D. M. FERRY & CO>S DESCRIPTIVE CATALOGUE. IS 



ILLUSTRATED AND DESCRIPTIVE CATALOGUE 



-OF- 



l/EQEJ/nBlJE & SEEDS 



General Di^eghions poi^ GUluiyahion. 



As usual we have endeavored to cultivate only the best varieties, and to present their claims faithfully with 

 accurate descriptions. 



The Terms and Prices of Vegetable Seeds will be found in the Price List, in the back part of this Catalogue. 



ARTICHOKE, 



French, Artichaut. German, Artischoke. 

 Culture. — Sow in hot beds and transplant into pots, 

 or so as to give plenty of room until danger of frost is 



Artichoke. 



over, and then set in very rich ground, four feet apart; 

 or 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. The edible portion is the undeveloped flower 

 heads, which will be produced about September first, 

 and until frost. Late in the fall cut off the old tops and 

 protect the crowns with leaves enough to prevent severe 

 freezing, and cover so as to prevent their blowing off. 

 The second year they will commence to form heads 

 about July first. The plants may also be blanched like 

 Cardoons, which is accomplished by cutting the plants 

 in July, tying up and blanching the rapidly growing 

 shoots like celery. 



Large Globe. — The best sort for general use. Buds 

 large, nearly round; scales deep green, shading to pur- 

 ple, very thick and fleshy. 



HSPHRHGUS, 



French, Asperge. German, Spargel. 

 Asparagus is one of the earliest spring vegetables, 

 and would be in universal use were it not for the preva- 

 lent idea that it is difficult to grow it. We think 

 this is a mistake, and that there is no vegetable on 

 our list that can be produced so cheaply and easily 

 as this. It delights in a moist, sandy soil, but can 

 be grown in any garden by following the directions 

 given below. A bed 12 x 40 feet, requiring 75 to 100 

 plants, should give an abundant supply for an ordi- 

 nary family. 



Culture. — Beds are usually formed by setting 

 plants one or two years old, which can be procured 

 of us; but if you wish to grow them yourself, prepare 

 a light, rich spot as early as possible in the spring, 

 and after soaking the seed twenty-four hours in 

 warm water, sow in drills one foot apart. When the 

 plants are well up, thin to two or three inches in the 

 row, 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 per- 

 manent beds should be prepared by deep spading, 

 working in a large quantity of rotted manure — the 

 more_the better. Dig trenches four feet apart and 

 twelve to eighteen inches deep, and spade in at least 

 four 'inches of well rotted manure in the bottom, 

 cover with six or eight inches of rich soil, and set 

 the plants about two feet apart in this trench and 

 cover with about two inches of fine soil. After the 

 plants are well started, give frequent and thorough 

 cultivation, and draw a little earth into the trenches at 

 each hoeing until they are filled. Early the next spring 

 spade in a heavy dressing of manure, and one quart of 

 salt to each square rod, and cultivate well until the 

 plants begin to die down. The next season the bed may 

 be cut o% r er two or three times, but if this is done all 

 the short shoots, no matter how small, should be cut, 

 and after the final cutting, give a good dressing of 

 manure, ashes and salt. The next season, and ever 

 after that, the bed should give a full crop and be 

 annually dressed with manure, ashes and salt, after the 

 last cutting, and well cultivated until the plants occupy 

 the whole space. In the fall, as soon as the tops are 

 ripe and yellow, they should be cut and burned. The 

 plants may also be set in the fall, if the ground is so 

 well drained that water will not stand in the trenches, 



