petersilie (Ger.) PARSLEY Prezzemeolo (It.) 
.4 packet will sow 50 feet of row; an ounce 200 feet. 
Parsley takes up very little room in the garden and is always appreciated for garnishing and 
flavoring. A short row of Hamburg for roots will add immeasurably to the flavor of soups and 
stews, besides being a delicious vegetable when cooked alone. 
Sow in the spring or summer where the plants can be left until the following spring. Some plants 
can be transplanted into boxes of earth and kept in a light cellar window for winter use. 
PARAMOUNT. < Ne V Th r e ( Best 
- Parsley. The out¬ 
standing All American Selection for 1935. This 
is the best parsley we have ever seen. The 
leaves are a beautiful dark green, very finely 
curled and extremely uniform. The stems are 
only a little shorter than Dwarf Perfection. 
Fine for greenhouse use. 
Pkt. 10c; Oz. 15c; X Lb. 45c; Lb. $1.50. 
DWARF PERFECTION. The pla nt is of semi- 
dwarf habit, very compact but with good 
stems, beautiful dark green color, while the 
leaves are very finely cut and curled. This 
strain is used largely for frame and open 
ground growing. 
Pkt. 10c; Oz. 20c; X Lb. 40c; Lb. $1.30. 
Champion or Triple Moss Curled. Very 
finely curled leaves. Medium deep green, of 
upright growth. Excellent quality. 
Pkt. 10c; Oz. 15c; X Lb. 30c; Lb. $1.00. 
HAMBURG, Long or Parsnip Rooted. The 
roots are used as well as the leaves and when 
boiled and served like parsnips have a very 
pleasing flavor. They are also valuable to add 
flavor to soups and stews. They can be stored 
in sand and used all winter. We offer an im¬ 
proved strain which has smooth roots from 5 
to 6 in. long, and large around. 
Pkt. 10c; Oz. 15c; 34 Lb. 30c; Lb. $1.00. 
Plain. The leaves are not curled. Used for 
flavoring. 
Pkt. 10c; Oz. 15c; 34 Lb. 30c; Lb. $1.00. 
Paramount Parsley 
Every leaf is finely curled. 
35 
