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



29 



BEET — Continued 



MANGEL WURZEL 



The Mangel Wurzel, also called Mangel, Cattle Beet and Field Beet, may be grown 

 in almost any soil, but deep loams are necessary for heavy yields of the long varieties. 

 When well grown the roots give an immense yield of very valuable food for stocl<. 

 Plant early in spring in drills two to two and one-half feet apart, and about one 

 inch apart in the row, covering with about one and one-half inches of fine soil firmly 

 pressed down. Cultivate frequently. When about three inches high begin thinning 

 and continue at intervals until the roots stand about ten inches apart. 



G. ri i. Q D * Desirable for stock feeding, affording not only 



lant r eeuing' OUga.r ueet a very large crop much easier to harvest than 

 ^,. f-falf C.,„-» IVIarifrial Other sorts but also having higher nutritive value, 

 ur nd.ll OUgdr ividUgCl i^gj^^ especially rich in sugar. The roots are light 

 bronze green above ground, grayish white below, with white flesh. On account of 

 growing partly out of the ground and the long ovoid shape the crop can be harves- 

 ted and stored easily and at less expense than any other root crop. Pkt. 10c; 

 Oz. 15c; 2 Oz. 20c; % Lb. 25c; Lb. 65c. 



D«/fT7 o r^ f 1 J The roots are very large, uniformly 



. M. rerry Cfc \-.0 S ImprOVea straight and well formed and compar- 

 Mnmmrkfk I r\-nce R a«^ atively thicker than the Common sort. Tlie llesh is 

 ivicillllllULIl l^ung rvcu ^^.j^j^.^ tinged with rose. This strain under careful 

 culture is enormously productive. Our stock will produce the largest and finest 

 roots which can be grown for feeding stock and is vastly superior to many strains 

 oiTered under other names, such as Norbitan Giant, Colossal, Monarch, etc. Pkt. 10c; 

 Oz. 15c; 2 Oz. 20c; V4 Lb. 25c; Lb. 60c. 

 ■^j" II I . .1 The roots of this exceedingly productive sort grow about 



I ellOW LieViatnan one-half out of the ground and very easily harvested. In 

 shape they are long fusiform, or spindle shaped tapering from the middle to each 

 end, and have a small collar. The color is light gray tinged with brown above 

 ground, yellow below. The flesh is white, sometimes slightly tinged with yellow. 

 The tops are green and comparatively small. The roots have less tendency to be- 

 come woody than most sorts. Pkt. 10c; Oz. 15c; 2 Oz. 20c; V4 Lb, 25c; Lb. 60c. 



Gl J T 1 J The tops are comparatively small, with the leaf stalks 



Olden 1 anKarCt and veins distinctly tinged with yellow. The neck is small. 

 The roots are large, ovoid, but with bottom usually of larger diameter than top, 

 light gray above ground, deep orange below. The flesh is yellow, zoned with 

 white. Pkt. 10c; Oz. 15c; 2 Oz. 20c; 1/4 Lb. 25c; Lb. 65c. 



SUGAR BEET 



The Sugar Beets are desirable not only for sugar making but are valuable for 

 stock feeding and when small may be used for the table. The best soil is a rich, 

 friable sandy, or clayey loam. Rich, mucky soils will often give an immense yield 

 of roots which, though excellent for feed, are of little value for sugar making. 



Plant early in spring in drills two to two and one-half feet apart, and about one 

 inch apart in the row, covering with about one and one-half inches of fine soil firmly 

 pressed down, Cultivate frequently. When about three inches high begin thinning 

 and continue at intervals until the roots stand about ten inches apart. 



Improved IVIah 



FOR SUGAR MAKING 



1^1 . «r I I The roots are a little larger than Vilmorin's Improved and a little hardier and easier grown. The 



Jvlein W anzleoen tops are rather large and the leaves slightly waved. This sort often yields under careful culture 



from twelve to eighteen tons per acre. 

 V4 Lb. 25c; Lb. 75c. 



It is probably the best sort for the experimenter to use. Pkt. 10c; Oz. 15c; 2 Oz. 20c; 



The folloiving taken from Farmer's Bulletin No. 823 published by the United States Department of Agriculture. 



Sugar beets may be grown in any locality which has tillable soil that is capable of producing good crops of vegetables. All 

 sugar beets, if properly handled, will produce syrup. The beets are cut into thin slices and .soaked in hot water (60 minutes) 

 to extract the sugar. The liquid is then boiled down to the thickness desired. While the boiling is progressmg, a scum will rise 

 on the surface of the liquid; this should be removed carefully by means of a skimmer. As soon as the syiup has reached the 

 desired consistency and has been skimmed carefully it may be placed in cans or bottles for future use. It should be canned or 

 bottled while hot and tightly sealed or corked to prevent molding. A few rows of sugar beets in the garden v\ ill generally be 

 sufficient for a supply of syrup for home use. A bushel of beets will produce from three to five quarts of syrup. The flavor 

 of the syrup is pleasant. It contains the pure juice of the beet root and is a wholesome and nutritions food, which to a 

 certain degree should be helpful in reducing the sugar bill. If the evaporation is carried far enough and the syrup is 

 allowed to stand, a dark sugar will settle out. This sugar will be found very satisfactory for home use in cases where refined 

 sugar is not necessary, such as in making pies or dark-colored cake. 



BROCCOLI 



The heads resemble somewhat a coarse cauliflower and the culture is the same in all essentials as 

 for that vegetable. Broccoli is well adapted only to those sections where the season is long, cool 

 and rather moist. One of the most valuable features is that it withstands greater extremes of temperature than cauliflower. 



p I I W/U** 17 U ^^^^ is considered the best sort for most sections. The plants are very hardy, 



early Large Wnite rrencn vigorous and easily grown. The heads are white, compact, hard and of good quality. 

 Pkt. 10c; Oz. 75c; 2 Oz. $1.25; 1/4 Lb. $2.00; Lb. $7.00 



f^DT TQQpf Q QPR^^f TTT^ used in the fall and early winter and by some considered more tender and 

 tJ^^-^^ *J*>J»-*M^*^ k-'A AVV-f V^ A tJ delicious than any cabbage. Plant resembles the cabbage, the edible part 

 being the numerous very small heads or sprouts an inch or two in diameter formed on the stalk at each leaf joint. The 

 culture is the same in all essentials as for cabbage, except the leaves should be broken down in the fall to give the little heads 

 more room to grow. 



1" J O 1£ r\ £ This favorite Paris market sort is probably the most useful variety. The plants are half 



imprOVea nalr LlWarr dwarf, growing about one and one-half to two and one-half feet high "" 



hardy and produce compact, rounded," 

 2 Oz. 35c; Va Lb. 60c; Lb. $2.00 



grayish green sprouts of good size and fine quality. 



They are very 

 Pkt. 10c; Oz. 20c; 



