18 



D. M. Ferry & Cos Descriptive Catalogue. 



BROCOI.I. 



Fr. Chou Brocoli. — Ger. Spargel Kohl. 



Although originating from a very distinct type, the 

 modern improved sorts of Brocoli can scarcely be dis- 

 tinguished from Cauliflower; the points of difference 

 being that it is generally taller and the heads more 

 divided. By some considered more delicate than the 

 Cauliflower. 



Culture. — The same as that given for Cauliflower 

 on page 21. 



Early Purple Cape. — This is the best variety for 

 our climate. It produces large heads, of a brownish 

 purple color, very close and compact, and of excellent 

 flavor. 



I3RUSSKLS SPROUTS. 



Fr. Chou de Bruxelles. — Ger. Sprossen Kohl. 

 Culture. — The plant grows two or three feet high, 

 and produces from the sides of the stalk numerous little 

 sprouts one or two inches in diameter, resembling cab- 

 bages. The leaves should be broken down in the fall, 

 to give the little cabbages more room to grow. They 

 should be treated in all respects like winter cabbage or 

 kale. 



CABBAOK. 



Fr. Choux Po7nmes. — Ger. Kopfkohl. 



There is no vegetable which is more universally culti- 

 vated than this. It is found in the poorest and smallest 

 garden and it responds so readily to better care, that it 

 claims a place in the finest garden, and the attention of 

 the most skillful gardener. 



Culture.— The requisites for complete success are : 

 Firsts good seed ; there is no vegetable where the seed 

 has more influence on the quality of the product than 

 in this, and gardeners should invariably select the best 

 procurable. Second^ rich, well prepared ground. Third., 

 frequent and thorough cultivation. A heavy, moist and 

 fresh loam is most suitable, which should be highly ma- 

 nured and worked deep. The early sorts should be 

 sown very early in hot-beds, hardened off by gradually 

 exposing them to night air, and transplanted eighteen to 

 twenty-four inches apart, early in the spring. At the 

 south, sow from the middle of September to middle of 

 October, and transplant into cold frames to preserve 

 through winter^ setting into open ground as early as 

 possible. 



The late autumn and winter varieties may be sown 

 from the middle to the last of spring, and transplanted 

 when about six inches high, three feet apart each way. 

 Shade and water the late sowings in dry weather to get 

 them up. It is important that the plants should stand 

 thinly in the seed bed, or they will run up weak and 

 slender, and be likely to make long stumps. In trans- 

 planting, they must be set into the ground up to the first 

 leafy no 77tatter how long the stem may be. 



Cabbages should be hoed every week, and the ground 

 stirred deeper as they advance in growth, drawing up a 

 little earth to the plants each time, until they begin to 

 head, when they should be thoroughly cultivated and 

 left to mature. Loosening the roots will sometimes re- 

 tard the bursting of full grown heads. 



Of late years many crops of early cabbage have been 

 destroyed by maggots at the root. The best remedy 

 seems to be to remove the earth from around the stem 

 and apply an emulsion of kerosene oil made as follows : 

 Add one quart of kerosene oil to two quarts of boiling 

 soft soap which has been thinned to the consistency of 

 cream. Stir the oil thoroughly until it has united with 



the soap and then dilute with five times as much water. 



The cabbage worms which destroy the plants later- 

 may be killed by sprinkling the plants with the same 

 emulsion, or by dusting with pyrethrum powder. 



To preserve cabbages during the winter, pull them 

 on a dry day, and turn them over on the heads a few 

 hours to drain. Set them out in a cool cellar, or bury 

 them, with the head downwards, in long trenches, in a 

 dry situation. In the Middle States, bury the head 

 and part of the stump in the open ground, and place 

 over them a light covering of straw or boards, to pro- 

 tect them in severe weather. 



Early Jersey 

 Wakefield.— 



Heads very com- 

 pact, of medium, 

 size, conical. An 

 early, sure heading 

 sort ; very popular 

 with eastern, 

 market gardeners 

 and the best for 

 wintering over ia 

 cold frames. 



Very Early 



Etampes. — Simi- 



_ lar to Jersey 



r 1 1 ^ \A/ r r- I I Wakefield, but is- 



Early Jersey Wakefield. ^^^ ^^ ^^^^^^^^ „^,. 



so hard. Forms small, compact heads as early as the 

 earliest, and is of excellent quality. Well worthy of a 

 trial by every one who plants either for market or home 

 use. 



Early York.— 

 A very valuable 

 early variety- 

 Heads small, heart 

 shaped, firm and 

 tender ; of very 

 dwarf growth, and' 

 may be transplant- 

 ed fifteen or eigh- 

 teen inches apart. 

 Early Large 

 ., r- I r^ York. — Succeeds 



Very Early Etampes. ^^e Early York. 



and is equally desirable. It is of larger size, about teiL 

 days later, more robust, and bears the heat better. 



Early Sugar Loaf. — A very compact growing va- 

 riety, and the plants may be set as close as sixteen 

 inches apart each way ; very early, but is more affected, 

 by the heat than most early varieties. 



Little Pixie. — Heads small, very hard, and of very- 

 fine flavor. Plants dwarf but vigorous. 



Henderson's Early Summer. — The earliest, large 

 heading cabbage ; growth compact, so that it may be 

 set as close as the smaller sorts. Heads large, flat or 

 slightly conical, handsome, and they keep longer with- 

 out bursting than most of the early sorts. Valuable 

 for both family and market. 



Newark Early Flat Dutch. — The favorite second' 

 early sort with Long Island market gardeners. Heads- 

 large, solid, broad and roundish, very tender, fine 

 grained and of the best flavor. Not only an excellent 

 summer market sort, but well adapted for second crop' 

 for fall and winter use. 



Early Dwarf Flat Dutch. — An excellent second' 

 early sort which does particularly well in the Southerm 

 States. Head of medium size, solid, flat, grows low on. 

 the stump, and is of good flavor. 



Early Winnigstadt. — One of the best for general; 



