D. M. FERRY & CO., DETROIT, MICH. 31 



C E L E R Y- Continued 



\*T' m t» l- This is considered the most attractive in color and the best in quality of any of the late keeping sorts. 



Winter Reliance The plants are moderately dwarf, erect and compact, with solid heart. The habit of growth is very 

 well adapted for late keeping. When ready for the late market the stalks are a very attractive light creamy yellow. The 

 quality is unsurpassed by any variety of its class and is decidedly superior to most of the older, long keeping sorts. We 

 recommend it as the best variety for the late market. Pkt. 10c; Oz. 40c; 2 Oz. 75c; Vi Lb. $1.10; Lb. $3.75 



,-. l » o A late maturing variety which keeps the best of any celery yet introduced. The growth is compact 



rrench S OUCCeSS and short in stem so that the plants maybe well earthed up for blanching while growing close 

 together. 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. 40c; 2 Oz. 75c; Vi Lb. 

 $1.10; Lb. $3.75; 



r> ii- r* 1 This is not suitable for blanching but the seed is sown thickly in rows. The tops grow 

 JOUp Or Cutting Celery 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; Vi Lb. 40c; Lb. $1.25 



CELERY SEED FOR FLAVORING. Oz. 10c; 2 Oz. 15c; Vi Lb. 20c; Lb. 50c 



CELERIAC or Turnip Rooted Celery 



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



1 O ,i d An improved variety of turnip rooted celery producing large roots of nearly globular shape and 

 Large omOOtn r rague comparatively smooth surface. Pkt. 10c; Oz. 30c; 2 Oz. 55c; Vi Lb. 90c; Lb. $3.00 



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. 



xi I J This very finely curled, double sort is much superior to the plain variety, being early maturing, handsomer and 

 Curled having fully as fine fragrance and flavor. Pkt. 10c; Oz. 25c; 2 0z. 40c; ViLb. 75c; Lb. $2.50 



CHICORY 



u< 



Our stock is the improved type, with very much 



m r» J /-« CC The dried and prepared roots are much used as a substitute for coffee, and the young 



Large KOOted Or Cortee leaves may be used as a spring salad. 



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. 25c; 2 Oz. 40c; Vi Lb. 75c; Lb. $2.25 



C 111? *«] n j- i ii The tops of this variety are very desirable for use as a salad. The leaves are 



Small rvOOted Or KaulCnetta 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 as early in spring as possible, preferably in wide strips or blocks. Deep, rich, loomy 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; Vi Lb. 75c; Lb. $2.50 



«ir>ii t (French Endive) The leaves and leaf-stems of this variety are blanched and used as a salad like Endive or Cos 

 Wltloof 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; Vi Lb. 90c; Lb. $3.00 



/■"*l_Il\/PQ Allium ^r-linannnraciim An onion-like plant used as a salad and for flavoring soups. It also makes 



Vxini V CO Allium ocnotiliopi ct&um 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. $1.70; M Lb. $3.00 



COLLARDS 



This is a tall, loose leaved cabbage-like or kale-like plant grown throughout the south and known in different sections as 

 "Cole," "Colewort," or simply "Greens." It is extensively used for the table as well as for stock feeding in the south where it 

 continues in growth and is usable throughout the entire winter. Collards usually succeed in locations where cabbage cannot 

 be grown to perfection. 



Sow the seed thickly In drills, in rich ground, transplanting when about four inches high; or sow in drills where the plants 

 are to remain and when well started thin to two or three feet apart in the row. In the south, seed may be sown from January 

 to May and from August to October. 



C annri Q fk *\w C 1 ^ n ' s is tne WQ ' te or gr^en stemmed variety, growing two to three feet high and 



*-*eorgia, OOUtnern Or Creole forming a large, loose, open head or cluster of leaves with a rather long stem. A 



frost, if not too severe, will improve rather than injure the quality of the leaves. Pkt. 10c; Oz. 15c; 2 Oz. 20c; 'A Lb. 30c; 



Lb. $1.00 



