52 
D. M. FERRY & CO’S DESCRIPTIVE CATALOGUE. 
Champion Moss Curled ous. compact 
growing variety, excellent for garnishing and 
flavoring, and a handsome decorative plant. The Plain 
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 o! 
i he most popular sorts for both the market and home garden. Pkt. 5c; Oz. 10c; 2 Oz. 20c; Va Lb. 30c; Lb. $1.00 
Short Thick Rooted 
and resembles a small parsnip both in color and 
shape. The flesh is white, a little dry and in flavorL* 
similar to celeriac. The foliage is practically tin* saim 
as that of Plain Parsley. The roots can be dug lateii 
the fall and stored in sand for winter use. They ar- 
extensively used for flavoring soups and stews. ' Thk 
variety is sometimes called Turnip Rooted. Pkt Sc 
Oz. 10c; 2 Oz. 20c; Va Lb. 30c; Lb. $1.00 
Champion Moss Curled 
PARSNIP 
The value of the Parsnip as a culinary vegetable L 
well known but is not generally appreciated at its fu! 
value for stock feeding. On favorable soil it yields at 
immense crop of roots, more nutritious than turnip* 
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 t 
make the roots coarse and ill shaped. As the seed L 
sometimes slow and uneven in growth, it should h 
sown as early as possible in drills two and one-half 
feet apart; cover one-half inch deep and press the soi 
firmly over the seed. Give frequent cultivation and tliii 
the plants to six inches apart in the row. 
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 tip 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. 
r>j . The leaves of this variety are flat, deeply 
i lain cut but not curled. Very desirable for 
flavoring soups and stewsand 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 ror garnishing. Pkt. 5c; 
Oz. 10c; 2 Oz. 15c; Va Lb. 25c; Lb. 85c. 
Long White Dutch or Sugar parsnip is very 
hardy and will keep well through the 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; Va Lb.l25c; Lb.75c. 
Hollow Crown or Guernsey &>r 
roots are long.with smooth white skin, uniform in shape, ten 
der and of the best quality. The variety is easily distinguishes 
by the leaves growing from the depression on top or crow 
of the root. Pkt. 5c; Oz. 10c; 2 Oz. 15c; Va Lb. 25c; Lb. 75c 
Holloa* Crown 
