32 



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



bright pale green, and exceedingly handsome. Greatly prized 

 for garnishing and table decoration. 

 One of the best for market or , pri- 

 vate gardens. 



TURNIP ROOTED, OR HAM- 

 BURG.— The root, which resembles 

 a small parsnip, is the edible portion 

 of this variety, which is extensively 

 grown and used for flavoring soups, 

 etc. 



PARSNIP. 



French, Panais. 



German,' Pastinake. 



The value of the parsnip as a culi- 

 nary vegetable is well known, but is 

 not generally appreciated at its full 

 value for stock feeding. On favor- 

 able soil It yields an immense crop 

 of roots, which are more nutritious 

 than carrots or turnips, and partic- 

 ularly valuable for dairy stock. 



Culture.— They do best on a deep, 

 rich, sandy soil, but vnll make good 

 roots on any soil which is deep, mel- 

 low and moderately rich, but 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 feet to 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 four to the foot. 



LONG WHITE DUTCH, OR 



SUGAR.— Roots very long, white, 

 smooth, tender, sugary and of most 

 excellent flavor. Very hardy, and 

 will keep through winter without 

 protection. 



HOLLOW CROWN, OR GUERN= 

 SEY.— Roots comparatively short, 

 ending somewhat abruptly with a small tap root; grows 

 mostly below the surface; has a. very smooth, clean skin, and 

 is easily distinguished by the leaves arising from a depression 

 on the top or crown of the root. 



Hollow Crow 

 GuERNsev 



PEAS. 



French, Pois. German, Erhsen. 



Culture.— For early peas the soil should be light, warm 

 and sheltered, but for general crop a moderately neavy soil 

 is better. Fresh manure, very rich or wet mucky soil should 

 be avoided, as they cause a rank growth of vine at the cost 

 of the quality of the peas. Sow as early as possible a few of 

 the earliest varieties on warm, quick soil, prepared the fall 

 before. The general crop can be delayed until later, but we 

 have met with better success from sowing all the varieties 

 comparatively early, depending for succession upon selecting 

 sorts that follow each other in ripening. The first sowing 

 will mature earlier if covered only one inch deep, but the 

 varieties do better if planted in trenches three to six inches 

 deep, covered with one or two inches of soil until the plants 

 are above the surface, then filling the trenches. This will 

 secure deep rooting, preventing mildew and prolonging the 

 season. If the peas are covered to the full depth at first, or 

 if water is allowed to stand in the trenches they will not 

 make a good stand of healthy plants. 



The crop should be ya thered as fast as it is fit for use. If 

 even a few pods begin to ripen, new pods tvill not only cease 

 to form, but those partly advanced stop growing. 



Wrinkled Peas remain longer in season, are more deli- 

 cate in flavor, and sweeter than the smooth sorts, as in sugar 

 corn, the wrinkled appearance indicates a greater amount 

 of saccharine matter. 



EXTRA EARLY SORTS. 



FERRY'S FIRST AND BEST.— Comparison of this stock 

 year by year with that offered by other dealers places us in 

 position to say that it is the first in earliness, the best in even- 

 ness of vine, and the uniformity with which the pods ripen. 

 Indeed, they ripen so well together that a single picking, or 

 at most two, will secure the entire crop. Vines vigorous and 

 hardy, two to two and one-half feet high, unbranched, bear- 

 ing tifiree to seven straight pods, having five to seven medium 

 size, smooth peas of good quality. Dry pea medium size, 

 smooth, yellowish-white. Market gardeners and others can 

 make no mistake in using this for their entire first early 

 crop. 



D. n. FERRY & CO'S EXTRA EARLY.-For family use 

 this is probably equal to the preceding, though it does not 

 ripen as evenly. Peas large enough to eat are afforded as 



early as from any variety, and the vines continue bearing for 

 ten days or more, which, for family use, is a desirable quality. 

 Dry peas medium size, smooth, white. 



RURAL NEW YORKER — A strain of extra early which is 

 remarkably vigorous and productive h^ vine without loss of 

 earliness or evenness of maturity. 



EARLIEST OF ALL, OR ALASKA.— We think our stock 

 of this variety is the very best first early pea in existence. 

 Vines two to two and one-half feet high, unbranched, bearing 

 four to seven long pods which are filled with medium size 

 dark green peas of excellent flavor. Ripe peas, small, bluish 

 green. Ripens all the crop at once and an invaluable variety 

 for market gardeners and canners. 



KENTISH INVICTA.— Vines two to three feet in height, 

 with straight, handsome, well filled pods. Peas superior in 

 flavor to the white sorts; when ripe of a dull blue color. 



EXTRA EARLY KENT.— This is * very old variety, grow- 

 ing about three feet high. Pods well filled with good size 

 peas; productive, ripening nearly all at once. An early mar- 

 ket variety ; formerly very popular, but is now largely super- 

 seded by other sorts. 



IMPROVED EARLY DANIEL O'ROURKE.-By careful 

 selection we have secured a stock of this old and popular 

 variety, which has all the good qualities it originally possess- 

 ed. Dry peas smooth, white. 



NOTT'S EXCELSIOR We consider this variety one of the 



best of recent introduction. Some of the stock offered under 

 this name is not genuine, but the stock we offer is from the 



•s First and Best. 



