F. LAGOMARSINO & SONS, SACRAMENTO, CALIFORNIA 
31 
PEPPER (Continued) 
LONG RED CAYENNE — A red hot variety. The 
slender, tapering, twisted, pointed pods are pendant 
and average 3 inches in length, diameter reducing 
from V 2 inch to the point. They are deep green when 
young, bright red and very pungent when ripe. Plant 
is productive, branching, and with dark green foliage. 
Pkt. 10c; oz. 50c; !4 lb. $1.50; 1 lb. $5.00. 
ANAHEIM CHILI —This pepper is largely grown, and 
is used dried and for canning. It is long, 7 inches or 
so, medium-sized in width, and thick fleshed. The 
flavor is mild for a Chili Pepper, and one liked by 
Mexicans and Americans alike. Pkt. 10c; oz. 50c; 
J4 lb. $1.50; 1 lb. $4.50. 
WAX PEPPER —Used extensively for pickling. Pkt. 
10c; oz. 75c; 'A lb. $2.00; lb. $7.50. 
LARGE BELL or BULL NOSE —The plants are vig¬ 
orous, about 2 feet high, compact and productive, rip¬ 
ening their crop uniformly and early. Fruits are large, 
about 3 inches long and 3 inches across the top, with 
very thick, mild flesh of excellent quality. The color 
is deep green when young, glossy scarlet-crimson 
when ripe. Pkt. 5c; oz. 35c; !4 lb. $1.00; 1 lb. $3.00. 
FLORAL GEM —It is 1% inches in diameter, 1V 2 to 
3 inches long, cone shaped. This pepper turns from 
green to a beautiful waxy yellow at which time it is 
marketed. When mature it is red. Becoming a favor¬ 
ite hot pepper for pickling, etc. Pkt. 10c; oz. 75c; 
*A lb. $2.00; lb. $7.50. 
Pepper, Italian Bell 
RUBY KING — Fruits 4 to 5 inches long, about 3 
inches in diameter. Dark green when young; ruby 
red when ripe. Flesh thick, mild, sweet. Pkt. 5c; 
oz. 35c; 14 lb. $1.00; lb. $3.50. 
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; 14 lb. 
35c; lb. $1.00. 
FINE DOUBLE CURLED —Fine dwarf; crimped leaves. Pkt. 5c; 
oz. 15c; J4 lb. 25c; lb. 85c. 
PLAIN-LEAVED —Much used in soups, etc.; rather stronger in 
flavor than the other sorts. Pkt. 5c; oz. 15c; 14 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; }4 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 y 2 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 
18 inches long, with smooth white skin, 
uniform 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. 
Parsnip, Hollow Crown 
