26 



D. M. Ferry & Co'S Descriptive Catalogue. 



Early Long Purple. — This is one of the earliest 

 and most productive varieties; fruit long, dark rich 

 purple and of fine quality. 



Black Pekin. — Nearly as early as the last, and as 

 large as the later sorts. Very prolific, and desirable for 

 market gardeners' use. Fruit nearly round; skin smooth, 

 black and glossy; flesh white, fine grained and delicate. 

 Large New York 

 Purple . — Large ,round , 

 of excellent quality ; 

 later than the preceding 

 and highly esteemed in 

 the New York market. 



D. M. Ferry & Go's 

 Improved Large Pur- 

 ple. — The best variety 

 in cultivation, being 

 early, a sure cropper and 

 of fine quality. Plants 

 large, vigorous with light 

 green leaves ; fruit very 

 large, oval, deep purple, 

 with occasional dash of 

 green about the stem ; 

 flesh white, tender, and 

 of superior quality. 



D M. Ferry & Go's Im- 

 proved Large Purple. 



ENDIVE, 



Fr. Ckicoree.— Gtr. Eiidivien. 



Endive in its natural state, is very bitter, but when 

 ■properly blanched, its leaves make a fine salad, and com- 

 ing as it does after lettuce is past, is very useful. 



Culture. — It may be grown at any season of the 

 year, but is more generally used late in the fall. Sow 

 the seed during June or July, in drills fourteen inches 

 apart, and when well established, thin the plants to one 

 •foot apart. When nearly full grown, tie the outer leaves 



^ <l, 



Green Curled Endive, 

 together over the center in order to blanch the heart of 

 the plant. This will usually be fit for the table in ten 

 days, and continues in condition for use about one week, 

 ■so that the tying up should be done every few days in 

 order to secure a succession. 



Green Curled, — Is the hardiest variety, with beau- 

 tifully curled, dark green leaves, which blanch white, 

 and are very crisp and tender. 



Broad Leaved Batavian.— Has broad, thick, plain 

 or slighth' wrinkled leaves, forming a large head which 

 is preferred for stews and soups; but if the outer leaves 

 are gathered and tied at the top, the whole plant will 

 blanch nicely, and make an excellent salad for the 

 table. 



GARI.IC. 



Fr. Az7. — Ger. Krioblaiich. 



A bulbous rooted plant with a strong, penetrating 

 odor, but much esteemed by some for flavoring soups, 

 stews, &c. We frequently receive orders for garlic 

 seed, but we can supply the bulbs only. 



Culture.— Prepare the ground the same as for 

 onions, and plant the bulbs 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 dry in the shade, and lay them up in a dry loft, as 

 you would onions. 



GOURD. 



Sug-ar Trough. — This variety grows to a very large 

 size, and is valuable, when dry, 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 the 

 last hoeing. 



ip^" For Or7iamental Varieties^ see Flovjer Seeds. 



MORSE RADISH. 



The best Horse Radish is produced 

 from small pieces of root ; these are to 

 be set small end down so that the top 

 will be two inches below the surface. 

 The soil should be very rich and well 

 cultivated. It is also grown but of in- 

 ferior quality from the crowns of the 

 old plants. It is hardy and may be left 

 in the ground until spring before dig- 

 ging. We frequently receive orders 

 for the seed of this vegetable, but we 

 can supply the roots only. 



Horse Radish. 



KAI.E. 



Fr. Chou Veri.—Ger. Blaetter Kohl. 



Borecole, Kale, or German Greens 

 are general terms applied to those classes of cabbage 

 which do not form heads, but are used in their open 

 growth. Some of the varieties are the most tender and 

 delicate of any of the cabbage tribe. They are hardy, 

 and improved rather than injured by frost. 



Culture. — As far north as New York, they may be 

 sown in September and treated like spinage, although 

 at the south they will live and grow throughout the 

 winter without protection, or they may be planted and 

 treated like winter cabbage, and will continue growing 

 till very late. If cut when frozen, thaw out in cold 

 water before boiling. 



Tall Green Curled Scotch.— This is very hardy, 

 and improved by a moderate frost. About two feet 

 high, with an abundance of dark green, curled and 

 wrinkled leaves. It stands the winters in the Middle 

 States without any protection. 



Gernnan Dwarf Purple Kale. 



German Dwarf Purple. — A dwarf, compact plant 

 composed of a mass of large, finely frilled leaves of a 

 deep purple color. Tender, and of excellent quality ; 

 so handsome that it is frequently grown for ornament. 



German Dwarf Green. — A smooth leaved sort, 

 very popular at the south, where, if sown in the fall, .it 

 needs no protection, growing vigorously all winter ; but 

 is not equal to the other sorts for use at the north. 



