DESCRIPTIVE CATALOGUE. 



2r> 



Fotti 



Early Drumhead. 



Red Dutch, for Pickling.— An esteemed sort for 

 pickling ; is also shreded and eaten raw, in vinegar ; it 

 forms ver^' hard, oblong heads, round at the top, and, 

 when pure, of a dark red, or purple color. 



Early Large Schweinfurt. 



Fine Blood Red. — Of remarkably deep blood-red 

 color, and a great favorite with the Germans. It is very- 

 true and constant. 



Stone Mason Marblehead. — Characterized for its 

 sweetness and delicacy of flavor, and for its reliability 

 for forming a large head. Very hardy, and will endure 

 the cold of extreme northern climates. 



Stone Mason 'v'aro enead. 



and fine. This and our Premium Drumhead are decid- 

 edly the best late varieties for general cultivation. 

 Large Drumhead. — 'The Drumhead Cabbage is a 

 large fall or winter variety, with a broad, flat or 

 round head, short stump, tender and good fla- 

 vored, and an excellent keeper ; grown extensively 

 for shipping purposes. 



D. M. Ferry & Co's Premium Drumhead. — 



We recommend this sort to market gardeners and 



growers, for shipping purposes. In good, rich soil, 



and with a favorable season, the heads will grow to 



, enormous size ; very compact and solid, and of ex- 



~"-\ cellent flavor. 



Al-^ Marblehead Mammoth Drumhead. — The 



largest cabbage known, weighing in some instances 



o\^x fifty pounds. Under good cultivation, acres 



have been grown averaging over- thirty pounds 



each head. 



Quintal Drumhead, — An exceedingly large 

 variety, of French origin. Heads quite flat on the 

 top, with few side leav«s ; solid, firm, hard, and of 

 good flavor. 

 Green Glazed. —A standard late variety in the South, 

 as it is not affected by the heat. Heads large but rather 

 loose and open. Ver^' desirable from the immunity it 

 enjoys from the attacks of insects. 



Early Dwarf Ulm Savoy. — One of the earliest and 

 sweetest of the Savoys. Heads small, round, solid; 

 leaves small, thick, fleshy, of fine deep green color, and 

 of most excellent quality. 



Green Globe Savoy. — This does not make a firm 

 head, but the whole of it being ver>' tender and pleas- 

 ant-flavored, is used for cooking ; leaves wrinkled and 

 dark green ; is verj' hardy, and imi roved by frost. 



Imperial French Ox Heart. 



Late Flat Dutch. — A low-grownng variety; heads 

 large, bluish-green, round, solid, broad and flat on the 

 top. and often tinted with red and brown. An excellent 

 fall and winter variety, and a good keeper. 



D. M. Ferry & Co's Premium Flat Dutch.— This 

 we consider superior to any late cabbage in cultivation. 

 It possesses all the good qualities of the Late Flat Dutch 

 and^is a sure header. With good cultivation, on moist, 

 rich ground, ninety-five m a hundred will head up hard 



Ferry &. Co's Preniium Fiat Dutch. 



