38 



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



and two or three inches through, tapering regularly to the 

 tip. The flesh is tender and crisp, keeping well through the 

 winter. 



LARGE WHITE SPANISH, WIN= 

 TER. — Roots long, top-shaped, or 

 sometimes fusiform, retaining their 

 diameter for two-thirds their length, 

 sharply conical at the base, and when ' 

 full grown measuring seven or eight 

 inches in length, and about three 

 inches in diameter. Skin white, 

 slightly wrinkled, sometimes tinged 

 with purple where exposed to the sun. 

 Flesh white, solid and pungent, though 

 milder than the Black Spanish. 



SCARLET CHINA, WINTER.— 



Roots cylindrical, or largest at the 

 bottom, tapering abruptly to a small 

 tap. Skin very smooth and of a bright 

 rose color; flesh firm like the Black 

 Spanish, but more pungent. 



ROUND BLACK SPANISH, WIN= 



TER.— Roots round, sometimes top 

 shaped, three or four inches in diam- 

 eter; skin black, flesh white, very 

 compact and highly flavored. An ex- 

 cellent sort for winter, as the roots 

 keep a long time. 



LONG BLACK SPANISH, WIN= 



TER.— One of the latest as well as the 

 hardiest of the radishes; an excellent 

 sort for winter use. Roots oblon^^, 

 black, of very large size and firm tex- 

 ture. 



RAPE. 



This plant is extensively grown in Europe and Canada for 

 forage, especially for sheep, and for green manure, for which 

 purpose there is perhaps no plant better adapted where a 

 quick, rank growth is desired. 



Culture.— Prepare the ground as for turnips and sow in 

 June or July, with a turnip drill, in rows two and one-half 

 feet apart, at the rate of two and one-half pounds seed per 

 acre. It may be sown broadcast at the rate of five pounds 

 per acre. We handle only one variety of Rape for sowing, 

 the Divarf Essex, which is a biennial and is used in this 

 country almost exclusively for pasture and green manure. 

 Our stock can be relied on to be the trice Dwarf Essex 

 and not the annual variety, which has been extensively dis- 

 tributed and proven to be not only worthless for pasture but 

 by self-seeding, has in many cases become a pernicious weed. 



OR PIE 

 PLANT. 



RHUBARB, 



French, Rhuharbe. German, Rhaharber. 



Rhubarb, familiarly known as Pie Plant, or Wine Plant, is 

 cultivated in gardens for its leaf 

 stalks, which are used for pies and 

 tarts. Immense quantities are 

 now annually sold in all the large 

 markets. No private garden 

 should be without it. 



Culture." — Rhubarb succeeds 

 best m deep, somewhat retentive 

 sofl. The richer its condition, and 

 the deeper it is stirred the better. 

 Sow in drills an inch 

 deep, and thin out 

 the plants to six in- 

 ches apart. In the 

 fall trench a 

 piece of ground and 

 manure it well ; 

 then transplant the 

 young plants into 

 it three feet apart 

 each way. Cover 

 with leaves or Jitter 

 the first winter, and 

 give a dressing of 

 coarse manure 

 every fall. The 

 stalks should not be 

 plucked until the 

 third year, and the 

 plant never allowed 

 to exhaust itself by 

 running to seed. Our seed is saved from selected plants of 

 Linnseus, Victoria, Giant and other improved sorts. Like the 

 seeds of fruit trees, rhubarb seed cannot be relied upon to 

 reproduce the same variety- We also have the roots for sale. 



RICE, WILD. 



Zizania aquatica. 



An annual which sows itself about the middle of September, 

 lies dormant all winter, in spring commences to sprout as 

 soon as the water gets warm, reaching the surface during the 

 first halt of June. It grows very rapidly in one to four feet 

 of water, ripens late in August or early in September. It 

 should be planted broadcast from a boat in two or three feet 

 of water having a mud bottom. It succeeds best when 

 planted m the fall before the ice forms, but it has been suc- 

 cessfully planted in spring and also through the ice in winter. 

 As an attraction for wild fowl it cannot be equaled. In large 

 ponds and lakes it purifies the water, affords a refuge for the 

 small fry from the large fish, as well as furnishing them 

 plenty of food from the animalculae upon its stalks; for plant 

 mg m fish ponds it is especially desirable. It also does well 

 along the shores of marshes, and makes a good hay. In the 

 South two crops can be cut. All cattle are very fond of it. ■■ 



SALSIFY, 



OR VEGETABLE 

 OYSTER. 



French, Salsifis. German, Hafer-Wurzel. 



The long, white tapering root of Salsify 

 resembles a small parsnip; and when 

 cooked is a good substitute for oysters, 

 having a very similar flavor. 



Culture.— It succeeds best in a light, 

 well enriched soil, which should be stirred 

 to a good depth. If it is necessary to use 

 manure, it should be very fine and well 

 rotted, for if it is fresh and coarse, the 

 roots will grow irregular and ill shaped. 

 Sow early and quite deep, giving the gene- 

 ral culture recommended for parsnip. The 

 roots are perfectly hardy, and may remain 

 out all winter, but should be dug early in 

 spring, as they deteriorate rapidly after 

 growth commences. Store a quantity for 

 winter use in a pit, or in a cellar in damp 

 earth or sand. 



LARGE WHITE.-The old sort; roots 

 medium size, smooth; flesh white. 

 MAnnOTH SANDWICH ISLAND.- 



This is in every way superior to the old 

 sort, bemg larger, stronger growing, and 

 less liable to branch. Invaluable to mar- 

 ket gardeners. 



SORREL. 



IHUBARB. 



French, Oseille. German, Sauerampfer . 



Those who think of sorrel as the starved 

 looking weed of barren lands, have little Salsify 



idea of the possible value of the plant. 

 The improved varieties when well grown and cooked same 

 as spinage, make a healthful and palatable dish. 



Culture.— Sow in drills early in spring and thin the seed- 

 lings to six or eight inches apart in the row. One may com- 

 mence cutting in about two months and the plants will con- 

 tinue in full bearing for three to four years. 



LARGE LEAVED FRENCH.-The best garden variety, 

 having large, pale green leaves of fine quality. 



SPINAGE. 



French, Ejnnard. German, Spinat. 



The spinage is very hardy, extremely wholesome and pal- 

 atable, and makes a delicious dish of greens, retaining its 

 bright green color after cooking. 



Culture. — Should be planted in very rich ground, the richer 

 the better. Sow in drills one foot apart, and commence thin- 

 ning out the plants when the leaves are an inch wide. All 

 should be cut before hot Aveather, or it will be tough and 

 stringy. For early spring use tne seed should be sown early 

 in autumn. In the North the plants will require a slight pro- 

 tection of leaves or straw, but in the Southern States no 

 protection is necessary, and they will continue their growth 

 most of the winter. 



SAVOY LEAVED.— The earliest variety and one of the best 

 to plant in autumn for early spring use. Plant of upright 

 growth with narrow, pointed leaves, which are savoyed like 

 those of cabbage. It grows quickly to a suitable size for 

 use. but soon runs up to seed. 



ROUND SUMMER.— This variety is generally preferred 

 for early spring sowing, and is the most popular with our 

 market gardeners; the leaves are large, thick and fleshy, not 

 quite so hardy as the Prickly Winter, but stands the winter 

 very well. 



