50 D. M. FERRY & CO'S DESCRIPTIVE CATALOGUE. 



Culture. — A warm, sandy loam, made rich and light 

 by some good, well rotted manure and a liberal dressing 

 of salt, will be most 

 V> likely to afford them 



brittle and free from 



popular on account of its greater size. Roots round, or 

 slightly olive shaped, rich deep scarlet. Flesh white 

 and tender. 



Early White Turnip Rooted.— A little flatter in 

 shape than the preceding and pure white in color, with 



Non Plus Ultra. Early Scarlet, Tu 



worms. Sow in twelve inch drills as early as the ground 

 can be worked, and once in two weeks for succession, 

 and thin to one or two inches apart as soon as the rough 

 leaves appear. 



It should be borne in mind that radishes must have 

 plenty of room, and be grown quickly, or they will 

 invariably be tough and wormy. 



Non Plus Ultra. — By far the smallest topped and 

 earliest forcing radish in cultivation. Roots small, 

 round, deep rich red, with very crisp, tender, white flesh. 

 This is the best variety for forcing, as it will mature in 

 eighteen to twenty-one days, and the tops are so small 

 that a large number can be grown in a single bed. 



Early Scarlet Turnip Rooted. — A small, round, 

 red, turnip shaped radish, with a small top and of very 

 quick growth. A very early variety, deserving general 

 cultivation on account of its rich color, crisp and tender 

 qualities; should be used while young. The white and 

 red do well mixed. 



Early Scarlet Turnip, White Tipped.— A beauti- 

 ful variety, deep scarlet with why:e tip. It is very orna- 

 mental for table use, and is becoming very popular as 

 a market variety. It is of same size and shape as the 

 Early Scarlet Turnip. 



Early Round Deep Scarlet. — Similar in form to 

 the Scarlet Turnip but much darker in color. Flesh 

 white, very crisp and tender; top small. Well adapted 

 for growing in frames. The roots bring the highest 

 price because of their peculiarly brilliant color. 



Vick's Early Scarlet Globe. — Although this is a 

 little stronger and coarser growing sort than the last, it 

 is a good forcing sort, and in some markets might prove 



inip Rooted. Early Scarlet Turnip, White Tipped. 



a very small top; flesh pure white, and semi-transparent. 

 It is a few days later than the last, and will bear the 

 heat longer without becoming spongy. 



Early Scarlet, Olive Shaped.— In the form of an 

 olive, terminating in a very slim tap root. Skin fine, 

 scarlet; neck small; flesh rose colored, tender and excel- 

 lent. Early, and well adapted for forcing or general 

 crop. 



Early Deep Scarlet, Olive Shaped, Short Leaf. 



— This differs from the preceding in being deeper in 

 color, terminating more abruptly at the tap, coming to 

 maturity a little earlier, and in having fewer and shorter 

 leaves, all of which qualities make it more desirable for 

 forcing, and we think it the best of the intermediate 

 sorts for this purpose. 



Early White, Olive Shaped.— Differs from the 

 Scarlet Olive Shaped in color and in being a little longer. 

 The roots when well grown, are clear white, crisp and 

 mild flavored. 



French Breakfast.— A medium sized radish, olive 

 shaped, small top, of quick growth, very crisp and ten- 

 der, of a beautiful scarlet color, except near the root, 

 which is pure white. A splendid variety for the table, 

 not only on account of its excellent qualities, but for its 

 beautiful color. 



Early Long Scarlet, Short Top. Improved.— 

 This is unquestionably the best standard variety for 

 private garden or market use, particularly for out door 

 culture. It grows six or seven inches long, half out of 

 the ground , is very brittle and crisp, and of quick 

 growth; color bright scarlet; small top; and is uniformly 

 straight and smooth. Highly recommended. 



Early Round DeepScarlet. 



E. Scarlet, Olive Shaped 



Deep Scarlet, Olive Shaped, Short Leaf. 



