D. M. Ferry & Cos Descriptive Catalogue. 



37 



tim sized, smooth, dark green. The tubers are produced 

 abundantly, in a compact cluster, are large, oblong, of 

 uniform size; and very handsome. The skin is white, 

 covered with a minute russet netting. The flesh is 

 white, of the finest quality either baked or boiled. The 

 White Star is suited to all soils and is fast becoming a 

 standard sort in nearly every part of the country. 



Early Telephone. — A new and valuable variety, 

 produced by a cross of the Snowflake and Peachblow, 

 The skin is a light russety color, smooth and very hand- 

 some. The flesh pure white, fine grained, dry and 

 mealy; flavor exceedingly delicate. This potato is a 

 great producer and splendid keeper. So far, this potato 

 has been entirely free from rotting. The potato is in 

 all respects a very fine and desirable one, and ranks 

 among the very best. 



Beauty of Hebron. — One of the best of the early 

 varieties. In some sections it proves earlier than the 

 Early Rose, and in others it is reported as later. 

 Vine vigorous, growing very rapidly ; productive, the 

 tubers lying compactly in the hill. Tubers similar in 

 shape to the Early Rose, but shorter. Skin tinged with 

 pink at first, but becomes pure white during the winter. 

 Flesh solid to the center, even in large specimens, and 

 of the finest quality. 



PUMPKIN. 



Fr. Courge. — Ger. Kuerbis. 

 The pumpkin more properly belongs to the farm than 

 the garden, especially as it readily mixes with and in- 

 jures the quality of the finer squash. 



Culture. — Pumpkins are not so particular in regard 

 to soil as melons or cucumbers, but in other respects are 

 cultivated in a similar manner, though on a larger scale. 

 They are generally raised on cultivated farms between 

 hills of corn, and may be planted with success, in fields 

 by themselves. 



Large Yellow.-Grows 

 to a large size, and is ad- 

 apted for cooking pur- 

 poses and feeding stock. 

 It is irregular in shape 

 and size ; some 

 being depressed and 

 flattened at the ends, 

 others round or elongat- 

 ed ; of deep, rich yel- 

 low color ; of fine grain 

 and excellent flavor. 



Cushaw. — A great 

 favorite in the Southern 

 States, but too tender 

 for general cultivation 

 in northern climates. Iti 

 form much resembling 

 the Winter Crookneck 

 Squash, though grow- 

 ing to a very large size, 

 frequently weighing 

 ?3venty pounds ; color 

 light cream, sometimes 

 slightly striped with 

 green; flesh salmon col- 

 ored. Very productive. 

 Sweet Cheese, or 

 Kentucky Field.— 

 By far the best variety 

 for culinarj- use, large, 

 oblong, mottled, light 

 green 'and yellow, with 

 very thick,sweet,tender 

 yellow flesh. 



Eariy Long Scarlet Short 

 Top improved. 



RADISH. 



Fr. Radis. — Ger. Rettig. 



Cultivated for its roots, which should always be eaten 

 when quite young, as they are apt to be pithy aud 

 tough when full grown. The young seed leaves are 

 used as a small salad, and the green seed pods for a 

 pickle. 



Culture. — A warm, sandy loam, made rich and light 

 by some good, well rotted manure and a liberal dressing 

 of salt, will be most likely to aff^ord them brittle and 

 free from worms. Sow in twelve-inch drills as early 

 as the ground can be worked, and once in two 

 weeks for succession, and thin to one or two inches 

 apart as soon as the rough leaves appear. 



It should be bortie in viind that radishes must have 

 pleiity of rooJH^ and be grozun quickly^ or they will 

 i?tvariably be tough and zvoriny. 



Early Long Scarlet, Short Top, Improved.— 

 This is unquestionably the best standard variety for pri- 

 vate gardens or market use. It grows six or seven 

 inches long, half out of the ground; is very brittle and 

 I crisp, and of quick growth ; color bright scarlet ; small 

 top; and is unifoimly straight and smooth. Highly 

 recommended. 



■Wood's Early Frame.— A sub-variety of the pre- 

 ceding, a little shorter and thicker at the top ; brilliant 

 scarlet color, mild, brittle, of fine flavor, and better 

 adapted to forcing. 



Early Round Deep Scarlet.- Similar in form to 

 the scarlet turnip 

 bnt much darker 

 in color. Flesh 

 white, very crisp 

 and tender ; top 

 small. Well 

 adapted for grow- 

 ing in frames, and 

 the roots bring the 

 highest price be- 

 cause of their pe- 

 culiarly beautiful 

 color. 



Early Scarlet, 

 Turnip Rooted. 

 — A small, round, 

 red. turnip shaped 

 r a d i s h with a 

 small top, and of 

 verj' quickgrowth. 

 A very early va- 

 r i e t y,' desers'ing 

 general cultiva- 

 tion on account of 

 its rich color, crisp _ ' _ 



and tender quali- Early Scarlet, Turnip Rooted, 

 ties ; should be used while young. The white and red 

 do well mixed. 



Early Scarlet Turnip, White Tipped.— A beau- 

 tiful variety, deep scarlet with white tip. It is very 

 ornamental for table use, and is becoming very popu- 

 lar as a market variety. It is of same size and shape as 

 the Early Scarlet Turnip. 



Early White, Turnip Rooted.— A little flatter in 

 shape than the preceding and pure white in color, with 

 a very small top ; flesh pure white, and semi-trans- 

 parent. It is a few days later than the last, and will 

 bear the heat longer without becoming spongA'. 



Early Scarlet, Olive Shaped.— In the form of an 

 olive, terminating in a very slim tap root. Skin fine, 

 scarlet ; neck small ; flesh rose colored, tender and ex- 

 cellent. Early, and well adapted for forcing or general 

 crop. 



