44 



D. M. FERRY & GO'S DESCRIPTIVE CATALOGUE. 



PARSLEY 



Very useful for flavoriDg soups and stews aud 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 and when 

 the plants are well up thin to one foot in tiie row. Vv hen the plants 

 are about three inches high cut off all the leaves: the plant will 

 then start a new growth of leaves which \\-ill be brighter and better 

 cui'led and later, ii these turn dull or brown they can be cut in the 

 same way: every cutting will result in improvement. The 3Ioss 

 Curled vaViety makes bea'utif ul border plants. 





Plain 



p» . Leaves flat, deeply cut but not curled: 

 1 ia.in often preferred on account of the very 

 dark green 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; 2 Oz. 15c; h. Lb. 20c; Lb. 60c. 



Champion Moss Curled 



Champion Moss Curled ;-ari'^ty''^idi''h?s'^ fi^eh^ut 



and densely curled leaves of a deep £:reen color. Owing to its 

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

 most popular sorts for both the market and home garden. Pkt. 5c; 

 Oz. 10c; 2 Oz. 15c; h Lb. 25c; Lb. 75c. 



^^»> ^N 



Turnip Rooted or Hamburg 



T • D i J U l_ The root is the edible 



1 Urnsp KOOted, or rlamDUrg 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 hke parsnip. Extensively grown 

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

 2 Oz. 15c; % Lb. 25c; Lb. 75c. 



PARSNIP 



The value of the Parsnip as a culinary vegetable is well kno-^vn 

 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 dau'y 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 manui-e is'apt to make the roots coarse and iU 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 thi-ee or four to the foot. 



Long White Dutch, or Sugar smSoth^tendef'a^d^^of 



most excellent flavor. Yery hardy and wall keep well through 

 the winter without protection. Pkt. 5c; Oz. 10c; 2 Oz. 15c; 

 h Lb. 20c; Lb. 50c. 

 ¥T II /-> r> Root white, very tender. 



Hollow Crown, or Guernsey with a smooth, dean 



skin. The variety is easily distinguished by the leaves growing 

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

 2 Oz. 15c; % Lb. 20c; Lb. 50c. 



