54 
Parsley . 

& 1 Oz. per 100 Ft.; 
Parsnip (4152 er tere 
A FALL and Winter vegetable. They are 
delicious boiled, then split and browned 
in butter. Beside being popular for table use, 
they are suitable for stock feeding. 
Culture—They do well in deep, loose, rich soil, taking 
caution not to plant in stony soil and raw manure as 
they are likely tq produce divided roots. Sow in the 
Spring as soon as weather permits in rows / in. deep, 
1% ft. to 2 ft. apart and when plants are large enough 
thin out to 4 ins. apart in the row. The seed is slow 
to sprout and requires abundant moisture. Cultivate 
throughout the growing season and keep the ground 
moist if possible, The sweetness of parsnips is im- 
proved by frost. The hardy roots can remain in the 
ground all Winter, digging them during a thaw as 
needed, or they may be stored in a cool cellar. 


Sugar or Hollow Crown Parsnip 
ALL AMERICAN 
95 Days — An improved Hollow Crown 
strongly recommended for Market Gardeners. 
Handsome in appearance, the roots are 
clear white, small core of fine texture 
and free from stringiness; medium-long, 
shoulders wide with a deep crown. 
SUGAR OR HOLLOW CROWN 
95 Days—The standard variety for 
@ flavoring. 
Buist’s Garnishing 
Moss Curled Parsley 
Pkt. 
Buist’s Garnishing Moss Curled . $0.10 $0.20 $0.60. 
Double Curled 
Plain or Single 


it 
14 Oz. per 100 Ft.; 3 Lbs. per Acre ae 
Culture—Sow the seed early in the 
Spring thickly in rows 1 ft. apart, Y ae 
ins. deep pressing the soil firmly and 
thin to stand 4 to 6 ins. apart in the ag 
row. Do not be disheartened if the 
plants do not appear within a month, 
because the seed is very slow to ger-. 
minate. The seed will germinate more 
quickly if soaked a few hoursin warm 
water before sowing. The leaves are _ 
ready to cut when 3 ins. high, every — 
cutting improving the quality. For - 
Winter use protect in a frame. fas 
Dive takes up little room ins 
garden. It is valuable for garnishing 
BUIST’S GARNISHING _ 
MOSS CURLED 
70 Days—This is the most salable 
of all varieties noted for its strong 
growth, dwarf habit and beautifully 
curled, finely cut, emerald green 
leaves. It stands the Winter well, 
makes an attractive bunch and is a 
favorite. Highly recommended for 
market gardeners. 
DOUBLE CURLED 
70 Days—The significance of the name dis- 
tinguishing Double Curled from the Single 
variety makes this the popular choice for 
home and market. gardeners. It is a very 
desirable variety, quite dwarf with curly, 
finely cut, dark green leaves. Stands the Win- 
ter well and retains its color the entire season. - 
PLAIN OR SINGLE 
60 Days—Also called Italian Parsley. A very 
hardy and prolific variety with dark green — 
deeply cut, flat leaves but 
not curled and strong in 
flavor. Foliage excellent 
for soup or pot herb 
bunches. . 
PARSNIP ROOTED 
PARSLEY 
90 Days—Single leaves with long, slim, taper- 
ing roots resembling small parsnips in. shape 
and color. Roots are used for flavoring soups | 
and stews. Rees oo 

PARSLEY 
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Oz. Uitbee 
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ox 0 © 0, © 90 neyo Uvete, 10 15 50 

home and market gardeners. Rootes 2 Parsnip Rooted.>.. 2... Agheeee ee ah 15 50 es 
to 14 ins. long, 21% to 3 ins. thick at PARSNIP . aa 
shoulder, hollow crowned, uniformly All American ............. a0) SOR eee ; 
tapering to a small root. 
Sugar or Hollow Crown .... 
pe Ogee 

