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



45 



Plain.— This is the hardiest variety, and is preferred 

 by some on this account and because the leaves are 

 lighter and more graceful. 



Carter's Fern Leaved.— A new variety of most 

 beautiful form and coloring, and is well adapted for 

 garnishing dishes on t he table, and also makes a very 

 ornamental plant in the flower garden. 



Champion Moss Curled.— A compact growing, 

 finely curled variety, of a bright, slightly yellowish- 

 green color. Very handsome and attractive. 



Fine Triple Curled.— A fine, dwarfish, curled vari- 

 ety, which, when well grown, resembles a tuft of finely 



Fine Triple Curled. 



curled moss. It is hardy, and slow in running to seed, 

 but liable to degenerate, as it constantly tends to in- 

 crease in size, and to become less curled. 



Myatt's Garnishing.— This variety is larger, and 

 the plant r of stronger habit than the preceding, with 

 foliage as finely curled. The leaves are bright green 

 above, paler beneath. Admirably adapted for garnish- 

 ing purposes. 



Turnip Rooted, or Hamburg.— The root, which 

 resembles a small parsnip, is 

 the edible portion of this 

 variety which is extensively 

 grown and used by Germans 

 for flavoring soups, etc. 



PHRSNIR 



Fr., Panais. Ger., Past i- 

 nake. 



The value of the Parsnip 

 as a culinary vegetable is well 

 known, but it 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 tur- 

 nips, and particularly valu- 

 able for dairy stock. 



Culture. — They do best 

 on a deep, rich, sandy soil, 

 but will make good roots on 

 any soil which is deep, mel- 

 low and moderately rich, 

 but fresh manure is apt to 

 make the roots coarse and ill- 

 shaped. As the seed is some- 

 times slow to germinate, it 

 should be sown as early as 

 possible; cover one-half inch 

 deep, and press the soil firmly 

 over the seed; give frequent 

 cultivation, and thin the 

 plants to four to six to the 

 Hollow Crown. foot. In digging field crops, 



they may be thrown out so as to be easily gathered, by 

 running a subsoil plow along one side of the row. 



Long White Dutch, or Sugar. — Roots very long, 

 white, smooth, tender, sugary and most excellently fla- 

 vored. Very hardy, and will keep through winter with- 

 out protection. 



Hollow Crown. — Roots comparatively short, ending 

 somewhat abruptly, with a small tap root; grows mostly 

 below the surface; has a very smooth, clean skin, and is 

 easily distinguished by the leaves arising from a cavity 

 on the top or crown of the root. 



PEMS, 



Fr., Pais. Ger., Erbsen. 



In spite of the multitude of varieties now in 

 cultivation, there are each year many new sorts 

 brought out, each of which is claimed to be 

 superior. We take great pains to secure and test 

 on our trial grounds samples of all these new 

 sorts, and present the following list as contain- 

 ing all which are really desirable. 



Culture. — For early Peas, the soil should be light, 

 warm and sheltered, but for general crop, a moderately 

 heavy soil is better. Sow as early as possible a few of 

 the earliest variety on warm, quick soil, prepared 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 first sowing will be earlier if covered only one inch 

 deep; the other sorts should be covered from two to six 

 inches deep, the deep planting preventing mildew, and 

 prolonging the season. Fresh manure, or wet, mucky 

 soil should be avoided, as they cause the vine to grow 

 too rank and tall 



Ferrvs First and Best 



