Moss Curled 
or Triple Curled Parsley 
DOUBLE CURLED 
70 Days—The significance of the name distinguish- 
ing Double Curled from the Single variety makes 
this the popular choice for home and market gar- 
deners. It is a very desirable variety, quite dwarf 
with curly, finely cut, dark green leaves. Stands 
the Winter well and retains its color the entire 
season. 
I Oz. per 100 Ft.; 
4 lbs. per Acre 
Parsnip 
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, tak- 
Ing caution not to plant in stony soil and raw ma- 
nure as they are likely to 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 grow- 
ing season and keep the ground moist if possible. 
The sweetness of parsnips is improved by frost. 
The hardy roots can remain in the ground all Win- 
ter, digging them during a thaw as needed, or they 
may be stored in a cool cellar. 
ALL AMERICA 
95 Days—The standard variety for home and market 
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 home and 
market gardeners. Roots 12 to 14 ins, long, 2% to 
3 ins, thick at shoulder, hollow crowned, uniformly 
tapering to a small root. 
Sugar or Hollow Crown Parsnip 
34 Prices see page 5 
Parsley 
Y Oz. per 100 Ft.; 3 lbs. per Acre 
Culture—Sow the seed early in the Spring thickly — 4 
in rows 1 ft. apart, % ins. deep pressing the soil 
firmly and thin to stand 4 to 6 ins. apart in the row. 
Do not be disheartened if the plants do not appear 
within a month, because the seed is very slow to © 
germinate. The seed will germinate more quickly if 
soaked a few hours in warm water before sowing. 
The leaves are ready to cut when 3 ins. high, every 
cutting improving the quality. For Winter use pro- 
tect in a frame. 
MOSS OR TRIPLE CURLED 
70 Days—Tripled Curled. 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 recom- 
mended for market gardeners. 
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, tapering 
roots resembling small parsnips in shape and color. 
Roots are used for flavoring soups and stews. 
Seed Potatoes 
Vy Peck (7% Ibs.); per 100 ft.; 10 Bus. per Acre 
Culture—The most important vegetable of all. Po- 
tatoes will grow in any good soil. Cut the tubers to 
1 or 2 eyes. Plant in rows 8 ft. apart, 3 ins. deep and 
15 ins. apart in the row. Cultivate frequently and 
thoroughly. The early varieties mature in 80 to 100 
days, the main crop varieties up to 140 days. Dig 
when the foliage turns yellow. 
BLISS EARLY RED TRIUMPH 
An extra early variety, medium size, round and uni- 
form in shape, with eyes slightly depressed. Skin a 
beautiful light red. y 
GREEN MOUNTAIN 
A midseason type, fine for winter storage and a 
great cropper. The tubers are large, oblong, slight- 
ly flattened in shape with shallow eyes. 
IRISH COBBLER 
An early, heavy cropper, producing good sized po- 
tatoes, nearly round. Skin is yellowish white, thin 
and smooth. ; 
K ATAHDIN 
This is one of the best all-purpose, medium late 
varieties and keeps very well in storage. Tubers 
smooth, well shaped, thick with shallow. eyes. 
