44 



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



PARSLEY 



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 i^ept 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 and when the 

 plants are well up thin to one foot in the row. When the plants 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 result in improvement. The Moss 

 Curled variety makes beautiful border plants. 



Champion Moss Curled 



/^i • » * t^ 1 J A handsome, compact grow- 



CnampiOn IVlOSS I^Urled ing variety with finely cut 

 •and densely curled leaves of a deep green color. Owing to its 

 uniformly fine color and very attractive foliage, this is one of the 

 most popular sorts. Pkt. 5c; Oz. 10c; 3 Oz. 15c; % Lb. 35c; 

 Lb. 75c. 



PI . Leaves flat, deeply cut but not curled; 



t^ia.in often preferred on account of the very 

 dark color as well as the hardiness of the plant and 

 its superiority for flavoring. The curled sorts are 

 more extensively used for garnishing. Pkt. 5c; 

 Oz. 10c; 3 Oz. 15c; % Lb. 30c; Lb. 60c. 



Turnip Rooted or Hamburg 



rr» • n J. J u i_ The root is the edible 



lurnip KOOted, or riainburg portion of this variety 

 and resembles a small parsnip both in color and shape. Flesh 

 white, a little dry and having a flavor similar to celeriac. The 

 foliage is practically the same as that of Plain Parsley. Very 

 hardy and should be cultivated like parsnip. Extensively grown 

 and used for flavoring soups and stews. Pkt. 5c; Oz. 10c; 

 3 Oz. 15c; \ Lb. 30c; Lb. 65c. 



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 which are 

 more nutritious than carrots or turnips and particularly 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 to germinate, 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 fre- 

 quent cultivation and thin the plants to three or four to the foot. 



Long White Dutch, or Sugar SSSSh,^tendef and^of 



most excellent flavor. Very hardy and will keep through winter 

 without protection. Pkt. 5c; Oz. 10c; 3 Oz. 15c; H Lb. 30c; 

 Lb. 50c. 



Hollow Crown, or Guernsey w?th 'a 'smooth, ^?iean 



skin. The variety is easily distinguished by the leaves growing 

 from depression on the top or crown of the root. Pkt. 5c; Oz. 10c; 

 3 Oz. 15c; % Lb. 30c; Lb. 50c. 



