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



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ILLUSTRATED AND DESCRIPTIVE CATALOGUE 



=z OF : 



VEGETABLE SEEDS 



WITH GENERAL DIRECTIONS FOR CULTIVATION 



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ARTICHOKE 



In February or March sow and transplant in hotbeds so as to 

 give plenty of room until danger of frost is over. Then set in very 

 rich, well drained soil in rows four feet apart and two feet apart in 

 the row. 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 

 seed we offer is that of the true artichoke which is a very popular 

 vegetable in Europe. In it the edible portion is the thickened 

 scales at the base of the flower heads or buds. The plant is very 

 different from what is known in America as Artichoke or Jerusa- 

 lem Artichoke, in which the edible portion is the tuber. Late in 

 the fall cut off the old tops and thoroughly protect the crowns 

 with leaves or straw to prevent severe freezing. The second year 

 thin the starting shoots to three of the best, which will commence 

 to form heads about July 1st. The plants may also be blanched 

 like Cardoons. This is done by cutting back the stems close to the 

 ground in July, the. rapidly growing shoots which then start up 

 (may be tied and blanched like celery. As Artichoke plants do not 

 yield satisfactorily after three or four years it is best to start a new 

 plantation as often as once in three years. 



n r*i l o Tne best sort for g enera i use - 



ILarge IsIObe, Or r ariS Plant vigorous and hardy, leaves 

 silver gray, ribs reddish at the base and without spines. Buds 

 large, nearly round; scales pale, green, shading to violet at 

 the base. No other variety has such a broad, thick and fleshy 

 receptacle or bottom. Height of stem about two and one-half 

 feet. Pkt. 5c; Oz. 60c; 2 Oz. $1.00; l A Lb. $1.75; Lb. $6.00 



ASPARAGUS 



Large Globe, or Paris 



: One of the earliest and most delicious of spring vegetables. We strongly urge all those having enough available 

 space to put in a bed for their own use, following carefully the cultural directions given below. Beds are usually formed 

 by setting roots which can be procured of us. If you wish to grow plants from the seed yourself, pour warm water on 



the seed and allow it to stand until cool; pour it off and repeat two or 

 three times with fresh warm water. Sow in spring in drills about 

 eighteen inches apart and two inches deep in light, rich soil, plant- 

 ing fifteen to twenty seeds to each foot of row. When the plants 

 are well up, thin to about one inch apart 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 permanent 

 beds should be prepared by deep plowing or spading and thoroughly 

 enriching the ground with stable manure or other fertilizer; a 

 moist, sandy soil is best. If the subsoil is not naturally loose and 

 friable, it should be made so by thoroughly stirring with a subsoil 

 plow or spade. Set the plants about four inches deep and one to 

 two feet apart in rows four to six feet apart. After the plants are 

 well started, give frequent and thorough cultivation. Early the 

 next spring spade in a heavy dressing of manure and about one 

 quart of salt and double the quantity of fresh wood ashes to each 

 square rod and cultivate well as long as the size of the plants will 

 permit, or until they begin to die down. The next season the bed 

 may be cut over two or three times, but if this is done, all the 

 shoots, no matter how small, should be cut. After the final cutting, 

 give a good dressing of manure, ashes and salt. Cultivate fre- 

 quently until the plants meet in the rows. In autumn after the tops 

 are fully ripe and yellow, they should be cut and burned. A bed 

 fifteen by fifty feet, requiring about one hundred plants, if well 

 cultivated and manured, should give the following season an abun- 

 dant supply for an ordinary family and continue productive for 

 eight or ten years. 



pi . . A very early maturing and prolific variety, produc- 

 ts almettO ing an abundance of very large, deep green shoots 

 of the best quality. SEED— Pkt. 5c; Oz. 10c; 2 Oz. 15c; V 4 Lb. 20c; 

 Lb. 65c. ROOTS— Postpaid, $1.35 per 100; by freight or express, 

 not prepaid, 85c per 100; $5.50 per 1000 



ft * C I 1 This sort is one of the largest and most 



L^OIlOVer S v^OiOSScU extensively used green varieties. 



Shoots bright green, sometimes tinged with purple at the top, 



very tender and of the best qualitv. SEED— Pkt. 5c; Oz. 10c; 



2 Oz. 15c; l A Lb. 20c; Lb. 60c. ROOTS— Postpaid, $1.30 per 100. 



by freight or express, not prepaid, 80c per 100; $5.50 per 1000 



Introduced by us in 

 1893. Furnishes shoots 

 of exceptionally large size and of superior tenderness and flavor. 

 Color clear white until four to six inches above the surface. A 

 large proportion of the seeds will produce white shoots and the 

 green ones can be easily rejected when setting out the perman- 

 ent bed. SEED— Pkt. 5c; Oz. 10c; 2 Oz. 15c; % Lb. 25c; Lb. 75c. 

 ROOTS— Postpaid, $1.35 per 100; by freight or express, not pre- 

 paid, 85c per 100; $6.00 per 1000 



Columbian Mammoth White 



