Parsley 
The leaves of most sorts of Parsley are beau¬ 
tifully curled, and useful for garnishing as well 
as flavoring. 
Sow Vi ounce to 100 feet of drill; 3 pounds to an acre 
Price: Pkt. 5 cts.; oz. 15 cts.; Vilb. 25 cts.; lb. 75 cts. 
©Champion Moss Curled. 70 days. Leaves 
bright green, finely cut, and beautifully 
curled. 
©Plain Leaf. 60 days. Leaves are longer and 
darker green than the curled varieties; very 
hardy. 
©Turnip-rooted. 90 days. Forms thick, fleshy, 
edible roots used extensively as flavoring. 
Parsnips 
Sow the seed in drills 15 inches apart, as early 
as possible in spring, and thin the plants until 
they are 5 to 6 inches apart in the rows. The 
roots are improved by frost, and only enough 
for winter use need be taken up in the fall, 
leaving the rest in the ground until spring to be 
dug up as required. Deep, rich, heavy soil is 
best suited, but on any deep, rich, mellow soil 
the yield is good per acre, and the roots will be 
smooth and large if no fresh manure is used. 
Sow V4 ounce of seed to 100 feet of drill; 
4 pounds to an acre 
©Champion Hollow Crown. 110 days. The 
variety most widely grown; tender, sweet; 
very productive. Pkt. 5 cts.; oz. 15 cts.; 
}4\b. 25 cts.; Ib. 65 cts. 
Pumpkin 
The Pumpkin is now little used except for 
agricultural purposes, the squashes being so 
much sweeter and drier and finer grained for the 
kitchen. The farmer, however, finds the Pump¬ 
kin a serviceable addition to his feed. The most 
common method of cultivation is to plant them 
with corn, two or three seeds to each hill. 
Sow % pound to 100 hills / 3 to 4 pounds to an acre 
Connecticut Field. 70 days. Very produc¬ 
tive; largely grown for feeding stock. Pkt. 
5 cts.; oz. 10 cts.; 25 cts.; Ib. 70 cts. 
Mammoth. 85 days. Immense size, often 
weighing over 100 pounds. Pkt. 5 cts.; 
oz. 15 cts.; f£lb. 40 cts.; Ib. $1.25. 
©Sugar. 65 days. Round, not large, but very 
sweet, and an excellent table variety. Pkt. 
5 cts.; oz. 10 cts.; }<flb. 25 cts.; Ib. 75 cts. 
©Winter Luxury. 90 days. Fine pie Pumpkin, 
round, color russet-yellow; flesh thick; fine 
flavor. Pkt. 5 cts.; oz. 10 cts.; f^lb. 25 cts.; 
Ib. 80 cts. 
Radish 
Sow in the open ground as soon as it can be 
worked, at intervals of ten days for a succession 
as long as wanted. Sow in hotbed or greenhouse 
in winter. The winter varieties should be sown 
in August and lifted before severe frost. 
Sow % ounce to 100 feet of drill; 
10 to 12 pounds to an acre 
Price: Unless noted, pkt. 5 cts.; oz. 10 cts.; 
i/ 4 lb. 25 cts.; lb. 60 cts. 
Cavalier. 20 days. Short-topped, globe- 
shaped, deep scarlet roots, principally used 
for forcing but can be grown outdoors. Selected 
seed-stock. Pkt. 5 cts.; oz. 10 cts.; }/i\b. 
25 cts.; Ib. 65 cts. 
Radish, continued 
Cooper’s Sparkler. 25 days. The color is a rich 
carmine-scarlet, with a very pronounced tip 
of the purest white. The roots, even when 
fully developed, are solid, crisp, sweet, and 
remain fit for use as long as the coarser kinds. 
Crimson Giant. 25 days. Early, large, globe- 
shaped Radish with crisp, solid flesh that 
remains a long time without getting pithy. 
French Breakfast. 25 days. Olive-shaped; 
red above and white below; medium size; 
small top and of quick growth; crisp, sweet, 
and tender. 
Glowing Ball. 20 days. This is really a fine 
Radish. Its glowing color, excellent quality, 
crispness, and uniformity are its outstanding 
features. Pkt. 5 cts.; oz. 10 cts.; fi\b. 25 cts.; 
Ib. 65 cts. 
Icicle. 30 days. A handsome first-class early 
variety, in color snowy white. It grows to 
the average length of the long varieties, but 
holds its fullness well down to the tap-root. 
Exceedingly attractive and excellent in 
every way. 
Round Black Spanish. 60 days. A popular 
round winter variety with black skin and 
mild sweet flesh. A good keeper. Pkt. 
5 cts.; oz. 10 cts.; f£Ib. 25 cts.; Ib. 65 cts. 
©Vick’s Early Scarlet Globe. 20 days. For 
forcing in the greenhouse, hotbed, or cold- 
frame, and for sowing in open borders early 
in the spring, there is no other red variety 
so desirable. Pkt. 5 cts.; oz. 10 cts.; Mlb. 
20 cts.; Ib. 50 cts. 
©White Giant Stuttgart. 50 days. Very 
early; grows to a large size; fine quality; 
firm and brittle. 
Rhubarb 
Mostly propagated by division of the roots. 
Set out the plants early in spring, although it 
is sometimes done in autumn. Make furrows of 
good depth, 3 to 4 feet apart, according to va¬ 
riety planted; across these furrows, at right 
angles, make others the same distance apart; 
at each intersection put three or four shovelfuls 
of good manure, and upon this set the plants. 
Victoria. 150 days. In general use for the 
market; immense crops. Pkt. 5 cts.; oz. 20 
cts.; MIb. 60 cts.; Ib. $2. Roots in season, 
10 cts. each, $1 per doz. 
Salsify 
When cooked, the roots have something of 
the flavor and odor of oysters. They may be 
boiled, used in soups, or grated and fried as 
fritters. Culture same as for parsnips and 
carrots. Roots are perfectly hardy, and may be 
left in the ground all winter, but should be dug 
early in spring, as the quality deteriorates 
rapidly with the second growth. A quantity of 
roots for winter use may be stored in a pit or 
in sand or damp earth in a cellar. 
Sow ounce of seed to 100 feet of drill; 
8 pounds to an acre 
Mammoth Sandwich Island. 140 days. A 
great improvement on the French sort gener¬ 
ally cultivated. The roots are twice as large, 
smooth, tender, and well-flavored, resembling 
fair-sized parsnips. Pkt. 5 cts.; oz. 25 cts.; 
}4\b. 75 cts. 
16 Vegetable Seeds 
W. E. BARRETT CO., Providence, R. I. 
