are Ferry-Morse Introductions 
CARROT (Cont’d) 
*Touchon. Similar to Nantes, but with greater length. 
Excellent quality for home and market garden. eS) 
c 
CAULIFLOWER 
Early Purple Head. Forms large central heads which are 
purple but become bright green when cooked. Very 
tender and has a delicate flavor. Plants are quite 
hardy and become very large. (75) 15c 
*Early Snowball ‘‘A.’’ Super Snowball type. Short- 
leaved type well adapted for greenhouse forcing or 
early market. Heads medium size, snow white, deep, 
smooth, compact. A Ferry-Morse Development 
and Introduction. (55) 15c 
*Snowball ‘‘X.’’ Snowdrift type. Large, solid white 
heads of fine quality. Recommended for use where 
weather conditions are unfavorable for growing earlier 
maturing strain. A Ferry-Morse Development and 
Introduction. (60) 15c 
Winter. Large, white, solid heads of excellent quality. 
Plants hardy, vigorous, and easily grown where win- 
ters are mild. Strains differing in maturity dates from 
November to April have been developed. A Ferry- 
Morse Development and Introduction. (120) 15c 
Chinese Cabbage, Michihli (pronounced Mish-heé-lee), is 
a Ferry- Morse development. 
CELERIAC 
Large Smooth Prague. 
very tender. 
salads. (110) 
CELERY 
Dwarf Golden Yellow Self Blanching. Compact growth. 
Thick solid stalks that blanch to clear waxen yellow. 
Popular because of earliness and fine flavor. (90) 15¢ 
Easy Blanching. Splendid early variety. Blanches read- 
ily. Vigorous, compact growth. (110) 15c 
Emerson Pascal. Large, vigorous plants produce thick, 
fleshy, tasty ribs. Flavor is similar to Summer Pascal 
at maturity. (125) 15c 
Ferry’s Pascal. Large, compact, green-leaved. Stalks 
blanch to yellowish-white. Unsurpassed flavor. eo) 
c 
Golden Detroit. Plants compact, full-hearted. Stems 
7 to 8 in. long; blanch easily; free from strings. A 
Ferry-Morse Development and _ Introduction. 
(90) 15c 
Golden Plume or Wonderful. Thick, solid stalks that 
blanch readily. Finest quality. Very desirable for 
home use. (82) 15c 
Large, round, smooth tubers; 
For celery flavor in soups, stews, and 
15c 
39 
CELERY (Cont’d) 
Supreme Golden. 
An outstanding new strain of the 
Golden Yellow Self Blanching type. A Ferry-Morse 
Development and Introduction. (85) 15c 
Tall Golden Yellow Self Blanching. Fairly tall, com- 
pact, firm stalks that blanch readily. Early. (82) 15¢ 
Tall Non-Bolting Golden Plume. Recommended for 
sections where unfavorable conditions cause ordinary 
strains to bolt. Otherwise similar to Golden Plume, 
but later. A Ferry-Morse Development and In- 
troduction. (90) 15c 
Utah. The most popular green celery. Fine flavor. (125) 
15c 
CHERVIL 
Curled. Similar to parsley, but of more delicate texture. 
Cae bright rich green (See also Herbs, page 34). 
15c 
CHICORY 
Asparagus or Catalogna. Long, slender, distinctly cut, 
green leaves. Also known as Italian dandelion. Very 
desirable for salads. (65) 15c 
Large Rooted or Coffee. Roots are used for food; young 
tops for salads. (90) 15c 
Magdeburg. Slender, strap leaves. Used for salads. (65) 
5 15c 
Witloof or French Endive. One of the most attractive 
of salad vegetables. To produce a handsome, compact 
cluster of blanched leaves, 4 to 5 inches long, trim 
roots and bury upright in damp sand. Leaves are 
tender and have a mildly acrid flavor. (150) 15c 
CHINESE CABBAGE 
Mandarin. A dependable, solid header. A welcome green 
in the late fall days—excellent for cole slaw, novel 
base for salads, can be cooked like asparagus to a de- 
licious goodness! A Ferry-Morse Development and 
Introduction. (75) 15c 
Michihli. Exceptionally sure heading new variety. Heads 
firmer and often larger than those of Chihli. Tender, 
fine flavored. Serve as salad or cook like asparagus. 
A Ferry-Morse Development and Introduction. 
(70) 10c 
Wong Bok. See Mandarin for improved strain. 
CHIVES. Grass-like leaves with appetizing flavor like mild 
onion. Use in salads, cottage cheese, and many cooked 
dishes. (90) 15c 
Sweet Corn, Golden Cross Bantam. 
