45 
£>. M. FERRY A CO’S D ESC RIP TIVE CATALOGUE. 
PHRSNIP, 
Fr., Patiais. Gcr., Pasti- 
nake. 
The value of the Parsnip 
as a culinary vegetable is well 
known, but it is not generally- 
appreciated at its full value 
for stock feeding. On favor¬ 
able soil, it yields an immense 
crop of roots, which are more 
nutritious than carrots or tur¬ 
nips, and particularly valu¬ 
able for dairy stock. 
Culture. —They do best 
on a deep, rich, sandy soil, 
but will make good roots on 
any soil which is deep, mel¬ 
low and moderately rich, 
but fresh manure is apt to 
make the roots coarse and ill¬ 
shaped. As the seed is some¬ 
times slow to germinate, it 
should be sown as early as 
possible; cover one-half inch 
deep, and press the soil firmly 
over the seed; give frequent 
cultivation, and thin the 
plants to four to six to the 
Hollow Crown. foot. In digging field crops, 
Ferrvs First and Best. 
Plain.—This is the hardiest variety, and is preferred 
by some on this account and because the leaves are 
lighter and more graceful. 
Carter’s Fern Leaved.—A new variety of most 
beautiful form and coloring, and is well adapted for 
garnishing dishes on the table, and also makes a very 
ornamental plant in the flower garden. 
Champion Moss Curled.—A compact growing, 
finely curled variety, of a bright, slightly yellowish- 
green color. Very handsome and attractive. 
Fine Triple Curled. — A fine, dwarfish, curled vari¬ 
ety, which, when well grown, resembles a tuft of finely 
they may be thrown out so as to be easily gathered, by 
running a subsoil plow along one side of the row. 
Long White Dutch, or Sugar.—Roots very- long, 
white, smooth, tender, sugary and most excellently fla¬ 
vored. Very hardy, and will keep through winter with¬ 
out protection. 
Hollow Crown. — Roots comparatively short, ending 
somewhat abruptly, with a small tap root; grows mostly 
below the surface; has a very smooth, clean skin, and is 
easily distinguished by the leaves arising from a cavity 
on the top or crown of the root. 
PEHS. 
Fr., Pais. Ger., Erbsen. 
In spite of the multitude of varieties now in 
cultivation, there are each year many new sorts 
brought out, each of which is claimed to be 
superior. We take great pains to secure and test 
on our trial grounds samples of all these new 
sorts, and present the following list as contain¬ 
ing all which are really desirable. 
Culture. — For early Peas, the soil should be light, 
warm and sheltered, but for general crop, a moderately 
heavy soil is better. Sow as early as possible a few of 
the earliest variety on warm, quick soil, prepared the 
fall before. The general crop can be delayed until later, 
but we have met with better success from sowing all the 
varieties comparatively early', depending for succession 
upon selecting sorts that follow each other in ripening. 
The first sowing will be earlier if covered only one inch 
deep; the other sorts should be covered from two to six 
inches deep, the deep planting preventing mildew, and 
prolonging the season. Fresh manure, or wet, mucky* 
soil should be avoided, as they cause the vine to grow 
too rank and tall 
Fine Triple Curled. 
curled moss. It is hardy, and slow in running to seed, 
but liable to degenerate, as it constantly tends to in¬ 
crease in size, and to become less curled. 
Myatt’s Garnishing. — This variety is larger, and 
the plant [of stronger habit than the preceding, with 
foliage as finely curled. The leaves are bright green 
above, paler beneath. Admirably adapted for garnish¬ 
ing purposes. 
Turnip Rooted, or Hamburg.— The root, which 
resembles a small parsnip, is 
the edible portion of this 
variety which is extensively 
grown and used by Germans 
for flavoring soups, etc. 
