


Most popular variety of the bright, smooth, white parsnips is the Hollow Crown pictured 
here. Roots are six to eight inches long. 
PARSLEY 
Paramount — A long stem, dark green, moss- 
curled variety that is frost hardy and slow 
growing. It develops to full growth in 120 days 
but can be cut earlier. 
Parsley Culture 
One-half ounce plants 100’ of row — 3 to 4 
ibs. per acre. For early summer harvest, plant 
about April 1 and to winter-over with some 
protection, such as straw or sash, plant from 
August 1 to September 1. Sow in soil that is 
fertile, barely covering the seed in rows 12” 
apart. With adight seeding, no thinning should 
be necessary. 
PARSNIP 
Model — A parsnip of the Hollow Crown 
type but less hollow below the crown than the 
standard. The root is of medium length (6 to 
10’), about 214 to 3’ in diameter atethe top, 
free of side roots with skin smooth and quite 
white. The edible quality is excellent, being 
tender and sweet especially after freezing. Re- 
quires about 150 days to make full growth. 
Hollow Crown — The most popular variety 
of bright smooth white parsnips. Roots are 
6-8” long, 214-3’ at the shoulder, hollow- 
crowned and uniformly tapered, carrying good 
thickness from crown to tip. 
Parsnip Culture 
One-half ounce of seed plants 100’ of row 
— 4 to 6 lbs. per acre. Sow seed in early spring 
¥%"' deep in rows 15 to 18”’ apart. Thin seed- 
lings to stand 4”’ apart in row. Seed is very slow 
to germinate. 
Soil should be well prepared and not over- 
balanced with nitrogen or the plants will tend 
to grow large tops but small roots. 
PEPPERS 
SWEET 
Early Giant — A sweet pepper of the bullnose 
type for home and market gardens. Plants are 
dwarf, upright and very productive. Fruits 
414"" long and 314” in diameter, are gently 
tapered, 3-lobed, of mild flavor, and deep green 
changing to bright red at maturity. 
Italian Sweet — Earlier than some strains of 
Early Giant. Plants are medium green with 
medium size leaves. Fruits are conical, nearly 
straight, 5 to 6” long, 214’ wide at the shoul- 
der with the stem insertion nearly flat, and 
borne pendant. Fruits are dark green, maturing 
to a deep red with a slightly roughened skin 
which is not glossy. The flesh is medium thick. 
Flavor is sweet and mild, better than other pep- 
pers of similar wall thickness. This variety sets 
fruit heavily under conditions causing vegeta- 
tive growth in other varieties. 
This variety should find a place in every 
home garden because of its quality, but it may 
not meet with favor in some markets because 
of its long tapering shape. ; 
World Beater — A late variety popular with 
market gardeners and shippers. Fruits are 5’ 
long, 314’’ in diameter and 4-lobed, théck- 
fleshed, mild and sweet, glossy green, changing 
to bright red at maturity. 
California Wonder — An outstanding late 
variety used principally for market and ship- 
ping. Fruits are 414’ long and 4’’ in diameter, 
4-lobed, chunky, smooth and deep green 
changing to bright crimson at maturity. The 
flesh is exceptionally thick. 
HOT 
Long Red Cayenne — An early hot variety, 
used largely for pickles, canning and drying. 
Plants are large and productive. Fruits 5’’ long, 
34’’ in diameter, tapering, frequently twisted, 
deep green changing to brilliant red at maturity 
and very pungent. 
Pepper Culture 
One ounce of seed produces about 2000 
plants, 5 ozs. required per acre. Sow inside 
about March 15, transplant once or twice and 
finally set in field after danger of frost is over, 
20 by 30’’ apart. A moderately fertile soil is 
desirable. 
PUMPHIN 
New England Pie —A small, high-quality 
pie pumpkin, also known as Small Sugar. 
Fruits are round, flattened at the ends, some- 
what ribbed, and weigh 6 to 8 lbs. The skin 
is smooth, hard and a deep orange color. The 
flesh is sweet, thick, orange-yellow and of high 
quality. 
Connecticut Field — A field variety grown 
for stock feed, canning, pie stock and Hallow- 
een decorations. Often planted in corn fields. 
Fruits are large, 15 to 25 lbs., round and flat- 
tened at the ends. Surface is hard, smooth, 
ribbed and deep orange color. The flesh is thick, 
orange-yellow, sweet but coarse. 
Pumpkin Culture 
One ounce of seed plants 20 hills — 4 Ibs. per 
acre. Plant after danger of frost, 1’ deep in 
8 x 8’ hills, 5 seeds per hill and thin to 2 or 3 
plants per hill. 
RADISH 
Early Scarlet Globe —The most popular 
home and market garden radish, very early, 
consequently suitable for forcing under glass. 
Roots are oval, bright scarlet with a small to 
medium top. Flesh is of high quality, crisp and 
tender. 
Sparkler White Tip —The roots of this 
variety are round, smooth, dull scarlet-red, 
with the lower 1% of the root white. The flesh 
is mild, white, crisp and tender. A very attrac- 
tive radish when bunched for market and 
when served on the table because of its two- 
color skin. 
White Icicle —The earliest and most ex- 
tensively used long, white, summer radish. The 
tops are small. The roots are 5 to 6” long, 
slender, of uniform thickness and smooth. 
The flesh is very crisp and mild. 
Crimson Giant — A second early with deep 
crimson globular root, remaining crisp and 
sweet for a long time as it increases in size, 
while other varieties become hot and pithy 
with age. Roots 1-1)4"’ in diameter with white 
flesh. 
Radish Culture 
One ounce of seed plants 100’ of row — 12 
Ibs. "per acre. For continuous harvest, sow every 
2 weeks from April 1 to September 1 in a fertile 
and well-prepared seedbed. Sow 1%4’’ deep in 
tows 12”’ apart. Uniform planting with seed 
¥%"’ apart in the rows should require no thin- 
ning. 
RUTABAGA 
Macomber — This strain was developed by 
growers in Bristol county, Massachusetts, and 
is well adapted to the Cape Cod region. Roots 
are ovate in shape, 5 to 6” in diameter, weigh- 
