98 
HOVEY’S ILLUSTRATED GUIDE 
PER PKT. 
SECOND EARLIEST. 
Laxton’s Early Long: Pod. A new and very prolific Pea, with very long pods, containing 
nine to eleven peas in a pod, and pronounced bv the English seedsmen to be an exceed¬ 
ingly fine variety. As a second early Pea, there is none in cultivation e^ual to it. 
Numerous persons who cultivated it last year state, as their opinion, that it is a “ first- 
class Pea.” (See engraving.) Per qt., 86 cts .. 10 
Laxton’s Supreme. A variety raised from Laxton’s Prolific, crossed with McLean’s Little 
Gem. It grows about three and a half feet in height, and is quite as early as Dan 
O’Rourke, a great advantage in a Pea of such high-class quality. The London 
“Gardeners’ Chronicle” describes it as a green marrow of excellent qualities, with 
very long and full curved pods. It received a first-class certificate from the Royal Hor¬ 
ticultural Society of London. Per qt., 50 cts . . .10 
McLean’s Epicurean. This new variety is a second-early wrinkled Marrow, of delicious 
flavor, fine large peas in well-filled pods, and bears profusely. Per at., 50 cts. . . .10 
McLean’s Wonderful. This is recommended as the best dwarf late pea in cultivation; re¬ 
markable for its large, well-filled, pods, tine sugary flavor, and great productiveness. 
Height, two feet. Per qt., 50 cts . 10 
McLean’s Princess Royal. A very prolific, long-podded, early variety, of fine sugary fla¬ 
vor; one foot high; pods large, well filled; very productive. Per qt., 40 cts.10 
McLean’s Prolific. A dwarf early variety, coming in after the Dan O’Rourke; white 
wrinkled, with the Marrow flavor. Per qt., 40 cts .10 
Eugenic. About three feet in height: pods in pairs, three inches long; earliest white wrinkled 
Marrow Pea in cultivation. Sweet, rich flavor, and very prolific. Per qt., 40 cts. . .10 
Napoleon. About three and a half feet high ; of robust growth ; pods produced in pairs, three 
inches long, containing five or six peas; of medium size; pale blue; the earliest of the 
blue wrinkled Marrow Peas, and of superior quality; very prolific. Per qt., 40 cts. . .10 
LATE VARIETIES. 
Champion of England. A standard sort, considered by all to be the best grown for gen¬ 
eral crop; of delicious flavor; productive, and growing from three to four feet. Per 
qt., .15 cts .10 
Yorkshire Hero. A splendid variety of the Wrinkled Marrow; very branching, and an 
abundant bearer; requires sowing verv thin, in good rich soil: it is of most delicious 
flavor, and decidedly the best late wrinkled Marrow Pea in cultivation. Per qt., 45 cts. .10 
Peabody. A new variety from Messrs. Carter & Co., Londou, who give the following descrip¬ 
tion : “Avery dwarf, prolific late Pea, fifteen inches high, averaging from thirty to 
forty pods on a plant; the latest Pea of the Tom-Thurab section in cultivation.” Per 
qt., 50 cts . 10 
Dwarf Waterloo Marrow. A new Pea recommended by the London Horticultural Society 
ns ten days later than Dan O’Rourke; twelve to eighteen inches high; producing very 
large pods, well filled, and is an excellent pea. Per qt., 5') cts . 10 
Blue Imperial. This is a standard sort; very hardy, and yields abundantly; of good quality 
and size. Per qt., 30 cts. . 10 
Missouri Marrow fat. This Pea is of American origin; very productive; of good quality, 
and well deserving of cultivation; about ten days earlier than the common Marrowfat; 
large pods; an excellent market variety,growing from three to five feet. Per qt., 30cts. .10 
Black-Eye Marrowfat. An excellent variety, growing about three feet high ; nods large and 
full ; a prolific bearer, and can be recommended as one of the best of the Marrowfat va¬ 
rieties. Per qt., 30 cts .10 
Dwarf Marrowfat. A very early Marrowfat, with large, full pods; rich flavor; very pro¬ 
ductive. 2 ft. Per qt., 35 cts. . \. ... .10 
Sugar Pea. Eatable pods, or string pea. 3 ft. Per qt., 50 cts.. .10 
PEPPER (Capsicum). 
German, Pfcffer. — French, Pi/nent. — Spanish, Pimiento. 
Capsicum, or Pepper, is a tender annual, much esteemed for its seasoning qualities. In all 
the various methods of preparation, it imparts vitality and promotes digestion. It is exten¬ 
sively used for pickling. 
Culture. —The plants are always propagated from seed. Sow In a hotbed, early in spring, 
in shallow drills six inches apart, anu transplant to the open ground when summer weather has 
commenced. The plants should be set in warm, mellow soil, in rows sixteen inches apart, and 
about the same distance apart in the rows; or the following simple method may be adopted: 
When all danger from frost is past, and the soil is warm and settled, sow the seeds in the open 
ground, in drills three-fourtlm of an inch deep, and fourteen inches apart ; and, while growing, 
thin out the plants to ten inches apart in the rows. Cultivate in the usual manner, and the crop 
will be fit for use early in September. 
Cayenne. The pods of this variety are cone-shaped, coral-red when ripe, intensely acrid, and 
furnish the cayenne pepper of commerce. Per oz., 40 cts. . 10 
Cherry. The pods or fruit erect, nearly globular or cherry-ibrm, and, at maturity, of a deep 
‘ rich, glossy, scarlet color; remarkable for its intense piquancy. Per oz., 40 cts. . . .10 
Squash. Fruit compressed, more or less ribbed; skin smooth and glossy; flesh thick, mild, 
and pleasant to the taste; the best variety for pickling. Per oz., 40 cts . 5 
Sweet Mountain, or Mammoth. Similar to the preceding in form and color, but much 
larger; fine for pickling. Per oz., 50 cts ...5 
