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



2! 



CELERIAC, OK TURNIP ROOTED The root of this 



variety is turnip shaped, tender and marrow Uke. having a 

 sweeter taste and stronger odor than other varieties. It is 

 used principall}- for seasoning meats and soups. 



CELEKIAC, LARGE SMOOTH PRAGUE.— An im- 

 pro%-ed form of turnip rooted celery, producing large and 

 smooth roots, which are almost round, and with very few 

 side roots. Plants vigorous, ^nth large, deep green foliage. 



CHBRVIL, 



French, Cerfeuil. German. Garfenkerbel. 



A hardy annual much used for flavoring and in salads. 

 The curled variety is quite as useful for garnishing as 

 Parsley. 



CcxTURE.— Sow in early spring in rich, well prepared soil, 

 and when plants are well established, transplant to about 

 one foot apart. 



Chervil, Curled. 



CURLED.— Greatl}- superior to the old plain variety, 

 which it has almost wholly superseded, having fully as fine 

 perfiirae and flavor, being earlier and much handsomer. 



collXrds. 



A variety of cabbage known in different sections as "Cole "' 

 and "Colewort." It is extensively used in the South for 

 "greens." where it continues in luxuriant growth all winter. 



GEORGIA, SOUTHERN, OR CREOLE.-This is the 



variety so extensively used in the South, where it furnishes 

 an abundance of food for both man and beast. Forms a 

 large, loose, open head, or a mass of leaves on a tall stem. 

 Freezing improves their quality. Sow thick, in drills, in rich 

 ground, transplanting when four inches high. In the South, 

 sow from January to'^May and August to October. 



I EORG I A 



CollVi 



CHICORY. 



French. Chicoree. German. Cigorien. 

 LARGE ROOTED, OR COFFEE.-The dried and pre- 



pared roots of this are used quite extensively as a substitute 

 for and adulterant of coffee, i^ow the seed as early in th'i 

 spring as the ground can be prepared, in a rather light. 

 moderately rich soil, in drills fifteen inches apart for 

 garden and two to two and one-half feet for field cultur-? 

 ^Vhen the plants are sufficiently large thin to four inchf- 

 apart in the row. Keep clear of weeds and in the fall dig th'- 

 roots. slice them and dr}' in an ajjple evaporator, or kiln con- 

 structed for the purpose. Where the roots are grown in 

 quantit}' for the manufacturers of the "x^repared" chicorj-. 

 thej' are usually brought to the facton,- in the " green "' state 

 and there dried in kilns constructed for the purpo.se. 



cojRa,, broom. 



Broom Corn is grown as a staple crop in manj- sections of 

 the country, especially west of the Mississippi river, for the 

 brush and for the seed, which is valuable for stock feed. 



CVltire.— Prepare the ground as for com and plant about 

 the same time in drills three and one-half to four feet apart 

 and thin to six inches in the row. 



DWARF.— Grows from three to five feet high, and pro- 

 duces short, fine brush, suitable for whisk brooms and 

 brushes. 



IMPROVED EVERGREEN.— Grows to a height of 

 seven to nine feet ; early, and produces a very fine brush of 

 good length and of green color. 



FETTICUS, OR LAMB'S LETTUCE. 



French, Mache, Salade de hie. German, Acker salat, Larii- 

 marsalat. 

 This small salad is used during the winter and spring 

 months as a substitute for lettuce and is also cooked and 

 used like spinage. In warm weather the plants ■n'iU mature 

 in from four to six weeks. 



Corn Salad. 



CcxTtTRE.— Sow the seed in shallow drills about one foot 

 apart, during August and September. If the soil is dry. it 

 should be firmly pressed over the seed in order to secure 

 prompt germination. On the approach of severely cold 

 weather, cover with straw or coarse litter. The plants will 

 also do well if the seed is sown very early in the spring, and 

 like most salad plants, are greatly improved if grown on 

 very rich soil ; indeed, the ground can scarcely be made too 

 rich for them. 



COR2\. 



French. Mais. German, ^fa^s. 



CrLTURE.— A rich, warm, alluvial soil is best, and immedi- 

 atelj- before planting this should be as deeply and thoroughly 

 worked as possible. Give thorough but shallow cultivation 

 until the tassels appear. 



CORY.— A new sort resembling the Marblehead, but of 

 stronger growth, with larger, lighter colored ears, and by 

 far the largest of the extra early sorts. The plant does not 

 sucker so much a.s the Marblehead. and it will mature a full 

 crop earlier than that variety. All the red cobl^ed corns 

 should be cooked quickly b,v dropping the ears into boilin'i 

 water to which a little salt has been added, for if simmered 

 over a slow fire, or allowed to stand in the water after cook 

 ing. the red cob will discolor the kernels. 



AVHITE COB CORY.— "SVe began selecting this type of 

 Cory several years ago and liave not been satisfied to offer it 

 before as the proportion of red cob eai-s seemed too large to 



