16 Dy IM: FERRY & COS DESCRIPTIVE CA Ae O GUS 
ILLUSTRATED AND DESCRIPTIVE CATALOGUE OF 
VEGETABLE SEEDS 
WITH GENERAL DIRECTIONS FOR CULTIVATION 
The varieties in each class (for example, Wax Podded Beans) are usually arranged in their order of earliness. 
It should always be remembered that many vegetables are much affected in their habit of growth of plant and size, 
form and quality of the fruits by conditions of soil, climate, location and mode of culture which are often beyond 
our control, and our descriptions are for what may be expected under conditions that are approximately normal 
and favorable for good development. x 
The cultural directions in this catalogue are necessarily limited but they are .. 2:omplete as space permits. For 
additional cultural information see list of books on the inside of back cover of this Seed Annual. 
ARTICHOKE 
The seed we offer is that of the true artichoke which is an extensively used 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 Arti- 
choke or Jerusalem Artichoke, in which the edible portion is the tuber. 
In February or March sow and transplant in hotbed 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. 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. 
G l b The plant of this variety is of medium height with rather deep green leaves. The buds or flower-heads are 
reen G ODE green, nearly round or somewhat elongated. The scales are rather narrow and spiny, and are moderately 
fleshy at the base. Pkt. 10c; Oz. $1.00; 2 Oz. $1.60; 44 Lb. $2.75; Lb. $10.00 
ASPARAGUS 
This is one of the earliest and most delicious of spring vegetables. We strongly urge all those having enough available 
space en 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, 
planting 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 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, 
piver good dressing of manure, ashes and salt. Cultivate frequently 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 abundant supply for an ordinary family 
and continue productive for eight or ten years. 
A very early maturing and prolific variety, producing an abundance of 
Palmetto very large, deep green shoots of the’ best Gaal. 2 
SEED—Pkt. 10c; Oz. 10c; 2 Oz. 20c; % Lb. 30c; Lb. $1.00 
ROOTS—Postpaid, $1.50 per 100 
By freight, express or parcel post, not prepaid, $1.25 per 100; $9.00 per 1000 
° A vigorous growing and very productive variety which has 
Martha Washington been bred to resist the disease known as “Asparagus 
Rust.” The most uniform in type of any of the so-called rust resistant varieties. The 
shoots are of large size, excellent quality and of rich deep green color tinted somewhat 
with purple at tips. 
SEED— Pkt. 10c; Oz. 25c; 2 Oz. 40c; % Lb. 75c; Lb. $2.50 
ROOTS—Postpaid, $2.00 per 100 
By freight, express or parcel post, not prepaid, $1.75 per 100; $14.00 per 1000 
° A selection from Martha Washington, being earlier and a 
Mary Washington little more vigorous. Stalks slightly oval in shape and of 
fine quality. 
SEED—Pkt. 10c; Oz. 30c; 2 Oz. 55c; 4 Lb. 90c; Lb. $3.00 
ROOTS—Postpaid, $2.75 per 100 
By freight, express or parcel post, not prepaid, $2.50 per 100; $20.00 per 1000 PALMETTO 
Vot less than 25 roots at the 100 rate. 7e do not offer two year old roots, as experienced growers have found that better results 
are obtained with the one year old roots, 
