36 



D. M. FERRY & GO'S DESCRIPTIVE CATALOGUE. 



C^ £ L E R Y— Continued 



l7..An^k'<. Qiir.r«A<»(. A late maturing variety which keeps the best of any celery yet introduced. The growfh iS compact 

 rrencn S OUCCesS and short in stem so that the plants may be well earthed up for blanching while growing close to- 

 gether. The foliage is dark green. The heart is large, solid and is formed early. The stalks become when blanched almost 

 white or very light creamy yellow, thick, yet brittle, without stringiness and of good quality. It requires more time to 

 mature than some sorts but remains firm, solid and in fine condition until late in the spring Pkt 10c- Oz 35c' 2 Oz GOc- 

 14 Lb. $1.00; Lb. $3.50 •...., 



^/Min rkf Piiffirinp CeA^f^r This is not suitable for blanching but the seed is sown thickly in rows. The tops grow 

 OOUp or tuning ^eiery very rapidly and furnish a succession of cuttings throughout the season. The stalks are 

 cut when three or four inches high for use as flavoring for soups or stews. Pkt. 10c; Oz. 15c; 2 Oz. 25c; V4 Lb. 40c; Lb. $1.25 

 CELERY SEED FOR FLAVORING. Oz. 10c; 2 Oz. 15c; 1/4 Lb. 20c; Lb. 50c. 



CELERIAC or Turnip Rooted Celery 



In this kind of celery, the roots have been developed by cultivation and not the leaf-stalks. The roots, which are edible 

 portion, keep well for winter use and are excellent for soups and stews. They are also cooked and sliced as a salad. 



Sow seed at the same season and give the same treatment as common celery. Transplant to moist, rich soil, in rows twa 

 feet apart and SIX inches apart in row. Give thorough culture. It is not necessary to earth up or '-handle" the plants After 

 the roots have attained a diameter of two inches, they are fit for use. 



To keep through the winter pack in damp earth or sand and put in the cellar or leave out of doors, covering with earth and 

 straw like beets and carrots. 



I arcy^ ^TTiorttK PrAcriif> An improved variety^ of turnip rooted celery producing large roots of nearly globular 

 1 u * r rrague shape and comparatively smooth surface. Pkt. 10c; Oz. 25c; 2 Oz. 40c; 1/4 Lb. 75c; 



Lb. $2.50 





CHERVIL 



A hardy annual with aromatic leaves somewhat resembling parsley 

 and by many considered superior to it in flavor. The young leaves 

 are used in soups and for flavoring and garnishing' meats and 

 vegetables. 



Sow in early spring in rich, well prepared soil. The seed is slow to 

 germinate, sometimes remaining in the earth four or five weeks 

 before the plants appear. When the plants are about two inches high, 

 transplant or thin to about one foot apart. They are ready for use in 

 six to ten weeks from sowing. 



f^ 11 This very finely curled, double sort is much superior to 

 ^Uriea the plain variety, being early maturing, handsomer and 



having fully as fine fragrance and flavor. Pkt. 10c; Oz. 25c; 



2 Oz. 40c; V4 Lb. 75c; Lb. $2.25 



CHICORY 



f ^ D J. J r> LC. The dried and prepared roots are 

 L.arge KOOted or L.Orree much used as a substitute for 



Cpuerv, pRENCH's Success 



coffee, and the young leaves may be used as a spring salad. Our 

 stock is the improved type, with very much larger, smoother, whiter 

 and proportionately shorter roots than the old kind. 



Sow seed as early in spring as the ground can be prepared, in 

 rather light, moderately rich soil, in drills two to two and one-half 

 feet apart for either garden or field culture. "When the plants 

 are sufficiently large, thin to six inches apart in the row and 

 cultivate well. Pkt. 10c; Oz. 20c; 2 Oz. 35c; ^4 Lb. 60c; Lb. $2.00 



C 11 ID J. J D J* 1- J.J. The tops of this variety are 



Omall KOOted or KadlCnetta very desirable for use as a 

 salad. The leaves are long, narrow, entire or slightly toothed and 

 blanch readily when the plants are grown close together. The roots 

 are long and slender, averaging about one-half inch in diameter and 

 from six to eight inches long. 



Sow seed from middle to last cf spring, preferably in wide strips 

 or blocks. Deep, rich, mellow soil which has been manured the 

 previous year is essential for the best results. Keep clear from weeds 

 and thin sparingly. Where climate permits seed may be sown about 

 mid winter. Pkt. 10c; Oz. 25c; 2 Oz. 40c; Va. Lb. 75c; Lb. $2.50 



,« ». I £ (French Endive) The leaves and leaf-stems of this variety 

 WltlOOr are blanched and used as a salad like Endive or Cos 

 Lettuce. 



Sow seed about one inch deep in the open ground in May or June in 

 rows about eighteen inches apart. Thin plants to six inches apart in 

 the row. In the fall the roots should be lifted, the leaves trimmed to 

 within one and one-half inches of the crown, the side roots broken off 

 and the roots shortened to a uniform length of about nine inches. The 

 roots are then placed upright in a trench about eighteen inches deep, 

 setting the roots about two inches apart and the crowns at a depth of 

 about nine inches below the level of the top of the trench. Fill in the 

 trench with fine rich soil. If more rapid growth is desired cover the 

 rows with a mulch of manure about one and one-half feet deep. The 

 new tops will attain the proper size in from four to six weeks. 

 Pkt. 10c; Oz. 30c; 2 Oz. 55c; V4 Lb. 90c; Lb. $3.00 



CHIVES— Allium Schoenoprasum XntuT^"'^! 



salad and for flavoring soups. It also makes an excellent ornamental 

 garden bed edging which may frequently be cut, a new growth of 

 leaves appearing soon after each cutting. The plants grow about 

 ten inches high. One sowing will answer for about three years. 

 Pkt. lOc; Oz. $1.00; 2 Oz. $1.50; 1/4 Lb. $2.50 



