46 D. M. FERRY & CO'S DESCRIPTIVE CATALOGUE ~ 
PARSNIP 
The value of the Parsnip as a culinary vegetable is well known but it is not generally appreciated at its full value for stock 
feeding. On favorable soil it yields an immense crop of roots, more nutritious 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 apartin therow. 
° This variety ofparsnip is very hardy 
Long White Dutch or Sugar ana will keep well through the 
winter without protection. The roots are long, white, smooth, tender and of. 
most excellent flavor. Much used for the table and suitable also for stock 
feeding. Pkt. 10c; Oz. 15c; 2 Oz. 20c; %4 Lb. 30c; Lb. $1.00 
An excellent variety for the table. 
Hollow Crown or Guernsey The roots are long, with smooth 
white skin, uniform in shape, tender and of the best quality. The variety is 
easily distinguished by the leaves growing from the depression on top or 
crown of the root. Pkt. 10c; Oz. 15c; 2 Oz. 20c; %4 Lb. 30c; Lb. $1.00 
PARSLEY 
This well known vegetable is 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 covering not more than one-half inch with fine soil 
firmly pressed down. When the plants are well up thin 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 inthe same way; every cutting will result in 
improvement. 
° The leaves of this variety are flat, deeply cut but not curled. Very 
Plain desirable for flavoring soups and stews and for drying. It is a favor- 
ite on account of its very dark green leaves as well as its hardiness of plant. 
The curled sorts are more extensively used for garnishing. Pkt. 10c; Oz. 15c; 
2 Oz. 25c; % Lb. 40c; Lb. $1.20 
° This is a vigorous, eompact growin 
Champion Moss Curled variety, excellent for garnishing andl oe 
ing, and a handsome decorative plant. The leaves are very finely cut and so 
closely crisped or curled as to resemble bunches of moss. Owing to its uni- 
formly fine deep green color and very attractive foliage, this is one of the 
most popular sorts for both the market and home garden. Pkt. 10c; Oz. 
20c; 2 Oz. 35c; 44 Lb. 55c; Lb. $1.75 
e The root is the edible portion of this variet: 
Short Thick Rooted aud resembles the round parsnip both in Color 
and shape. The flesh is 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. They are extensively 
used for flavoring soups and stews. This variety is some times called Turnip 
Rooted. Pkt. 10c; Oz. 20c; 2Oz. 35c; 4 Lb. 55c; Lb. $1.75 
ParsLey, Cuampion Moss CurLep 
Parsnip, Hottow Crown 
