D. M. Ferry d. Co-s Descriptive Catalogue. 



25 



CUCUMBER. 



Fr. Concombre, — Ger. Gurken. 



This is one of those vegetables which can be grown to 

 perfection by anyone who can control a few square yards 

 of soil which is fully exposed to the sun, and the fruit is 

 so much better when gathered fresh from the vines than 

 it is when obtained in the market, that every family 

 should be supplied from its own yard. 



CuLTLRE.— The plants are tender, and planting should 

 be delayed until settled warm weather, or ample facili- 

 ties are provided for protecting them from frosts and 

 during cold storms. Form low, flat hills six feet apart 

 each way, of rich soil^ by mixing in a quantity of 

 thoroughly decomposed manure, stirring the soil to a 

 depth of sixteen inches or more ; or open shallow trench- 

 es the same distance apart and mix with the bottom 

 earth a quantity of similar manure and replace the sur- 

 face soil. Scatter on each hill fifteen or twenty seeds, 

 or one every inch along the rows, and cover one inch 

 deep, pressing the soil firmly over them. 



As soon as the plants are up, they will be liable to 

 attack by the striped cucumber beetle. These may be 

 kept off by frequent dusting with air-slacked liihe, soot, 

 or sifted ashes diluted with fine road earth ; care should 

 be taken not to use too much, for if too strong, any of 

 the above materials will kill the vines. When the plants 

 are well established, thin to three plants to each hill. 

 In gathering, pick all the fruit before it begins to ripen, 

 as the vines will cease setting fruit as soon as any seed 

 commences to mature. In field culture, 'plow furrows 

 four feet apart across the field, and similar ones, but 

 omitting every fourth furrow, at right angles to the first; 

 this will form paths for the distribution of manure and 

 the gathering of the fruit. At each intersection drop a 

 shovelful or more of ivell rotted manure, which should 

 be well mixed with the soil, so as to form a low flat hill. 

 In gathering for pickles, cut the stem, instead of pulling 

 the fruit off, and be careful not to mar the fruit in any 

 way, for if the skin is broken, the pickles will not keep. 



Early Russian,— Earliest and hardiest. Vines vig- 

 orous and productive. Fruit three to four inches long, 

 small, oval, pointed at each end, covered with fine small 

 spines. 



Early Cluster. -Vines vigorous,producing the bulk of 

 the crop near the root and in clusters. Fruit short, hold- 

 ing full size to each end, dark green but paler at blossom 

 end. Good for table use but not adapted to pickling. 



Hy Short Green or Early F 



rame. 



Early Short Green, or Early Frame. — Plants very 

 vigorous and productive. Fruit straight, handsome, 

 smaller at each end, bright green, lighter at the blossom 

 end, with crisp, tender flesh, and makes excellent pickles 

 when young. 



Early White Spine. — One of the best sorts for table 

 use. Vines vigorous fruiting early and abundantly ; 

 fruit uniformly straight and handsome, light green with 

 a few white spines ; flesh tender and of excellent flavor. 



Bismark. — A cross between the White Spine and 

 Long Green ; established by careful selection. Fruit 

 long, cylindrical, very handsome and constant in form 

 and color, dark green, with few spines ; flesh very crisp 

 and tender. 



Improved Long Green.— Produced by selection 



Improved Long Green, 



from the long Green. Vines vigorous and produc- 

 tive, forming fruit fit for the table nearly as early as 

 the shorter sorts; fruit about twelve inches long, firm 

 and crisp, with very few seeds. The young fruit makes 

 one of the best of pickles, and when ripe is the best of 

 any for sweet pickles. 



Long Green. — Fruit shorter than the above, and 

 makes a good pickle, but is less crisp and tender. 



D. M. F. &. Go's Perfection Pickling. 



D. M. Ferry & Go's Perfection Pickling.— This 

 variety is not only the best for pickles, but is one of the 

 best for the table. Vines vigorous, producing their 

 fruit early and very abundantly ; fruit of very distinct 

 form, having three distinct ribs; color dark green, which 

 they retain as pickles ; flesh very crisp and tender. 



Boston Pickling, or Green Prolific. — A distinct 

 variety very popular for pickles. Fruit short, nearly 

 cylindrical but pointed at each end, bright green, and a. 

 great producer. 



Gherkin, for Pick- 

 ling. — A very small, 

 oval shaped, prickly, 

 variety, having some- 

 what 



the appearance ~^^~;^ 



of a burr. It is grown 

 exclusively for pick- 

 ling ; is the smallest 

 of all the varieties, 

 and should always be 

 pickled when young 

 and tender. The seed is slow to germinate. 



Gherkin. 



EGG PI.ANX. 



Fr. Aubergine. — Ger Eierpjla)ize. 



The Egg Plant, when well grown and properly cooked, 

 is a delicious vegetable, and it should find a place in 

 every garden. 



Culture. — The seed germinates slowly, and should 

 be started in strong heat, for in this, as in all sub-tropi- 

 cal plants, it is of importance to secure a rapid and 

 continuous growth from the first, the plants never re- 

 covering from a check received when young. When 

 the plants have formed two rough leaves, transplant to 

 three or four inches apart. Keep th(* bed closed and 

 very warm, shading from the direct rays of the sun, and 

 giving abundance of water until the ground is warm 

 and all danger not only from frost, but from cold nights 

 is past; then harden off the plants by gradual exposure 

 to the sun and air, and decrease the supply of water, 

 then caref:iliy transplant into very warm, rich soil, set- 

 ting the plants two and a halt feet apart. If needed, 

 shade the young plants and protect them from the po- 

 tato bug which is very fond of them, and if not pre- 

 vented, will soon destroy the young plants. 



