D. M. FERRY & CO., WINDSOR, ONT. 
13 
ILLUSTRATED AND DESCRIPTIVE CATALOGUE 
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VEGETABLE SEEDS 
WITH GENERAL DIRECTIONS FOR CULTIVATION 
ARTICHOKE 
The seed we offer i 
In it the edible portion is the 
i in America as Artichoke 
In February 
very rich, well 
III WHICH UlC CUIUIO JW* wvu _ 
•v or March sow and transplant in hotbed so as to give plenty of room until danger of frost J 8 over. 1 
drained soil in rows four feet apart and two feet apart in the row. The plants can be raised in seed beds out ( 
doors, but in that case will not be likely to produce ntai 
__is that of the true artichoke which is a very popular vegetable in Europe. In it th 
thickened scales at the base of the flower-heads or buds. The plant is very different from what is known 1 
or Jerusalem Artichoke, in which the edible portion is the tuber. 
• •• ’ - * "— L - Then set in 
t 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. 
^ ^1 l_ The plant is of medium height with rather 
Careen L»lobe deep green leaves. The buds or flower-heads 
d c 
rather narrow and spiny, 
Pkt. 5c; Oz. 50c. 
are green, nearly round or somewhat elongated. The scales are 
..ofnomm- nmi sninv, and are moderately fleshy at the base. 
ASPARAGUS 
Palmetto 
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 
iii light, rich soil, planting fifteen to twenty seeds to each foot of 
row. When the plants are well up, t hin 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. 
For additional cultural information on Asparagus, as well as 
other vegetables, see books listed on inside of back cover. 
r> l .. A very early maturing and prolific variety, produc¬ 
ts almetto ing an abundance of very large, deep green shoots 
of the best quality. SEED—Pkt. 5c; Oz. 10c; 2 Oz. 15c; Va Lb. 25c; 
Lb. 90c. ROOTS Postpaid, $1.50 per 100; by freight or ex¬ 
press, not prepaid, $1.20 per 100 
y l 1 This sort is one of the largest and most 
Conover S Colossal extensively used green varieties. 
Shoots bright green, sometimes tinged with purple at the top, 
very tender and of the best quality. SEED- Pkt. 5c; Oz. 10c; 
2 Oz. 15c; Va Lb. 25c; Lb. 75c. ROOTS Postpaid, $1.40 per 100; 
by freight or express, not prepaid, $1.10 per 100 
. u m .i \xrL*i. Introduced by us in 
Columbian Mammoth W hite isos. Furnishes shoots 
of exceptionally large size and of superior tenderness and flavor. 
Color clear white until four to six inches above the surface. A 
large proportion of the seeds will produce w hite shoots and the 
green ones can be easily rejected when setting out the per¬ 
manent bed. SEED Pkt. 5c; Oz. 10c; 2 Oz. 20c; Va Lb. 30c; 
Lb. $1.00. ROOTS Postpaid, $1.60 per 100; by freight or express, 
not prepaid, $1.30 per 100 
