D. M . FERRY & CO. 



DETROIT 



MICH 



13 



ILLUSTRATED AND DESCRIPTIVE CATALOGUE 



=^1^=^=: OF =S 



VEGETABLE SEEDS 



WITH GENERAL DIRECTIONS FOR CULTIVATION 



ARTICHOKE 



The seed we offer is that of the true artichoke which is a very popular vegetable in Europe. In it the edible poition is the 

 thickened scales at ihe base of tlie flower-heads or buds. The plant is very difterent from what is known in America as Artichoke 

 or Jerusalem Artichoke, in whicli the edible portion is the tuber. 



In February or March sow and transplant in hotbed so as to give plenty of room until danger of frost Is over. Then set in 

 very rich, well drained soil in rows four feet apart and two feet apart in the row. The plants can be raised in seed beds out of 



doors, but iu that case will not be likely to produce heads 

 the first year. Late in the fall cut off the old tops and 

 thoroughly protect the crowns with leaves or straw to prevent 

 severe freezing. 



The second year thin the starting shoots to three of the best, 

 which will commence to form heads about July 1st. The plants 

 may also be blanched like cardoons. This is done by cutting 

 back the stems close to the ground in July, the rapidly growing 

 shoots which then start up may be tied and blanched like celery. 

 As artichoke plants do not yield satisfactorily after three or four 

 years, it is best to start a new plantation as often as once in three 

 years. 



/-I /^l U '^^^ plant is of medium height with rather 



VarCCn v>10D6 deep green leaves. The buds or flower-heads 



are green, nearly round or somewhat elongated. The scales are 



rather narrow- and spiny, and are moderately fleshy at the base. 



Pkt. 5c; Oz. 40c; 2 Oz. 75c; V4 Lb. $1.25; Lb. $4.00 



ASPARAGUS 



Palmftto 



One of the earliest and most delicious of spiing vegetables. We 

 strongly urge all those having enough available space to put in 

 a bed for their own use, following carefully the cultural directions 

 given below. 



Beds are usually formed by setting roots which can be procured 

 of us. If you wish to grow plants from the seed yourself, pour 

 warm water on the seed and allow it to stand until cool; pour it off 

 and rejieat two or three times with fresh warm water. Sow in 

 spring in drills about eighteen inches apart and two inches deep 

 in light, rich soil, planting fifteen to twenty seeds to each foot of 

 row. When the plants are well up, thin to about one inch apart and 

 give frequent and thorough cultivation during the summer. If this 

 has been well done, the plants will be fit to set the next spring. 



The permanent beds should be prepared by deep plowing or 

 spading and thoroughly enriching the gi'ound with stable manure 

 or other fertilizer; a moist, sandy soil is best. If the subsoil is 

 not naturally loose and friable, it should be made so by thoroughly 

 stirring with a subsoil plow or spade. Set the plants about four 

 inches deep and one to two feet apart in rows four to six feet apart. 

 After the plants are well started, give frequent and thorough 

 cultivation. Early the next spring spade in a heavy dressing of 

 manure and about one quart of salt and dovtble the quantity of 

 fresh wood ashes to each square rod and cultivate well as long as 

 the size of plants will permit, or until they begin to die dovni. 

 The next season the bed may be cut over two or three times, but 

 if this is done, all the shoots, no matter how small, shovild be cut. 

 After the final cutting, give a good dressing of manure, ashes and 

 salt. Cultivate frequently until the plants meet in the rows. 



In autumn after the tops are fully ripe and yellow, they should 

 be cut and burned. A bed fifteen by fifty feet, requiring about one 

 hundred plants, if well cultivated and manured, should give the 

 following season an abundant supply for an ordinary family and 

 continue productive for eight or ten years. 



For additional cultural information on Asparagus, as well as 

 other vegetables, see books listed on inside of back cover. 



PI t-t- ^ very early maturing and prolific variety, produc- 

 r^SLlmCttO ing an abundance of very large, deep green shoots 

 of the best quality. SEED— Pkt. 5c; Oz. 10c; 2 Oz. 15c; V4 Lb. 20c; 

 Lb. 60c. ROOTS^Postpaid, $1.35 per 100; by freight or ex- 

 press, not prepaid, 85c. per 100; $5.50 per 1000 



g^ t f^ 1 I This sort is one of the largest and most 



'UOnOVer S <L>010SS£ll extensively used green varieties. 



Shoots bright green, sometimes tinged with piirple at the top, 



very tender and of the best quality. SEED— Pkt. 5c; Oz. 10c; 



2 Oz. 15c; V4 Lb. 20c; Lb. 60c. ROOTS— Postpaid, $1.30 per 100; 



by freight or express, not prepaid, 80c. per 100; $5.50 per 1000 



Columbian Mammoth White ]8fti°Furaishe^ shoots 



of exceptionally large size and of superior tenderness and flavor. 

 Color clear white until four to six inches above the surface. A 

 large proportion of the seeds will produce white shoots and the 

 green ones can be easily rejected when setting out the per- 

 manent bed. SEED— Pkt. 5c; Oz. 10c; 2 Oz. 15c; Vn Lb. 25c; 

 Lb. 75c. ROOTS Postpaid, $1.35 per 100; by freight or express, 

 not prepaid, 85c. per 100; $6.00 per 1000 



