44 
D. M. FERRY & COS DESCRIPTIVE CATALOGUE. 
PARSLEY 
Very useful for flavoring soups and stews and for garnishing. 
The green leaves are used for flavoring or they may be dried crisp, 
rubbed to powder and kept in bottles until needed. 
Parsley succeeds the best on rich, mellow soil. The seed is even 
slower than parsnip in germinating and should be sown as early as 
possible in the spring, in drills oue to two feet apart and when 
the plants are well up thin to eight to twelve inches apart in the 
row. When the plants of the curled varieties are about three 
inches high cut off all the leaves; the plant will then start a new 
growth of leaves which will be brighter and better curled and later, 
if these turn dull or brown they can be cut in the same way; every 
cutting will result in improvement. 
Champion Moss Curled 
Champion Moss Curled 
This is a vigorous, compact 
. growing variety, excellent for 
garnishing and flavoring, and a handsome decorative plant. 
Leaves very finely cut and so closely crisped or curled as to re¬ 
semble bunches of moss. Owing to'its uniformly fine deep green 
color and very attractive foliage, this is one of the most popular 
sorts for both the market and home garden. Pkt. 5c; Oz. 10c* 
2 Oz. 15c; V 4 Lb. 25c; Lb. 75c. 
Plain 
pi • Leaves flat, deeply cut but not curled 
x lam Very desirable for flavoring soups and 
stews and for drying. It is a favorite on account 
of its very dark green leaves as well as its hardi¬ 
ness of plant. The curled sorts are more exten¬ 
sively used for garnishing. Pkt. 5c; Oz. 10c; 
2 Oz. 15c; !4 Lb. 20c; Lb. 60c. 
and resembles a small parsnip both in color and shape. Flesl 
white, a little dry and in flavor is similar to celeriac. The foliage 
is practically the same as that of Plain Parsley. The roots can 
be dug late in the fall and stored in sand for winter use. Exten¬ 
sively used for flavoring soups and stews. Pkt. 5c; Oz. 10c* 
2 Oz. 15c; V 4 Lb. 25c; Lb. 75c. 
PARSNIP 
The value of the Parsnip as a culinary vegetable is well known 
but is not generally appreciated at its full value for stock feeding. 
On favorable soil it yields an immense crop of roots, more nutri¬ 
tious than turnips ana very valuable for dairy stock. 
Parsnips are usually grown on deep, rich, sandy soil, but will 
make good roots on any soil which is deep, mellow and moderately 
rich. Fresh manure is apt to make the roots coarse and ill shaped. 
As the seed is sometimes slow and uneven in growth, it should be 
sown as early as possible in drills two and one-lialf feet apart, 
cover one-half inch deep and press the soil firmly over the seed. 
Give frequent cultivation and thin the plants to six inches apart in 
the row. 
Long White Dutch, or Sugar ke$ wenthroul the 
winter without protection. Root long, white, smooth, tender and 
of most excellent flavor. Pkt. 5c; Oz. 10c; 2 Oz. 15c; y 4 Lb. 20c; 
Lb. 50c. 
Hollow Crown, or Guernsey 
with smooth white skin, uniform in shape, tender and of the best 
quality. The variety is easily distinguished by the leaves grow¬ 
ing from the depression on top or crown of the root. Pkt. 5c; 
Oz. 10c; 2 Oz. 15c; l / 4 Lb. 20c; Lb. 50c. 
