D. M. FERRY & CO., DETROIT, MICH. 
13 
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ILLUSTRATED AND DESCRIPTIVE CATALOGUE OF 
Vegetable Seeds | 
WITH GENERAL DIRECTIONS FOR CULTIVATION 
descriptions 
after i 
have l 
and in greennouses, ana our inspection eacn year or crops grown for us has extended not only from the Atlantic to the 
Pacific hut has included many of the countries of Europe. Nevertheless it should always be remembered that many 
vegetables are much affected in their habit of growth of plant and size, form and quality of the fruits bv conditions or 
sou. climate, location and mode of culture which are often beyond our control, and our descriptions are for what mav 
be expected under conditions that are approximately normal and favorable for good development. * 
The cultural directions in this catalogue are necessarily limited but they are as complete as space permits For 
additional cultural information see list of books on the inside of back cover of this Seed Annual. 
... 
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ARTICHOKE 
The seed we offer is that of the true artichoke which is an extensively used vegetable in Europe. In it the edible portion is 
the thickened scales at the base of the flower-heads or buds. The plant is very different from what is known in America as Arti¬ 
choke or Jerusalem Artichoke, m which the edible portion is the tuber. 
In February or March sow and transplant in hotbed so as to give plenty of room until danger of frost is over Then set in 
very rich, well drained soil in rows four feet apart and two feet apart in the row. The plants can be raised in seed beds out 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. 6 J 
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 U Th e P* an t °f variety is of medium height with 
Ureen dODC rather deep green leaves. The buds or flower-heads 
are green, nearly round or somewhat elongated. The scales are rather 
narrow and spiny, and are moderately fleshy at the base Pkt. 5c; Oz. 60c; 
2 Oz. $1.00; % Lb. $1.75; Lb. $6.00 
ASPARAGUS 
This is 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 rej>eat two or three 
times with fresh warm water. Sow in spring in drills about eighteen inches 
apart and two inches deep in light, rich soil, planting fifteen to twenty seeds 
to each foot of row. When the plants are well up, thin 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 ma¬ 
nure, ashes and salt. Cultivate frequently until the plants meet in tlie 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 abun¬ 
dant supply for an ordinary family and continue productive for eight or 
ten years. 
A very early maturing and prolific variety, producing an 
; or very large, deep green shoots of the ' 
) c: 2 Oz. 15c: Va 
he best qunli- 
Palmetto abundance < 
ty. SEED— Pkt. 5c; Oz. 10c; 2 Oz. 15c; .. 
Postpaid, $1.40 per 100; by freight, express or parcel post, not prepaid, 
90c. per 100; $6.00 per 1000 
i r* A 1 ^'bis sort is one of the largest and most ex 
Conover S Colossal tensively 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; V\ Lb. 20c; Lb. 60c. 
ROOTS Postpaid, $1.40 per 100; by freight, express or parcel post, not 
prepaid, 90c. per 100; $6.00 per 1000 
z-Mii. «« .1 nr! •. This excellent variety, mtro- 
Coiumbian Mammoth White duced by us in 1893, furnishes 
shoots of exceptionally large size and of superior tenderness and flavor 
The color is clear white until four to six inches above the surface. A 
large proportion of the seeds will produce white shoots and the green ones 
can be rejected when setting out the permanent bed. SEED Pkt. 5c; 
Oz.lOc; 2 Oz. 15c; Va Lb. 25c; Lb. 75c. ROOTS Postpaid, $1.50 per 100; by 
freight, express or parcel post, not prepaid, $1.00 per 100; $6.50 per 1000 
Palmetto 
