16 
THE NEBRASKA SEED CO., OMAHA. NEBRASKA 
PARSNIP 
Pastlnake. Panais. 
Hollow Crown 
Culture—Sow as early in the spring as the weather 
will permit, in drills 15 inches apart, and half an inch 
deep, in rich, well-manured ground, well dug. Cultivate 
similar to carrots and thin out to six inches apart in 
the rows. 
GUERNSEY, OR HALF LONG. As name indicates, 
not as long as the Hollow Crown. Quality very sweet 
and delicate. 
HOLLOW CROWN, OR LARGE SUGAR. The larg 
est variety in cultivation. Roots long, white, smooth, 
tender, sugary and of excellent flavor. 
Porsnip: Pkt. 5c; oz. 10c. 
PARSLEY 
Petersilie. Persil. 
Culture—Parsley thrives best in a rich soil. The 
seeds germinate very slowly, three to four weeks gen¬ 
erally elapsing before it makes its appearance. Sow 
early in the spring, half an inch deep, previously soak¬ 
ing the seeds for a few hours in tepid water. 
DOUBLE CURLED. This is an English variety of 
quick, robust growth Avith leaves so much curled as to 
give them the appearance of moss. It is rich green in 
color and of excellent flavor. It is slow to go to seed 
and very hardy. 
CHAMPION MOSS CURLED. A compact growing, 
finely curled variety of a bright, slightly yellowish 
srreen color. 
PLAIN. This is the hardiest variety. 
HAMBURG, OR TURNIP ROOTED. Fleshy rooted. 
The roots are used for flavoring soups. 
Parsley: Pkt. 5c; oz. 10c. 
PEPPER 
Culture—Sow early in hot bed, or in open ground 
about the middle of spring. Transplant when three 
inches high, to one foot apart, in drills twenty inches 
apart, and earth up a little in hoeing, which can be 
continued until the plants are in full bloom. 
PIMIENTO. A new introduction of the pimiento 
type, very smooth and uniform in shape. The flesh 
is much thicker than in the various “bell” peppers, 
yielding a half more edible portion and ilso making 
the fruits easily peeled. The flesh is sweot and de¬ 
licious being entirely free from pungency. The plants 
are very prolific, producing heavy crops until killed by 
frost. In view of its many superior qualities we expect 
to see Pimiento become the leading variety of pepper. 
73 days. 
RUBY GIANT PEPPER. This beautiful pepper is 
a cross between the Ruby King and the Chinese Giant, 
The Chinese Giant is the largest of all peppers, but 
is rough and ungainly in shape; whereas the New 
Ruby Giant, while quite as large round as the Chinese 
Giant, has the ideal shape of the Ruby King, being 
longer than the Chinese Giant, and much larger round 
than the Ruby King. Plants vigorous in growth. The 
flesh is mild, sweet as an apple, making a good sr, v ad 
sliced and served with tomatoes. 75 days. 
RUBY KING. The fruits are about 5 to 6 inches 
long by about 3% inches through. They are bright red, 
remarkably mild and pleasant in flavor, having no fiery 
taste. The most popular red pepper. 69 days. 
SWEET MOUNTAIN. Larger, milder and more pro¬ 
ductive than Bull Nose. Color deep green, turning 
to red when ripe. 
NEAPOLITAN. The earliest of all Peppers, com¬ 
ing in fully two weeks earlier than Ruby King and 
Bull Nose. Flesh thick and mild. Fruit of medium 
size; very prolific. 60 days. 
LARGE BELL OR BULL NOSE. A large, thick 
fleshed, mild variety, used for stuffing and for mixed 
pickles. 60 days. 
CAYENNE. Long red hot and pungent. 70 days. 
CHILI. Like Cayenne, but smaller and later, used 
for pepper sauce. 82 days. 
California Wonder 
CALIFORNIA WONDER. A fine variety of great 
merit; very large fruits, often weighing 8 to 10 ounces 
each; glossy green color turning later to vivid red; 
flesh thick and mild in taste. 75 days. 
CHINESE GIANT. A monster pepper, perfectly 
sweet, green fruit turning bright scarlet; matures late; 
fine for stuffed mangoes. 80 days. 
GOLDEN DAWN. A large yellow variety shaped 
like the Chinese Giant; very sweet. 
HARRIS’ EARLY GIANT. A new early variety of 
large size; deep green turning to red; flesh thick and 
of a sweet pleasant flavor. 63 days. 
HUNGARIAN WAX. Golden yellow when young, 
turning later to scarlet; fruits about 2% inches in 
diameter and 4 to 5 inches long; very hot and used 
principally for pickling. 65 days. 
Pepper: Pkt. 5c; oz. 40c. 
Cayenne 
