16 



D. M. FERRY & COS DESCRIPTIVE CATALOGUE 



ENDIVE 



One of the best salads for fall and winter use. Endive is not only much used for salads and garnishing but is also desirable 

 for greens and for flavoring soups and stews. 



Plants may be grown at any season of the year but are more generally used late in the fall. For early use sow about April 

 15th; for later supply sow in June or July in drills fourteen to twenty inches apart and when well started thin the plants to 

 one foot apart. When nearly full grown tie the outer leaves together over the center in order to blanch the heart of the plant. 

 By covering fresh plants every few days a succession may be kept up. 



Endive for winter use may be had by making two or three successive plantings at intervals of a week or ten days during July. 



Just before killing frosts are due in the fall dig the plants, using a spade or spading fork with long enough blade to insure 

 taking plenty of soil with the roots. Store in cellar, packing the plants closely together and keep as dark as practicable. The 

 plants must be harvested very carefully to avoid bruising the leaves and shaking the soil from the roots. When stored this way 

 the plants will be self-blanching and of finer quality than when tied up and blanched out of doors. By arranging the storage 

 space so that the earlier plantings can be used first, a supply can be provided until nearly spring. 



. ^ j-, | j A hardy, vigorous growing endive with bright deep green leaves. The midribs of the outer 



Large Lireen L-Urled leaves are usually tinged with rose. The dense mass of deeply divided leaves formed in the 



center blanches very readily to a rich cream color. This sort is highly esteemed for the market and home garden, and is much 



used for salads. Pkt. 10c; Oz. 15c; 2 Oz. 25c; Vi Lb. 40c; Lb. $1.25 



i- nn •• r* l j The plants are moderately 



Lver White Curled dense, with divided leaves 



which are very light yellowish green in color, even the 



outer ones being very light. This variety blanches readily 



to an attractive creamy white. Pkt. 10c; Oz. 15c; 2 Oz. 



25c; Vi Lb. 40c; Lb. $1.25 



.« fi | j Plants compact growing, forming large, 



IVlOSS l^Urled dense clusters of finely divided, medium 



green leaves which when properly blanched, are rich 



creamy white, crisp and tender. Leaf stems sometimes 



tinged light purplish red. Pkt. 10c; Oz. 15c; 2 Oz. 25c; 



Vi Lb. 40c; Lb. $1.25 



r, i T j r> » • (Escarolle) A variety 



Broad Leaved tSataVian having broad, more or 



less twisted and waved bright deep green leaves with 



thick, nearly white midribs. The inner leaves form a fairly 



solid, clustering head which blanches to a beautiful deep 



creamy white and is crisp and tender. This sort is 



unsurpassed for salads and is much used for the home 



garden and market. Pkt. 10c; Oz. 15c; 2 Oz. 25c; Vi Lb. 



40c; Lb. $1.25 



PFNMPI FLORENCE (Fceniculum dulce, Finoc- 

 r l_il ll ll-jl-4 chio) A bulb-like vegetable which is 



formed above the ground at the base of the leaf stalk 



if the plant is well grown. Blanched and boiled it has 



a slightly aromatic odor and pleasant taste. Plant very branching, upright with dense thread-like foliage. 



Sow early in spring, in rich, well prepared soil, in drills two feet apart and cover one-fourth to one-half inch deep. When 



the plants are about two inches high thin to ten inches apart in the row. When half grown, if the plants are earthed up and 



treated as celerv, the stems will be nearly as white, crisp and palatable. Hardy annual, two to four feet high. Pkt. 10c; 



Oz. 15c; 2 Oz. 25c; Vi Lb. 40c; Lb. $1.50 (For Sweet Fennel see page 62) 



f* ART If A bulbous rooted plant of the onion family with a strong, penetrating odor but much esteemed by some for 



Vi^VlXLilV^ flavoring soups, stews, etc. We frequently receive orders for garlic seed but we can supply bulbs only. 



Prepare ground the same as for onions, plant the cloves (separate portions of bulbs) in drills eight inches apart and four 



inches apart in row, covering two inches deep. When the leaves turn yellow take up the bulbs, dry in shade and lay them up 



in a dry loft as you would onions. BULBS — Vi Lb. 20c; Lb. 60c. 



LJf^D Cf D A HTCU Horse Radish rarely produces seed but is grown from pieces of the root. For the home 

 1\\Jm\.*Jm^4 IVrtl/ IwJl 1 garden they may be set wherever a few feet of space is available, but when grown as a 

 crop they should be set in rich, moist, well prepared ground in rows two and one-half feet apart and about eighteen inches 

 apart in "the row. Set the roots vertically, small end down, and the top of the root one to three inches below the surface of 

 the ground. Cultivate thoroughly until the tops cover the ground, when their shade will keep down the weeds. 

 MALINER KREN. An improved variety introduced into this country by the U. S. Department of Agriculture. Produces more 



vigorous growing plants and larger, heavier roots than the common sort. Roots — 2 for 10c; 40c. per ten, postpaid. By 



freight or express at purchaser's expense, $2.50 per 100. 



Endive, Large Green" Ct 



KALE OR BORECOLE 



This is extensively grown, especially in the south during the fall, winter and spring. The leaves are used principally 

 for greens. A favorite way is to cook them with bacon. The leaves are also used for garnishing. 



Where climate permits seed may be sown any time from August to October, broadcast or preferably in drills eighteen 

 inches apart so that the plants when small may be cultivated. The quality is improved rather than injured by frosts if not 

 too heavy. Farther north sow in April or May in rich light soil in rows two to three feet apart and where plants of the largest 

 size are desired thin to two feet apart in row. It is better not to cut or handle the plants while frozen, but if this is unavoidable, 

 thaw them out in cold water. The young shoots which start up in the spring from the old stumps are very tender and make 

 excellent greens. 



T 11 «"*• i"" 1 J C 4- k Tne P' an,: of tnis variety grows to three or four feet high, bearing long, plume-like, 



1 all L»reen L-lirled OCOtCn light green leaves which are deeply cut, also finely curled at edges. Very ornamental 

 and so hardv that a moderately heavy frost improves rather than injures its quality. Pkt. 10c; Oz. 15c; 2 Oz. 25c; Vi Lb. 

 40c; Lb. $1.25 



-» r f, ljc * L -^ fi ne 'y curled, spreading, low growing variety, very hardy and much used for greens. This 



Dwart Curled oCOtCn sort, sometimes called Norfolk, is grown extensively in the south for shipment and is planted 



largely for the home gap len. The leaves are long and attractive bright green. This sort is often used for garnishing. Pkt. 10c; 



Oz. 15c; 2 Oz. 25c; Vi Lb. 40c; Lb. $1.25 



r-v e. T» 1 Similar to Dwarf Curled Scotch but the leaves are deep green and purple. It is very attractive in its rich 



Dwart rurple purplish coloring. Pkt. 10c; Oz. 15c; 2 Oz. 25c; Vi Lb. 40c; Lb. $1.50 



_., . A very vigorous growing variety of spreading habit, its green foliage having a distinctive bluish tinge or bloom. 



Olbenan The leaves are very large, comparatively plain in the center but are cut and frilled at the edges. The variety 



is very hardy, a favorite for greens and in some sections is extensively grown for forage. 

 Sprouts. Pkt. 10c; Oz. 15c; 2 Oz. 20c; Vi Lb. 30c; Lb. $1.00 



This sort is sometimes called 



