24 



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



plants two and a-half feet apart. If needed, shade the young 

 plants and protect them from the potato bug, which is very 

 fond of them, and will often destroy them. Some seasons 

 Egg Plants will fail to set fruit, or will not begin bearing until 

 too late to mature, no matter how faithfully they may have 

 been cared for. This is especially liable to happen if the 

 summer is cool and rather mcist. We know of no remedy 

 for this. Pinching off the ends of the branches after the 

 plants begin to bloom, and not letting more than two or three 

 fruits set will often effect something, and is a good practice 

 any year. 



EARLY LONG PURPLE.— This is one of the earliest and 

 most productive varieties; fruit long, dark, rich purple, and 

 of fine quality. 



BLACK PEKIN.— Nearly as early as the last, and nearly 

 as large as the later sorts. Very prolific and desirable for 

 market gardeners' use. Fruit nearly round; skin smooth, 

 black and glossy: flesh white, fine grained and delicate. 



LARGE NEW YORK PURPLE.— Large, round or oval, of 

 excellent quality; later than the preceding and highly 

 esteemed in the iSTew York market. 



D. n. FERRY & COS IMPROVED LARGE PURPLE. 

 (spineless).— This variety has almost superseded all others 

 both for market and private use, owing to the large size and 

 high quaUty of its fruit and its extreme productiveness. 



D. M. Ferry & Co-s Ir 



lOVEO Large Pui 



Cs 



PINELESS 



Plants large, spreading; foliage light green; fruit very large, 

 oval, or short pear shaped; color dark purple, with an occa- 

 sional splash of green around the stem. Plants ripen usually 

 two to six large fruits. Bear in mind that our stock is 

 spineless, which is a great advantage in handling. 



ENDIVE. 



French, Chicoree. German, Endivien. 



Culture.— Endive may be grown at any season of the year, 

 but is more generally used late in the fall. Sow the seed dur- 

 ing June or July, in drills fourteen inches apart, and when 

 well established thin the plants to one foot apart. When 

 nearly full grown, tie the outer leaves together over the 

 center in order to blanch the heart of the plant. By covering 

 every few days a succession may be kept up, 



SMALL GREEN CURLED.-Is the hardiest variety, with 

 beautifully curled, dark green leaves, which blanch white, 

 and are very crisp and tender. 



LARGE GREEN CURLED.— A larger growing variety 

 which seems to do particularly well in this country; growing 

 well blanched centers without the tendency to rot, which 

 many kinds show in bad weather. Outer leaves, bright, deep 

 green, blanching easily to clear white. 



nOSS CURLED — A variety growing considerably denser 

 and having the leaves much finer cut than the Green Curled; 

 in fact, the whole plant is more compact. When well blanch- 

 ed it makes a very attractive appearance. 



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 even the outer leaves are very light colored, frequently 

 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 wrmkled leaves, forming a large head which is 

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

 gathered and tied at the top, the whole plant wiU blanch 

 nicely and make an excellent salad for the table 



GARLIC. 



French, Ail. German, Knoblauch. 



A bulbous rooted- plant, with a strong, penetrating odor, 



but much esteemed by some for flavoring soups, stews, etc. 



We frequently receive orders for garlic seed, but we can 



only supply bulbs. 



Garlic, 



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, 



HORSE Radish. 



Horse Radish produces no seed but is grown from pieces 

 of the roots. 



Culture.— Mark off rows ^, \fi^ 



two and one-half feet ^' ^'^ 



apart in rich, moist, well 

 prepared ground and set 

 the pieces of roots eighteen 

 inches apart in the rows, 

 two to three inches below 

 the surface, the small end 

 down. Cultivate thoroughly 

 imtil the tops cover the 

 ground, when their shade 

 will keep down the weeds. 



KALE. 



French, Choii Verts. 



German, Blaetter Kohl. 



Borecole, Kale, or Ger- 

 man 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 deli- 

 cate of any of the cabbage 

 tribe. They are hardy and 

 ai-e improved rather than Horse Radish. 



injured by the frost. 



Culture. — As far north as New York they may be sown in 

 September and treated like Spinage, although in the South 

 they will live and grow throughout the winter without pro- 

 tection, or they may be planted and treated like winter cab- 

 bage, and will continue growing till very late. If cut when 

 frozen, thaw out in cold water before boiling. The young 

 shoots which start up in the spring from the old stumps are 

 very tender and make excellent greens. 



TALL GREEN CURLED SCOTCH.-This is very hardy, 

 and improved by a moderate frost. About two feet high, 

 with an abundance of dark green, curled and wrinkled leaves. 

 It stands the winters in the Middle States without any pro- 

 tection. 



