M 



FERRY & CO 



DETROIT, MICH. 



21 



ILLUSTRATED AND DESCRIPTIVE CATALOGUE OF 



Vegetable Seeds 



WITH GENERAL DIRECTIONS FOR CULTIVATION 



The varieties in each class (for example. AVax Podded Beans > are usually arranged in their order of earliness. The 

 descriptions of the varieties offered by us are based upon our very careful observations of the types as understood by us 

 after many years of experience in carrying on a very large business. (3ur comparative trials o'f vegetables and flowers 

 have been'conducted on a large scale at our Experimental Gardens and Oakview Stock Seed Farm, both out of doors 

 and in greenhouses, and our inspection each year of crops grown for us has extended not only from the Atlantic to the 

 Pacific but has included many of tlte countries of Europe. Nevertheless it should always be remembered that many 

 vegetables are much affected in their habit of growth of plant and size, form and quality of the fruits by conditions of 

 soil, climate, location and mode of culture which are often beyond our control, and our descriptions are for what may 

 be expected under conditions that are approximately normal and favorable for good development. 



The cultural directions in this catalogue are necessarily limited but they are as complete as space permits. For 

 additional cultural information see list of books on the inside of back cover of this Seed Annual. 



ARTICHOKE 



The seed we offer is that of the true artichoke which is an extensively used vegetable'in Europe. In it the edible portion is 

 the thickened scales at the base of the flower-heads or buds. The plant is very different from what is known in America as Artt- 

 choke or Jerusalem Artichoke, in which 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 in that case will not be likely to 

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

 th.ironghly 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 steins close to the ground 

 in July, the rapidly growing shoots which then start up may be tied and 

 blanched like celerv. 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. 



/^ /^l 1_ The plant of this variety is of medium height with 



Vxreen ValObe rather deep green leaves. The buds or flower-heads 



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



narrow and spinv, and are moderately fleshy at the base. Pkt. 5c; 



Oz.85c; 2 Oz, $1.35; ^A Lb. $2.25; Lb. $8.00 



ASPARAGUS 



This is one of the earliest and most delicious of spring 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 oft" -and repeat 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 groimd 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 f ovir 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 double 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 down. 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, should be cut. After the final cutting, give a good dressing of ma- 

 nure, 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, reqtiiring about one himdred plants. 

 if well cultivated and manured, should give the following season an abun- 

 dant supply for an ordinary family and continue prodtictive for eight or 

 ten years. 



PI . . A very early maturing and prolific variety, producing an 

 r £limettO abundance of very large, deep green shoots of the best quali- 

 ty. SEED-Pkt. 5c; Oz. 10c; 2 Oz. 15c; Va. Lb. 25c; Lb. 75c. ROOTS— 

 Postpaid, $1.50 per 100; by freight, express or parcel post, not prepaid, 

 $1.00 per 100; $7.00 per 1000 



This sort is one of the largest and most ev- 

 tensively used green varieties. Shoots bright 



green, sometimes tinged with purple at the top, very tender and of the 



best quality. SEED— Pkt. 5c; Oz. 10c; 2 Oz. 15c; Va, Lb. 25c; Lb. 75c. 



ROOTS— Postpaid, $1.50 per 100; by freight, express or parcel post, not 



prepaid, $1.00 per 100; $7.00 per 1000 



Conover's Colossal 



