34 



FERRY & GO'S DESCRIPTIVE CATALOGUE 



CAULIFLOWER 



Cauliflower, although oue of the most delicious vegetables, is but little gro\\Ti except by professional gardeners because of 

 the erroneous notion that it is so difficult to grow that only skilled gardeners can produce it. Any one will be reasonably sure 

 of success with this most desirable vegetable if the cultural directions given below are carefully followed. 



For spring and early summer crop, sow in March or early in April in hotbed. K soil is not too wet. seed should be thoroughly 

 pressed into the ground after sowing. This insures quick germination. Cover seed Avith one-half inch of fine soil firmly pressed 

 doAvn. Transplant to cold-frame when sufficiently large to handle. As soon as danger of hard freezing is over set in the open 

 ground in rows two and one-half to three feet apart and eighteen inches apai't in the row. The plants will endure a light frost. 

 The soil for cauliflower should be like that for cabbage, but it is better if made richer than is ordinarily used for that crop. Plenty 

 of good manure must be well incorporated with the soil and the latter be brought into the highest state of tilth. No apphcation, 

 however, can be more necessary or more useful than that of cultivator and hoe. 



For late crop, sow at same time as for late cabbage and treat in the same manner. It should be borne in mind that cauli- 

 flower will not head up well in hot, dry weather and hence the sowings need to be so timed as to bring the heads to maturity 

 either before the hot summer weather sets in or not until the cooler weather of the fall. If it receiv-e at this time a liberal 

 supply of water, the size and quality of the heads will be greatly improved. After the head begins to form, draw the leaves over 

 and tie them together to protect it from the sun and to keep it white. The heads should be cut for use while the "curd"' is com- 

 pact and hard, as they soon become much impaired in quality and appearance after they open and separate into branches. 



Of the enemies of the crop, none is more formidable than the cabbage root maggot. This seems to have a special liking for 

 the cauliflower. Probably the best and most surely eilective protective measure is enveloping each plant with a tight fitting 

 collar of tarred felt. Plant lice are also serious pests of this crop. Effective remedies are dusting with fine tobacco dust, or 

 spraying with strong tobacco tea or kerosene emulsion. 



Early 



C l* 11 Unquestionably the earliest maturing 



•jnOWball strain of the true short leaved Snow- 

 ball type of cauliflower. It is admirably adapted for forcing 

 or wintering over for early crop and is the most popular sort 

 for these purposes, also one of the best sorts for late summer 

 and fall crop. Early Snowball is, moreover, a most desu'able 

 sort for the home garden. The plants are compact, with 

 few, short, outside leaves and are well suited for close plant- 

 ing. The heads are of inedium to large size, solid, compact, 

 round, very white and curd-like and are developed earlier than 

 those of any other sort. In our many comparative trials of 

 samples from the best known growers and prominent seeds- 

 men in Europe and America our stocks of Early Snow^ball 

 have been unsurpassed by any in earliness. They also gave 

 the highest percentage of well formed heads. After a careful 

 inspection of the fields of the most expert Danish and other 

 European growers we know we are in position to supply the 

 most critical trade with seed which can be depended upon as 

 the very best. {See cut and further description in supplement, 

 page S) Pkt. 25c; 1/4 Oz. 75c; Oz. $2.75; 2 Oz. $5.25; 

 1/4 Lb. $10.00 



■w A 1 • -^ valuable late sort, sure to head, of ex- 



Large Algiers cellent quality and popular with market 

 gardeners. The plant is large but of upright gro\mi, the 

 leaves protecting the heads so that they will endure uninjur- 

 ed a frost that would ruin most other sorts. This is one of the 

 verv best of the late varieties. Pkt. 5c;Oz.$1.00; 2Oz.$1.70; 

 1/4 Lb. $3.00 



Extra Early Dwarf Erfurt headfnT'Sdy" cIui'^ 



flower. It is of dwarf habit with short outside leaves and 

 is similar in most respects to Early Snowball, and nearly as 

 early. The heads when ready for market are of medium to 

 large size. The curd is white, exceptionally deep and of finest 

 quality. It will give excellent results either in the home 

 garden or for market use and is superior to most seed sold 

 at higher prices. Where extreme earliness is not the 

 greatest consideration we recommend this strain after 

 having proven it superior to many stocks offered as Snow- 

 baU. Pkt. 25c; 1/4 Oz. 75c; Oz. $2.75; 2 Oz. $5.25; 1/4 Lb. $10.00 



p 1 Tji .. This is a second early, exceedingly 



ILariy r aVOrite hardy, easily grown sort. It is perhaps 

 the best sort for the inexperienced grower, as it will head un- 

 der conditions in which many sorts would fail. The plants are 

 large and form large heads which, although inclined to be 

 open, are crisp, tender and of fine quality. It keeps in con- 

 dition for use a long time. Many years' experience has con- 

 vinced us that it is one of the hard'iest sorts. Pkt. 5c; Oz. $1.10; 

 2 0z. $1.85; 1/4 Lb. $3.50^ 



V •*.!-> Aj. r^* i-A- distinct and valuable 



eitch S Autumn Uiant late variety with long 

 stems and dark green leaves. The heads are very large, 

 white, firm and compact and being well protected by foliage, 

 remain along time fit for use. The plants should be started 

 and transplanted early in the season to insure their full de- 

 velopment. Pkt. 5c; 6z. $1.00; 2 Oz. $1.50; Vi Lb. $2.50 



CELERY 



Sow the seed (which is slow to germinate) from about February 20 to April 20 in shallow boxes indoors or sow in a finely 

 prepared seed bed out of doors in April in straight rows so that the small plants may be kept free from w^eeds. See to it that 

 the seed is not covered too deep and that the bed is kept moist, almost wet, until the seeds germinate, as plenty of moisture is 

 essential to get a satisfactory growth. The seed will not germinate well if planted in a hotbed or where subjected to a temper- 

 ature above 60'^ F. When the plants are one to two inches high, thin out and transplant so that they may stand tw^o or three 

 inches apart each w^ay. When they are four inches high, cut off the tops, which will cause the plants to grow stocky. Plants 

 are usually set out when about five inches high. It is weU to cut off the lower half of the roots before transplanting. 



The crop is usually made to succeed some earlier one, but in order to grow good celery the soil must be made as rich as 

 possible, the essentials to success being very rich soil and plenty of water. If good plants are used, they may be set out as late 

 as the middle of August, but the best results are usually obtained from setting about the middle of June or first of July. The 

 most desirable time will depend upon local cUmate and is that which wdll bring the plants to maturitj' during cool, moist 

 weather. In setting, prepare broad trenches about six inches deep and four to six feet apart, in which the plants should be set 

 six inches apart, cutting off the outer leaves and pressing the soil firmly about the roots. The compacting of the soil excludes 

 the air from the roots until new rootlets are started. The only care now necessary for about six weeks is to keep the plants free 

 from weeds by frequent cultivation. 



When the plants are nearly full grown they should be "handled," which is done by gathering the leaves together while the 

 earth is drawn about the plant to one-third its height, taking care that none of it falls between the leaves, as it would be likely 

 to cause them to rust or rot. After a few days draw more earth about them and repeat the process every few days until only 

 the tops of the leaves are visible. Or it may be blanched by pressing the leaves together with two wide boards held in place by 

 stakes or by wire hooks at the top. This is the method cornmonly used by market gardeners and the rows need to be only about 

 three feet apart, but celery so blanched is not so good in quality and is more likely to become pithy than that blanched with 

 earth. Care should be taken that the plants are not disturbed while they are wet or the ground is damp; to do so increases the 

 liability to injury from rust. A part of the crop may be simply "handled" and then at the approach of severe freezing weather 

 taken up and set out compactly in a dark cellar or an unused cold-frame, where the temperature can be kept just above the 

 freezing point and it will then gradually blanch so that it may be used throughout the winter. Should the plants begin to 

 wilt, water the roots without wetting the stalks or leaves and they wiU revive again. 



Celery is sometimes groT^Ti by a process which consists in making a spot as rich as possible and there setting the plants six 

 to eight inches apart each way. If the soil is very rich and there is an abundance of water, the plants will blanch each other 

 and the product will be very white and handsome, but we think it is inferior in quality to that grown by the old method. 



GIJ "V 11 C If T>1 !-• This is the standard celery for early use. It is in condition as early in the fall 



Oiaen I ellOW oelr iSiancning as any and we have yet to find a strain better in quality and appearance than our 

 stock of Golden Yellow Self Blanching. Critical gardeners generally depend upon our stock to produce their finest early 

 celery. It is excellent for the home garden. The plants are of medium size, compact and stocky, with yellov.-ish green foli- 

 age. As they mature the inner stems and leaves turn beautiful golden yellow so that blanching is effected at a minimum 

 expenditure 'of time and labor. Its handsome color, crispness, tenderness, freedom from stringiness. and fine nutty flavor 

 have established it as a superior first early sort. Pkt. 5c; H Oz. 40c; 5^ Oz. 75c; Oz. $1.25; 2 Oz. $2.15; Va Lb. $4.00; Lb. $15.00 



