LEEK *' ar 6 e American 
Most highly esteemed for flavoring soups, 
stews, etc. The plants are of vigorous growth 
and have extra long stems which blanch to 
a snowy whiteness. Cultivate the same as for 
onions. Pkt. 5c.; oz. 20c. 
SALSIFY 
Mammoth Sandwich Island Salsify 
One of the most delicious vegetables and also one of the most nutritious. 
The flavor is verj r sweet and highly esteemed w T hether boiled with butter or 
other suitable sauces, or sliced and fried, or used in soup. The new variety 
is superseding the old type, as it produces roots nearly double the size and 
weight and of equally good quality. Seed sown in the spring produces large, 
fine roots that may remain in the ground or may be dug and stored in sand 
or earth in November thus keeping plump and. sweet to be used as desired 
during the winter. Mild and delicious in flavor. Pkt. 7c.; oz. 15c.; A lb. 
40o.; oz. $1.35. 
MOSS CURLED PARSLEY 
PARSLEY 
MOSS Curled The leaves are of an ex- 
—-- tra dark color. It is very 
productive and on account of its densely curled 
character of leaves a large quantity can be 
gathered in a short time. It is much used for 
flavoring and garnishing. Pkt. 5c.; oz. 10c. 
TurniD Rooted This variety, the roots 
- of which resemble a small 
parsnip, is used in flavoring soups, stews, etc. 
For winter use store the roots same as turnips; 
as easy to grow as carrots. Pkt. 5c.; oz. 10c. 
MUSTARD 
Giant Curled The leaves are large, 
- light green with a tint 
of yellow, much crimped and frilled at edg¬ 
es. The plant is upright, or slightly spread¬ 
ing in growth. This variety is highly es¬ 
teemed in the South for the market as well 
as the home garden on account of its vig¬ 
orous growth, hardiness and good quality. 
Pkt. 5c.; oz. 10c. 
M. M. Lloyd, Ind.—I have 
good success with all 
your seeds; they are just 
as you represent them 
and they all grow. There 
never were better or 
sweeter parsnips than 
yours; the okra was the 
best I ever ate. 
OKRA 
OKRA 
White Velvet The long slender pods 
- of Okra are very de¬ 
licious when sliced and cooked in soups. 
While this is its chief use it can be boiled 
and served like other vegetables. The pods 
should be gathered while young as they are 
then very tender. Pkt. 5c.; oz. 10c. 
MUSTARD 
PARSNIPS 
IMPROVED HALF LONG 
Improved Half Long This variety is an improvement on the 
- old Hollow Crown forming roots thicker 
and shorter than that variety and is also more easily gathered. The flesh 
is white, of fine texture, free from core and stringiness and of the finest 
flavor Avhen cooked. This parsnip is one of the heaviest croppers and we 
recommend it both for garden and field culture. Pkt. 5c.; oz. 12c.; 
'A lb. 25c.; lb. 90c. 
PRIVATE STOCK 
IMPROVED 
STUMP ROOTED 
Improved Stump Rooted 
A very fine new Parsnip that is short and thick be¬ 
ing easy to dig especially in heavy soils. Roots grow 
6 to 8 in. long, and 3 in. thick at the shoulder. They 
are smooth and of attractive appearance. Flesh is very 
fine grained, sweet and tender. The earliest of all 1 ar- 
snips. Pkt. 7c.; oz. 15c.; A lb. 30c.; lb. $1.00. 
Jung’s Private Stock This is a highly improved type of the 
_ Half Long, producing uniformly large and 
handsome roots of stocky form, heavy at the shoulders, well rounded, 
gradually tapering to the base, so that they can be easily dug and if 
grown in properly pulverized soil the roots will be smooth and free from 
side-roots and wrinkles. The flesh is wh'te, of fine texture, free from 
core and stringiness and especially fine flavored, cooking tender, sweet and 
rich. Pkt. 8c.; oz. 15c.; A lb. 30c.; lb. $1.00. 
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