44 D. M. FERRY & CO., DETROIT, MICH. 
PARS LES 
Very useful for flavoring soups, stews, and for garnishing. The green 
leaves are used for flavoring, or they may 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 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 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. 
PLAIN.—teaves plain or flat and very dark colored. It is often 
-preferred on this account and because of its hardiness. Pkt. 5ets.; 
Oz. 10cts.; 2 Oz. licts.; 14 Lb. 20cts.; Lb. 50cts. 
EMERALD.—a fine curled variety, which is hardy and slow 
# inrunning toseed. Colordark,rich green. The plants are so com- 
; 23) pact, densely frilled Aa : 
—>— and curled, as to re- 
B—<= 7 semble a mass of 
moss. Pkt. 5cts.; 
Oz. 10cts.; 2 Oz. 15cets.; 
14 Lb. 20cts.; Lb. 65cts, 
CARTER’S FERN LEAVED PARSLEY. 
CARTER’S FERN LEAVED.—the leaves are finely cut and give the plants 
a feathery, fern-like appearance. Makes a handsome border plant. Pkt. 5cts.; 
Oz. 10cts.; 2 Oz. 15cts.; 14 Lb. 20cts.; Lb. 60cts. 
FINE TRIPLE CURLED, OR MYATT’S GARNISHING.—a fine free 
growing but not large variety. The leaves are bright, pale green, and 
exceedingly handsome. Greatly prized for garnishing and table 
decoration. One of the best for market or private gardens. Pkt. 5cts.; 
Oz. 10cts.; 2 Oz. 1icts.; 14 Lb. 20cts.; Lb. 60cts. 
CHAMPION MOSS 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. Pkt. 5cts.; Oz. 10ets.; 
2 Oz. 15cts.; 14 Lb. 25cts.; Lb. 75cts. 
TURNIP ROOTED, OR HAMBURG.—the root, which resembles a 
small parsnip, is the edible portion of this variety. Extensively grown 
and used for flavoring soups, etc. Pkt. dcts.; Oz. 10cts.; 2 Oz. 15cts. ; 
74 Lb. 20cts.; Lb. 50cts. FINE TRIPLE CURLED PARSLEY. 
PARSNIP 
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 favor- 
able 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 thin the plants to five or six 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 protection. Pkt. 5cts.; Oz. 10cts.; 
2 Oz. 15cts.; 144 Lb. 20cts.; Lb. 50cts. 
HOLLOW CROWN, OR GUERNSEY.—Roots comparatively short, 
with a very smooth, clean skin. The variety is easily distinguished by 
the leaves arising from a depression on the top or crown of the root. 
Pkt. 5cts.; Oz. 10cts.; 2 Oz. 15cts.; 144 Lb. 20cts.; Lb. 50cts. 
G@uLturs o—r- DBAS 
For early peas the soil should be light and warm, 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 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 better success from sowing all 
the varieties comparatively early, depending for succession upon selecting 
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 only one or two inches of soil, and when the plants are five or 
six inches high, filling the trench level with the surface; this will secure 
HOLLOW deep rooting, prevent mildew and prolong the bearing season. If the peas 
CROWN ie Cone oe full depth at first, or if water is allowed to stand in the 
PARSNIP. trenches, they will not make a good stand of healthy plants. 
E The crop should be gathered as fast as it is fit for use. If evena few 
a pods begin to ripen, new pods will not only cease to form, but those partly 
advanced stop growing. 
lh a SE a 
