6 
NOVELTIES AND SPECIALTIES, D. M. FERRY & CO., DETROIT, MICH. 
Table Beets—Each the Best in Its Class 
(See colored plate, page 29 and further description, page 28) 
Extra Early Egyptian Blood Turnip 
This is the best variety for forcing. It is also excellent for first early crop 
outdoors, being very early with small tops. Flesh firm, crisp and tender, pkt. 5c; 
Ox. 10c; 2 Ox. 20c; Va Lb. 30c; Lb. $1.00 
Crosby’s Eygptian 
This is one of the best for early planting outdoors and is much used for bunch¬ 
ing. The flesh of our strain is bright vermilion red, zoned with a lighter shade, very 
sweet, tender and of excellent quality. pkt. 5c; Ox. 15c; 2 Ox. 25c; Va Lb. 40c; Lb. $1.25 
Detroit Dark Red 
We believe this is the best beet for the market and home garden, and on 
account of its uniformly deep rich color, the most desirable for canning. The tops 
are small and upright in growth. The leaves are dark green, shaded with red. 
The flesh is deep vermilion red, zoned with darker shade. Careful comparisons 
with all the prominent varieties on the market in this country and in Europe 
prove that the Detroit Dark Red Beet is the most uniform in shape and size and 
the most attractive in color. It is unsurpassed in quality, pkt. 5c; Ox. 20c; 
2 Ox. 35c; Va Lb. 60c; Lb. $2.00 
D. M. Ferry & Co’s Half Long Blood 
A half long, deep red beet, by far the most desirable variety for winter and 
spring use. It is also excellent to slice for pickles. The flesh is very deep rich red, 
sweet and tender. Pkt. 5c; Ox. 10c; 2 Oz. 20c; Va Lb. 30c; Lb. $1.00 
Endive—Large Green Curled 
This variety is highly esteemed for the market and home garden. The plants 
are vigorous growing with deep green outer leaves. The dense mass of deeply divid¬ 
ed leaves formed in the center blanches very readily to a rich cream color. Very 
desirable as a salad plant and much used for garnishing and for flavoring soups and 
stews. (See colored plate on page opposite and further description , page 42) 
Pkt. 5c; Ox. 15c; 2 Ox 25c; Va Lb. 40c; Lb. $1.25 
Chicory—Witloof or French Endive 
This variety when grown and blanched by a distinct method of culture produces 
leaves with wide ribs or leaf stalks which form a cluster or head. Its main use is 
as a winter salad, the head being divided and served with French dressing. Abroad 
the heads are often boiled and later stewed in butter, milk and cracker crumbs. 
The flavor, which is slightly bitter, is the distinguishing characteristic that appeals to the epicure. In Brussels, 
this vegetable is known as “Witloof” and in Paris as “Endive.” (See cut on this page and further description 
and cultural directions on page 37) Pkt. 5c; Ox. 25c; 2 Ox. 40c; Va Lb. 75c; Lb. $2.50 
Cabbage—Chinese Improved or Pe-Tsai 
The strain we offer of this new salad plant resembles Cos Lettuce rather than Cabbage. The leaves when 
young are crimped, of light green color and appear like Smooth Leaved Mustard but with much broader 
and heavier midribs. The plant as it 
matures becomes more upright and 
forms heads much like Cos Lettuce. 
The inner leaves blanch an attractive 
light yellow or creamy white with very 
white midribs. It is of distinctive 
flavor, very mild and pleasant. It is 
served as a salad like lettuce or cooked 
like asparagus. (See colored plate on 
Page opposite ond further description, 
page S3) Pkt. 5c; Ox. 30c; 2 Ox. 55c; 
Va Lb. 90c; Lb. $3.00 
Celery—Columbia 
No better celery has ever been pro¬ 
duced than our strain of Columbia. It 
is early maturing. The plants are stocky 
and heavy, and when well grown the 
heart blanches to a very attractive light 
golden yellow. Columbia has no su¬ 
perior in beauty of golden shading, 
solidity and size of stalk. In rich nutty 
flavor we have found it unsurpassed. The 
variety is not only very desirable for 
the private garden but is well suited 
for the home market. Try it and be 
convinced. (See cut on this page and 
further description , page 36) Pkt. 5c? 
Ox. 50c; 2 Oz. 86c; Va Lb. $1.40; Lb. $5.00 
Celery, Columbia 
