D. M. FERRY & GO'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 a 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 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 ^^•ill result in improvement. The Moss Curled 

 variety makes beautiful border plants. 



43 



Champion Moss Curled 



Champion Moss Curled ^„f S°'dlS>"«cu?fS 



variety of a deep green color. Owing to its fine color and hand- 

 some foliage, it is one of the most popular sorts. Pkt. 5c; 

 Oz. 10c; 3 Oz. 15c; % Lb. 35c; Lb. 75c, 



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. 5c; 

 Oz. 10c; 3 Oz. 15c; h Lb. 30c; Lb. 60c. 



Turnip Rooted or Hamburg 



Turnip Rooted, or Hamburg '^gi^'^JtJ'^t 



this variety and resembles a small parsnip both in color and shape. 

 Flesh white, a little dry and having a flavor similar to celeriac. 

 Foliage same as Plain Parsley. Very hardy and should be culti- 

 vated like parsnip. Extensively grown and used for flavoring 

 soups, etc. Pkt. 5c; Oz. 10c; 3 Oz. 15c; h Lb. 30c; Lb. 60c. 



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 Avhich are 

 more nutritious than carrots or turnips and particularly 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 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 SSite^S^iSI: 



tender and of most excellent flavor. Very hardy and will keep 

 through winter without protection, Pkt. 5c; Oz. 10c; 3 Oz. 15c; 

 h Lb. 30c; Lb. 50c. 



Hollow Crown, or Guernsey SSe,f!v1t hi 



smooth, clean skin. The variety is easily distinguished by the 

 leaves growing from a depression on the top or crown of the root, 

 Pkt. 5c; Oz. lOc; 3 Oz. 15c; h Lb. 30c; Lb. 50c. 



