1940 
SALZER’S • SEEDS* 
43 
Parsley 
Sa laser’s 
Double 
Moss Curled 
Parsley 
Parsnip 
SALZER’S PARAMOUNT curled, deep green color, 
and highly ornamental for garnish¬ 
ing purposes, with a spicily pungent flavor! The plants grow about 12 
inches tall and the texture is more uniformly and attractively “triple 
curled” than older strains. Of exceptionally deep rich green color. 
Paramount is a great improvement over the older sorts and is a strik¬ 
ing variety for uniformity in type of plant and color. 828—Pkg., 12c; 
ox,., KJc; 14 lb., 47c; M> lb., 82c! lb., 81"40, postpaid. 
DOUBLE'MOSS CURLED— .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; ox., 14c; % lb., 35c; % lb., 
50c; lb„ $1.10, postpaid. 
830—Double Moss Curled, Salzer’s Cliff- 
wood Farm TRIPLE-A-TESTBD —A special 
reselected strain certifled by THREE-WAY 
tests: Pkg., 15c; oz., 19c; 14 lb., 49c; 14 lb., 
85c; lb., $1.50, 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— Pkg., 5c; oz., 10c; 14 lb., 32c; % lb., 
59c; lb., $1.00, 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. 
826—Pkg.. 5c; oz., 10c; 14 lb., 32c; % lb., 
58c; lb., 90c, postpaid. 
A 
For 
6bo 
BUS 
AT 60 
SALZER’S HOLLOW CROWN 
Parsnips prefer very wet soil and will 
thrive where carrots will not grow, 
freeze is required to sweeten them, 
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. rel¬ 
ished by horses. Matures in 130 days. 832—Pkg., 10c; oz., 14c; ^4 lb., 
35c; % lb., 59c; lb., 95c; 2 lbs., $1.75; 5 lbs., $3.85, postpaid. 
IMPROVED SHORT THICK 
This new little par.snip makes a fine garden vegetable. The 
small, the roots are short and thick, about 3 inches through and ab . 
inches long. Its short, thick character make this 
the older sorts, and it does not require such deep soil. Has a 
flavor. 119 days. 836— Pkg., 10c; oz., 15c; % lb., 37c; Va lb., eOc; lb., $1.00. 
2 lbs., $1.80; 5 lbs., $3.95, postpaid. 
SALZER’S DELMONICO 
This nationally famous strain, introduced by us, docs not require f 
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 a^^^ 
white, and the flesh is fine-grained, sweet, sugary, tender violder 
table use. Very early, maturing in about 115 days. It is a ind 
it contains mure saccharine, is sweeter and more "‘Hritious than ot ^ 
as it is so easily harvested, large acreages are grown in^vield and 
on almost any soil. This splendid variety surpasses every «2 75 
quality. 833— Pkg., 10c; oz., ISc; 1/4 lb., 50c; Va lb.. 85c; lb., $1.45; - lbs., $2,7,., 
postpaid. 
IMPROVED GUERNSEY 
Heavy ylelder, smooth roots, flesh fine frainefl .o' B34— 
Rhubarb— salzer’s monarch 
Rhubarb is used extensively for making tarts, PieV^u^ and preserves 
is more easily increased and multiplied than rhubarb. No oth^ 
in richness, tenderness, juiciness, earliness, or freedom „o,«Vnnid 
for Roots. 1053 —Pkg., 10c; oz., 24c; % lb„ 75c; V 2 lb., $1.40, lb., $^.j 0, postpaid._ 
Salzer’s 
Delmonico 
Parsnip 
We like your Delmonico Parsnips very much. They are the sweetest and most tender parsnips we have ever eaten.- 
Mrs. G. A. Ward, 532 South River St., Aurora, Illinois. 
