48 
JOHN A. SALZER SEED CO., 
LA CROSSE, WIS. 
1937 
Parsley 
Salzer’s 
Double 
Moss Curled 
Parsley 
Parsnip 
SAT ZFR’S T TNCOI N CRFFN_ A new parsley from England. 
vjl\.rvryX> Dwarf and compact, about 
5 inches high, of an attractive bright green color, exquisitely curled 
and highly ornamental for garnishing purposes. Richly flavored. Its 
hardiness makes it most valuable for early spring use, and it is also 
suitable for pot culture. It is a great improvement on other sorts and 
we are sure you will be pleased with it. 
829—Pkg., 10c; oz., 19c; % lb., 68c; y 3 lb., $1.25; lb., $2.25, postpaid. 
DOUBLE MOSS CURLED _Grows about 7 or 8 inches high, 
is of rich dark green color and 
vigorous and compact growth. It is a handsome decorative type, the 
leaves being beautifully crimped and curled; 
often used as a border for beds and walks 
and is unsurpassed for garnishing meat 
dishes, etc., and for flavoring soups and 
other dishes. Parsley germinates slowly, 
but is hardy and easy to grow and thrives on 
almost any soil. Matures in about 65 days. 
822— Pkg., 10c; oz., 14c; *4 lb-, 35c; % lb., 
59c; lb., 95c, postpaid. 
830—Double Moss Curled, Salzer’s Cliff- 
wood Farm TRIPLE-A-TESTED— A special 
reselected strain certified by THREE-WAY 
tests: Pkg.. 15c; ©z., 19c; % lb., 49c; y 3 lb., 
82c; lb., .81.35, postpaid. 
SALZER’S XXX PARSLEY— 
A quick growing, distinct dwarf and hand¬ 
some variety of compact growth with 
finely cut and closely curled leaves of a 
deep emerald-green; very attractive when 
used for garnishing. Well flavored. 
823— Pks„ 5c; oz., 10c; % lb., 32c; y 2 lb., 
59c; lb., 81.00, postpaid. 
TURNIP ROOTED — This variety 
„ of parsley is 
grown for its thick, fleshy root, which re¬ 
sembles a small parsnip, and which is most 
delicious in soups, stews, etc. Flesh is 
white and fine grained. Keeps well for win¬ 
ter use. 
ru 32 ?— 5C? 0ii h 10C} lb, » 32C * V2 lb., 
58c; !!»., 90c, postpaid. 
BUB 
PERA^E 
AT 60 
SALZER’S HOLLOW CROWN 
Parsnips prefer very wet soil and will 
thrive where carrots will not grow. A 
freeze is required to sweeten them. For 
the best results, deep soil is needed. 
Salzer’s Hollow Crown is enormously 
productive, roots are 10 to 12 inches 
long and about 3 inches thick at the 
shoulder. It is rich in saccharine, has 
smooth white skin, is uniform in shape, is sweet, tender, sugary. Not 
only of fine table quality, but very desirable for stock feeding. Also rel¬ 
ished by horses. Matures in 130 days. 832—Pkg., 10c; oz., 14c; lb., 
:32c; y z lb„ 49c; lb., 75c; 2 lbs., $1.40; 5 lbs., $2.95, postpaid. 
IMPROVED SHORT THICK 
This new little parsnip makes a fine garden vegetable. The tops are very 
small, the roots are short and thick, about 3 inches through and about 6-7 
inches long. Its short, thick character make this parsnip easier to pull than 
the older sorts, and it does not require such deep soil. Has a sweet, delicate 
flavor. 119 days. 836—Pk.g., 12c; or.., 17c; !4 lb., 45c; y 2 lb., 79c; lb., $1.25; 
2 lbs., 82.25; 5 lbs., 85.25, postpaid. 
SALZER’S DELMONICO 
This nationally famous strain, introduced by us, does not require sueh deep soil 
for its cultivation. It is a stump rooted variety and hence easily harvested. Roots 
reach a length of about 8 inches, with a thick broad shoulder, skin is smooth and 
white, and the flesh is fine-grained, sweet, sugary, tender and most excellent for 
table use. Very early, maturing in about 115 days. It is a most prolific yielder, 
it contains more saccharine, is sweeter and more nutritious than other sorts, and 
as it is so easily harvested, large acreages are grown for stock feeding. Thrives 
on almost any soil. This splendid variety surpasses every other in yield and 
quality. 833—Pkg., 10c; or.., 18c; *4 lb., 50c; % lb., 85c; lb., 81*45; 2 lbs., 82.75, 
postpaid. 
IMPROVED GUERNSEY 
Heavy yielder. smooth roots, flesh fine grained and of an excellent flavor. 
It. is half-long, thick and short, and is easily dug. A dependable type. 834— 
Pkg., 5c; oz., 10c; A4 lb.. 30c; y. lb., 49c; lb., 85c, postpaid. 
Rhubarb —salzer’s monarch 
Rhubarb is used extensively for making tarts, pies, sauces and preserves. No plant 
is more easily increased and multiplied than rhubarb. No other Rhubarb excels Monarch 
in richness, tenderness, juiciness, earliness, or freedom from stringiness. See Index 
for Roots. 1053—Pkg., 10c; oz., 18c; y* lb., 50c; y> lb., 85c; lb., 81*45, postpaid. 
* 4 * 
jm 
Salzer’s 
Delmonico 
Parsnip 
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