54 
Parsley . . 

hse 
Buist’s Garnishing Parsley 
1 Oz. per 100 Ft.; 
Parsnip 4 Lbs. per Acre 
A FALL and Winter vegetable. They are 
delicious boiled, then split and browned 
in butter. Beside being popular for table use, 
they are suitable for stock feeding. 
Culture—They do well in deep, loose, rich soil, taking 
caution not to plant in stony soil and raw manure as 
they are likely ta produce divided roots. Sow in the 
Spring as soon as weather permits in rows Y2 in. deep, 
114 ft. to 2 ft. apart and when plants are large enough 
thin out to 4 ins. apart in the row. The seed is slow 
to sprout and requires abundant moisture. Cultivate 
throughout the growing season and keep the ground 
moist if possible. The sweetness of parsnips is im- 
proved by frost. The hardy roots can remain in the 
ground all Winter, digging them during a thaw as 
needed, or they may be stored in a cool cellar. 

Sugar or Hollow Crown Parsnip 
ALL AMERICAN 
95 Days—An 
Handsome in appearance, the roots are 
clear white, small core of fine texture 
and free from stringiness; medium-long, 
shoulders wide with a deep crown. 
SUGAR OR HOLLOW CROWN 
95 Days—The standard variety for 
home and market gardeners, Roots 12 
to 14 ins. long, 2% to 3 ins. thick at 
shoulder, hollow crowned, uniformly 
tapering to a small root. 
improved Hollow Crown 
strongly recommended for Market Gardeners. 
ARSLEY takes up little room in the 
garden. It is valuable for garnishing and 
flavoring. 
14 Oz. per 100 Ft.; 3 Lbs. per Acre 
Culture—Sow the seed early in 
the Spring thickly in rows 1 ft. 
apart, Y% ins. deep pressing the 
soil firmly and thin to stand 4 to 
6 ins. apart in the row. Do not 
be disheartened if the plants do 
not appear within a month, be- 
cause the seed is verv slow to ger- 
minate. The seed will germinate 
more quickly if soaked a few hours 
in warm water before sowing. The 
leaves are ready to cut when 3 
ins. high, every cutting improv- 
ing the quality. For Winter use 
protect in a frame. 
BUIST’S GARNISHING 
70 Days—This is the most 
salable of all varieties noted 
for its strong growth, dwarf 
habit and beautifully curled, 
finely cut, emerald green 
leaves. It stands the Winter 
well, makes an attractive 
bunch and is a_ favorite. 
Highly recommended for market gardeners. 
DARK MOSS CURLED 
70 Days—A beautiful compact plant with 
finely cut and tightly curled, dark green leaves 
that look like moss. Excellent for garnishing. 
DOUBLE CURLED 
70 Days—The significance of the name dis- 
tinguishing Double Curled from the Single 
variety makes this the popular choice for 
home and market gardeners. It is a very 
desirable variety, quite dwarf with curly, 
finely cut, dark green leaves. Stands the Win- 
ter well and retains its color the entire season. 
PLAIN OR SINGLE 
60 Days—Also called Italian Parsley. 
A very hardy and prolific variety with 
dark green deeply cut, flat leaves but 
not curled and strong in flavor. 
Foliage excellent for soup or pot herb 
bunches. 
PARSNIP ROOTED PARSLEY 
90 Days—Single leaves with long, 
slim, tapering roots resembling small parsnips 
in shape and color. Roots are used for flavor- 
ing soups and stews. 

PARSLEY 
Pkt. Oz. * % Eboob 
Buist’s Garnishing ......$0.10 $0.15 $0.40 $1.25 
Moss. Curled o.u.0....00¢. 10 9 SIS eee 
Double Curled 50. 3.00, 310 2 aS 
Plain or Single. .......% 000). «10 1g 
Parsnip Rooted ©. 0.2. ..3 <10 | eee 
_ PARSNIP 
All American i056. os.» | LO 200 Soe 
Sugar or Hollow Crown. .10 .20 .55 1.75 
