30 



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



PARSLEY. 



French. Persil. German, PeterslUe. 



Very useful for flavoring soups, stews and for garnishing. 

 The green leaves are used for flavoring, or they rAay be dried 

 crisp, rubbed to a powder, and kept in bottles until needed. 



Culture.— It requires rich, mellow soil. The seed is even 

 slower than parsnip in germinating, and should be sovm 

 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 leaves become old and dull they may be cut off and 

 the plant will start a new growth which will be brighter and 

 better curled. The fern leaved and moss curled varieties 

 make beautiful border plants. 



PARSLEY, PLAIN. 



PLAIN.— Leaves plain or flat and very dark colored. It is 

 often preferred on thi.-J account and because of its hardiness. 



CHAMPION nOSS CURLED.— A compact growing, finely 

 cut and much curled variety, of a bright green color. Owing 

 to its fine color and density of foliage it is much sought after. 



CARTER'S FERN LEAVED. -The leaves are finely cut 

 and give the plants a feathery, fern-like appearance. Makes 

 a handsome border plant. 



EriERALD.— A fine curled variety which is hardy and slow 

 in running to seed. Color dark, rich green. The plants are 

 so compact, densely frilled and curled as to seem like a mass 

 of moss. 



PARSLEY, FINE TRIPLED CURLED. 



FINE TRIPLED CURLED, OR HYATT'S GARNISHING. 



—A fine free growing but not large variety The plants bear 

 a great number of leaves, which are so abundant and so finely 

 <'urled that they resemble a bunch of moss. The leaves are 

 bright pale green, and exceedingly handsome. Greatly prized 

 for garnishing and table decoration. One of the best for mar- 

 ket 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. 



PARSNIP. 



French, Pauais. German. Pastinake 

 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. 



Culture.— They do best on a deep, rich, sandy soil, but will 

 make good roots on any soil which is deep, mellow and mod- 

 erately 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 feet apart; cover one-half inch deep, and press 

 the soil firmly over the seed; give frequent cultivation, and 

 thin the plants four to the foot. 



LONG WHITE DUTCH, OR SUGAR.-Roots very long, 

 white, smooth, tender, sugary and of most excellent flavor 

 Very hardy, and will keep through winter without protectiort. 



PARSNIP, HOLLOW CROWN. 



HOLLOW CROWN, OR GUERNSEY.— Roots compara- 

 tively short, ending somewhat 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. 

 depression on the top or crown of the root. 



PEAS. 



French, Pois. German, Erbsen. 



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

 and sheltered, but for general crop a moderately heavy soil 

 is better. Fresh manure, very rich or wet mucky soil should 

 be avoided, as they cause a rank growth of vine at the cost of 

 the quality of the peas; such soil is often the cause of the 

 early sorts maturing unevenly. 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 oetter success from sowing all the varieties^ 

 comparatively early, depending for succession upon select- 

 ing sorts that follow each other in ripening. The peas: 

 will mature earlier if covered only one inch deep, and where 

 earliness is the most important thing, they may be treated 

 in that way, but larger pods and more of them will be 

 produced if the seed is planted in trenches three to six inches 

 deep, covered with one or two inches of soil until the plants, 

 are above the surface, then filling the trenches; this will 

 secure deep rooting, prevent mildew and prolong the bear- 

 ing season. If the peas are covered to the full depth at first, 

 or if water is allowed to stand in the trenches, they will not 

 make a good stand of healthy plants. 



The crop should be gathered as fast as it is fit for use. If 

 even a few pods begin to ripen, ne?o pods will not only cease 

 to form, but those partly advanced stop groiviyig. 



Wrinkled Peas remain longer in season, are more deli- 

 cate in favor, and sweeter than the smooth sorts, as in sugar 

 corn, the ivrinkled appearance indicates a greater amount 

 of saccharine matter. 



