. 
46 
.: FFALIAN 
The following varieties have been tested in this country, and 
have given perfect satisfaction. The flavor of the Italian va- 
rieties is mild, and they are in every way well adapted to cul- 
inary purposes. 
ween A silver skinned variety, of quick growth and re- 
markable keeping qualities. Ifsown in early spring 
it will produce onions one to two inches in diameter early in 
summer, and if sown in July will, with favorable weather, be 
ready to pull late in autumn, and be sound and fit for use 
until the following summer. Particularly valuable for pickles. 
If sown thickly, they will mature perfect, hard onions from 
one-half to three-quarters of an inch in diameter. 
Pkt. 5c; Oz. 35c; 2 Uz. 60c; % Lb. $1.00; Lh. $3.50 
Early Neapolitan Mar3ajol a A beautiful, flat, 
white skinned va- 
riety, one of the earliest of all, and a good keeper. It can be 
sown in February or March, and will mature a cropvery early 
in the season, or if sown in July, the crop will mature the same 
season. In the south the seed can be sown in the autumn, 
and large onions produced in March. Known also as Karly 
May. Pkt. 5c; Oz. 30c; 2 Oz. 55c; % Lb. $1.00; Lh. $2.78 
D. M. FERRY & CO., DETROIT, MICH. 5 
ONIONS... 
Giant White Ttalian Cripoli pure white, flat 
onion of mild and excellent flavor. Will produce a somewhat 
larger onion from seed than our White Portugal; but to attain 
their full size the plants should be started very early in a hot- 
bed and set out in rich soil. 
Pkt. 5c; Oz. 25c; 2 Oz. 40c; % Lb. 75c; Lb. $2.50 
ay ammoth Silver Rite An enormously large, flat 
: vs : G onion resembling the White 
Italian Tripoli, but is larger, slightly later and a better keeper, 
making it better suited for fall and early winter market. Skin 
silvery white; flesh pure white, very tender and mild flavored. 
Pkt. 5e3 Oz. 25c; 2 Oz. 40c3; % Lb. 75c; Lb. $2.50 
Gi ant Roce An immense onion. Globular in form; 
skin light brown; flesh mild and tender. It 
will produce a large onion from seed the first season, but to 
attain the largest growth, very small bulbs or sets should be 
set out the second spring, when they will continue increasing 
in size, instead of producing seed, as is the case with American 
onions. Pkt. 5c3 Oz. 20c3 2 Oz. 35c; % Lb. 60c; Lb. $1.75 
A large, beautiful, 
..» ONION SETS... 
To raise onion sets from seed, use good ground prepared as for large onions, and sow the seed very thick in broad drills, 
forty to sixty pounds per acre. 
If the seed is sown thin, the bulbs will not only be too large for sets but will not be of the 
right shape, and if sown thick on poor land, they will be necky or bottle-shaped. When onion seed is sown for sets, the seed 
may be planted somewhat later than for large bulbs, but fine crops are more likely to come from early sowing. 
Used precisely as top onions are, 
Red Bottom Sets setting them out in the spring, in- 
stead of sowing seed. Per Lb. 25c, postpaid; 100 Lbs. $9.50 
Identical with the preceding, 
Yellow Bottom Sets except in color, and used in the 
Same manner. Per Lb. 25c, postpaid; 100 Lbs. $9.50 
hite Bottotn Sets These do not keep as well as the 
red or yellow, but produce beau- 
tiful white onions early in the season. 
Per Lb. 25c, postpaid; 100 Lhs. $12.00 
Prices by the 100 Ibs. of all onion sets are subject to fluctua- 
tions of the market. The price per single pound will hold 
good through the season, or as long as our stock lasts. 
The 100 pound prices are by freight or express at purchaser's expense for transportation. 
——- PARSLEY —-— 
_ Very useful for flavoring soups, stews and for garnishing. 
crisp, rubbed to a powder, and kept in bottles until needed. 
Culture—It requires rich, mellow soil. The seed iseven slower than parsnip in 
germinating, and should be sown as early as possible in the spring, in drills one foot 
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 start a new growth 
which will be brighter and better curled, and if these turn dull or brown they can . 
be cut in the same way; every cutting will result in brighter and better curled cad 
leaves. The fern leaved and moss curled varieties make beautiful border plants. - =: ,,.::' 
Leaves plain or flat and very dark colored. It is often preferred on i 
Lb. 20c; Lb.50c |: 
The leaves are finely cut and give the |: 
plants a feathery fern-like appearance. ..| : 
Makes a handsome border plant. Pkt.5ce; 0z.10c; 2 0z.15c;% Lh.20c; Lh.60c 
Fine Criple Curled, or Myatt’s Garnishing srowine 4a 
but not large variety. The leaves are bright, pale green, and exceedingly 
handsome. Greatly prized for garnishing and table decoration. One of the \& 
Plain this account and because of its hardiness. 
PKt. 5c; Oz. 10c; 2 Oz. 15¢; 
Carter’s Fern Leaved 
best for market or private gardens. 
Pkt. 5c; Oz. 10c; 2 Oz. 15c; 4% Lb. 20c3 Lb. 60 | ~ 
Ch ampion HHoss Gurl ed A compact growing, finely cutand ,;_ jj; 
: much curled variety, of a bright || ''/' 
Owing to its fine color and density of foliage, it is much |) , 
Pkt. 5c; Oz; 10c; 2 Oz. 15c3; % Lb. 25c; Lb. 75 ‘lil 
1h 
The root, which resembles a - ji 
L : ° small parsnip, is the edible 
portion of this variety. Extensively grown and used for flavoring 
green color. 
sought after. 
Curnip Rooted, or Hamburg 
soups, etc. Pkt. 5c; Oz. 10c; 2 Oz. lic; % Lb. 20c; Lb. 50c 
The value of the Parsnip as a culi- 
nary vegetable is well known, but is 
not generally appreciated at its full 
Nien Q value for stock feeding. On favora- 
ble soil it yields an immense crop of roots, which are more nutritious 
than carrots or turnips, and particularly valuable for dairy stock. 
Culture—They do best on a 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 feet to two and one-half feet apart; cover one half inch deep, 
and press the soil firmly over the seed. Give frequent cultivation, and 
PARSNIP 
thin the plants to five or six to the foot. 
Roots very long, white 
Long White Dutch, or Sugar, smooth, fender sugary, < 
Very hardy, and will keep through win- &€§ 
Pkt. 5c; Oz. 10c; 2 Oz. 15¢; % Lb. 20c; Lb. 50¢ BS; 
Roots comparatively £ 
short, with a very 
The variety is easily distinguished by the leaves 
and of most excellent flavor. 
ter without protection. 
Hollow Crown, or Guernsey. 
smooth, clean skin. T 
arising from a depression on the top or crown of the root. 
Pkt. 5c; Oz. 10c; 2 Oz. lic; % Lh. 20c; Lb. 50c 
c 
The green leaves are used for flavoring, or they may be dried 
es 
i 
Ne 
HoLLow 
CROWN 
PARSNIP. 
