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



43 



made it the smoothest and best of the large purple sorts. 

 Vines large, vigorous and heavy bearers; fruit large, 

 imiform in size, verv smooth, color of skin purplish-pink; 

 flesh light pink and'of excellent flavor. AVhile we think the 

 color weak for canning, it is used considerably for this purpose. 

 TURNER'S HYBRID OR MIKADO.— The largest purple- 

 fruited tomato, weigliing as high as twenty -eight ounces, 

 vrhile the average weight is probably not less than l;i ounces. 

 Vines large, coarse growing, with leaves entire, like those of 

 the potato plant : verj- productive, and is early for so large a 



TuRNER-s Hybrid, or Mikado 



tomato: fruit extremely large, rough, solid, with few seeds. 

 Demanded by those who want extra large fruit. 



MISCELLANEOUS SORTS. 



GOLDEN QUEEN.— The superior flavor of the yellow 

 varieties is bringing them into favor as table fruit, and those 



Golden Queen. 



who think of a yellow tomato as the rough fruit of the old 

 yellow sorts will be surprised at this smooth, beautiful fruit; 

 it being as smooth as the best of the red varieties, and of a 

 fine and distinct flavor. 



WHITE APPLE.— This old sort is often presented as a 

 novelty under a new name. While no one should plant largely 

 of it for market or home use. it is a good variety for eating 

 from the hand. The fruit is about one and one-half inches in 

 diameter, round, perfectly smooth and of a yellowish-white 

 color. Flesh very mild flavored and delicate," and is valued 

 by some for making preserves. 



PEACH.— This is a distinct and very attractive appearmg 

 tomato, highly desirable for preserving, eating from the hand 

 or table decoration. Fi-uit resembles a peach in shape, size 

 and color, and is covered with a delicate down, which makes 

 the deception quite complete : flesh tender and of good flavor 

 Should find a jjlace in every garden. 



RED PEAR SHAPED.— Used for preserves and to make 

 '•tomato figs." Fruit bright red, distinctly pear shaped, and 

 with a peculiar flavor. Our stock is the true pear shaped, 

 and not the larger Red Plum tomato which is often sold 

 under this name. 



YELLOW PLUM.— Fruit plum shai>ed. clear deep yello-n 

 color; flesh yellow and fine flavored; much esteemed for pre- 

 serves. 



RED CHERRY.— Fruit small, about five-eighths of an incL 

 in diameter, perfectly rotmd and smooch. Fine for pickles 

 and preserves. 



Red Cherry. 



YELLOW CHERRY.— Differing from the above only in 

 color. 

 GROUND CHERRY, OR HUSK TOMATO.— This is much 



liked bj" many for preserves and for eating from the hand. 

 The seed we offer is that of the true Yellow Grovmd Cherry, 

 and not the purple fruited sort which is scarcely edible. 



There are many other varieties offered by various seeds- 

 men and ive knov: that some of them are of great excellence, 

 hut ice have not found any that ivere superior to someone 

 on our list. We think a careful reading of the descriptions 

 ^cill enable one to select a sort from our list vjhich will suit 

 and be as good or better than can be procured elsewhere. 



TURNIP. 



French, Xavet. German. Steckrube. 



This wholesome and agreeable vegetable is most easily 

 affected in its form and flavor b\- soil, climate and mode of 

 culture. There are a great many varieties, but we have 

 selected the following as the best for the garden or farm. 



Culture.— Sow in drills fourteen inches ajjart. and half an 

 inch deep, or sow broadcast, but in either case be sure to have 

 the ground rich and freshly dug. Be careful to weed and thin 

 out, so the young plants will not be checked and injured. Any 

 overcrowding will result in rough and poor flavored fruit. 

 For the spring and summer crops it is important to get them 

 started veiy early so they may have time to grow sufticient 

 size before hot 'weather, when they soon become tough and 

 strong. 



For the fall and main crop, sow in the Middle and "Western 

 States from the middle of July to the last of August, as 

 directed for the spring sowing. In the field, turnips are 

 generally sown broadcast, though much larger crops are 

 obtained by drill culture. 



To preserve turnips in good order for winter, store them in 

 barrels placed alongside the wall of a cool cellar and cover 

 them with sand or turf to keep them fresh. Another methoii 

 is to put them in a cellar or dry pit, and cover with straw 

 and then earth over to the depth of eight or ten inches. Thus 

 protected they will keep well till spring. 



