24 



D. M. FERRY & GO'S DESCRIPTIVE CATALOGUE. 



CUCUMBER. 



French, Concomhre. German, Gurke^i. 

 This is one of those vegetables which can be gro-mi to per- 

 fection 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 -^vhen gathered fresh from the vines than it is when 

 obtained in the market, that every family should be supphed 

 from its own yard. 



Culture. — The plants are tender, and planting should be 

 delayed until settled warm weather, or ample facilities 

 should be provided for protecting them from frosts and dur- 

 ing cold storms. Form low, flat hills six feet apart each waj', 

 of rich soil, by mixing in a quantity of thoroughly decom- 

 posed manure, stirring the soil to a depth of sixteen inches 

 or more; or open shallow trenches "six to eight feet apart and 

 mix with the bottom earth a quantity of similar manure and 

 replace the surface 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-slaked lime, soot, or sifted ashes 

 diluted with fine road earth; care should oe taken not to use 

 too much, for if too strong any of the above materials will 

 kill the vines. We have found the following mixture quite 

 effectual: Take unslaked lime, add enough water to slake; 

 when it begins to steam sprinkle over it flowers of sulphur at 

 the rate of one-half lb. per bushel of lime; cover and watch 

 that the sulphur does not take fire — if it should, add a little 

 water; when the lime is thoroughly slaked mix well and 

 apply by dusting on the leaves rather sparingly. This mix- 

 ture should be used while fresh. 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 distribu- 

 tion of manure and the gathering of the fruit. At each inter- 

 section drop a shovelful or more of tvell 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. 



EARI.Y RUSSIAN.— Earliest and hardiest. Vines vigor- 

 ous 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. 



Chicago Pickling. 



CHICAGO, OR WESTERFIELD PICKLING.— Very 



popular with Chicago market gardeners, and extensively 

 grown in that vicinity. Fruit medium length, pointed at each 

 end, with very large and prominent spines; color deep green. 



JERSEY PICKLING.— Very popular in New Jersey. 

 Intermediate between the Long and Short green, fonning a 

 long, slender, cylindrical pickle, which is very crisp and 

 tender. 



D. M. FERRY & CO'S PERFECTION PICKLING.— 



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

 bes^: for the table. Vines vigorous, producing then- fruit 

 early and vei-y abundantly; fruit distinctly three-sided, taper- 

 ing towards each end, of dark green color, which they retain 

 as pickles; flesh very crisp and tender. 



Early Short Green, or Early Frame. 



EARLY SHORT GREEN, OR EARLY FRAME.— 



Plants very vigorous and productive. Fruit straight, hand- 

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

 end, with crisp, tender flesh, and when young makes excel- 

 lent pickles. 



There are a number of different strains of pickling cucima- 

 bers, each of which has distinct merit and is popular in 

 some section. We offer carefully grown stocks of the 

 following; 





D. M . Ferry & Co's Perfection Pickling. 



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. 



PARISIAN PROLIFIC PICKLING.— This is a new 



French sort. The fruit is very long, slender, cylindrical, 

 densely covered with fine prickles, and deep, rich green in 

 color. The flesh is very crisp and tender, making it one of 

 the best for slicing as well as for pickles. The vine produces 

 its fruit in clusters, and is enormously productive. This 

 should receive universal trial. 



Parisian Prolific Pickling. 



NICHOL'S MEDIUM GREEN.— A good variety, the 

 result of careful selection. Fruit of medium length, nearly 

 cylindrical, very uniform in shape, and of good color when 

 young, but becomes yellow and bitter at an earlier stage than 

 most, and is not at all suited for forcing or early planting. 



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. In 

 this country, this variety is used more, perhaps, than any 

 other for forcing under glass. 



ARLINGTON.— A selection from the White Spine, being 

 more pointed at each end. The young fruits are unusually 

 crisp and tender, and are of a very dark green color, so that 

 the variety is considered by many to be the best for small 

 pickles. 



