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



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ILLUSTRATED AND DESCRIPTIVE CATALOGUE 



: OF : 



VEGETABLE SEEDS 



WITH GENERAL DIRECTIONS FOR CULTIVATION 



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ARTICHOKE 



The seed we offer is that of the true artichoke which is a very popular vegetable in Europe. In it the edible portion is the 

 thickened scales at the base of the flower heads or buds. The plant is very different from what is known in America as Artichoke 



or Jerusalem Artichoke, in which the edible portion is the tuber. 



In February or March sow^ and transplant in hotbeds so as to 

 give plenty of room until danger of frost is over. Then set in very 

 rich, weU drained soil in rows four feet apart and two feet apart in 

 the row. The plants can be raised in seed beds out of doors, but in 

 that case will not be likely to produce heads the first year. Late in 

 the fall cut off the old tops and thoroughly protect the crowns with 

 leaves or straw to prevent severe freezing. The second year thin 

 the starting shoots to three of the best, which will commence to 

 form heads about July 1st. The plants may also be blanched like 

 Cardoons. This is done by cutting back the stems close to the 

 ground in July, the rapidly growing shoots which then start up may 

 be tied and blanched like celery. As artichoke plants do not yield 

 satisfactorily after three or four years, it is best to start a new 

 plantation as often as once in three years. 



f /^l 1_ D • ^^^ ^®s^ ^^^ f°^ general use. 



L.arge l^iOOey or rariS Plant vigorous and hardy, leaves 

 silver gray, ribs reddish at the base and without spines. Buds 

 large, nearly round; scales pale green, shading to violet at the 

 base. No other variety has such a broad, thick and fleshy recep- 

 tacle or bottom. Height of stem about two and one-half feet. 

 Pkt. 5c; Oz. 60c; 2 Oz. $1.00; V4 Lb. $1.75; Lb. $6.00 



ASPARAGUS 



Palmetto 



One of the earliest and most delicious of spring vegetables. We 

 strongly urge all those having enough available space to put in a 

 bed for their own use, following carefully the cultural directions 

 given below. Beds are usually formed by setting roots which can 

 be procured of us. If you -wish to grow plants from the seed 

 yourself, pour warm water on the seed and allow it to stand until 

 cool; pour it off and repeat two or three times with fresh warm 

 water. Sow in spring in drills about eighteen inches apart and two 

 inches deep in light, rich soil, planting fifteen to twenty seeds to 

 each foot of row. When the plants are weU up, thin to about one 

 inch apart and give frequent and thorough cultivation during the 

 summer. If this has been well done, the plants will be fit to set the 

 next spring. The permanent beds should be prepared by deep 

 plowing or spading and thoroughly enriching the ground wath 

 stable manure or other fertilizer; a moist, sandy soil is best. If the 

 subsoil is not naturally loose and friable, it should be made so by 

 thoroughly stirring wdth a subsoil plow or spade. Set the plants 

 about four inches deep and one to two feet apart in rows four to 

 six feet apart. After the plants are well started, give frequent and 

 thorough cultivation. Early the next spring spade in a heavy dress- 

 ing of manure and about one quart of salt and double the quantity 

 of fresh wood ashes to each square rod and cultivate well as long as 

 the size of plants will permit, or until they begin to die down. The 

 next season the bed may be cut over two or three times, but if this 

 is done, all the shoots, no matter how small, should be cut. After 

 the final cutting, give a good dressing of manure, ashes and salt. 

 Cultivate frequently until the plants meet in the rows. In autumn 

 after the tops are fully ripe and yellow, they should be cut and 

 burned. A bed fifteen by fifty feet, requiring about one hundred 

 plants, if well cultivated and manured, should give the following 

 season an abundant supply for an ordinary family and continue 

 productive for eight or ten years. 



PI . . A very early maturing and prolific variety, produc- 

 A almCttO ing an abundance of very large, deep green shoots 



of the best quality. SEED— Pkt. 5c; Oz. 10c; 2 Oz. 15c; V4 Lb. 20c; 



Lb. 65c. ROOTS— Postpaid, $1.35 per 100; by freight or express, 



not prepaid, 85c per 100; $5.50 per 1000 



g^ ' /^ 1 1 ^^^^ sort is one of the largest and most 



v.<OnOVer S V/OlOSSa.! extensively used green varieties. 



Shoots bright green, sometimes tinged with piu-ple at the top, 



very tender and of the best quality. SEED— Pkt. 5c; Oz. 10c; 



2 Oz. 15c; 1/4 Lb. 20c; Lb. 60c. ROOTS— Postpaid, $1.30 per 100; 



by freight or express, not prepaid, 80c per 100; $5.50 per 1000 



Columbian Mammoth White im^Fm^nishe^s shoots 



of exceptionally large size and of superior tenderness and flavor. 

 Color clear white until four to six inches above the surface. A 

 large proportion of the seeds will produce white shoots and the 

 green ones can be easily rejected when setting out the permanent 

 bed. SEED— Pkt. 5c; Oz. 10c; 2 Oz. 15c; V4 Lb. 25c; Lb. 75c. 

 ROOTS — Postpaid, $1.35 per 100; by freight or express, not pre- 

 paid, 85c per 100; $6.00 per 1000 



