42 



M. FERRY & CO., DETROIT, MICH. 



Parsley 



Very useful for flavoring soups and stews and 

 for garnishing. The green leaves are used for 

 flavoring or they may be dried crisp, rubbed to 

 a powder and kept in bottles until needed. 

 CULTURE — Parsley 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 to two feet apart and 

 when the plants are well up thin to one foot in the row. When 

 the plants are about three inches high cut off all the leaves; the 

 plant will start a new growth of leaves which will be brighter and 

 better curled and if these turn dull or brown they can be cut in 

 the same way; every cutting will result in improvement. The 

 Moss Curled variety makes beautiful border plants. 



PLAIN. Leaves flat, deeply cut but not curled; often preferred _^= 



on account of the very dark color as well as the hardiness of the 

 plant and its superiority for flavoring. The curled sorts are 

 more extensively used for garnishing. Pkt. 6c: Oz. 10c; 

 2 0z. 15c;%Lb. 20c; Lb. 50. 



Champion Moss Curled 



CHAMPION MOSS CURLED. a compact 



growing, finely cut and densely curled variety of 

 a deep green color. Owing to its fine color and 

 handsome foliage, it is one of the most popular 

 sorts. Pkt. 5c; Oz. 10c; 2 Oz. 15c; ?i Lb. 25c; 

 Lb. 75c. 



Plain 



FINE TRIPLE CURLED OR MYATT'S GARNISHING. 



A strong, free growing variety, with bright pale green leaves and 

 exceedingly handsome. Greatly prized for garnishing and table 

 decoration and one of the best for market or private gardens. 

 Pkt. 5c; Oz. 10c; 2 Oz. 15c; h Lb. 20c; Lb. 60c. 



Turnip-Rooted or Hamburg 



TURNIP-ROOTED, OR HAMBURG. The root is the edible 

 portion of this variety and resembles a small parsnip both in 

 color and shape. Flesh white, a little dry and having a flavor 

 suBilar to celeriac. Foliage same as Plain Parsley. Very hardy 

 and should be cultivated like pai'snip. Extensively grown and 

 used for flavoring soups, etc. Pkt. 6c; Oz. 10c; 2 Oz. 15c; 

 %Lb. 20c; Lb. 60c. 



ar snip 



Hollow Crown Parsnip 



The value of the Parsnip as a culinary vegetable is well known 

 but is not generally appreciated at its full value for stock feeding. 

 On favorable soil it yields an immense crop of roots which are 

 more nutritious than carrots or turnips and particularly valuable 

 for dairy stock. 



CULTURE— Parsnips 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 and one-half feet apart; cover one- 

 half inch deep and press the soil firmly over the seed. Give fre- 

 quent cultivation and thin the plants to three or four to the foot. 



LONG WHITE DUTCH, or SUGAR. Roots very long, 

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

 and will keep through winter without protection. Pkt. ■6c; 

 Oz. 10c; 2 Oz. 16c; % Lb. 20c; Lb. 50c. 



HOLLOW CROWN, or GUERNSEY. Root white, very ten- 

 der, with a smooth, clean skin. The variety is easily distinguish- 

 ed by the leaves growing from a depression on the top or crown 

 of the root. Pkt. 5c; Oz. 10c; 2 Oz. 16c; h Lb. 20c; Lb. 60c. 



