D. M. FERRY & GO'S DESCRIPTIVE CATALOGUE 



43 



Vei*y useful for flavoring soups and stews 

 and for garnishing, The green leaves are 

 used for flavoring or they may be dried 

 crisp, rubbed to a powder, and kept in bot- 

 tles until needed. 

 CULTURE— Parsley req[uires 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, and 

 when the plants are well up thin to one foot in the row. When the 

 plants are about three inches high cut off all the leaves; the plant 

 will start a new growth of leaves which will be brighter and better 

 curled, and if these turn dull or brown they can be cut in the same 

 way; every cutting will result in improvement. The Moss Curled J-J 



variety makes beautiful border plants, 



PLAIN. Leaves flat, deeply cut but not curled. It is often pre- 

 ferred on account of its very dark color and because of its hardi- 

 ness, but especially because of its superiority for flavoring, 

 while the curled sorts are more extensively used for garnishing. 

 Pkt. 6c; Oz. 10c; 3 Oz. 15c; % Lb. 20c; Lb. 50c. 



Champion Moss Curled Parsley. 



CHAMPION MOSS CURLED. A compact 



growing, finely cut and densely curled variety 

 of a deep green color. Owing to its fine color 

 and handsome foliage, it is one of the most popu- 

 lar sorts. Pkt. 5c; Oz.lOc; 2 Oz. ISc;?^ Lb. 35c; 

 Lb. TSc. 



3- 



Plain Parsley. 



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 gar- 

 nishing and table decoration. One of the best for market or 

 private gardens. Pkt. 5c; Oz. 10c; 3 Oz.l5c;%Lb. 30c; Lb. 60c. 



Turnip-Rooted or Hamburg Parsley. 



TURNIP=ROOTED, OR HAMBURG. The root is th« 

 edible portion of this variety and resembles a small parsnip 

 both in color and shape. Flesh white, a little dry, and hav 

 ing a flavor similar to celeriac. Foliage same as Plair 

 Parslej^. Very hardy and should be cultivated like parsnip. 

 Extensively grown and used for flavoring soups, etc- 

 Pkt. 5c; Oz. 10c; 3 Oz. 15c; ^ Lb. 30c; Lb. 60c. 



The value of the Parsnip as a culinary vegetable is well known, 

 but is not generally appreciated at its full value for stock feed- 

 ing. On favorable soil it yields an immense crop of roots, which 

 are more nutritious than carrots or turnips and particularly valu- 

 able for dairy stock. 



CULTURE— Parsnips do best on a deep, rich, sandy soil, but 

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

 erately 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 and of most excellent flavor. Very hardy 

 and will keep through winter without protection. Pkt. 5c; 

 Oz. 10c; 3 Oz. 15c; % Lb. 30c; Lb. 50c. 



HOLLOW CROWN, OR GUERNSEY. Root white, very 

 tender, Avitha smooth, clean skin. The variety is easily distin- 

 guished by the leaves growing from a depression on the top or 

 crown of the root. Pkt. 5c; Oz. 10c; 3 Oz. 15c; \ Lb. 30c; 

 Lb. 50c, 



