36 
D. M. FERRY & CO’S DESCRIPTIVE CATALOGUE. 
W 
C HI Li HI R Y —Continued 
\A/if (French Endive) The leaves and leaf-stems of this variety are blanched and used 
vr liiuoi as a salad like Endive or Cos Lettuce. 
Sow seed a bo ut one inch deep in the open ground in May or June in rows about eighteen 
inches apart. Thin plants to six inches apart m the row. In the fall the roots should be lifted, 
the leaves trimmed to within one and one-half inches of the crown, the side roots broken off 
and the roots shortened to a uniform length of about nine inches. The roots are then placed 
upright in a trench about eighteen inches deep, setting the roots about two inches apart and 
the crowns at a depth of about nine inches below the level of the top of the trench. Fill in 
the trench with fine rich soil. If more rapid growth is desired cover the rows with a mulch of 
manure about one and one-half feet deep. The new tops will attain the proper size in from 
four to six weeks. Pkt. 10c; Oz. 50c; 2 Oz. 85c; V 4 Lb. $1.50 (See further descrip¬ 
tion , page 3) 
r l y o A late maturing variety which keeps the best 
r rencn S Success of any celery yet introduced. The growth 
is compact and short in stem s<> that the plants may be well earthed 
up for blanching while growing close together. The foliage is dark 
green. The heart is large, solid ami is formed early. The stalks be¬ 
come when blanched almost white or very light creamy yellow, thick, 
yet brittle, without stringiness and of good quality. It requires more 
time to mature than some sorts but remains firm, solid and in fine 
condition until late in the spring. Pkt. 10c; Oz. 75c; 2 Oz. $1.25; 
V 4 Lb. $2.00 
• r* l This is not suitable for blanching 
OOlip OF Luttmg Lelery but the seed is sown thickly in 
rows. The tops grow very rapidly and furnish a succession of cut¬ 
tings throughout the season. The stalks are cut when three orfour 
inches high for use as flavoring for soups or stews. Pkt.lOc; Oz.25c; 
2 Oz. 40c; 1/4 Lb. 75c. 
CELERY SEED FOR FLAVORING. Oz. 25c; 2 Oz. 40c; 1/4 Lb. 75c. 
CELERIAC or Turnip Rooted Celery 
In this kind of celery, the roots have been developed by cultivation 
and not the leafstalks. The roots, which are edible portion, keep well 
for winter use and are excellent for soups and stews. They are also 
cooked and sliced as a salad. 
Sow seed at the same season and give the same treatment as common 
celery. Transplant to moist, rich soil, in rows two feet apart and six 
inches anart in row. Give thorough culture. It is not necessary to earth 
up or “handle” the plants. After the roots have attained a diameter 
or two inches, they are fit for use. 
To keep through the winter pack in damp earth or sand and put in the 
cellar or leave out of doors, covering wifcn earth and straw like beets 
and carrots. 
I D An improved variety of turnip root- 
Large smooth rrague ed celery producing large roots of 
nearly globular shape and comparatively smooth surface. Pkt. 10c; 
Oz. 60c; 2 Oz. $1.00; V 4 Lb. $1.75 
CHICORY 
1 _ d . 1 The dried anti 
l-»arge tvooted prepared roots 
Cnffee are much used as a 
substitute for coffee, 
av be used as a spring salad. Our stock is the improved type, with 
very much larger, smoother, whiter and proportionately shorter roots than the old kind. 
Sow seed as early in spring as the ground can be prepared, in rather light, moderately 
rich soil, in drills two to two and one-half feet apart for either garden or field culture. When 
the plants are sufficiently large, thin to six inches apart in the row and cultivate well. 
Pkt. 10c; Oz. 50c; 2 Oz. 85c; V 4 Lb. $1.50 
Celery, French’s Success 
CHIVES 1- Allium Schoenoprasum An onion-like plant used as a salad 
.. r and for flavoring soups. It also makes 
an excellent ornamental garden bed edging which may frequently be cut, a new growth of 
leaves appearing soon after each cutting. The plants grow about ten inches high. One 
sowing will answer for about three years Pkt. 10c; Oz. $1.00; 2 Oz. $1.50; V 4 Lb. $2 50 
Chicory, Witloof or French 
Endive 
CHERVIL 
A hardy annual with aromatic leaves somewhat resembling parsley 
and by many considered siiperior to it in flavor. The young leaves 
are used in soups and for flavoring and garnishing meat's and vegeta¬ 
bles. 
Sow in early spring in rich, well 
prepared soil. The seed is slow to 
germinate, sometimes remaining in 
the earth four or five weeks before 
the plants appear. When the plant s 
are about two inches high, transplant 
or thin to about one foot apart. 
They are ready for use in six to ten 
weeks from sowing. 
11 This very finely curled, 
juried double sort is much su¬ 
perior to the plain variety, being 
early maturing, handsomer and 
having fully as fine fragrance and 
flavor. Pkt. 10c; Oz. 50c; 2 Oz. 85c; 
y 4 Lb. $1.50 
