36 



D. M. FERRY & GO'S DESCRIPTIVE CATALOGUE. 



C E Li £ R Y""Continued 



P k' Q '^ '^^^ maturing variety which keeps the best 



rrencn S success of any celery yet introduced. The growth 

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

 up for blanching while growing close together. The foliage is dark 

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

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

 yet brittle, Avithout stringiness and of good quality. It requires more 

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

 condition until late in the spring. Pkt. 10c; Oz. 35c; 2 Oz. 60c; 

 lALb. $1.00; Lb. $3.50 

 C r> ... ^ 1 This is not suitable for blanching 



OOUp or Cutting \^elery but the seed is sown thickly in 

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

 tings throughout the season. The stalks are cut when three or four 

 inches high for use as flavoring for soups or stews. Pkt.lOc; Oz.lSc; 

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

 CELERY SEED FOR FLAVORING. Oz. lOc; 2 Oz. 15c; V4 Lb. 20c; 

 Lb. 60c. 



CELERIAC or Turnip Rooted Celery 



In this kind of celery, 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 sliced 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 with earth and straw like beets 

 and carrots. 



f C <.1- D ^^ improved variety of turnip root- 



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



nearly globular shape and comparatively smooth surface. Pkt. 10c; 



Oz. 20c; 2 Oz. 35c; V4 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 leaves 

 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 remaining in 

 the earth four or five weeks 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 sowing. 



^ I 1 This very finely curled, 

 i.^UrleCl double sort is much su- 

 perior to the plain variety, being 

 early maturing, handsomer and 

 having fully as fine fragrance and 

 flavor. Pkt. 10c; Oz. 15c; 2 Oz. 25c; 

 1/4 Lb. 40c; Lb. $1.50 



CHICORY 



« D i J The dried and 



JLarge KOOteCt prepared roots 

 _„ Cnffo.A are much used as a 



or v^oriec substitute for coflfee, 

 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 well. 

 Pkt. 10c; Oz. 20c; 2 Oz. 35c; 1/4 Lb. 60c; Lb. $2.00 



Celery French's Success 



this variety are blanched and used 



lA/**! f (.French Endive) The leaves and leaf -stems of 

 WltlOOr as a salad like Endive or Cos Lettuce. 



Sow 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 row. In the fall the roots should be lifted, 

 the leaves trimmed to within one and one-half inches of the crown, the side roots broken off 

 and the roots shortened to a uniform length of about nine inches. The roots are then placed 

 upright in a trench about eighteen inches deep, setting the roots about two inches apart and 

 the crowns at a depth of about nine inches below the level of the top of the trench. Fill in 

 the trench with fine rich soil. If more rapid growth is desired cover the rows with a mulch of 

 manure about one and one-half feet deep. The new tops will attain the proper size in from 

 four to six weeks. Pkt. 10c; Oz. 25c; 2 Oz. 40c; Va Lb. 75c; Lb. $2.50 {See further 

 description^ page 3) 



CHIVES""Anium 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 growth of 

 leaves appearing soon after each cutting. The plants grow about ten inches high. One 

 sowing will answer for about three years. Pkt. 10c; Oz. $1.00; 2 Oz. $1.50; V4 Lb. $2.50 



Chicory, Witloof or French 

 Endive 



