DESCRIPTIVE CATALOGUE. 



large, often measuring 

 twelve inches in depth 

 and nine inches in di- 

 ameter, and weighing 

 five to six pounds. 

 Skin deep purple, with 

 occasional stripes of 

 green about the stem. 

 Plant hardy and 

 stocky. Not so early 

 as the Long Purple, 

 but superior in flavor 

 much larger, and of 

 longer duration. 



CcLTLRE. — Sow in 

 D.M.Ferry&. Go's Improved hot-bed. ven- early in 

 Large Purple the spring, and trans- 



plant to two and a half feet apart each way, in verj' rich, 

 warm ground. Do not plant out till the weather be- 

 comes settled and warm. Keep the plants well watered 

 for a few days if hot when put out. When hot-beds are 

 not convenient, a few plants can be starred in flower 

 pots or boxes, and, when planted out, must have a deep, 

 rich soil, and full exposure to the sun. Cultivate and 

 hoe same as cabbages. 



ENDIVE. 



Fr. Chicoree. —Gcr. Endivien. 



Green Curled. — Is the hardiest variety, with beauti- 

 fully curled dark green leaves, which blanch white, and 

 are very crisp and tender. 



Green Curled. 



Broad-Leaved Batavian.— Has broad, thick, plain 

 or slightly wrinkled leaves. It is principally used for 

 cooking, and making a larger head, is preferred for stews 

 and soups. If the outer leaves are gathered and tied on 

 the top, the whole plant will blanch nicely, and make 

 an excellent salad for the table 



Broad-Leaved Batavian. 



Culture. — Sow from late in the spring'to the middle 

 of summer, in shallow drills fourteen inches apart ; thin 

 the plants to one foot in the drills, and when fully 

 grown, tie over the outer leaves of a few plants every 

 week or fortnight, in dry weather, to blanch, which 

 takes ten days in hot, and twenty days in cool weather. 

 Draw up a little earth to the base of the plants. Rich, 

 mellow soil, in an open situation, is most suitable. 



GARLIC. 



Fr. Ail —Qi^r. Knobach. 



A bulbous-rooted plant having a well known, strong, 

 penetrating odor, which is most powerful at mid-day. 

 In some countries it is much esteemed for seasoning 

 soups, stews, &c , and is useful m various medicinal 

 forms. It should be remembered that the Bulbs only, 

 aud not Seed of Garlic are supplied by us. We state 

 this because we frequently receive orders for Garlic 

 seed. 



Culture.— Prepare the ground the same as for onions, 

 and plant the cloves 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 dr>- in the shade, and lay them up in a dry loft, as 

 you would onions. 



GOURD. 



Sugar Trough.— This variety grows to a very large 

 size, and is valuable, when Ary . for a variety of house- 

 hold purposes, such as baskets, buckets, cans, &c. 



Culture.— The Gourd is a tender annual, and should 

 not be planted till all danger of frost is over, and not 

 less than six feet apart each way. in good, rich loam. 

 Three plants in a hill will be sufficient to leave at last 

 hoeing. '^W^ For ornajnental varieties^ see Flower 

 Seeds. 



KALE. 



Fr. Choji Veri.—G^T. 

 Kraus Kohl. 



" Borecole," " Kale" or 

 " Green Kale " are general 

 terms applied to that class 

 of cabbage which does not 

 head, but is used as an es- 

 culent in its open growth. 

 When used, the crown or 

 center of the plant is cut 

 off, so as to include the 

 leaves, which usually do 

 not exceed nine inches in 

 "-iigth. It boils well, and 

 ! most sweet, tender and 

 icate, provided it has 



-rn duly exposed to frosts. 

 - : .\ in seed-bed about the 

 middle of spring, and when 

 of suitable size, transplant 

 to eighteen or twenty 

 inches apart each way, and 

 cultivate like cabbages. 



Sea (Chou Marin).— 

 This is a verj' fine vegeta- 



Sea Kale. 



