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



13 



FRENCH YELLOW SUGAR —Grows to a large size, 

 roots half long, yellow: g^o«^^ in this country for feeding 

 Stock, but ver\- sweet, and in France it is cultivated exten- 

 sively for the extraction of sugar. 



VILMORIN'S inPROVED IHPERIAL SUGAR.-A 



medium sized white sugar beet, brought by the most careful 

 selection to the highest perfection, both in the constancy of 

 shape, size and color of tne roots and their high sugar content. 

 Greatly esteemed by sugar manufacturers. 



LONG RED MANGEL WURZEL. 



LONG RED MANGEL W URZEL.-A large, long vari- 

 ety, grown for stock feeding. It stands a good deal out of 

 the ground: color light red: flesh white and rose colored. 



D. M. FERRY & COS inPROVED MAMHOTH 

 LONG RED riANGEL WURZEL.— An improvement on 

 the old variety. The roots are uniformly straight and well 

 formed and deer^er colored than the common sort. Highly 

 recommended for stock feeding. 



NORBITAN GIANT LONG RED HANGEL WURZEL.- 



Very large, growing well out of the ground. The roots are 

 well formed, straight, smooth and of a fine scarlet color, with 

 comparatively small top and neck. 



YELLOW GLOBE MANGEL WURZEL.-A large, round, 

 orange colore<l variety, of excellent quality, which keeps bet- 

 ter than the Long Red, and produces better crops on shallow 

 soil. 



ORANGE GLOBE MANGEL WURZEL.-This is. we 



think, one of the best varieties of ^Mangel Wurzel gro«Ti for 

 stock feeding. It has exceedingly small tops and few leaves, 

 leaf stalks and blades green: roots medium .size, uniforaily 

 globe shape, having a very small tap and few side roots: color 

 of skin deep orange yellow : flesh white and of excellent qual- 

 itj'. The roots grow almost entirely above ground, making 

 them admirably adapted to shallow ground and very easy to 

 harvest. 



YELLOW LEVIATHAN MANGEL WURZEL.— Roots 



long, olive shaped, large, growing over one-half out of the 

 ground: fle.sh white, sweet and tender: tops bright green, 

 comparatively small: neck small, short. We think this is i^er- 

 haps the best of the yellow field beets, because its fine flesh 

 never becomes woody, and its roots grow so well out of the 

 groimd, that the crop" is easily harvested. 



YELLOW OVOID, OR INTERMEDIATE MANGEL 

 WURZEL.— Root ovoid, intermediate between the long and 

 globe varieties: flesh solid. usuaUy white, zoned with yellow: 

 hard}-, vigorous and productive. 



GOLDEN TANKARD HANGEL WURZEL.-Tops com 

 paratively smaU. with yellow stems and mid-ribs: neck very 

 small: roots large, ovoid, but fiUed out at top and bottom so 

 as to ajjproach a cylindrical form. Flesh yellow, zoned with 

 white. A great improvement and worchy of use on everj- 

 farm. 



RED GLOBE MANGEL WURZEL.— Similar to Yellow 



Globe, except in color, wliich is a hg.ic red or pink. 



BROCOLI. 



French. Choii Brocoli. Geraaan. Spargel-Kohl. 



Although originating from a very distinct type, the modem 

 improved sorts of brocoli can scarcely be distinguished from 

 cauliflower: the points of difference being that they are gen- 

 eralh- taller and the heads more divided. By siome con- 

 sidered more delicate than the Cauliflower. 



C'ULTfRE. — The same as that given for cauliflower. 



EARLY PURPLE CAPE.— This is the best variety for our 

 climate. It produces large heads, of a brownish-purple color, 

 very close and compact, and of excellent flavor. 



Brussels Sprouts. 



French, Chou de Bruxelles. German, Sprossen-Kohl. 



The plant grows two or three feet high, and produces from 

 the sides of the stalk numerous little sprouts resembling cab- 

 bage heads one or two inches in diameter. The leaves should 

 be broken down in the faU. to give the Uttle cabbages more 

 room to gi'ow. 



Ct'LTURE. — They shoifld be treated in all respects Like ^vin- 

 ter cabbage or kale. 



CABBAGE. 



French, Choux Pommes. CJerman. Kopfkohl. 



There is no vegetable which is more univei-sally cultivated 

 than this. It is found in the poorest and smaUes't yai-d. and 

 it responds so readily to better care that it is also entitled to 

 a place in the finest garden, and merits the attention of the 

 most skillful gardener.' 



CuLTLRE.— The requisites for complete success are: First. 

 good seed: there is no vegetable where the seed has more 

 influence on the quality of the product than in this, and 

 gardeners should invariably select the best procurable. 

 Second, rich, well prepared ground. Third, frequent and 

 thorough cultivation. A hea^-^^ moist and rich loam is most 

 suitable, which should be liighly manured and worked deep. 

 Cabbage is so universaUy grown aU ovei- the coimtrj- that 

 specific directions regarding the time and methods of "plant- 

 ing for aU localities cannot be given. In general, north of 

 the 40th paraDel. the early sorts should be sown very early in 

 hot -beds, hardened off by gradually exposing them to night" air, 

 and as early as the ground is in good condition, transplanted, 

 setting eighteen to twentj'-four inches apart. South of the 

 40lh parallel sow from the middle of Septeml>er or according 

 to latitude, transplant into cold frames, if necessary to keep 

 thi"ough winter, and set in oi)en ground as early as i;>ossible in 

 the spring. 



The late autumn and •winter varieties may be sown from 

 the middle to the last of spring, and trau.splantetl when about 

 six inches high, one and one-half tri three feet apart in the 

 row according to size of the variety. Shade and water the 

 late sowings in drA* weather to get them up. It is important 

 that the plants should stand thinly in the seed bed, or they 

 will run up weak and slender, and be Ukely to make long 

 stems. 



One of the most successful eastern market gardeners 

 recommends soTsing cabbage for family use as follows: At 

 tlie desired time sow the seed in driUs, or in hills, thinly, and 

 after the plants are of sufficient size thin to the proi)er dis- 

 tance in the row, or to a single plant to the hill, and cifltivate 

 as usual. Tliis is a veiy simple method and in some cases is 

 verv- successful. 



Cabbages shoifld be hoed every week, and the ground stirred 

 as the}- advance in growth, di-awing up a little earth to the 

 plant "each time until they l>egin to head, when they shoifld 

 be thorouglfly cultivated and left to mature. Loosening the 

 roots will sometimes retard the bursting of full grown heads. 



Of late years many crops of early cabbage have been 

 destroye<l by maggots "at the roots. The best- remedy seems 

 to l)e to remove the earth from around the stem and apply an 

 emulsion of kerosene matle as follows: Add one quart of 

 kerosene oil to two quarts of boiling Si^ft soap which has been 

 thinned to the consistency of civaiii. Stir the oil thorouglfly 

 by churning or other methotl until it has unitetl with the s<.iap 

 and forms a butter-like substance. Then dilute with Ave 

 times as much water. 



Ashes, slacked lime and coal dust are all reoomraendeii as 

 preventatives. These are scattereil about the plants, leaving 

 one here and there untreated for the flies to congregate 



