D. 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, Wax Podded Beans) are usually'arranged in their order of earliness. 

 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 Arti- 

 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 

 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. 



f> /^l U ^ ne P lant of this variety is of medium height with rather 



Vjreen LxlObe 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. 10c; Oz. $1.00; 2 Oz. $1.60; 



34 Lb. $2.75; Lb. $10.00 



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 off 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 ground 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 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 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. 

 D 1 J.J. A very early maturing and prolific variety, producing an abun- 

 i almettO dance of very large, deep green shoots of the best quality. 

 SEED-Pkt. 10c; Oz. 15c; 2 Oz 25c; % Lb. 40c; Lb. $1.25 

 ROOTS— Postpaid, $1.50 per 100 

 By freight, express or parcel post, not prepaid, $1.25 per 100; $10.00 per 1000 



C) a 1 I This sort is one of the largest and most extensively 



OllOVCr S V^OlOSSal used green varieties. Shoots bright green, sometimes 

 tinged with purple at the top, very tender and of the best quality. 

 SEED— Cannot Offer. 

 ROOTS— Postpaid, $1.50 per 100 

 By freight, express or parcel post, not prepaid, $1.25 per 100; $10.00 per 1000 



Wi . . A vigorous growing and very productive variety which has 



asningtOIl been bred to resist the disease known as "Asparagus Rust." 

 The most uniform in type of any of the so-called rust resistant varieties. The 

 shoots are of large size, excellent quality and of rich deep green color tinted 

 somewhat with purple at tips. 



SEED— Pkt. 10c; Oz. 40c; 2 Oz. 75c; V 4 Lb. $1.10; Lb. $4.00 



ROOTS— Postpaid, $2.25 per 100 



By freight, express or parcel post, not prepaid, $2.00 per 100 



Not less than 25 roots at the 100 rate 





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