22 
Parsley 
Two types of parsley, the curly leaf and 
turnip rooted, are grown in this country for 
flavoring soups, salads and as a garnish. 
MOSS CURLED, DOUBLE CURLED, 
TRIPLE CURLED (70 to 80 days)—A com- 
pact plant which grows vigorously to about a 
foot high. The dark green leaves are finely 
cut and curled. 
PARAMOUNT (85 days) — Grows to a 
height of 9 or 10 inches, with dark green, 
triple-curled leaves and stout stems, useful 
for bunching. 
PLAIN or SINGLE (75 days)—The bright 
green leaves are deeply cut, flat, not curled, 
with a small stem. Used for flavoring. 
TURNIP ROOTED HAMBURG (90 days) 
—Forms thick edible roots resembling Par- 
snips, 8 to 10 inches long. Used for flavoring 
soups. Leaves are plain, deeply cut. The 
coarse stems are tough and hollow. 
Parsnip 
Parsnip has a delightful flavor and an easy 
crop to grow. It is a hardy vegetable with 
the quality improved by freezing. A portion 
of the crop may be left in the ground during 
the winter. Sow seed in the spring in rows 
about 2% feet apart. As the plants develop, 
thin out to stand 3 or 4 inches apart in the 
row. Sow % ounce of seed to a 100-foot row, 
or 4 pounds to the acre. 
ALL-AMERICAN (95 days)—An improved 
variety, measures 8 to 12 by 2% inches in 
diameter at the shoulder, tapers gradually 
with a hollow crown and small collar. Flesh 
is a tender creamy-white. 
HOLLOW CROWN or GUERNSEY (95 
days)—Very old, popular kind, grows 10 to 
12 inches long and 3 inches thick at the shoul- 
der, gradually tapering to the tip with a de- 
cided hollow crown. Flesh is white and tender. 
Peas 
The edible seeds, and in a few varieties the 
pods, of Peas (Pisum) have served the peoples 
of earth since recorded history. Remains of 
Peas have been discovered in the Swiss Lake 
dwellings dating back to the remote bronze 
age. Peas are grown in most countries of 
the temperate zone the world over. Of one 
kind and another, more than 500 varieties have 
been known which differ in size, shape, color, 
texture, sugar content, likewise of plant and 
pod variations. Only a part are in intensive 
cultivation, and American varieties have been 
developed to a high standard second to none 
in world markets. 
Peas are cool weather plants and should be 
planted as early in the season as possible in 
order that a crop may be well under way be- 
fore midsummer heat. A regular season’s sup- 
ply may be insured by planting varieties with 
different dates of maturity. Plants require 
abundant soil food or nutritive salts, i.e., the 
ROYAL QUALITY SEEDS 
Peas—American Wonder 
ground should be made fertile by manuring 
and fertilizing. Sow seeds about an inch deep 
in rows 3 feet apart and the plants within 
a row an inch apart, i.e., allow a dozen plants 
per foot of row. A pound of seed to a 100- 
foot row or 90 pounds to the acre is a stand- 
ard amount. 
ALASKA WILT RESISTANT (58 days)— 
The quality and productivity of this old stand- 
ard type has been improved upon over the 
years. Commercial canners have long found 
this variety most satisfactory in large scale 
production and equally suitable for home and 
market gardens. Plants develop 2% feet or 
more tall, bearing light green foliage, slender 
stems and small leaves. The single round 
pods grow straight and blunt, measuring 
around 2% by % inches. They show a light 
green color and contain 6 to 8 peas. Seeds 
are round, smooth and a bluish-green color. 
ALDERMAN or TALL TELEPHONE 
WILT RESISTANT (70 to 75 days)—Alder- 
man is a large late variety with heavy dark 
green foliage, growing 40 inches or more tall. 
Pods are large, plump and pointed, a dark 
green color, measuring about 4% _ inches. 
These contain 8 to 10 peas of the finest qual- 
ity. Seeds are large, wrinkled and have a 
light green color. A desirable variety for 
commercial and garden purposes. 
AMERICAN WONDER or NOTTS EXCEL- 
SIOR (60 days)—The old types of these va- 
rieties have been superseded by the present 
