PEAS AND PARSLEY CONTAIN LOTS OF IRON 
15 
PEPPER 
Uses in cooking have divided garden pappers into two 
classes, "Hot" and "Sweet." Hot peppers are used principally 
in condiments, in pickles, and in relishes. They are smaller 
than the sweet ones, and the smallest varieties are usually 
the hottest. Sweet peppers are larger and have thick flesh. 
Their flavor is pleasantly mild, and they are becoming more 
and more popular for stuffing, for use in salads, and for 
combining with other vegetables and with meats. 
Their culture and soil and temperature requirements are 
about the same as that for eggplant. A moderate dressing 
of guano, poultry manure, or complete commercial fertilizer, 
hoed into the soil after the plants are 6 or 8 inches tall, will 
be very beneficial. One ounce of seed will produce 1500 plants. 
"Sweet" Varieties 
CALIFORNIA WONDER. Thickness of flesh alone, which is 
often % of an inch, places this sweet pepper above dll 
others. It is crisp and juicy, too, without a trace of pung¬ 
ency. Vigorous growing plants bear a heavy yield of blocky 
fruits that become as much as 5 inches long and 4 inches 
wide. They are unusually good for serving whole. Pkt., 5c; 
y 2 oz., 25c; or., 45c, postpaid. 
CHINESE GIANT. Fruits are often 6 inches across and 4>/ 2 
to 5 inches deep. The flesh is moderately thick and very 
mild. The fruits are rich bright green when young, and 
bright cherry-red at maturity. Pkt., 5c; Vi oz., 25c; or., 
45c, postpaid. 
HARRIS EARLY GIANT. This is a choice home garden sort, 
especially for Northern growing, because it ripens early. 
The peppers are larger than any other early ones, 3 Vi 
inches in diameter and 4 Vi inches long, while from 6 to 
10 are produced on one plant. For unripe picking they are 
medium dark green and at maturity are bright red. The 
flesh is moderately thick and of excellent quality. Pkt., 5c; 
Vi oz., 25c; or., 45e, postpaid. 
RUBY KING. Excellent for home, market, garden, and ship¬ 
ping. Plants vigorous, upright, prolific. Fruits large, 4Vi 
to 5 inches long, 2Vi inches through, slightly tapered; 
deep green becoming bright deep red; flesh thick, sweet, 
and mild. Ready in 68 days. Pkt., 5e; Vi or., 15c; or., 25c, 
postpaid. 
WORLD BEATER. One of the best of the large peppers. Fruits 
5 inches long by 3Vi inches in diameter. Flesh mild and 
thick. Rich deep red when ripe. Very productive and a good 
shipper. Pkt., 5c; 1/2 oz., 20c; or., 35c, postpaid. 
PIMIENTO. The fruits of Pimiento are excellent for stuffing 
and for canning. The shape is distinctly cone-like, the size 
is medium, and the color glossy green when young, ruby 
red when ripe. Pkt., 5c; Vi oz., 20c; or., 35c, postpaid. 
/ LARGE BELL or BULL NOSE. This earliest pepper of the "bell" 
type is a combination of both Hot and Sweet; the ribs are 
quite pungent while the rest of the fruit is mild. The med¬ 
ium sized square fruits are deep green when immature 
and scarlet when ripe. Our stock is superior in uniformity 
of size, shape, and earliness. Pkt., 5c; Vi oz., 15e; or., 
25c, postpaid. 
"Hot" Varieties 
RED CHILI. Short bushy plants are literally covered with small 
tapering peppers about 2 inches long. They change to 
bright red when ripe and are very hot. They are dried, 
ground, and chiefly used for making pepper sauce. Pkt., 5c; 
Vi or., 20c; or., 35c, postpaid. 
LONG RED CAYENNE. This well known, medium early pepper 
is especially good for drying purposes. The fruit is 4 inches 
long and 1 inch thick, twisted and pointed. It is deep 
green when young and bright red when ripe. The flesh is 
strong and pungent. Pkt., 5c; Vi oz., 20c; or., 35c, post¬ 
paid. 
Ruby King Pepper 
Parsley 
Besides its value for flavoring and garnishing, parsley is 
now considered a real food. The leaves may be used green, or 
they may be dried crisp, rubbed to powder, and kept bottled. 
Parsley seed is even slower than parsnip in germination. 
It grows best in rich mellow soil and should be sown as early 
as possible in spring in rows 1 to 2 feet apart with a cover¬ 
ing of not more than Vi inch of soil firmly pressed down. 
When the plants are well up, thin them 8 to 1 2 inches apart 
in the row. As soon as those of the curled varieties are about 
3 inches high cut off all the leaves; the new growth will be 
brighter and better curled. Every cutting, made in this way, 
will improve the quality of the leaves. 
PLAIN or SINGLE. The leaves are deeply cut, flat, and dark 
green in color. They are much used for flavoring and .for 
drying. The plant is hardy and easily grown. Pkt., 5c; ox., 
10c; postpaid. 
EXTRA TRIPLE CURLED (Moss Curled). This vigorous, com¬ 
pact grower is one of the most popular varieties because 
of its deep green color and tightly curled leaves that look 
like moss. It is unusually decorative for table use. Pkt., 5c; 
oz., 10c, postpaid. 
HAMBURG, Thick Rooted. The root of this variety is edible 
and resembles a parsnip in color and shape. The flesh is 
white, dry, and similar to Celeriac in flavor. It is used for 
flavoring soups and stews. The roots may be stored in sand 
for winter use. Pkt., 5e; oz., 10c, postpaid. 
Parsnip 
Parsnips grow best in a loose, rich sandy loam, but will 
make good roots in any soil that is reasonably rich and deep. 
Stony soil and raw manure are likely to produce branched or 
misshapen roots. The seed requires steady, abundant moisture 
for germination and should be sown as early as practicable. 
Sow in rows 2 to 2 1/2 feet apart and when well up, thin to 
about 5 inches apart in the row. Keep the ground moist if 
possible. Parsnips are improved by freezing, and a portion of 
the crop can be left in .the ground all winter to be used as a 
spring vegetable when the ground has thawed. 
HOLLOW CROWN, Thick Shoulder. This is the best and most 
popular variety in cultivation. The skin is smooth and white, 
while the flesh is tender. The roots grow 1 8 to 20 inches in 
length, but the first 8 inches from the top is the best part. 
The sweetness and tenderness are increased by moderate 
freezing. Pkt., 5c; or., 10c; '/» lb., 20c; V 2 lb-, 35c; lb., 65c, 
postpaid. 
