44 D. M. FERRY & CO'S DESCRIPTIVE CATALOGUE 



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 powder and kept in bottles until needed. 



Parsley succeeds the best on 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 eight to twelve inches apart in the 

 row. When the plants of the curled varieties are about three 

 inches high cut off all the leaves; the plant will then start a new 

 growth of leaves which will be brighter and better curled and later, 

 if these turn dull or brown they can be cut in the same way; every 

 cutting will result in improvement. 





Champion Moss Curled 



f*h.~~~~Z~— lilt r* 1 J Tn i s is a vigorous, compact 



^LliampiOn MOSS Curled growing variety, excellent for 

 garnishing and flavoring, and a handsome decorative plant. 

 Leaves very finely cut and so closely crisped or curled as to re- 

 semble bunches of moss. Owing to its uniformly fine deep green 

 color and very attractive foliage, this is one of the most popular 

 sorts for both the market and home garden. Pkt. Sc; Oz. 10c; 

 2 Oz. 15c; V 4 Lb. 25c; Lb. 75c. 



pi • Leaves flat, deeply cut but not curled 

 * lain Very desirable for flavoring soups and 

 stews and for drying. It is a favorite on account 

 of its very dark green leaves as well as its hardi- 

 ness of plant. The curled sorts are more exten- 



sively used for garnishing. 

 2 Oz. 15c; V 4 Lb. 20c; Lb. 60c 



Pkt. 5c; Oz. 10c; 



Turnip Rooted, or Hamburg Parsley 



T* d . j U L The root is the edible 



1 lirmp KOOted, Or Hamburg portion of this variety 

 and resembles a small parsnip both in color and shape. Flesh 

 white, a little dry and in flavor is similar to celeriac. The foliage 

 is practically the same as that of Plain Parsley. The roots can 

 be dug late in the fall and stored in sand for winter use. Exten- 

 sively used for flavoring soups and stews. Pkt. 5c; Oz. 10c; 

 2 Oz. 15c; % Lb. 25c; Lb. 75c. 



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, more nutri- 

 tious than turnips and very valuable for dairy stock. 



Parsnips are usually grown on 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 and uneven in growth, 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 frequent cultivation and thin the plants to six inches apart in 

 the row. 



Long White Dutch, or Sugar SSL^i, Th'e 



winter without protection. Root long, white, smooth, tender and 

 of most excellent flavor. Pkt. 5c; Oz. 10c; 2 Oz. 15c; V 4 Lb. 20c; 

 Lb. 50c. 



Hollow Crown, or Guernsey &«SSg* ,t ,iSSfc£ 



with smooth white skin, uniform in shape, tender and of the best 

 quality. The variety is easily distinguished by the leaves grow- 

 ing from the depression on top or crown of the root. Pkt. 5c; 

 Oz. 10c; 2 Oz. 15c; V 4 Lb. 20c; Lb. 50c, 



