D. M. FERRY & CO., DETROIT, MICH. 
45 
PARSLEY 
This well known vegetable is 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 one to two feet apart covering not more 
than one-half inch with fine soil firmly pressed down. 
When the plants are well up thin 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 re¬ 
sult in improvement. 
D , . The leaves of this variety are flat, deeply 
r lain cut but not curled. 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 hardiness of plant. The curled sorts 
are more extensively used for garnishing. Pkt. 5c; 
Oz. 10c; 2 Oz. 15c; V 4 Lb. 25c; Lb. 90c. 
Champion Moss Curled ous, compact 
growing variety, excellent for garnishing and Pla|n 
flavoring, and a handsome decorative plant. The 
leaves are very finely cut and so closely crisped or 
curled as to resemble 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; *4 Lb. 25c; Lb. 90c. 
Champion Moss Curled 
if i r> . j The root is the edible 
Hamburg or rvOOtCCl portion of this variety 
and resembles a small parsnip both in color and 
shape. The flesh is white, a little dry and in flavor is 
similar to celeriae. 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. They are 
extensively used for flavoring soups and stews. ' This 
variety is sometimes called Turnip Rooted. Pkt. 5c; 
Oz. 10c; 2 Oz. 20c; V 4 Lb. 30c; Lb. $1.00 
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 nutritious than turnips 
and 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-half 
feet apart; cover one-lialf inch deep ami 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 parenip ai *is ty very 
hardy and will keep well through tne winter without protec¬ 
tion. The roots are long, white, smooth, tender and of most 
excellent flavor. Much used for the table and suitable also for 
stock feeding. Pkt. 5c; Oz. 10c; 2 Oz. 15c; V 4 Lb. 25c; Lb. 75c. 
«« ii /-m /-> An excellent variety 
Hollow Crown or Cuernsey for the table. The 
roots are long,with smooth white skin, uniform in shape, ten¬ 
der and of the best quality. The variety is easily distinguished 
by the leaves growing from the depression on top or crown 
or the root. Pkt. 5c; Oz. 10c; 2 Oz. 15c; V 4 Lb. 25c; Lb. 75c. 
Hollow Crown 
