D. M. FERRY & CO., DETROIT, MICH. 



51 



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 re- 

 sult in improvement. 



PI • The leaves of this variety are flat, deeply 

 1 la,in 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. 5c; 



Oz. 15c; 2 Oz. 25c; Vi Lb. 40c; Lb. $1.25 



Champion Moss Curled ous! ^%?mpact 



growing variety, excellent for garnishing and p 



flavoring, and a handsome decorative plant. The klain 



leaves are 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. 5c; Oz. 15c; 2 Oz. 25c; Vi Lb. 40c; Lb. $1.25 



Champion Moss Curled 



¥j I D 1. 1 The root is the edible 



rtamDUrg or KOOted 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 

 the fall and stored in sand for winter use. They are 

 extensively used for flavoring soups and stews. This 

 variety is sometimes called Turnip Rooted. Pkt. 5c; 

 Oz. 20c; 2 0z. 35c; 1/4 Lb. 55c; Lb. $1.75 



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. 



This 



f \X7'L»j. r\ J. 1_ o JLJiis variety of »» 11 ^ /-% An excellent variety 



Long White Dutch or Sugar parsnip is very Hollow Crown or Guernsey for the table. The 



hardy and will keep well through the winter without protec- 

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

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

 stock feeding. Pkt. 5c; Oz.25c; 2 Oz. 40c; 1/4 Lb. 75c; Lb.$2.50 



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, 5c; Oz. 25c; 2 Oz. 40c; 1/4 Lb. 75c; Lb. $2.50 



J 



Hollow Crown 



