24 



D. M. FERRY & GO'S DESCRIPTIVE CATALOGUE 



JB EET^ — Continued 



MANGEL WURZEL 



The Mangel Wurzel, also called Mangel. Cattli^ Beet and Field Beet, may be grown in almost any soil, but deep loams are 

 necessary for heavy yields of the long varieties. When well grown the roots give an immense yield of very valuable food for 

 stoclf. Plant early in spring in ilrills two to two and one-half feet apart, and about one inch apart in the row, covering 

 with about one and one-half inches of fine soil firmly pressed down. Cultivate frequently. When about three inches high 

 begin tliinning and continue at intervals until the roots stand about ten inches apart. 



^-,. .f-ij. o Dj. U1£C A/I 1 Desirable for stock feeding, affording not only a very 



(jiant r ceding OUgar iSeet or rialr OUgar Mangel large crop much easier to harvest than other sorts but 



also having higher nutritive value, being especially rich in sugar. The roots are light bronze green above ground, grayish 



white below, with white flesh. On account of growing partly out of the ground and the long ovoid shape the crop can be 



harvested and stored easily and at less expense than any other root crop. Pkt. 10c; Oz. ISc; 2 Oz. 20c; Vi Lb. 25c; Lb. 6Sc. 



m « .1 I D J '^'^^ roots are very large, uniformly straight and well formed and comparatively thicker 



IVlaniniOtn LiOng I\eCl than the common sort. The flesh is white tinged with rose. This strain under careful 



cult\ire is enormously productive. Our stock will produce the largest and finest roots which can be grown for feeding 



stock and is vastly superior to manv strains offered xmder other names, such as Norbitan Giant, Colossal, Monarch, etc. 



Pkt. lOc; Oz. 15c; 2 Oz. 20c; 1/4 Lb. 25c; Lb. 60c. 



■«^ U I . .1 The roots of this exceedingly productive sort grow about one-half out of the ground and very easily 



I ellOW Lieviatnan harvested. In shape they are long fusiform, or spindle shaped tapering from the middle to each 

 end, and have a small collar. The color is light gray tinged with brown above ground, yellow below. The flesh is white, 

 sometimes slightly tinged with yellow. The tops are gi-een and comparatively small. The roots have less tendency to be- 

 come woody than most sorts. Pkt. 10c; Oz. 15c; 2 Oz. 20c; Vi Lb. 25c; Lb. 60c. 



^ U T" 1 J '^'^^ tops are compnratively small, with the leaf stalks and veins distinctly tinged with yellow. 



VsOlden 1 anRard The neck is small. The roots are large, ovoid, but with bottom usually of larger diameter than top, 



light gray above ground, deep orange below. The flesh is yellow, zoned with white. Pkt. 10c; Oz. 15c; 2 Oz. 20c; 



1/4 Lb. 25c; Lb. 65c. 



SUGAR BEET 



The Sugar Beets are desirable not only for susrar making but ai'e valuable for stock feeding and when small may be 

 used for the table. The best soil is a rich, frialjle sandy, or clayey loam. Rich, mucky soils will often give an immense 

 yield of roots which, though excellent for feed, are of little value for sugar making. 



Plant early in spring in drills two to two and one-half feet apart, and about one inch apart in the row, covering with about 

 one and one-half inches of fine soil firmly pressed down. Cultivate frequently. When about three inches high begin thinning 

 and continue at intervals until the roots stand about ten inches apart. 



FOR SUGAR MAKING 



^1 . »]|T I 1 The roots are a little larger than Vilmorin's Improved and a little hardier and easier grown. The 



Ivlein Wanzleben tops are rather laige and the leaves slightly waved. This sort often yields under careful culture 



from twelve to eighteen tons per acre. It is probably the best sort for the experimenter to use. Pkt. 10c; Oz. 15c; 2 Oz. 20c; 



"A Lb. 25c; Lb. 75c 



Tlie following taken from Farmer's Bulletin No. 823 published by the United States Department of Agriculture. 

 Sugar beets may be grown in any locality which has tillable soil that is capable of producing good crops of vegetables. All 

 sugar beets, if properly handled, will produce syrup. The beets are cut into thin slices and snaked in hot water (60 minutes) 

 to extract the sugar. The liquid is then boiled do-s\-n to the thickness desired. While the boiling is progressmg, a scum will rise 

 on the surface of the liquid; this should be removed carefully by means of a skimmer. As soon as the syrup has reached the 

 desired consistency and has been skimmed carefully it may be placed in cans or bottles for future use. It should be canned or 

 bottled while hot and tightly sealed or corked to prevent molding. A few rows of 

 sugar beets in the garden will generally be siifficient for a supply of syrup for 

 home use. A bushel of beels will produce from three to five quarts of syrup. The 

 flavor of the syrup is pleasant. It contains the pure juice of the beet root and 

 is a wholesome and nutritious food, which to a certain degree should be helpful 

 in reducing the sugar bill. If the evaporation is carried far enough and the 

 sjTup is allowed to stand, a dark sugar will settle out. This sugar will be found 

 very satisfactory for home use in cases where refined sugar is not necessary, such 

 as in making pies or dark-colored cake. 



BROCCOLI 



The heads resemble somewhat a coarse cauliflower and 

 the culture is the same in all essentials as for that 

 vegetable. Broccoli is well adajrted only to those sections where the season is 

 long, cool and rather moist. One of the most valuable features is that it with- 

 stands greater extremes of temperature than cauliflower. 



Elf 1171. 't 1? L This is considered the best sort for most 



arly Large White rrencn sections. The plants are very hardy, 

 vigorous and easily grown. The heads are white, compact, hard and of good 

 quality. Pkt.lOc; 6z. 80c; 2 Oz. $1.30; V4 Lb. $2.25; Lb. $7.50 



BRUSSELS SPROUTS 



Used in the fall and early winter 

 and by some considered more 

 tender and delicious than any cabbage. Plant resembles the cabbage, the edible 

 part being the numerous very small heads or sprouts an inch or two in diameter 

 formed on the stalk at each leaf joint. The culture is the same in all essentials as 

 for cabbage, except the leaves should be broken down in the fall to give the little 

 heads more room to grow. 



w J U li: rii C '^^is favorite Paris market sort is probably 



improved nalr UWarr the most useful variety. The plants are half 



dwarf, growing about one and one-half to two and one-half feet high. They 



are very hardy and produce compact, rounded, gravish green sprouts of good 



size and fine quality. Pkt. 10c; Oz. 20c; 2 Oz. 35c; Vi Lb. 60c; Lb. $2.00 



We have found this strain very desirable in that 

 it will produce sprouts under less favorable con- 

 ditions than any variety we have ever tried. The plants are of dwarf habit but 

 furnish a lar?e yield of sprouts of excellent quality. Pkt. 10c; Oz. 25c; 2 Oj. 40c; 

 1/4 Lb. 75c; Lb. $2.50 



Long Island Improved 



^RUSSElt SPROUTS 



