ANDREWS-BURRI SEED ANNUAL AND PRICE LIST 

PARSNIPS 
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ALL-AMERICAN HOLLOW CROWN 
CULTURE—Parsnips are usually grown in deep, rich, 
sandy soil, but will make good roots in any soil which 
is deep, mellow and moderately rich. Fresh manure is 
apt to make the roots coarse and ill-shaped. As the 
seed is sometimes slow and uneven in growth, it should 
be sown as early as possible in drills 2% feet apart; 
‘cover % inch deep and press the soil firmly over the 
seed. Give, frequent cultivation and thin the plants to 
6 inches apart in the row. 
ALL-AMERICAN HOLLOW CROWN—The roots are 
medium long with a broad shoulder gradually tapering 
downward. The skin is very white in color and quite 
smooth. It is considered the best and most productive 
of the long parsnips, with fine-grained, tender and 
sweet flesh. Under fair conditions it yields a tremen- 
dous crop of well-shaped roots. Our seed is carefully 
tested for germination and you will get a result from 
your planting. 
PARSNIPS 
One-half Pound at Pound Price Oz %Lb. Lb. 
Hollow Crown, All-American........ 15e 30c $1.25 
Thick Shoulder Hollow Crown........ 15e . 30c 1.25 
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PARSLEY 
CULTURE—Parsley is easily grown, only it takes sev- 
eral weeks for it to come up, hence the ground where 
it is sown is often covered with weeds or dug over with 
the belief that the seed is no good. The seed may be 
soaked several hours in warm water before sowing, 
which will hasten germination. Sow it early in the 
spring in rows a foot apart. It can also be used to 
border beds, making a very pretty effect. One ounce 
will sow a 150-foot row. A few plants can be taken up in 
the fall and put in pots or boxes in a sunny window 
and will continue to furnish leaves for flavorng or gar- 
nishing throughout the winter. 
CHAMPION MOSS CURLED—This is a vigorous, 
compact growing variety, excellent for garnishing and 
flavoring, and a handsome, decorative plant. The leaves 
are very finely cut and so closely crisped or curled as 
to resemble bunches of moss. Owing to its uniformly 
fine deep green color and very attractive foliage, this 
is one of the most popular sorts for both the market 
and home garden. 
PLAIN OR SINGLE—The leaves of this variety are 
flat, deeply cut but not curled. Very desirable for flavor- 
ing soups and stews and for drying. It is a favorite on 
account of its very dark green leaves as well as its 
hardiness of plant. The curled sorts are more extensive- 
ly used for garnishing. 
HAMBURG, OCR SHORT THICK ROOTED—The root 
is the edible portion of this variety and resembles the 
parsnip both in color and shape. The flesh is white, a 
little dry and in flavor is similar to celeriac. The foliage 
is practically the same as that of Plain Parsley. The 
roots can be dug late in the fall and stored in sand for 
winter use. They are extensively used for flavoring 
soups and stews. 
PARAMOUNT— Silver Medal in All-American Trials. 
Plants 12 inches tall with spread of 20 inches when 
properly spaced. Color unusually rich dark green; 
texture more uniformly and attractively “triple 
curled” than older strains. A striking variety for uni- 
formity of type. 

VICTORY. 
CURLED. 
PARSLEY 
One-half Pound at Pound Price Oz. %Lb. Lb. 
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VACLOFY CUP OC ntact e ctereue en doutaietene. ates 15e 30c 1.10 
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