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



61 



RUTA BAGA OR SWEDE 



The uses and value of the Ruta Baga are much the same 

 as those of the Turnip. The Ruta Bagas as a class have firmer 

 flesh than Turnips but require a longer season for maturing 

 and usually are more esteemed for winter use. while Turnips 

 are better adapted for the early market. Under most condi- 

 tions of growth Ruta Baga roots are not so smooth on the 

 surface nor as symmetrical in shape as Turnips but yield 

 heavily, are superior keepers and are the more prized for 

 stock feeding. 



Sow the seed from the middle of June to the middle of 

 July, in ground previously enriched with well-rotted manure, 

 in drills about two and one-half feet apart, covering about 

 one-half inch deep. Thin the young plants eight to twelve 

 inches apart in the row. When the roots are full grown and 

 before hard freezing weather, pull them, cut off the tops and 

 store in a root cellar or pit. Ruta Bagas are sometimes sown 

 broadcast and left to take chances with the weeds but the 

 crop is seldom a success, though occasionally on new clear- 

 ings free from weed seed, fair results are obtained. 



« . r» 1 T A strain of Purple Top 



American rurple lop or Yeiiow ruta baga of 



I mn >»<rf>#1 I nnn IcUnJ American origin, selected to 



Improved Long Island a sraaller t S p ' a nd much 



shorter neck than is usually found, while the roots are a 

 little more globular, grow to a large size and are of the 

 finest quality. Excellent for table use and stock feeding. 

 We consider this one of the most desirable sorts. Pkt. 10c; 

 Oz. 15c; 2 Oz. 20c; % Lb. 25c; Lb. 75c. 



»-< , * J A hardy and productive variety 



rerry S improved having but little neck. The roots 



Pnrnlf Ton Yellow are lar S e ' sl 'g htI y oblong or 

 rurpie lop ieilOW nearly globe-shaped, fairly 



smooth, with comparatively small tap root. Color purplish- 

 red above ground and bright yellow beneath. Flesh yellow, 

 of solid texture, crisp and of very good quality. Pkt. 10c; 

 Oz. 15c; 2 Oz. 20c; Vi Lb. 25c; Lb. 75c. 



p it »j | i An all yellow variety with globular 



VjOlden INeCtCleSS roots of large size and very small 



neck. Flesh fine grained and of excellent quality. A heavy 



yielder and a good keeper. Pkt. 10c; Oz. 15c; 2 Oz. 20c; 



Vi Lb. 25c; Lb. 80c. 



, A very large, oval swede Ferry's Improved Purple Tor Yellow 



Hartley S Bronze 1 Op with very short neck. The 



color of the ro^t is yellow, with bronze green top. This is a favorite sort in Canada and can be depended upon to give good 



satisfaction. Similar to Kangaroo. Pkt. 10c; Oz. 15c; 2 Oz. 20c; Vi Lb. 25c; Lb. 75c. 



m« i rp | j A yellow fleshed sort, having very large, tankard shaped roots with relatively small neck and 



lVlOnarCn Or 1 ankard tops. The color is purplish-red above ground, yellow beneath. The flesh is very solid, fine 

 grained and sweet. Sometimes sold as Elephant or Jumbo. Pkt. 10c; Oz. 15c; 2 Oz. 20c; Vi Lb. 25c; Lb. 75c. 



. n e .• Hri ■. Absolutely neckless. Tops small, strap leaved; flesh white and unusually fine grained. 



OWeet r erteCtlOn White Vigorous in growth and usually yields better than the yellow fleshed sorts. While valuable 



for stock feeding, the white flesh is so excellent in quality that it is particularly desirable for table use. Pkt. 10c; Oz. 15c; 



2 Oz. 20c; Vi Lb. 25c; Lb. 80c. 



AROMATIC, MEDICINAL and POT HERBS 



Most of the varieties of herbs thrive best on sandy soil and some are stronger and better flavored when grown on that which 

 is rather poor. In all cases the soil should be carefully prepared and well cultivated, as the young plants are for the most part 

 delicate and easily choked out by weeds. 



Sow as early as the ground can be made ready, in drills sixteen to eighteen inches apart, taking pains that the soil is fine and 

 pressed firmly over the seed, or they may be planted as a second crop — the seeds sown in beds in April and the plants set out in 

 June. Most of them should be cut when in bloom, wilted in the sun and thoroughly dried in the shade. 



» • (Pimpinella anisum) An annual herb cultivated principally for its seeds which have a fragrant, agreeable smell and a 

 Anise pleasant taste; used medicinally for aromatic cordials, colic and nausea. The leaves are sometimes used for garnishing 

 and flavoring. Plant of slender upright growth with deeply cut foliage; flowers small, yellowish white, borne in large loose 

 umbels. Pkt. 10c; Oz. 20c; 2 Oz. 35c; H Lb. 60c; Lb. $2.00 



r% l (Melissa officinalis) A perennial herb, easily propagated by division of the roots or from seed. The leaves have a fra- 

 oalm grant odor similar to lemons and are used for making balm tea for use in fevers and a pleasant beverage called 



balm wine. Plant one to two feet high, hairy, loosely branched with ovate leaves; flowers white or pale yellow in loose axillary 



clusters. Pkt. 10c; Oz. 50c. 

 D •] c i. (.Ocimum basilicum) A hardy, aromatic annual. The seeds and stems have a strong flavor and are used in 



oaSll, oWeet soups and sauces. Plant about eighteen inches high, branching, with ovate toothed leaves; flowers white 



or bluish white in leafy terminal racemes or spikes. Pkt. 10c; Oz. 25c; 2 Oz. 40c; 54 Lb. 75c. 



U (Borago officinalis) A hardy annual used as a pot herb and for bee pasturage. The bruised leaves immersed in water 



Borage give it an agreeable flavor and are sometimes used in salads to give a cucumber-like taste. Plant of coarse growth, 

 hairy, with large oval leaves; flowers blue or purplish in racemes. Pkt. 10c; Oz: 25c; 2 Oz. 40c; Vi Lb. 75c; Lb. $2.50 



f> (Carum carui) A well known herb, cultivated for its seeds, which are used in confectionery, cakes, etc. The leaves 



V^araWay are sometimes used in soups, for flavoring liquors and for colic in children. Plant one and onp-half to two feet 



high, with finely cut foliage and clusters of small, white flowers. Plants never seed till the second year. Pkt. 10c; Oz. 15c; 



2 Oz. 25c; H Lb. 40c; Lb. $1.25 



ft • ' j (Coriandrum sativum) A hardy annual cultivated for its seed which has an agreeable taste and is used in confec- 



i^Oriander tionery and to disguise the taste of medicine. Gatheron a dry day, bruising the stems and leaves as little as pos- 

 sible, for when injured they have a disagreeable odor which they impart to the seed. Plant slender, two to two and one-half feet 

 high, strong smelling, with smooth, finely cut foliage and small white flowers. Pkt. 10c; Oz. 15c; 2 Oz. 20c; MLb. 30c; Lb. $1.00 



«-• 1 C *. (Fceniculum officinale) A hardy perennial. The seeds of this aromatic herb have a pleasant taste, and are 



rennet, oWeet sometimes used in confectionery, also in various medicinal preparations. The young shoots are some- 

 times eaten raw and are used in salads, soups and fish sauces. Plant very branching, two to four feet high, with dense thread- 

 like foliage; flowers light yellow in large loose umbels. Seed oval. Pkt. 10c; Oz. 15c; 2 Oz. 25c; *4 Lb. 40c; Lb. $1.50 



