FERRY & CO., DETROIT, MICH 



13 



ILLUSTRATED AND DESCRIPTIVE CATALOGUE 



=^=^= OF === 



VEGETABLE SEEDS 



WITH GENERAL DIRECTIONS FOR CULTIVATION 



ARTICHOKE 



The seed we offer is that of the true artichoke which is a very popular vegetable m Europe. In it the edible portion is the 

 thickened scales at the base of the flower heads or buds. The plant is very different from what is known in America as Artichoke 

 or Jerusalem Articholse, in whicli the edible portion is the tuber. , ^ „ , ., , « « j. - m, „ o„+ • 



or oeruhaieni^ ,^^ ^^^ ^^^ transplant in hotbeds so as to give plenty of room until danger of frost is over. Then set m 



very rich well drained soil in rows four feet apart and two feet apart in the row. The plants can be raised m seed beds out of 

 veii nun, wen uittiucu i^u doors, but in that ease will not be likely to produce heads the 



first year. Late in the fall cut off the old tops and thoroughly pro- 

 tect the crowns with leaves or straw to prevent severe freezing. 

 The second year thin the starting shoots to three of the best, 

 which will commence to form heads about July 1st. The plants 

 may also be blanched hke Cardoons. This is done by cutting 

 back the stems close to the ground in July, the rapidly growing 

 shoots which then start up may be tied and blanched like celery. 

 As artichoke plants do not yield satisfactorily after three or 

 four years, it is best to start a new plantation as often as once 

 in three years. 

 I /^l L D • The best sort for general 



Large v^iobe, or raris use. piant vigorous and 



hardy, leaves silver gray, ribs reddish at the base and without 

 spines. Buds large, nearly round; scales pale green, shading 

 to violet at the base. No other variety has such a broad, thick 

 and fleshy receptacle or bottom. Height of stem about two 

 and one-half feet. (Crop failed J 



ASPARAGUS 



Columbian Mammoth White 



One of the earliest and mos-t delicious of spring vegetables. 

 We strongly urge all those having enough available space to 

 put in a bed for their own use, following carefully the cultural 

 directions given below. Beds are usually formed by setting 

 roots which can be procured of us. If you wish to grow plants 

 from the seed yourself, pour warm water on the seed and allow 

 it to stand until cool; pour it off and repeat two or three times 

 with fresh warm water. Sow in spring in drills about eighteen 

 Inches apart and two inches deep in light, rich soil, planting 

 fifteen to twenty seeds to each foot of row. When the plants 

 are well up, thin to about one inch apart and give frequent and 

 thorough cultivation during the summer. If this ha'^ been well 

 done, the plants w ill be fit to set the next spring. The perma, 

 nent beds should be prepared by deep plowing or spading and 

 thoroughly enriching the giound with stable manure or other 

 fertilizer; a moist, sandy soil is best. If the subsoil is not 

 naturally loose and friable, it should be made so by thoroughly 

 stirring with a subsoil plow or spade. Set the plants about four 

 inches deep and one to two feet apart in rows four to six feet 

 apart. After the plants are well started, give frequent and 

 thorough cultivation. Early the next spring spade in a heavy 

 dressing of manure and about one quart of salt and double the 

 quantity of fresh wood ashes to each square rod and cultivate 

 well as long as the size of plants will permit, or until they 

 begin to die down. The next season the bed may.be cut over 

 two or three times, but if this is done, all the shoots, no 

 matter how small, should be cut. After the final cutting, 



f:ive a good dressing of manure, ashes and salt. Cultivate 

 requently until the plants meet in the rows. In autumn after 

 the tops are fully ripe and yellow, they should be cut and 

 burned. A bed fifteen by fifty teet, requiring about one hundred 

 plants, if well cultivated and manured, should give the follow- 

 ing season an abundant supply for an ordinai-y family and con- 

 tinue productive for eight or ten years. 



PI ii. A very early maturing and prolific variety, pro- 



r^aitnettO duclng an abundance of very large, deep green 



shoots of the best quality. SEED— Pkt. 5c; Oz. 10c; 2 Oz. 15c; 



Vi Lb. 20c; Lb. 60c. ROOTS— Postpaid, $1.35 per 100; by 



freight or express, not prepaid, 85c. per 100; $5.50 per 1000 



/-• ' C \ I This sort is one of the largest and 



. . ® V^OIOSSal most extensively used green va- 



rieties. Shoots bright green, sometimes tinged with purple 

 at the top, very tender and of the best quality. SEED— 

 Pkt. 5c; Oz. 10c; 2 Oz. 15c; Vi Lb. 20c; Lb. 60c. ROOTS— 

 Postpaid, $1.30 per 100; by freight or express, not prepaid, 

 80c. per 100; $5.50 per 1000 



Columbian Mammoth White ?n isaf^lurnrsh'ei 



shoots of exceptionally large size and of supei ior tenderness 

 and flavor. Color clear white until four to six inches above 

 the surface. A large proportion of the seeds will produce 

 white shoots and the green ones can be easily rejected when 

 setting out the permanent bed. SEED— Pkt. 5c; Oz. 10c; 

 2 Oz. 15c; V4 Lb. 25c; Lb. 75c. ROOTS— Postpaid, $1.35 per 

 100; by freight or express, not prepaid, 85c. per 100; $6.00 

 per 1000 



