D. M. FERRY & GO'S 



Culture. — Sow early in Spring, in drills one inch deep ; they should be 

 sown by the side of a fence, trellis work or some other support, to climb upon. 

 They will thrive in good ground, in almost any situation, but are more produc- 

 tive in a light soil. 



HIBISCUS ESCULENTUS. 

 Fr. Gombo. — Gar. Essbarer Hibiscus. 



This is an annual from the West Indies, cultivated for its green seed-pods, 

 which are used in soups, or stewed and served like Asparagus. It is highly 

 esteemed at the South, where it is considered a very wholesome vegetable. 



There are two varieties in general use, the Dwarf TVllite and the Tall 

 White, differing from each other only in ihc height. 



Culture. — The seeds are sown thinly, in dry, warm soil, in shallow drills, 

 two feet apart. Cover the seeds lightly. After the plants are up, thin them out 

 to nine inches apart ; hoe frequently, and draw a little earth to the stems as they 

 continue to grow. Gather the pods when quite green, and about an inch and a 

 half lone;. 



OTJIOTJ. 



ALLIUM CEPA. 



Fr. Ognon. — Ger. Ziuiebel. 



No vegetable is more extensively known and cultivated, than the Onion. 

 It has been the common seasoning for soups and meats, of all nations, from time 

 immemorial ; and in cooking, it is indispensable. It possesses valuably medici- 

 nal properties, and is used in colds and coughs, as an expectorant. It contains 

 con.^iderable nutriment, and is tolerably wholesome, especially if boiled. Raw, 

 fried or roasted, they are not ver\^ digestible. Eating a few leaves of Parsley 

 will destroy, in a measure, the unpleasant smell they impart to the breath. 



Early Rod. — A medium sized, flat variety ; an abundant producer, and 

 very uniform in shape and size ; moderately strong flavored, and eomes into use 

 nearly two weeks earlier than the Large Red Wethersfield ; very desirable for 

 early market use. 



Lar^e Eed Wethersfield. — This is the standard variety, and the favor- 

 ite Onion in the East, where immense crops are grown for shipment. Large- 

 sized ; skin, deep purplish red ; form, round, flat ; flesh, purplish white ; moder- 

 ately fine-grained, and stronger flavored than any of the other kinds. Ver}^ pro- 

 ductive, the best keeper, and one of the most popular for general cultivation. 



Lar^e Yellow. — One of the oldest varieties, and, as a market variety, 

 probably better knowm and more generally gi-own in this country, than any 

 other. Flesh, white, fine-grained, mild, sugary, and well-flavored. 



Yellow Danyers — A fine variety, originated in South Danvers, Mass. 

 Above the medium size, globular in form ; skin, yellowish brown ; flesh, white, 



