100 
Y i c ’s * p 1 o r a I * Q u i d e. -si- 
parsnips. 
Sow Parsnip seed as 
early in ihe spring as 
the ground can he 
made ready, in drills 
from twelve to eigh¬ 
teen inches apart, and 1 
about an inch deep. 
The Parsnip will hear 
frost without injury, 
and if we were to say 
it is the best root in 
the world for fatting 
cattle and pigs, it 
would not he far from 
the truth. We know 
large sections of 
country where hogs 
arc fattened entirely on 
Parsnips. The roots 
may remain in the 
ground for spring use, 
but in the North, if 
needed for winter, 
may be dug and cover¬ 
ed, like potatoes. A 
slight covering will 
answer. There are a 
good many varieties, 
some smoother than 
others, but we consider the two named below the best. 
Parsnip, Long Hollow Crown, one of the very 
best Parsnips grown, either for stock or the 
table ; per lb. 80 cents ; per oz. 10 cents, ... 5 
Carter’s New Maltese, claiming improvement 
over old sorts ; per lb. 80 cts. ; per oz., 10 cts., 5 
PEPPERS. 
Sow the seeds early under glass, or in the open ground 
in warm weather; transplant when three inches high 
LONG RED. CHILI. CAYENNE. 
Pepper, Tomato-formed Red, large — 3 inches 
in diameter and 2 inches in length ; oz. 30 cents, 5 
Tomato-formed Yellow, similar to the above, 
except in color; per 02. 30 cents,. - 
Pepper, Large Bell, very large—nearly four inch¬ 
es long and three inches in diameter; glossy 
red; oz. 30 cents, . 5 
Golden Dawn, a new variety, resembling the 
Large Bell in shape, but more delicate in flavor, 
and the color is a rich, golden yellow ; per 
oz. 50 cents, . ... 10 
Sweet Mountain, or Mammoth, much like 
Bell, perhaps a little larger; per oz. 30 cents, . 5 
Monstrous, or Grossum, a French variety, the 
largest we have ever grown ; per oz. 30 cents, . 5 
Long Red, beautiful and productive, four 
inches long, flesh thick and pungent ; oz. 30 cts, 5 
Long Yellow, similar to the above except in 
color; per oz. 30 cents, . 5 
Cayenne, long, slender ; pungent; peroz. 3octs.. 5 
Cherry-formed, small, roundish, very produc¬ 
tive, makes a pretty plant ; very hot; oz. 30 cts., 5 
Red Chili, small, bright red, best for Pepper 
Sauce ; oz. 30 cents, . 5. 
PARSLEY. 
Parsley seed germinates very slowly ; it should be 
started in a hot-bed, if possible. For out-door sowing 
always prepare the seed by placing in hot water to soak 
for twenty-four hours, in a warm place. When the plants 
are a few inches in .height, set them in rows, three or 
four inches apart. Parsley lives through the winter, and 
seed may be sown in the autumn. Some of the Curled 
varieties are really beautiful for garnishing, and hand¬ 
some enough for bouquet green. 
Parsley, Enfield Matchless, one of the most 
delicate of the curled sorts; per lb. $1.00; oz. 
10 cents, . 5 
Carter’s Champion Moss Curled, somewhat 
similar to Enfield Matchless, but very much 
superior ; the most elegant curled Parsley grown 
for garnishing; per lb. $1.00; peroz. 10 cents, 5 
Giant Curled, very large growth, finely curled; 
per lb. £1.00; per oz. 10 cents, . 5 
Hamburg, or Large Rooted. The roots are 
used for flavoring soups ; per lb. 6c cents ; per 
oz. 10 cents, . 5 
PUMPKINS. 
The Pump¬ 
kin is now 
little used, 
except for 
agricultural 
purposes, the 
Squashes be¬ 
ing so much 
sweeter and 
drier, and 
finer grained 
fi r the kitch- 
e n. The 
farmer, how¬ 
ever, finds the Pumpkin a serviceable addition to his feed. 
Pumpkins, Large Cheese, large, skin reddish 
orange; lb. $ 1 . 00 ; oz. 10 cents,. 
Cushaw, or Crook-Neck, solid flesh, fine and 
sweet; keeps well; per lb. *1.00; per oz. 10 cts. 
Connecticut Field, lb. 50 cents; oz. 10 cents, . 
