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F. LAGOMARSINO & SONS, SACRAMENTO, CALIFORNIA 19 
PARSLEY 
Delicate and Satisfying as 
Seasoning or Garnish 
There is a satisfying ‘‘something’ about 
the main dinner course when the rich 
browns of roasts of meat and fowl are set 
off with sprigs of parsley, or finely chopped 
in butter, it is spread over the vegetables. 
In the interests of Better Eating, we urge a 
row of this plant in your garden. The seed 
germinates slowly (often three weeks until 
the plants appear). Successive cuttings will 
improve the quality of the leaves. 
CHAMPION MOSS CURLED 
90 days. 
crimped, handsome bright 
Pkt. 10c, 1 oz. 25c, Y Ib. 65c. 
Leaves tender, beautifully 
green color. 
HAMBURG or THICK-ROOTED 
140 days. The edible part is the roots and 
not the foliage. Roots resemble a slender 
parsnip. Used for flavoring soups and 
stews. Pkt. 10c, 1 oz. 25c, ¥% lb. 65c. 
PLAIN-LEAVED or SINGLE 
90. days. 
deeply cut. 
seasoning, but is not as good as the Cham- 
Leaves flat, dark green, and 
This variety is excellent for 
pion Moss Curled variety for garnishing. 
Pkt. 10c, 1 oz. 25c, 1% lb. 65c. 

NUTRIO 
THE NATURAL HUMUS AND PLANT FOOD 
Nutrio is a scientifically prepared humus and 
plant food. Use Nutrio liberally at the rate of 
one bag to 200 square feet (10x20) in your 
flower beds, new lawns, etc., and your soil 
will become mellow and your plants will 
respond in a surprising manner. 
Use Nutrio to supply humus and build up 
your soil as well as feed your plants. Easy 
to apply—does not burn. Oomplete directions 
with each bag. 
Medium size bag, 50c; large garden size 
bag $1.00; 5 bags $4.50, f.o.b. Sacramento. 


Pepper, California Wonder 
PEPPERS— 

Pepper, Chili 
From very mild to very hot! 
No longer a delicate plant for the profes- 
sional gardener but easy to grow in Every- 
man's garden. Start them indoors and set 
out after frost danger is over, in rows with 
the plants 18 inches apart. The peppers re- 
quire 4 to 5 months to mature. Choose the 
tartness you like and serve them cut up in 
salads or cooking or stuff them and serve 
whole. 
MILD PEPPERS 
CALIFORNIA WONDER 
72 days. A very vigorous pepper, with big 
blocky fruits, having thick flesh walls, which 
are crisp, mild, and juicy. Skin very smooth 
and an attractive rich green color. The best 
variety for California, and outstanding for 
stuffing and serving whole.. Pkt. 10c, oz. 
75c, 4 |b. $2.50. 

Pimento 
PIMIENTO 
72 days. An excellent, attractive and very 
productive variety. The fruits are medium 
sized, smooth and cone-shaped. The meat 
is thick and of a fine sweet flavor. This sort 
is largely used by canners, but is equally 
valuable for salads and for stuffing. Pkt. 
10c, oz. 65c, % lb. $2.25. 
HOT PEPPERS 
ANAHEIM CHILI 
83 days. Late. This hot pepper is largely 
grown, and is used dried and for canning. 
Fruits are 6 to 8 inches long, and about 1 
inch through. Tapered; mildly pungent fla- 
vor. Pkt. 10c, oz. 75c, 4% Ib. $2.50. 
YELLOW WAX 
60 days. Waxy yellow fruits, 6 to 7 inches 
long, 2 inches in diameter; crumpled and 
hooked at point. Larger and thicker-fleshed 
than other hot varieties. Excellent for can- 
ning purposes. Pkt. 10c, oz. 75c, ¥% lb. $2.50. 
LONG RED CAYENNE 
70 days. Deep green when young, bright 
red when ripe. Strong pungent fruits, 4 
inches long, | inch thick, twisted and point- 
ed. Especially good for drying. Pkt. 10c, 
oz. 75c, 4 lb. $2.50. 
FLORAL GEM 
70 days. 1¥2 inches in diameter, 1% to 3 
inches long, cone shaped. This pepper turns 
from green to a beautiful waxy yellow at 
which time it is marketed. When mature it 
is red. Pkt. 10c, oz. 75c, Y% lb. $2.50. 
OKRA or GUMBO 
(SEE PAGE 18) 
