

Be 
TESTED 
SEEDS /7 
SINCE 1902 
BEADLES SEED CO.,INC., RICHMOND, VIRGINIA 


Garden Peas—Continued 
THOMAS LAXTON (62 days)—While a wrinkled Pea, this 
is really an Extra Early variety and ripens fully as early 
as many of the smooth-seeded Peas. It is very hardy, a 
strong and vigorous grower, producing pods in a paaientel 
and ripens uniformly. The pods are long, round and 
straight, of a rich dark green, well filled with 6 to 7 peas 
of large size. Height 3 feet. Lb. 30c; 2 Ibs. 50c; 5 Ibs. 
$1.05; 10 Ibs. $2.00; 100 lbs. $18.00. 
D. & B.’S DARK GREEN TELEPHONE (72 days)—We 
consider this one of the best of the large podded wrinkled 
varieties for the main crop and for late use. It is very 
productive, has long pointed pods of the largest size, of 
deep green color and filled with large peas. Height 4 feet. 
Lb. 30c; 2 Ibs. 50c; 5 Ibs. $1.15; 10 Ibs. $2.20; 100 lbs. 
$20.00; postage extra. 
PARSLEY 
CULTURE—Sow in March or April in rich, mellow soil in 
rows 12 inches apart, covering the seed about % inch, 
pressing down the soil after sowing. Parsley seed is very 
slow to germinate, often requiring a month or more. 
It is, therefore, best to soak the seed 24 to 48 hours be- 
fore sowing, to hasten germination, covering the rows 
with boards or old bags to retain the moisture and pre- 
vent washing from the heavy rains. One ounce will sow 
about 150 feet. 
CHAMPION MOSS CURLED—We consider this the best 
and most satisfactory variety to grow for garnishing and 
flavoring soups, etc. The leaves are beautifully and very 
densely curled and crimped like luxuriant moss. Is also 
used as an ornamental plant for walks and borders. Pkt. 
10c; oz. 15c; % Ib. 35c; lb. $1.25; postpaid. 
PLAIN OR SINGLE—This is the hardiest variety; foliage 
very dark green with plain leaves, having a strong Pars- 
ley flavor, and much preferred in French cooking. Pkt. 
10c; oz. 15c; %4 Ib. 35c; lb. $1.25. 
PARSNIP 
PARSLEY CULTURE—Sow as early in the Spring as weather condi- 
tions will permit or until the middle of June if desired, 
but as Parsnip seed is very delicate and does not germi- 
nate well during hot weather, early sowing is recom- 
mended. Plant in rows 18 inches apart in rich, sandy 
loam soil, deeply worked, covering the seed about % inch, 
and thin the plants to 5 inches and cultivate frequently. 
Parsnips are excellent for stock as well as for the table, 
and are much improved in flavor by frost, and may be left 
in the ground during the winter and dug as wanted. One 
ounce will. sow about 100 feet of row; 5 lbs. to the acre. 
IMPROVED SUGAR OR HOLLOW CROWN—Has long, 
white, smooth roots. The flesh is tender, of good flavor 
and very sweet. Is uniform in shape and decidedly the 
best variety, either for table use or stock feed. Pkt. 10c; 
oz. 15c; %4 Ib. 50c; Ib. $1.75; postpaid. 
PEPPER 
ROYAL KING—An excellent Pepper propagated from the 
PARSNIP ‘ Ruby King, but a great improvement over that variety, in 
that it makes a stronger and more vigorous plant. It pro- 
duces abundantly very large, smooth Peppers, uniform in 
shape, bright ruby red, thick solid meat, mild, pleasant 
and very sweet. A splendid Pepper for stuffing meats, 
z= salads, etc. Pkt. 10c; oz. 40c; % Ib. $1.25. 
ITAL: Gin CHINESE GIANT—This S the largest Pepper in cultiva- 
ion. rilliant ruby red, grows nearly square in shape, 
V 6AM ORGANIC Pe has very thick, tender flesh, mild and sweet as an apple 
ARDENs LAWN ENR HER eee an excellent salad. Pkt. 10c; oz. 40c; %4 Ib. 
.25; postpaid. 
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