34 



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



FINE TRIPLE CUKLED, OR MYATT»S GAR- 

 NISHING.— A fine free growing but not large variety, the 



Fine Triple Curled. 



PBA^S. 



French, Pots. German, Erbsen. 



Culture. — For early peas the soil should be Kght, warm 

 and sheltered, but for general crop a moderately heavy soil 

 is better. Sow as early as possible a few of the earliest 

 varieties on warm, quick soil, prepared the fall before. The 

 general crop can be delayed until later, but we have met 

 with better success from sowing all the varieties compara- 

 tively early, depending for succession upon selecting sorts 

 that follow each other in ripening. The first sowing will mature 

 earlier if covered only one inch deep; the other sorts should 

 be covered from two to six inches deep, the deep planting 

 preventing mildew and prolonging -the season. Fresh 

 manure, or wet, mucky soil should be avoided, as they cause 

 the vines to grow too rank and tall. 



The crop should be gathered as fast as it becomes fit for 

 use. If even a few pods begin to ripen, young pods will not 

 only cease to form, but those partly advanced will cease to 

 enlarge. 



All Wrinkled Peas remain longer in season, are more 

 delicate in flavor, and are sweeter than the smooth sorts, 

 for as in sugar corn, the wrinkled appearance indicates a 

 greater amount of saccharine matter. 



EXTRA EARLY SORTS. 



FERRY'S FIRST AND BEST.— Comparison of this 



stock, year after year, with that offered by other dealers 



places us in a position to say advisedly, that it is the first in 



earliness and the best in evenness of vine, and the uniformity 



plants bearing a great immber of leaves, which are so 

 abundant and so finely curled as to cause the plant to 

 resemble a bunch of moss. The leaves are a slightly 

 pale green, but are exceedingly handsome and are 

 greatly prized for garnishing and for table decorations 

 of every kind. One of the best for market or private 

 gardens. 



TURNIP ROOTED, OR HAMBURG.— The root, 

 which resembles a small parsnip, is the edible portion 

 of this variety, which is extensively grown and used 

 for flavoring soups, etc. 



•French, Panais. German, Pastinake. 



The value of the parsnip as a culinary vegetable is 

 well known, but is not gener- 

 ally appreciated at its full 

 value for stock feeding. On 

 favorable soil it yields an im- 

 mense 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 

 son which is deep, mellow and 

 moderately rich, but 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 apart: cover one-half 

 inch deep, and press the soU 

 firmly over the seed; give fre- 

 quent cultivation, and thin the 

 plants to four to the foot. In 

 digging field crops, they may 

 be thrown out so as to be 

 easily gathered, by running a 

 breaking plow along one side 

 of the row. 



LONG WHITE DUTCH, 



OR SUGAR.— Roots very 

 long, white, smooth, tender, 

 sugary and most excellently 

 flavored. Very hardy, and 

 wiU keep through winter with- 

 out protection. 



HOLLOW CROTVN, OR 

 G U E R N S E Y.— Roots com- 

 paratively short, ending some- 

 what abruptly, with a small 

 tap root; grows mostly below 

 the surface; has a very 

 smooth, clean skin, and is 

 easily distinguished by the 

 leaves arising from a cav- 

 • ity on the top or crown of the root. 



Hollow Grown, 

 Guernsey. 



Ferry's First and Best. 



