36 



FER RY'S SEEDS 



WHITE VARIETIES 



SOUTHPORT WHITE GLOBE A most desirable main crop 

 or medium early variety for the home garden owing to its 

 abundant yield, large size and very attractive white skin. 

 The handsome bulbs have firm, fine grained flesh with a 

 mild flavor. It is more pleasing than the colored varieties 

 when cooked. By years of careful selection and breeding 

 we have developed a strain that is unsurpassed in uni- 

 formity and beauty of shape and color. 



Pkt. 10c; oz. 30c; 1/4 lb. $1.00; lb. $3.00. 



WHITE PORTUGAL (American Silverskln) Home gardeners 

 who wish to plant one general purpose onion are strongly 

 urged to use this sort. It is a favorite for bunching or 

 salads while young and in maturity is the best flattened 

 white onion under cultivation. Recommended for Northern 

 latitudes. The handsome white skinned bulbs are medium 

 early, of middle size and delightfully flavored. It is an 

 excellent keeper of pijime quahty. 



Pkt. 10c; oz. 25c; 1/4 lb. 75c; lb. $2.50. 



MAMMOTH SILVER KING This largest of the white 

 varieties produces a great quantity of bulbs 4 or 5 inches 

 in diameter. They are midseason in maturity, flat, very 

 tender and mildly flavored. 

 Pkt. 10c; oz. 30c; 1/4 lb. 85c; lb. $2.75. 



WHITE QUEEN The earliest of all onions, very white 

 skinned and of especial value for pickling. \\Tien allowed 

 to reach full size the bulbs are flattened and 2 inches in 

 diameter but as grown for pickles are nearly round and 

 small. The quahty is mild and sweet. 

 Pkt. 10c; oz. 30c; 1/4 lb. 90c; lb. $3.00. 



PARSLEy 



This well known vegetable is very useful for flavoring soupy 

 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 best on rich, mellow soil. The seed is evert 

 slower than parsnip in germinating and should be sown as 

 early as possible in the spring, in rows 1 to 2 feet apart covering 

 not more than Yi inch with fine soil firmly pressed down. When 

 the plants are well up thin 8 to 12 inches apart in the row. 

 When the plants of the curled varieties are about 3 inches high 

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

 of leaves which will be brighter and better curled. Later, if 

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

 every cutting will .result in improvement of the quality of the 

 leaves. 



EXTRA TRIPLE CURLED (Moss Curled) One of the most 

 popular varieties owing to the fine deep green color and 

 attractive foliage which resembles moss because of the 

 tightly curled leaves. A vigorous and compact grower, 

 excellent for the table and handsome as a decorative plant, 

 Pkt. 10c; oz. 20c; 1/4 lb. 45c; lb. $1.25. 



HAMBURG, Thick Rooted The root of this variety is edible 

 and resembles a parsnip in color and shape. The flesh is 

 white, dry and similar to celeriac in flavor. It is extensively 

 used lor flavoring soups and stews. The roots ma}' be stored 

 in sand for winter use. 

 Pkt. 10c; oz. 20c; V4 lb. 45c; lb. $1.25. 



PLAIN or SINGLE The leaves are deeply cut, flat and dark 

 green in color. They are extensively used for flavoring and 

 for drying. The plant is easily grown and hardy, 

 Pkt, 10c; oz. 20c; I/4 |b. 45c; lb. $1,29, 



mRSNIP 



Parsnips grow best in a loose rich sandy loam but will make good roots in any soil that is reasonably rich and deep. Stony 

 soil and coarse raw manure is apt to produce branched or misshapen roots. 



The seed requires steady and abundant moisture for germination and should be sown as early as practicable. Sow in rows 2 to 

 2Y2 feet apart and when well up, thin to about 5 inches apart in the row. Keep the ground moist if possible. 



Parsnips are improved rather than injured by freezing, and a portion of the crop can be left in the ground all winter to be 

 used as a spring vegetable when the ground has thawed. 



HOLLOW CROWN, Thick Shoulder This is the most popular 

 and best variety in cultivation. The skin is smooth and 

 white while the flesh is tender. The roots grow to 18 to 20 

 inches in length and the best part is contained in the first 8 

 inches from the top. It is very sweet and tender and is in- 

 creased in value by moderate freezing. 



Pkt. 10c; oz. 20c; 1/4 lb. 35c; lb. $1.00. 



LONG SMOOTH A hardy sort that will keep through the 

 winter without protection. The long roots are smooth, 

 white, tender and of excellent flavor. It is popular for table 

 use but is also suitable for stock feeding. 



Pkt. 10c; oz. 20c; 1/4 lb. 35c; lb. $1.00. 



