Slate Seed Co., Seedsmen Since 1866, South Boston, Virginia 
11 
Parsleij 
These seed are very slow to germinate and should 
be soaked for a few hours in luke-warm water before 
sowing. Sow in the fall or early spring in light drills 
or broadcast. A very rich soil is required and it will 
last longer if sowed in a partially shaded situation. 
It is a most valuable seasoning for soups and meats, 
and is the best of all garnishes. A parsley bed requires 
but little space in the garden and almost no care after 
it is once started. Prepare a small bed in some corner 
of the garden and it will yield great returns. 
261— DOUBLE MOSS CURLED.—The most beau¬ 
tiful of all parsleys. The leaves are beautifully cut 
and crimped and make most desirable garnishes.^ It 
has fine flavor and is equally as good for seasoning. 
Pkt. 5c, oz. 10c, ^ lb. 30c, lb. 90c, postpaid. 
262— PLAIN.—A smooth leaf variety that can be 
used for garnishing or for seasoning. Many people 
prefer the smooth green leaf. 
Pkt. 5c, oz. 10c, % lb. 25c, lb. 75c, postpaid. 
263— LARGE HAMBURG TURNIP ROOTED.— 
The best of all for soups. It makes a medium size 
root which possesses the fine flavor of the 
Pkt. 5c, oz. 10c, ^ lb. 25c, lb. 75c, postpaid. 
Hollow Crown Parsnip 
Okra 
This is a warm weather crop and should not be 
seeded until early summer. Sow seed in drills two to 
three feet apart and one inch deep. Later, thin plants 
to stand eighteen inches apart in the row and culti¬ 
vate like corn. Okra makes a most valuable vegetable 
for soups and can be fried. It is easy to grow and a 
few plants will well repay the trouble. 
240—EARLY DWARF GREEN.—A very early 
variety of dwarf habit but very productive. The pods 
are long, slender and of a light green color. 
Pkt. 5c, oz. 10c, % lb. 20c, lb. 50c, postpaid. 
.241—WHITE VELVET.—The plants are large 
and productive, growing to a height of about six feet 
and bearing an abundance of large, round, smooth 
pods of a velvety white appearance. 
Pkt. 5c, oz. 10c, lb. 20c, lb. 50c, postpaid. 
242— PERKINS MAMMOTH.—The pods are of 
an intense green color and usually very long and 
slender. It grows tall and produces an enormous crop, 
Pkt. 5c, oz. 10c, ^ lb, 20c, lb. 50c, postpaid. 
243— IMPROVED LONG GREENPOD.—A most 
popular variety in the South. The pods are unusually 
long and slender. They are of a deep green color, 
tender, and said to remain edible longer than those 
of other sorts. Grows tall and is one of the most 
productive of all. 
Pkt. 5c, oz. 10c, % lb. 20c, lb. 50c, postpaid. 
Moss Curled Porsley 
Parsnips 
Parsnips rank among our most important vege¬ 
tables and being a root crop can be used over a much 
longer season than many others. In the South or in 
mild climates the roots may be left in the ground all 
winter and used as needed. Very cold climates de¬ 
mand that they be stored in basement or root cellar. 
Sow seed early in the spring in shallow drills two to 
three feet apart, covering them one-half inch deep. 
Later, thin to three inches apart in the row. Parsnip 
may be seeded as late as June or July for winter 
use. All such root crops make their growth during 
the rainy cool season of late fall and may be sowed 
after the early vegetables are removed from the 
ground. Frequent shallow cultivation is desirable. 
260—long smooth, or HOLLOW CROWN.— 
The roots are long, smooth, and very tender. We 
consider it the best variety for table use and have 
found it to be very productive. 
Pkt. 5c, oz. 10c, ^ lb. 20c, lb. 60c, postpaid. 
