DESCRIPTIVE CATALOGUE. 



59 



affected in its form and flavor by 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. — All the sorts are propagated by seeds, 

 which should be sown where the plants are to remain, 

 as they do not succeed well when transplanted. Sow in 

 drills fourteen inches apart, and half an inch deep, or 

 broadcast, and be sure to have the ground freshly dug 

 before sowing. Keep them perfectly free from weeds, 

 and when the bottoms begin to enlarge, brush away the 

 -earth from about the roots to the depth of half an inch 

 or more, and give them a light dressing of wood ashes. 

 This is the surest mode of obtaicing fair and smooth 

 •turnips in old gardens, where they are almost certain to 

 ^ow wormy if the earth is allowed to remain in contact 

 with the roots. For the spring and summer crops, it is 

 important to get them started verj' early so that they 

 •may hare time to grow to sufficient size before the hot 

 weather, when they will soon become tough and strong. 



TURNIPS.— For the fall and main crop, sow, in the 

 Middle andWestem State5,from the middle of July to the 

 last of August, as directed for the spring sowing. In the 

 field, turnips are more generally sown broadcast, though 

 much the larger crops are obtained by drill culture. 



RUTA BAGAS.— The ruta baga is usually sown 

 from the 20th of June till the 15th of July, in two-foot 

 drills, and thinned out to ten inches apart. It is neces- 

 sar>' that the ground should be dry, and made ver}' rich. 

 To preser\'e turnips in good order for winter, store them 

 in baiTe's placed alongside the wall of a cool cellar, and 

 cover them with sand or turf to keep them fresh. An- 

 other method 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. 



For feeding stock in fall and "winter^ there is 

 nothing superior to turnips and ruta bagas, and they 

 will yield a larger amount 0/ food than almost any- 

 thing else, on the same space of ground. We cannot 

 too earnestly recommend farmers to largely increase 

 their sowings, for vje are sure no crop ivill pr»-ve 

 mere remunerative. 



W HITE-FLJESHED SORTS. 



Early Purple Top Munich.— A ver>- handsome, 

 early turnip, decidedly earlier than any other sort. 

 Color white, with bright purplish -red top ; of fine qual- 

 ty when young, but becoming bitter with age ; we can 

 recommend this variety as the best for first crop. 



Early 'White Stone.— This is an English, garden 

 \-ariety, of round shape, firm texture, quick growth, 

 medium size, and is cultivated extensively as an early 

 market variety. 



Jersey Navet. — An 

 exceedingly delicate, 

 sweet, white turnip for 

 table use. It is very pop- 

 ular in Paris markets, 

 where it is esteemed one 

 of the best. Grows long, 

 somewhat like a parsnip 

 in form. 



Early White Flat 

 Dutch. — A medium size, 

 white, flat tumip,of quick 

 growth, juicy, and of ex- 

 cellent quality when 

 young ; sow in spring or 

 fall. It is designed for 

 table use, and is spongy* 

 and inferior when over- 

 grown. 



Early White Flat 



Jersey Navet 



Dutch, Strap-Leaved.— A most excellent, early, gar- 

 den variety, much used in the Southern States. Is sure 

 to bottom ; makes a very sweet, tender and rich early 

 table sort. The seed we offer is our own growing, from 

 selected bulbs. 



Early Purple Top. Strap-Leaved.— This is very 

 similar to the preceding except in color, being purple, 

 or dark red on the top. It is of good quality, and rec- 

 ommended highly for a garden turnip. The seed of 

 this variety is imported. 



D. M. Ferry & Go's Improved Purple Top, 

 Strap-Leaved. — This is a ver^' early variety, and is 

 rapidly taking the 

 place of all other 

 flat turnips, for 

 table use ; form 

 round, flat, medi- 

 u m size ; very 

 small top, •with 

 but few leaves, 

 which are of en- 

 tire upright 

 growth, more re- 

 sembling horse- 

 radish leaves in 

 shape ; flesh fine- 

 grained, and of 

 exceedingly rich, 

 buttery flavor ; a 

 purely American 

 variety. Of this 

 variety, we har~ 

 vested eigh t h u n- 

 dred bushels of 

 seed in one season, gro'dun from selected bulbs, set out 

 in the spring, on our own seed farm. 



White Egg. — A new, quick-growing variety, per- 

 fectly smooth, and nearly egg-shaped. In color it is 

 pure white ; of extraordinary firmness and solidity. 

 Grows about half out of ground, has small top and rough 

 leaves. It is particularly adapted for fall market pur- 

 poses, as it does not require washing, the skin being so 

 smooth and white, and it is of 

 such quick growth, that good 



D. M, Ferry &. Go's Improved 

 Purple Top, Strap-Leaved. 



White Stone. Cow Horn. 



sized turnips can be had early in the season. The flesh 

 is very sv.eet, firm and mild, never having the rank, 

 strong taste of some varieties. 



Cow Horn, or Long W^hite. — This variety is car- 



