52 



D. M. FERRY & GO'S DESCRIPTIVE CATALOGUE. 



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 in the same way; every cutting will result in improvement 



Ui . The leaves of this variety are flat, deeply 

 r lain cut but not curled. 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 hardiness of plant. The curled sorts 

 are more extensively used for garnishing. Pkt. 10c; 

 Oz. 15c: 2 Oz. 20c; Vi Lb. 30c; Lb. $1.00 



Champion Moss Curled 



This is a vigor- 

 ous, compact 

 growing variety, excellent for garnishing and 

 flavoring, and a handsome decorative plant. The 

 leaves ure very finely cut and so closely crisped or 

 curled as to resemble 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. 10c; Oz. 15c; 2 Oz. 25c; 1/4 Lb. 40c; Lb. $1.25 



Cl_ M. T"!-* ID i J The root is the 

 ibnort IniCk KOOted edlble portion of 

 this variety and resembles a small 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 tlie 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. 15c; 

 2 0z. 25c; 1/4 Lb. 40c; Lb. $1.25 



Champion Moss Curled 



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 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 apart in the row. 



Long White Dutch or Sugar parlnip^^^if ^ ve?y 



hardy and will keep well through the winter without protec- 

 tion. The roots are long, white, smooth, tender and of most 

 excellent flavor. IMuch used for the table and suitable also for 

 stock feeding Pkt. 10c; Oz. 15c; 2 Oz. 20c: V4 Lb. 30c; 

 Lb. $1.00 



1 1 11 /^ y^ An excellent variety 



Hollow Lrown or Guernsey for the table. The 



roots are long.with smooth white skin, uniform in shape, ten- 

 der 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: Vi Lb. 30c; 

 Lb. $1.00 



Hollow Crown 



