
HART & VICK’S PEPPERS 
One package of seed will produce 100 plants; 1 ounce, 1200 plants. 
Peppers are used largely for seasoning meat and vegetable dishes, as well as for salads and 
mangoes; also used for making chow-chow and chili sauce. Culture same as for eggplant. Sow 
seed early in hotbed; transplant when danger of frost is over, into rows about 2 ft. apart, plants 2 
ft. apart in the rows. All red Peppers are green before they are ripe and turn red or scarlet. 
SWEET PEPPERS 
*« California Wonder. This variety has the 
thickest flesh of any we have tried. The fruit 
is very large, heavy, and of splendid quality. 
A medium-early kind. We recommend Early 
Wonder in place of this kind, for northern gar- 
dens. Matures in 72 days. 
Pkg. 15¢c; 4-0z. 30c 
Early Giant. Ripens a big crop of fruit 
very early. Peppers are large, blocky, deep 
green turning brilliant red; meat thick, aro- 
matic and very sweet. Ready in 63 days. 
Pkg. 15c; Y% oz. 30c 
* Early Wonder. Are earlier than California 
Wonder. Medium to large, blocky fruit with 
very thick, meaty walls. Starts bearing early 
Sweet Roumanian. An attractive yellow kind 
producing fruit 4145 inches long and 2 inches 
through at the shoulder. Pick when light waxy 
yellow in color, they become scarlet wnen ripe. 
The flesh is sweet but the ribs are slightly pun- 
gent. Pkg. 15c; 4 oz. 35c 
Worldbeater (Ruby Giant). A cross between 
Chinese Giant and Ruby King. The fruits are 
extra large, bright glossy red, sweet and mild 
in flavor. Flesh is thick, with small seed cavity 
and can be sliced thinner than most varieties. 
Extra good for home gardens and is a desirable 
market sort. Matures in 70 days. 
Pkg. 10c; %4 oz. 25c¢ 
King of the North for 
very large fruits with 
thick, sweet meat. 



and continues over a long season. 63 days. 
Pkg. 10c; %4 oz. 30c 
King of the North. Large, dark green fruit, 
turning a rich red when ripe. The flesh is thick, 
mild and sweet. Plants are vigorous growing 
and heavy bearers. A splendid kind both for 
home garden and for market. 65 days. 
Pkg. 10c; 1% oz. 30c 
Pimento. One of the sweetest Peppers grown 
and very popular as a table variety. Largely 
used for canning. The flesh is extremely solid, 
thick, very mild and of excellent flavor. Fruits 
ore deep green when young, becoming deep red 
as they mature. 75 days. 
Pkg. 10c; 1%4 oz. 25¢€ 
Sunnybrook. Early maturing Tomato-shaped 
fruit about 2 inches deep and 3 inches in diam- 
eter Smooth, glossy green turning bright red. 
Flesh sweet, mild and thick. Matures in 65 
days. Pkg. 15c; 1% oz. 30¢ 
Pimento—splendid for 
canning and freezing. 
Always sweet and mild. © 


HOT PEPPERS 
Giant Cayenne. One of the best hot Peppers. The 
fruit is three inches long and one inch through, 
being much larger than the old Cayenne Pepper, 
and the fruit is equally pungent. Ripens very early, 
wonderfully prolific. 70 days. 
Pkg. 10c; 1%4 oz. 25c 
Hungarian Wax. Slender, waxy yellow fruit about 
6 inches long, that turns red when ripe; very hot. 
60 days. Pkg. 15c; \% oz. 30c 
Large Bell or Bullmose. A large, bright crimson 
Pepper with thick, hot flesh of excellent quality. 
It is early and ripens uniformly. 55 days. 
[18] 
Crop failure. | 
PARSNIPS 
One package of seed will sow 30 feet of row; 
1 ounce, 200 feet; 4 to 5 pounds an acre. 
Parsnips do best in rich, deep soil. Sow early 
in drills 2 feet apart; cover one-half inch deep 
and press soil firmly. Thin to 8 inches apart 
in the rows. Cultivate freely. The quality is 
improved by leaving them in the ground over 
winter, as they are perfectly hardy. 
Hart & Vick’s Hollow Crown. Standard for 
home or market garden. Long, smooth, white, 
tender, and sugary. 
Pkg. 10c; oz. 25c; Y% Ib. 75c 
Model. Remarkably smooth white Parsnip 
free from side shoots. Medium length an 
good quality. 
Pkg. 10c; oz. 25c; 4 Ib. 75c_ 
PARSLEY 
One package of seed will sow 25 feet of row; 
1 ounce, 150 feet. 
Used for garnishing and seasoning soups and 
stews. Sow seed early in spring, in rows a foot 
apart, covering one-half inch deep with the 
soil well pressed down; thin plants to 8 inches 
apart in the row. The seed is slow in germi- 
nating. Frequent cutting of the leaves will 
greatly improve the new growth. 
Champion Moss Curled. A _ vigorous sort 
vith dark green, finely cut, curled leaves. Good | 
‘or home and market garden. 
Pkg. 10c; oz. 20c; 4 Ib. 60c 
2aramount. Award of Merit, All-America - 
seed Selections. A rich dark green, triple — 
curled variety, very uniform in habit of growth. 
stem 5 inches long, leaves triangular, 7 inches 
ong, 4 inches across base. A great home gar- 
den and market Parsley. 
Pkg. 10c; oz. 25c; Y%4 Ib. 75c 
Turnip-Rooted or Hamburg. The roots, 
which are the edible part, are used for flavor- 
ing soups and stews. They resemble a small 
parsnip, in both color and shape. The roots 
are not affected by frost and can be left in 
the ground all winter. 
Pkg. 10c; oz. 25¢; Y% Ib. 75c 
Plain-Leaved Parsley. Smooth, dark green 
leaves known as Italian Parsley and used for 
flavoring. Pkg. 10c; oz. 20c; 14 Ib. 60c 

Dry Parsley leaves and keep them 
in a fruit jar. Use them for flavoring 

soups and stews during the winter. if bi 


Paramount Parsley 
‘ 
