D. M. FERRY & CO., DETROIT, MICH. 



37 



^^ mIa Li Ei Iv I —Continued 



AVi'ntf^r Rf^lianr^ This is considered the most attractive in color and the best in quality of any of the late keeping 



Vy inter reliance sorts. The plants are moderately dwarf, erect and compact, with solid heart. IJhe habit of growth 



IS very well adapted for late keepmg. When reatly for the late market the stalks are a very attractive light (n-eamy yellow 



The quality is unsurpassed by any variety of its class and is decidedly superior to most of the older, long keeping sorts" 



We recommend it as the best variety for the late market. Pkt. 5c; Oz. 35c; 2 Oz. 60c; 1/4 Lb. $1.00- Lb $3 50 



French's Success 



A late maturing variety which keeps the best 

 of any celery yet introduced. The growth 

 is compact and short in stem so that the plants may be well earthed 

 upfor blanching while growing close together. The foliage is dark 

 green. The heart is large, solid and is formed earl v. The stalks be- 

 come when blanched almost white or very light creamy yellow, thick, 

 yet brittle, without stringiness and of g(wd quality. It requires more 

 time to mature than some sorts but remains firm, solid and in fine 

 condition until late in the spring. Pkt. 5c; Oz. 35c; 2 Oz. 60c: 

 »^ Lb. $1.00; Lb. $3.50 



C.«..-.-> /^ J.J.* /^ 1 This is not suitable for blanching 



OOUP or Cutting Celery but the seed is s(nvn thickly in 

 rows. The tops grow very rapidly and furnish a succession of cut- 

 tings throughout the season. The stalks are cut when three orfour 

 inches high for use as tiavoring for soups or stews. Pkt.Sc; Oz.lSc; 

 2 Oz. 25c; 1/4 Lb. 40c; Lb. $1.25 

 CELERY SEED FOR FLAVORING. Oz. 10c; 2 Oz. 15c; V4 Lb. 25c; 

 Lb. 80c. 



CELERIAC or Turnip Rooted Celery 



In this kind of ?elery, the roots have been developed by cultivation 

 and not the leafstalks. The roots, which are edible portion, keep well 

 for winter use and are excellent for soups and stews. They are also 

 cooked and shced as a salad. 



Sow seed at the same season and give the same treatment as common 

 celery. Transplant to moist, rich soil, in rows two feet apart and six 

 inches apart in row. Give thorough culture. It is not necessary to earth 

 up or "handle" the plants. After the roots have attained a diameter 

 of two inches, they are fit for use. 



To keep through the winter pack in damp earth or sand and put in the 

 cellar or leave out of doors, covering Avith earth and straw like beets • 

 and carrots. 



1 C j.l_ O ^^ improved variety of turnip root- 



L.arge OmOOtn r ragUe ed celery producing large roots of 



nearly globular sliape and comparatively smooth surf ace. Pkt. 5c; 



Oz. 20c; 2 Oz. 35c; 1/4 Lb. 60c; Lb. $2.00 



CHERVIL 



A hardy annual with aromatic leaves somewhat resembling parsley 

 and by many considered superior to it in flavor. The young leave's 

 are used in soups and for flavoring and garnishing meats and vegeta- 

 bles. 



Sow in early spring - in rich, well prepared soil. The seed is slow 

 to germinate, sometimes reinaining in the earth four or five Aveeks 

 before the plants appear. When the plants are about two inches 

 high, transplant or thin to about one foot apart. They are ready for 

 use in six to ten weeks from soAving. 



f^ I 1 This very finely curled, double sort is much superior to the 

 ^Urieu plain variety, being early maturing, handsomer and hav- 

 ing fully as fine fragrance and flavor. Pkt. 5c; Oz. 15c; 2 Oz. 25c; 

 V4 Lb. 40c; Lb. $1.50 



CHICORY 



Celery, French's Success 



J D 1. J i^ CC ^^Q dried and prepared roots are 



L.arge KOOtea or L^Orree much used as a substitute for 

 coffee, and the young leaves may be used as a spring salad. Our stock 

 is the improved type, with very much larger, smoother, whiter and 

 proportionately shorter roots than the old kind. 



Sow seed as early in spring as the ground can be prepared, in rather light, moderately rich soil, in drills two to two and 

 one-half feet apart for either garden or field culture. When the plants are sufficiently large, thin to six inches apart in the 

 row and cultivate Avell. Pkt. 5c; Oz. 20c; 2 Oz. 35c; Vi Lb. 55c; Lb. $1.75 



^^itloof (French Endive) The leaves and leaf -stems of this variety are blanched and used as a salad like Endive or Cos 



So Av seed about one inch deep in the open ground in May or June in rows about eighteen inches apart. Thin plants to six 

 inches apart in the roAV. In tlie fall the roots should be lifted, the leaves trimmed to Avithin one and one-half inches of the croAvn, 

 the side roots broken off ;n)d the roots >h;)rtened to a uniform length of about nine inches. The roots are tli<n placed upright 

 in a trench about eighteen inches deep, setting the roots about two inch'^s anart and the croAAais at a depth of about nine inches 

 below the level of the top of the trench. Fill in the trench wifh fine rich so.l. If more rapid groAvth is desired 'cover the rows 

 Avith a mulch of manure about one and one-half feet deep. The neAV tops Avill attain the proper size in from four to six weeks. 

 Pkt. 5c; Oz. 25c; 2 Oz. 40c; Va Lb. 75c; Lb. $2.50 {See. cut and further description, X)age 6) 



CHIVES"~Alliuiii Schoenoprasum 



An onion-like plant used as a salad and for flavoring soups. It also 

 makes an excellent ornamental garden bed edging which may frequently 



be cut, a new groAvth of leaves appearing soon after each cutting. The plants grow about ten inches high. One soAving Avill 



3,nswer for about three years. Pkt. 5c; Oz. 85c; 2 Oz. $1.35; V4 Lb. $2.25; Lb. $8.00 



