44 



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





FINE TRIPLE CURLED PARSLEY. 



Very useful for flav- 

 oring soups, stews, and 

 for garnishing. The 

 green leaves are used 

 for flavoring, or they 

 may be dried crisp, rub- 

 bed to a powder, and 

 kept in bottles until 

 needed. 



Culture— It requires 

 rich, mellow soil. The 

 seed is even slower than 

 parsnip in germinating, 

 and should be sown as 

 early as possible in the 

 spring, in drills one foot 

 apart, and when the 

 r^ plants are well up thin 

 i^ to one foot in the row. 

 When the leaves be- 

 come old and dull they 

 may be cut off and the 

 plant will start a new 

 growth which will be 

 brighter and better 

 curled. The fern leaved 

 and moss curled vari- 

 eties make beautiful 

 border plants. 



PLAIN. Leaves plain or flat and very dark colored. It is often 

 preferred on this account and because of its hardiness. Pkt. 5c; 

 Oz. 10c: 2 Oz. loc; ^ Lb. 20c: Lb. 50c. 



CARTER'S FERN LEAVED. The leaves are finely cut and give the 

 plants a feathery fern-like appearance. Makes a handsome border 

 plant. Pkt. 5c; Oz. 10c; 2 Oz.l5c; %Lb. 20c; Lb. 60c. 



EMERALD, a fine curled variety, which is hardy and slow in run- 

 ning to seed. Color dark, rich green. The plants are so compact, 

 densely frilled and curled, as to resemble a mass of moss. Pkt. 5c; 

 Oz. 10c; 2 Oz. loc;h Lb. 20c; Lb. 65c. 



FINE TRIPLE CURLED, OR MYATT'S GARNISHING, a fine free 

 growing but not large variety. The leaves are bright, pale green, and 

 ■exceedingly handsome. Greatly prized for garnishing and table decora- 

 tion. One of the best for market or private gardens. Pkt. 5c; Oz. 10c; 

 •2 Oz. 15c; 3^ Lb. 20c; Lb. 60c. 



CHAMPION MOSS CURLED, a compact growing, finely cut and 

 much curled variety, of a bright green color. Owing to its fine color 

 and density of foliage it is much sought after. Pkt. 5c; Oz. 10c; 

 ■-2 Oz. 15c; h Lb. 25c; Lb. 75c. 



TURNIP ROOTED, OR HAMBURG. The root, which resembles a 

 small parsnip, is the edible portion of this variety. Extensively grown 

 and used for flavoring soups, etc. Pkt. 5c: Oz. 10c; 2 Oz. 15c; 

 ^Lb. 20c; Lb. 50c. 



PTW W^ ^^ IWJ I I"^ The value of the Parsnip as 

 T "\ V^ >^^ 1^ I 1— ' a culinary vegetable is well 

 ^ »• ■^•- ^-^ » IBM known, but is not generally 



appreciated at its full value for stock feeding. On favor- 

 able soil it yields an immense crop of roots, which are more 

 nutritious than carrots or turnips, and particularly valuable for dairy 

 stock. 



Culture.— They do best on a deep, rich, sandy soil, but will make 

 good roots on any soil which is deep, mellow and moderately rich, 

 Fresh manure is apt to make the roots coarse and ill shaped. As the 

 seed is sometimes slow to germinate, it should be sown as early as 

 possible, in drills two feet to two and one-half feet apart; cover one- 

 half inch deep, and press the soil firmly over the seed. Give frequent 

 •cultivation, and thin the plants to five or six to the foot. 



LONG WHITE DUTCH, OR SUGAR. Roots very long, white, 

 smooth, tender, sugary and of most excellent flavor. Very hardy, and 

 will keep through winter without protection. Pkt. 5c; Oz. 10c; 

 2 Oz. 15c; h Lb. 20c; Lb. 50c. 



HOLLOW CROWN, OR GUERNSEY. Roots comparatively short, 

 with a very smooth, clean skin. The variety is easDy distinguished by 

 the leaves arising from a depression on the top or crown of the root. 

 Pkt. 5c; Oz. 10c; 2 Oz. 15c; 3^ Lb. 20c; Lb. hOc. 



GUUTURE or PDAS 



For early peas the soil should be light and warm, but for general crop a moderately heavy soil is better. Fresh manure, 

 very rich or wet mucky soil should be avoided, as they cause a rank growth of vine at the cost of the quality of the peas; 

 such soil is often the cause of early sorts maturing unevenly. Sow as early as possible a few of the eariiest varieties on 

 warm, quick soil, prepai-ed the fall before. The general crop can be delayed until later, but we have met with better success 

 from sowing all the varieties comparatively early, depending for succession upon selecting sorts that follow each other in 

 ripening. The peas will mature earlier if covered only one inch deep, and where earliness is the most important thing, they 

 may be treated in that way; but larger pods and more of them will be produced if the seed is planted in trenches three to six 

 iQches deep, covered with only one or two inches of soil, and when the plants are five or six inches high, filling the trench 

 level with the surface; this will secure deep rooting, prevent mildew and prolong the bearing season. If the peas are covered 



ed to stand in the trenches, they will not make a good stand of healthy plants. 



to the full depth at first, or if water is allowed 



The crop should be gathered as fast as it is fit for ■ 

 to form, but those partly advanced stop grotving. 



If even a few pods begin to ripen, new pods will not only cease 



