46 
Parsnip 
CULTURE —1 oz. to 100 feet of row (8 lbs. 
to the acre. 
Parsnip is very hard to germinate. To 
insure success sow either in the fall or very 
early in the spring while the ground is moist. 
The seed of parsnip is very Nght and if it 
happens that a hard crust is formed on the 
ground the young and feeble plants, instead 
of pushing through the crust run underneath 
and suffocate. To overcome this difficulty 
use a wheel hoe in loosening the crust. Set 
your knives so that they turn out. Through 
the cracks and crevices the young plants will 
make their way. Have the rows 16 inches 
apart and thin to 4 inches apart in the rows, 
cover the seed half an inch deep and press 
the soil well to insure better germination. 
It is a good plan to sow radishes or lettuce 
with parsnip seed and thus loosen the ground 
for the weak and tender parsnip plants. 
Try sowing parsnip seeds with some radish 
seeds. Radish has vigorous sprouts that break 
up the hard top crust and if there is enough 
moisture in the ground, you will get a per- 
fect stand of parsnip that way, in the incred- 
ible short time of from 4 to 5 days. 

Parsnip Hollow Crown 
HOLLOW CROWN (85 days)—Long, smooth, 
heavy roots, tender and sweet. Our strain is 
a good selection. Pkt. 5c; oz. 10c; 1 Ib. $1.20, 
prepaid. 
PREMIUM PARSNIP (80 days)—The roots 
are less than two-thirds as long as those of 
Hollow Crown. At the same time it yields 
heavier, is easily pulled. A grand sort, Pkt. 
Se; oz. 10c; 1 lb. $1.20; 10 lbs. $11.00, prepaid. 
Sage Broad Leaved 
An annual kitchen herb much used for sea- 
soning. Sow the seed early in the spring. In 
the North protect by light covering of dry 
atraweor hav Hardy in the South without 
protector. Height about 15 inches. Pkt. 15c; 
OZ. f° 
We sell half and quarter pounds at pound 
rate, 5 pounds or over at 10 pound rate, 25 
pounds or over at 100 pound rete. 
DE GIORGI BROTHERS CO. 
Pumpkin 
CULTURE—1 oz. for about 16 to 30 hills, 
3 to 5 lbs. per acre, depending on variety, 
whether smail or large seeded. 

Japanese Pie Pumpkin 
About Pumpkins 
Can be easily grown in corn or pota- 
toes. If planted by itself in hills 6 by 4 
feet. Give frequent but shallow cultiva- 
tion until the vines cover the ground. 
Rich moist soil is the best for pumpkins. 
The biggest of all is the King of Mam- 
moths and it is the best variety to grow for 
exhibition purposes. Winter Queen has the 
most delieately flavored flesh and it is the 
best variety to grow for the table. Large 
Cheese is a sort from which you will get the 
most good because it is the most solid fleshed 
of all pumpkins, a heavy yielder of good eat- 
ing quality, keeps for a ed time and if you 
should happen te have surplus you may store 
it away without fear of it spoiling or it 
may be sold to canning factories or stores. 
Sugar Pie is extra sweet fleshed and extra 
good for pie making. Striped Cushaw be- 
cause heavily productive, out yielding other 
varieties in tonnage and because of really 
good quality, is gaining in favor. 

KING OF GIANTS (120 days)—On rich ground 
and given plenty of room (one plant to a hill) 
will reach enormous proportions, specimens 
have been grown as large as 200 pounds. AlIl- 
though very big it is of high quality. Pkt. 
10c; oz. 15c; lb. $1.40. 
PUMPKIN WHITE CUSHAW (112 days)— 
Fruit crook-necked, preainy white, thick-flesh- 
ed, of high quality. Heavily productive. It is 
sometimes called Trombone or Jonathan. 
one weight 10 lbs, Pkt. 5c; oz. 15¢: Ib. 
PUMPKIN STRIPED CUSHAW (115 days)— 
A superior variety of fine appearance, rind 
white, mottled in a distinct way with green. 
One of the most popular sorts for pies, bak- 
ing and feeding. It is a heavily productive 
sort. The flesh is yellow, fine grained, solid, 
sweet and of fine quality. Average weight 12 
lbs. Pkt. 10c; oz. 15c; lb. $1.20. 
CONNECTICUT FIELD (120 days)—Almost 
round, orange yellow, heavily productive. Pkt. 
5c; oz. 10c; 1 Ib. $1.00, prepaid. 
LARGE CHEESE (110 days)—Flat like a 
cheese box. Very meaty, sweet and of fine 
flavor and keeps well. Color buff. Pkt. 5e; 
oz. 10c; 1 lb. $1.00, prepaid. 
SUGAR PIE (110 days)—Small flat fruit of the 
very finest flavor of all pumpkins. Pkt. 10c; 
oz. 15c; 1 Ib. $1.20. 
WINTER QUEEN OR LUXURY (110 days)— 
Of very hig aye and of all pumpkins the 
best keeper. f medium size. Skin yellow, 
closely netted. Pkt. 10c; 02. 15c; 1 Ib. $1.20. 
JAPANESE PIE PUMPKIN (115 days)—In 
shape crook-necked, sometimes bottle-necked, 
skin dark green, sometimes striped light green. 
The seeds are all in the blossom end, the neck 
being solid flesh, that is sweet, dry, mealy, 
therefore a popular variety. Average weight 
12 Ibs. PEt. 10¢; 02. 15c; lb. $1.20. 
PUMPKIN—A vegetable of the highest value. 
Nourishing, tasty, inexpensively raised, sasily 
stored. 

Peanuts 
Can be grown anywhere on either Ught or 
heavy soil wherever common corn is success- 
fully raised. Grown on light sandy soil the 
peanuts have bright clean hull and sell better 
on the market than when grown in black soil 
from which the nuts come with not so bright 
and clean hull. This however does not affect 
the quality of the shelled nuts. Plant late in 
May and early in June, cover the seed on 
heavy soils one inch deep and two inches deep 
on light soils, Avoid freshly manured ground. 
Under favorable growing conditions the yield 
per acre is 2000 lbs. You will get full and 
absolutely free information on peanut culture 
if you will write to: Department of Agricul- 
ture, Washington, D. C 
IMPROVED SPANISH PEANUTS—Bunch type 
and the earliest maturing peanut producing 
larger nuts, superior in sweetness and flavor 
and a heavier yield than ordinary Spanish. 
To obtain highest yield plant 6 inches apart 
in 18 inch rows. Use 30 Ibs. of shelled nuts 
to plant an acre. You will need 40 lbs. of un- 
shelled peanuts. Our nuts are not shelled. By 
mail postpaid: Pkt. 10c; 1 lb. 45¢. Not pre- 
paid: 10 lbs. $3.50. 
VIRGINIA PEANUTS—Of all bunch peanuts, 
Virginia Bunch Peanut produces largest nuts 
of superior quality a week earlier than the 
regular Virginia Jumbo, which is a running 
variety. Generally grown for the market pro- 
ducing bright large nuts especially on light 
and sandy solls. rice the same as for Im- 
proved Spanish Peanuts. 
Our Radish Seed is far Northern Grown pro- 
ducing radishes earlier than is the case when 
using seed grown further South. Our seed 
is produced from selected transplanted roots. 
The radishes for our seed crop are dug up, 
sorted out by men of experience and only 
roots of perfect shape, bright and clear col- 
ored with slender tap roots are planted back 
for the production of seed. 
