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PARSLEY. 
French, Persil. German, Petersilie. 
A very useful vegetable for flavoring soups and stews, and 
for garnishing. For flavoring, the green leaves are used, or 
they may be dried crisp, rubbed to a powder, and kept in 
bottles until needed. 
CuLTURE.—It requires rich, mellow soil. The seed is even 
slower than parsnip in germinating, and should be sown as\ 
early in the spring as possible, in drills one foot apart, and 
when the plants are well up thin to one foot in the row. The 
fern leaved and moss curled varieties make beautiful border 
plants, and ought to be grown for that purpose largely. 
PLAIN.—This is the hardiest variety, and is preferred by 
some on this account and because the leaves are darker 
Carter's Fean Leaven. 
CARTER’S FERN LEAVED.—This variety has the 
leaves finely {cut, giving the plants a feathery, fern-like ap- 
pearance, and as they are not curled like the moss curled, 
etc., the plant is darker, and on this account is a favorite in 
some localities. Makes ajhandsome border plant. 
CHAMPION MOSS CURLED.—A compact growing, 
finely cut and much curled variety, of a bright green color. 
Owing to its fine color and the density of the foliage, this is 
much sought after for market use. 
Fine Triepcre Curtep. 
FINE TRIPLE CURLED, OR MYATT’S GARN- 
ISHING.—A fine free growing but not large variety, the 
plants bearing a great number of leaves, which are so abun- 
dant and so finely curled as to cause them to resemble a 
bunch of moss. The leaves are bright pale green, and are 
Turnip Rootep, orn HamBunc. 
D. M. FERRY & CO’S DESCRIPTIVE CATALOGUE. 
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exceedingly handsome and are greatly prized for garnishing 
and for table decorations of every kind, One of the best for 
market or private gardens. 
TURNIP ROOTED, OR HAMBURG.—The root, 
which resembles a small parsnip, is the edible portion of this 
variety, which is extensively grown 
and used for flavoring soups, etc. 
PARSNIP. 
French, Panais. German, Pastin- 
ake. 
The value of the parsnip as a culi- 
nary vegetable is well known, but is 
not generally appreciated at its full 
value for stock feeding. On favor- 
able soil it yields an immense crop 
of roots, which are more nutritious 
than carrots or turnips, and par- 
ticularly valuable for dairy stock. 
CULTURE.—They do best on a deep, 
rich, sandy soil. but will make good 
roots on any soil which is deep, mel- 
low and moderately rich, but 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 four to the 
foot. In digging field crops, they 
may be thrown out so as to be easily 
gathered, by running a breaking 
plow along one side of the row. 
LONG WHITE DUTCH, OR 
SUGAR.—Roots very long, white, 
smooth, tender, sugary and most 
excellently flavored. Very hardy, 
and will keep through winter with- 
out protection. 
HOLLOW CROWN, OR 
GUERNSEY.—Roots compara- 
tively short, ending somewhat 
abruptly, with a small tap root; 
grows mostly below the surface; has 
a very smooth, clean skin, and is 
easily distinguished by the leaves arising from a depression 
on the top or crown of the root. 
PEAS. 
French, Pots. ¢ Germany Hrbsen. 
CuLTUuRE.—For early peas the soil should be light, warm 
and sheltered, but for general crop a moderately heavy soil 
is better. Sow as edrly as possible a few of the earliest 
varieties on warm, quick soil, prepared the fall before. The 
general crop can be delayed until later, but we have met 
with better success from sowing all the varieties compara- 
tively early, depending for succession upon selecting sorts 
that follow each other in ripening. The first sowing will ma- 
ture earlier if covered only one inch deep; the other sorts 
should be covered from two to six inches deep, the deep plant- 
ing preventing mildew and prolonging the season. Fresh 
manure, or wet, mucky soil should be avoided, as they cause 
the vines to grow too rank and tall. 
The crop should be gathered as fast as it becomes fit for 
use. If even a few pods begin to ripen, young pods will not 
only cease to form, but those partly advanced will cease to 
enlarge. 
ALL WRINKLED PEaAs remain longer in season, are more 
delicate in flavor, and are sweeter than the smooth sorts, 
for asin sugar corn, the wrinkled appearance indicates a 
greater amount of saccharine matter. 
EXTRA EARLY SORTS. 
-FERRY’S FIRST AND BEST.—Comparison of this 
stock, year after year, with that offered by other dealers 
places us in a position to say advisedly, that it is the first in 
earliness and the best in evenness of vine, and the uniformity 
with which the pods ripen. Indeed, they ripen so well togeth- 
er that a single picking, or at most two, will secure the entire 
crop. Vines vigorous and hardy, two to twoand one-half feet 
high, unbranched, bearing three to seven straight pods, hav- 
ing five to seven medium size, smooth peas of good quality. 
Dry pea medium size, smooth, white. Market gardeners and 
others can make no mistake in using this for their_entire first 
early crop. ‘ 
D. M. FERRY & CO’S EXTRA EARLY.—For family 
use this is probably equal to the preceding, though it does 
not ripen as evenly. Peas large enough to eat are afforded 
as early as from any variety, and the vines continue bearing 
for ten days or more, which for family use, is a desirable 
quality. Dry peas medium size, smooth, white. We cannot 
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HoLttow Crown, or 
‘GUERNSEY 
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