D. M. FERRY & GO'S DESCRIPTIVE CATALOGUE. 



23 



CUCUriBER. 



French, Cont-omhre, German, (riirken. 



This is one of the vegetables which can be grown to perfec- 

 tion by anyone who can control a few square yards of soil 

 which is fully exposed to the sun, and the fruit is so much 

 better when gathered fresh from the vines than it is when 

 obtained in the market, that every family should be supplied 

 from its own j^ard. 



CuLruRE.— The soil for cucumbers should be thoroughly en- 

 riched with well rotted manure in order to obtain the largest 

 yield,butany rich garden soil will grow good cucumbers. Plant 

 the seed in rows six feet apart, and four to six feet apart in the 

 row, dropping fifteen to twenty seeds in a hill. After the plants 

 begin to crowd and the striped beetles are pretty well gone, 

 thin to three plants to the hill. Give frequent, but shallow 

 cultivation, until the plants make runners so long that the 

 cultivator can no longer be run between the rows. In field 

 culture, plow furrows four feet apart across the field, and 

 similar ones, but omitting every fourth furrow, at right 

 angles to the fii-st; this will form paths for the distribution 

 of manure and the gathering of the fruit. At each intersec- 

 tion drop a shovelful or more of tvell rotted manure, which 

 should be well mixed with soil, so as to form a low, flat hill. 



As soon as the plants are up they will be liable to attack by 

 the striped cucumber beetle. These may be kept off by fre- 

 quent dusting with air-slacked lime, soot, or sifted ashes 

 diluted with fine road earth; care should be taken not to use 

 too much, for if too strong any of the above materials will 

 kill the vines; but the best protection against injury J is a 

 vigorous and rapid growth of the young plants. 



In gathering, pick all the fruit before it begins to ripen, as 

 the vines will cease setting fruit as soon as any seed com- 

 mences to mature. 



In gathering the pickles, cut the stem, instead of pulling the 

 fruit off, and be careful not to mar the fruit in any way, for 

 if the skin is broken the pickles will not keep. 



We pay particular attention to growing and selecting 

 the various strains of Cucumber, so as to keep them pure 

 and true to name. 



EARLY RUSSIAN.— Earliest and hardiest. Vines vigorous 

 and productive. Fruit three to four inches long, thick, oval, 

 pointed at each end. covered with fine small spines. 



■RCEN , OR 



EARLY CLUSTER.— Vines vigorou.s, producing the bulk 

 of the crop near the root and in clusters. Fruit short, hold- 

 ing full size to each end, dark green, but paler at blossom 

 end. Good for table use, but not adapted to pickling, 



EARLY SHORT GREEN, OR EARLY FRAHE.— 

 Although it is not done usually, this variety ought to be 

 ranked among the pickling .sorts, as it is first class for this 

 purpose. Plants very vigorous and productive. Fruit 

 straight, handsome, smaller at each end, bright green, lighter 

 at the blossom end, with crisp, tender flesh, and when young 

 makes excellent pickle.-.. Our stock is very superior. 



CHICAGO, OR WESTERFIELD PICKLING. -Very popu- 

 lar with Cliicago market gardeners, and extensively grown 

 in that vicinity. Fruit medium length, pointed at each end, 

 with very large and prominent spines; color deep green. 



JERSEY PICKLING. -Verj- popular in New Jer.sey. Inter- 

 mediate between the Long and Short Green, forming a long, 

 slender, cylindrical pickle, which is very crisp and tender. 



D. M. FERRY & CO'S PERFECTION PICKLING.-This 

 variety is not only the best for pickles, biit is one of the best 

 for the table. Vines vigorous, producing their fruit earlv 

 and very abundantly: fruit distinctlj' three-sided, tapering 

 toward each end, of dark green color, which they retain as 

 pickles; flesh very crisp and tender. 



BOSTON PICKLING, OR GREEN PROLIFIC— A distinct 

 variety, very po[)ular for pickles. Pruit short, very smooth 

 and symmetrical, but pointed at each end, bright green and 

 a great producer. 



J ERSE\ 



'ICKLING. 



PARISIAN PROLIFIC PICKLING.— This is a French sort. 

 A very strong seeder but distinct and valuable. The fruit is 

 very long, slender, cylindrical, densely covered with fine 

 prickles and deep rich green in color. The flesh is very crisp 

 and tender, making it one of the best for slicing as well as for 

 pickles. 



EARLY WHITE SPINE. -One of the best sorts for table 

 use. Vines vigorous, fruiting early and abundantly; fruit 

 uniformly straight and handsome, light green with a few 



Early White Spine. 



white spines; flesh tender and of excellent flavor. In this 

 country, this variety is used more, perhaps, than any other 

 for forcing under glass. 



ARLINGTON.— A selection from the White Spine, being 

 more pointed at each end. The young fruits are unusually 

 crisp andtender, and are of a very dark green color, so that 

 the variety is considered by many to be the best for small 

 pickles. 



MPROVED 



iG Green. 



BISMARCK.— A cross between the Long Green and "WTiite 

 Spine, having the dark slender pickle of the former and the 

 color of the latter when full size. Fruit long, cjiindrical. very 

 constant in form and color: flesh crisp and tender and excel- 

 lent either for pickles or slicing. Those who want a cucumber 

 longer than White Spine, but with its other characteristics, 

 will find in this variety all they desire. It is also one of the 

 best on the list for slicing. 



inPROVED LONG GREEN.— Produced by selection from 

 the Long Green. Vines vigorous and productive, forming 

 fruit fit for the table near)}- as early as the shorter sorts; 

 fruit about twelve inches long, firm and crisp. The j^oimg 

 fruit makes one of the best of pickles, and when ripe* is the 

 best of any for sweet pickles. 



GHERKIN, FOR PICKLING.-A very small, oval, prickly 

 variety, quite distinct from all others. It is grown exclusively 

 for pickling; is the smallest of all the varieties and sliould 

 always be picked when ycnmg and tender. The seed is slow 

 to germinate, requiring usually fiom two to three weeks. 



EGG PLANT. 



French. Aitbcrgi)ic. (ierman. Kicrpfldnze. 



The Egg Plant, when well grown and properly cooked, is a 

 delicious vegetable, and it should find a place in every gar- 

 den. 



Cx'LTT-RE.— The seed germinates slowly, and should be 

 starte<l in strong heat, for'in this, as in all subtropical plants, 

 it is of importance to sei-ure a rapid and continuous growth 

 from the first, the plants never recovering from a check 

 receive<l when young. "When the plants have formed two 

 rough leaves, transplant to three or four inches apart. Keep 

 the bed closed and very warm, shading from the direct rays 

 of the sun and giving abundance of wafer until the ground is 

 warm and all danger, not only from frost, but from cold 

 nights, is past: then harden off" the plants by gradual expo- 

 sure to the sun and air. and decrease the s"upply of water, 

 then carefully transplant into the open ground, setting the 



