16 



D. M. FERRY 



CO'S DESCRIPTIVE CATALOGUE 



ILLUSTRATED AND DESCRIPTIVE CATALOGUE OF 



VEGETABLE SEEDS 



WITH GENERAL DIRECTIONS FOR CULTIVATION 



The varieties in each class (tor example, Wax Podded Beans) are usually arranged in their order of earliness. 

 It should always be remembered that many vegetables are much affected in their habit of growth of plant and size, 

 form and quality of the fruits by conditions of soil, climate, location and made of culture which are often beyond 

 our control, and our descriptions are for what may be expected under conditions that are approximately normal 

 and favorable for good development. 



The cultural directions in this catalogue are necessarily limited but they are as complete as space permits. For 

 additional cultural information see list of books on the inside of back cover of this Seed Annual. 



ARTICHOKE 



The seed we offer is that of the true artichoke which is an extensively used vegetable in Europe. In it the edible portion is 

 the thickened scales at the base of the flower-heads or buds. The plant is very different from what is known in America as Arti- 

 choke or Jerusalem Artichoke, in which the edible portion is the tuber. 



In February or March sow and transplant in hotbed so as to give plenty of room until danger of frost is over. Then set 

 in very rich, well drained soil in rows four feet apart and two feet apart in the row. The plants can be raised in seed beds 

 out of doors, but in that case will not be likely to produce heads the first year. Late in the fall cut off the old tops and 

 thoroughly protect the crowns with leaves or straw to prevent severe freezing. 



The second year thin the starting shoots to three of the best, which will commence to form heads about July 1st. The 

 plants may also be blanched like cardoons. This is done by cutting back the stems close to the ground in July, the rapidly 

 growing shoots which then start up may be tied and blanched like celery. As artichoke plants do not yield satisfactorily after 

 three or four years, it is best to start a new plantation as often as once in three years. 



f, f^i i The plant of this variety is of medium height with rather deep green leaves. The buds or flower-heads are 



L»reen VjlODe green, nearly round or somewhat elongated. The scales are rather narrow and spiny, and are moderately 

 fleshy at the base. Pkt. 10c; Oz. $1.00; 2 Oz. $1.60; Vi Lb. $2.75; Lb. $10.00 



ASPARAGUS 



This is one of the earliest and most delicious of spring vegetables. We strongly urge all those having enough available 

 space to put in a bed for their own use, following carefully the cultural directions 

 given below. 



Beds are usually formed by setting roots which can be procured of us. If you wish 

 to grow plants from the seed yourself, pour warm water on the seed and allow it to 

 stand until cool; pour it off and repeat two or three times with fresh warm water. Sow 

 in spring in drills about eighteen inches apart and two inches deep in light, rich soil, 

 planting fifteen to twenty seeds to each foot of row. When the plants are - well up, thin 

 to about one inch apart and give frequent and thorough cultivation during the summer. 

 If this has been well done, the plants will be fit to set the next spring. 



The permanent beds should be prepared by deep plowing or spading and thoroughly 

 enriching the ground with stable manure or other fertilizer; a moist, sandy soil is best. 

 If the subsoil is not naturally loose and friable, it should be made so by thoroughly 

 stirring with a subsoil plow or spade. Set the plants about four inches deep and one 

 to two feet apart in rows four to six feet apart. After the plants are well started, give 

 frequent and thorough cultivation. Early the next spring spade in a heavy dressing of 

 manure and about one quart of salt and double the quantity of fresh wood ashes to 

 each square rod and cultivate well as long as the size of plants will permit, or until they 

 begin to die down. The next season the bed may be cut over two or three times, but if 

 this is done, all the shoots, no matter how small, should be cut. After the final cutting, 

 give a good dressing of manure, ashes and salt. Cultivate frequently until the plants meet 

 in the rows. 



In autumn after the tops are fully ripe and yellow, they should be cut and burned. 

 A bed fifteen by fifty feet, requiring about one hundred plants, if well cultivated and 

 manured, should give the following season an abundant supply for an ordinary family 

 and continue productive for eight or ten years. 



D I *#■ A very early maturing and prolific variety, producing an abundance of 



r aimetlO very large, deep green shoots of the best quality. 



SEED-Pkt. 10c; Oz. 15c; 2 Oz 20c; >/4 Lb. 30c; Lb. $1.00 



ROOTS— Postpaid, $1.50 per 100 



By freight, express or parcel post, not prepaid, $1.25 per 100; $9.00 per 1000 



M^ffko W-tcklnnf/vn A vigorous growing and very productive variety which has 

 lVlarina WasningtOn been bred to resist the disease known as "Asparagus 



Rust." The most uniform in type of any of the so-called rust resistant varieties. The 



shoots are of large size, excellent quality and of rich deep green color tinted somewhat 



with purple at tips. 



SEED— Pkt. 10c; Oz. 20c; 2 Oz. 35c; 'i Lb. 60c; Lb. $2.00 



ROOTS— Postpaid, $1.75 per 100 



By freight, express or parcel post, not prepaid, $1.50 per 100; $10.00 per 1000 



l\/l~w„ AX/--U :„„«■„.* A selection from Martha Washington, being earlier and a 

 Mary Wastlington little more vigorous. Stalks slightly oval in shape and of 



fine quality. 

 SEED— Pkt. 10c; Oz. 25c; 2 Oz. 40c; Vi Lb. 75c; Lb. $2.50 

 ROOTS— Postpaid, $2.00 per 100 

 By freight, express or parcel post, not prepaid, $1.75 per 100; $12.00 per 1000 



Not less than 25 roots at the 100 rate. We do not offer two year old roots, as experienced growers have found that b'tter results 

 are obtained with the one year old roots. 



Palmetto 



