D. M. FERRY <f CCS DESCRIPTIVE CATALOGUE. 33 



Ever White Curled. 



foot apart. When nearly full grown, tie the outer 

 leaves together over the center in order to blanch the 

 heart of the plant. This will usually be fit for the table 

 in ten days, and continues in condition for use about 

 one week, so that the tying up should be done every few 

 days in order to secure a succession. 



Green Curled. — Is the hardiest variety, with beauti- 

 fully curled, dark green leaves, which blanch white, and 

 arejvery crisp and tender. 



Ever White Curled.— By far the most beautiful 

 variety. Plant moderately dense with divided leaves, 

 which are coarser and less tender than those of the Green 

 Curled; but the midrib is yellow and the leaves frequently 

 almost white, so that the plant is very attractive and 

 always brings the highest price on the market. 



Broad Leaved Batavian. — Has broad, thick, plain, 

 or slightly wrinkled leaves, forming a large head which 



stews, etc. We frequently receive orders for garlic 

 seed, but we can supply the bulbs only. 



Culture. — Prepare the ground the same as for onions, 

 and plant the bulbs in drills eight inches apart, and four 

 inches apart in the rows, and cover two inches deep. 

 When the leaves turn yellow, take up the bulbs and dry 

 in the shade, and lay them up in a dry loft, as you 

 would onions. 



GOURD, 



Culture. — The Gourd is a tender annual, and should 

 not be planted till all danger of frost is over, and not 

 less than six feet apart each way, in good, rich loam. 

 Three plants in a hill will be sufficient to leave at the 

 last hoeing. 



Sugar Trough. — This variety grows to a very large 

 size, and is valuable, when dry, for a variety of house- 

 hold purposes, such as baskets, buckets, cans, etc. 



Japanese Nest Egg. — The fruit of this plant resem- 

 bles an egg in size and appearance. They are pure 

 white, do not crack, are not injured by heat or cold, and 

 so make the very best nest eggs. 



ZW* For Or7iamental Varieties, see Flower Seeds. 



Garlic Bulbs. 



Broad Leaved Batavian. 



is preferred for stews and soups; but if the outer leaves 

 are gathered and tied at the top, the whole plant will 

 blanch nicely, and make an excellent salad for the table. 



GHRLIC. 



Fr., Ail. Ger., Knoblauch. 

 A bulbous rooted plant, with a strong, penetrating 

 odor, but much esteemed by some for flavoring soups, 

 3 



HORSE RHDISH 



The best Horse Radish is pro- 

 duced from small pieces of root; 

 these are to be set small end 

 down so that the top will be two 

 inches below the surface. The 

 soil should be very rich and well 

 cultivated. It is also grown, but 

 of inferior quality, from the 

 crowns of the old plants. It is 

 hardy and may be left in the 

 ground until spring before dig- 

 ging. We frequently receive 

 orders for the seed of this vege- 

 table, but we can supply the roots 

 only. 



Horse Radish 



KHLE. 



Fr., Chou Vert. Ger., Blaetter Kohl. 

 Borecole, Kale, or German Greens, are general terms 

 applied to those classes of cabbage which do not form 

 heads, but are used in their open growth. Some of the 

 varieties are the most tender and delicate of any of the 

 cabbage tribe. They are hardy, and improved rather 

 than injured by the frost. 



