PEPPER 
CULTURE. Pepper may be divided into two classes, the hot ones used for flavoring and mild 
ones for stuffing. For early green peppers, seeds should be planted in hot-beds during No¬ 
vember and December. When the plants are of the proper size, and any danger of frost 
is past, they should be transplanted in open fields or garden. All large growers are now 
planting seed in fields and thinning out. This does away with expensive and tedious method 
of raising plants and transplanting, and is proving satisfactory. Sow in hot-beds 3 or 4 
ounce of seed per acre. Plants are set in rows 2 to 3 feet apart and spaced 18 inches to 2 feet. 
ANAHEIM CHILI. A very unusual variety, worthy of the 
highest recommendation, because of its agreeable pun¬ 
gency.Used both as green pepper and dried. 1 oz. 30c; *4 lb. 
$1.00; 1 lb. $3.50, postpaid. 
CHINESE GIANT. One of the 
pepper. Fruits are blocky 
inches in diameter and of 
from rich green to brilliant 
1 oz. 50c; *4 lb. $1.75; 1 lb. 
paid- 
largest varieties of sweet 
and square ended, 4 to 5 
equal length; color turns 
glossy scarlet when matured. 
$6.30; 10 lbs. $55.00, post- 
Anaheim Chili 
Chinese Giant 
SELECTED CALIFORNIA WONDER. In size they average 
about four inches in length and about 3^4 inches in di¬ 
ameter at the top, with a very slight taper, making it al¬ 
most square. The weight of this size is approximately 9 to 
9}4 ounces and this is considerably heavier than any other 
pepper of the same size. This additional weight is due to 
the thick side walls, which are very meaty. Because of its 
shape it packs well for shipping East. The skin is smooth 
and glossy, a rich green color, changing to a brilliant light 
crimson. They are solid and will not wilt in shipping. 1 oz. 
50c; % lb. $1.75; 1 lb. $6.00; postpaid, 10 lbs. $55.00. 
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