D. M. FERRY & CO., DETROIT, MICH 



PARSLEY 



Very useful for flavoring soups and stews and 

 for garnishing. The green leaves are used for flavor- 

 ing 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 covering not more 

 than one-half inch with fine soil firmly pressed down. 

 When the plants are well up thin to eight to twelve 

 inches apart in the row. When the plants of the 

 curled varieties ai*e about three inches high cut off 

 all the leaves; the plant will then start a new 

 growth of leaves which will be brighter and better 

 curled and later, if these turn dull or brown they 

 can be cut in the same way; every cutting will re- 

 sult in improvement. 



v)i • The leaves of this variety are flat, deeply 

 A lain cut but not curled. Very desirable for 



flavoring soups and stews and for drying. It is a 



favorite on account of its very dark green leaves 



as well as its hardiness of plant. The curled sorts 



are more extensively used for garnishing. Pkt. 5c; 



Oz. 15c; 2 Oz. 25c; Vi Lb. 40c; Lb. $1.50 



Champion Moss Curled ous! ^%ompact 



growing variety, excellent for garnishing and Plain 



flavoring, and a handsome decorative plant. 



Leaves very finely cut and so closely crisped or 



curled as to resemble bunches of moss. Ovsdng to its uniformly fine deep green color and very attractive foliage, this is one 



of the most popular sorts for both the market and home garden. Pkt. 5c; Oz. 15c; 2 Oz. 25c; y\ Lb. 40c; Lb. $1.50 



U€»»v«U,,i*» ^1. D^^4-^J "^^^ ''^o* ^^ ^^® edible 

 namDUrg, or KOOted portion of this variety 

 and resembles a small parsnip both in color and 

 shape. Flesh white, a little dry and in flavor is similar 

 to celeriac. The foliage is practically the same as that 

 of Plain Parsley. The roots can be dug late in the fall 

 and stored in sand for winter use. Extensively used 

 for flavoring soups and stews. This variety is some- 

 times called Turnip Rooted. Pkt. 5c; Oz. 15c; 

 20z. 25c; y^ Lb. 40c; Lb. $1.50 



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 favorable soil it yields an 

 immense crop of roots, more nutritious than turnips 

 and very valuable for dairy 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 manure is apt to 

 make the roots coarse and ill shaped. As the seed is 

 sometimes slow and uneven in growth, 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 frequent cultivation and thin 

 the plants to six inches apart in the row. 



\jt \% r-' r^ An excellent variety 



Hollow Crown, or Guernsey for the table Roots 



long, with smooth white skin, uniform in shape, tender and 

 of the best quality. The variety is easily distinguished by the 

 leaves growing from the depression on top or crown of the 

 root. Pkt. 5c; Oz. 15c; 2 Oz. 25c; Va Lb. 40c; Lb. $1.25 



Champion Moss Curled 



Long White Dutch, or Sugar parLip^^^^I ^ very 



hardy and will keep well through the winter without protec- 

 tion. The roots are long, white, smooth, tender and of most 

 excellent flavor. Much used for the table and suitable also for 

 stock feeding. Pkt. 5c; Oz. 15c; 2 Oz. 25c; % Lb. 40c; Lb. $1.25 



Hollow Crown 



