E H Hunt seedsman E. H. Hunt : seedsman ehhuntseedsman1895hunt Year: 1895 10c: -lb., 30c: lb., Plain. Hardier and of stronger flavor than the curled varieties. Pkt., 5c; oz., 10c; -lb Rooted. 20c.: lb., 60c. PARSLEY. Hamburg The edible part of this varieties is the root. Also called German Parsley. Pkt., 5c; oz., 10c; -lb., 30c; lb., 85c. PARSNIPS. PARSNIP. Culture. Sow as early in the spring as the weather will permit, in drills, fifteen inches apart, covering the seed one-half an inch deep; when well up thin out to five or six inches apart in the rows. Parsnips are improved by the
E H Hunt seedsman E. H. Hunt : seedsman ehhuntseedsman1895hunt Year: 1895 10c: -lb., 30c: lb., Plain. Hardier and of stronger flavor than the curled varieties. Pkt., 5c; oz., 10c; -lb Rooted. 20c.: lb., 60c. PARSLEY. Hamburg The edible part of this varieties is the root. Also called German Parsley. Pkt., 5c; oz., 10c; -lb., 30c; lb., 85c. PARSNIPS. PARSNIP. Culture. Sow as early in the spring as the weather will permit, in drills, fifteen inches apart, covering the seed one-half an inch deep; when well up thin out to five or six inches apart in the rows. Parsnips are improved by the frost, and it is a usual custom to take up in the fall a certain quantity for winter use, leaving the rest in the ground until spring, to be dug up as required. One ounce of seed to 150 feet of drill, 5 pounds to the acre. Improved Guernsey. This improved strain of parsnip is much superior to the common sort. The roots being smooth, carry their thickness well down. They do not grow so long and tapering as some other varieties, which makes them much easier to gather. The flesh is very fine grained and of most excellent flavor. Pkt., 5c; oz., 10c; -lb., 25c; lb., 60c. Hollow Crown. A great cropper, tender and sugary. Keeping well through the winter; grow to a large size and valuable for general cultivation. Pkt, 5c: oz., 10c; -lb., 20c; lb., 60c
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