46 VEGETABLE SEEDS—(Continued) 
STATE NURSERY AND SEED Co, 

MUSTARD 
(%-0z., to 100 feet of row—2 to 3 lbs. to the acre) 
Large White Seeded—The green leaves are used as 
a salad when a few inches high. If sown in a 
warm place or in a hotbed. will be ready to cut 
in a few days; sow frequently for a succession 
of crops. Seed also used for flavoring pickles. 
Pkt., 5c; o7., 10c; %4-lIb., 25e; 1 Ib. 50c. 
Southern Giant Curled—lDarge variety, forming 
great mass of beautiful leaves, ruffled and finely 
curled on edges; used for salad. Hardy, vig- 
orous, and highly recommended. 385 days. Pkt,, 
5e3 oz, 15e; Y-lb., 25e3 1 Ib., 50c. 
MUSHROOM SPAWN 
Grow Your Own Mushrooms 
Practically no capital is re- 
quired in the mushroom busi- 
ness, and the profits are most 
satisfactory. All that is re- 
quired to grow mushrooms is 
almost any building or cellar, 
some manure, loam and last 
and above all, good spawn. 
Our Pure Culture Mushroom 
Spawn is full of vigor, the 
kind used by the best com- 
ro a ——— mercial growers of the United 
States. One brick to ten square feet. Leaflet—“How 
to grow Mushrooms”—free for asking. 
American Grown Pure Spawn—Per brick, 40c; 5 
bricks, $1.75. postpaid. By express or freight, 
per brick, 35c; 10 bricks, $3.00; 25 bricks, $6.75. 
OKRA OR GUMBO 
Ger.—Ccher Scand.—Hibiskus. 
(One ounce to 100 feet of drill—8& pounds to acre) 
The long tender pods of Okra are very delicious 
when sliced and cooked in soups. It can be boiled 
and served like other vegetables. The dwarf sorts 
may be planted in hills or in rows about three feet 
apart. Plant in any good soil about May 15. The 
pods should be gath*sred when very young, as they 
are then very tender. 
Dwarf Green—An early dwarf prolific variety with 
thick green pods. days. PkKt., 5c; oz. 10c3 
%A-lb.. 25e; 1 Ib., T5e. 
White Velvet—Very tender pods, long, smooth and 

white. 60 days. Pkt., 5e3; oz. 10c; %4-lb., 25¢;3 
1 lb. T5Se. 
PARSLEY 
Ger.—Petersillie Scand.—Persilie. 
(One ounce for 150 feet of drill) 
For Seasoning and Garnishing 

Parsley—Moss Curled 
Parsley succeeds best in rich, mellow soil. As 
the seed germinates very slowly, it should be sown 
quite early in the Spring, previously soaking the 
seed for a few hours in tepid water. Sow thickly 
in rows a foot apart and half in an inch deep. 
Moss Curled—Beautifully crimpled curled leaves, 
color rich green. Its pleasant aromatic flavor is 
unsurpassed; 65 days. Pkt. 5¢; oz, 15¢e; ™%4-lb., 
40c; 1 Ib., $1.00. 
Extrn Double Curled—A popular variety. 
very fine curled and very ornamental; 
Pkt., 5c; oz., 15¢e3; % Ib., 40c; 1 Ib., 81.00. 
Hamburg or Turnip Rooted—Turnip rooted variety. 
The roots as well as the leaves are used for 
flavoring soups, ete. The roots are stored like 
Carrots for Winter use. 100 days. Pkt., 5e; oz., 
15e; %4-Ib., 40c; 1 Ib., $1.00. 
PARSLE Y—See Novelties—(Page 32) 
Leaves 
60 days. 
PARSNIP 
Ger.—Pastinak. Scand.—Pastinake. 
SWEET FALL AND WINTER VEGETABLE 
(One ounce for 200 feet of drill—5 to 6 pounds in 
drills per acre) 
Sow in the Spring when weather permits, in 
drills, 15 inches apart, covering half an inch deep. 
It is usual to take up in the Fall a certain quantity 
for Winter use, leaving the rest in the ground til) 
Spring to be dug up as required. 

Parsnip—Hollow Crown or Guernsey 
Hollow Crown or Guernsey—An excellent variety 
for the table. The roots are long with white 
skin, tender and of the best quality. This va- 
riety is easily distinguished by leaves growing 
from the depression on top of crown or root. 85 
days. Pkt., 5e;3 oz., 15¢e; %4 Ib., 30c; 1 Ib., S5de. 
Long White or White Dutch Sugar—This variety 
is very hardy and will keep well through the 
Winter without protection. The roots are long, 
white, smooth, tender and of most excellent fla- 
vor. 100 days. Pkt., 5c; oz., 15e; ™%4 Ib., 30c; 1 
Ib., 85e. 
PEPPERS 
Ger.—Pfeffer. Secand.—Spansk Peber. 
(One ounce will produce 1,000 to 1,200 plants) * 
Peppers are grown in popularity among cooking 
experts for seasoning pickles, sauces and various 
dishes. Plant seed %4-inch deep in a hotbed, cold 
frame or box in the house, set in rows about 1% 
feet apart each way in the garden. 
Large Bell or Bull Nose — 
Flesh thick, hard and less 
pungent than most other 
varieties; excellent quality 
for use in salads or for 
stuffed Peppers. Some- 
imes three to four inches 
in length. 140 days. Pkt, 
10c; Y-oz., 20¢3; 04, 35e3 
%-lb., $1.00. 
Harris’ Earliest—The earliest 
Pepper in cultivation; 
therefore adapted for the 
North. About 18 inches 
tall, bearing a wonderful 
crop of scarlet fruits 

Pepper 
of marketable size; 3% inches long and 2% inches 
thick. The flesh is thick, sweet and always mild; 
matures in 125 days. Pkt., 10c¢; W-oz., 25e; oz, 
40c3; %-ltb., $1.35. 
Cayenne Long Red—Pods are small, cone-shaped 
and red, hot and pungent; used for pickling. 130 
days. Pkt., 10c; Y%-oz., 20¢; oz. 35e3 %4-Ib., $1.00. 
Pimiento—The Mildest Flavored of All Peppers— 
Its productives makes it desirable for market 
gardeners as it yields heavy crops. Its smooth, 
thick flesh and uniform shape make it an excel- 
lent shipper. Delicious Sweet-flavored both for 
salad and for stuffing. 185 days. Pkt., 10c3 
%-04., 20c3; oz, $5c3 14-Ib., $1.10. 
Californian Wonder—Stocky upright plants. 
fruits are 4% inches long and 3% to 4 inches 
thick. The flesh is thick, sweet, and of most 
agreeable mild flavor. A splendid large variety, 
valuable for maket and home gardeners. Pkty 
10¢3; %-oz., 30c; oz. 50¢3; %4-Ib., $1.50. 
The 
PEPPER—Rockyford—Pkt., 10¢; %4-0z., 25e; %4-0%., 
40c; oz, G5e; % Ib., $2.00—See Novelties, Page 32. 
MUSHROOMS ARE EASY TO RAISE—TRY OUR PEERLESS MUSHROOM SPAWN 
