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



23 



summer is cool and rather moLsr. We know of no remedy 

 for this. Pinching off the ends of the branches after the 

 jjlants I>egin to bloom, and not letting more than two or three 

 fruits set will often effect something, and is a good practice. 



EARLY LONG PURPLE.— This is one of the earliest and 

 most productive varieties: fruit long, dark, rich, purjjle, and 

 •of fine quality. 



BLACK PEKIN.— Nearly as early as the last, and nearly 

 as large as the later .sorts. Very proUfic and desirable for 

 market gardeners" use. Fruit nearly roimd; skin smooth, 

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



D. M. FERRY & COS LMPROVED LARGE PURPLE. 



CspiXELF,.ss;.— This variety has about superseded all others 

 both for market and private u.se. The large size and high 

 qualitv of its fruit and its extreme productiveness make it 

 the most profitaljle to grow. Plants large, spreading: foliage 

 light green : fruit very large, oval, or short pear shaped : color 

 dark purple. Plants ripen usually two to six large fruits. 

 Bear in mind that our stock is spineless, which is a great 

 advantage in handling. 



LARGE NEW YORK PURPLE.-Large. round or oval, of 

 ■excellent quality: later than the preceding, and highly 

 ^.steemed in the New York market. 



ENDIVE. 



French. Chicoree. German. Endivien. 

 CuLTTTiE.— Endive may be grown at anj- season of the year, 

 but is more generally u.sed late in the fall" Sow the seed dur- 

 ing June or July, in drills fourteen inches apart, and when 

 well establi-shed" thin the plants to one foot apart. When 

 nearly full grown, tie the outer leaves together over the 

 centeV in order to blanch the heart of the plant. By covering 

 everj' few days a succession may be kept up. 



SMALL GREEN CURLED.— Is the hardiest variety, with 

 i»eautifully curled, dark green leaves, which blanch white, 

 -and are very crisp and tender. 





LARGE GREEN CURLED. 



LARGE GREEN CURLED.— A larger growing variety 

 •which seems to do particularly well in this country: growing 

 ■well blanched centers without the tendency to rot. which 

 many kinds show in bad weather. Outer leaves, bright, deep 

 ^een. blanching easily to clear white. 



MOSS CURLED.— A varietj-- growing considerably denser 

 and having the leaves much finer cut than the Green Curled: 

 in fact, the whole plant is more compact. When well blanched 

 it makes a very attractive appearance. 



EVER WHITE CURLED.-By far the most beautiful vari- 

 ety. Plant moderately dense with divided leaves, which are 

 coarser and less t^der than those of the Green Curled: but 

 ■even the outer leaves are verj' light colored, frequently white, 

 so that the plant is very attractive and always brings the 

 highest price on the market.] 



BROAD LEAVED BATAVIAN.— Has broad, thick, plain 

 or sliglitly wrinkled leaves, forming a large head which is pre- 

 ferred for stews and soups: but if the outer leaves are gathere^l 

 and tied at the top, the whole plant will blanch nicely and 

 make an excellent salad for the table. 



• GARLIC. 



French, Ail. German, Knoblauch. 



A bulbous rooted plant, with a strong, penetrating odor, 

 but much esteemed by some for flavoring soups, stews, etc. 

 We frequentl}' receive orders for garlic seed, but we can 

 onh- supply bulbs. 



Culture —Prepare the ground the same as for onion.s, and 

 plant the bulbs in drills eight inches apart, and four inches 

 ajjart in the rows and cover two inches deep. When the 

 leaves turn yellow, take up the bulbs and drj* in the shade, 

 and lay them up in a drj- loft, as you would onions. 



HORSE RADISH. 



Horse Radish produces no seed but is grown from pieces of 

 the roots. 



Culture.— Mark off rows two and one-half feet apart in 

 rich, moist, well prepared ground and set the pieces of roots 

 eighteen inches apart in the rows, two to three inches below 

 the surface, the small end do\\'n. Cultivate thoroughly until 

 the tops cover the ground, when their shade will keep down 

 the weeds. 



KALE. 



French, Chou Verts. German, 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 grov.th. Some 

 of the varieties are 

 the most tender and 

 dehcate of any of the 

 cabbage tribe. They 

 are hardy and are 

 improved rather than 

 injured by the frost. 



Culture.— As far 

 north as New York 

 they may be sown in 

 September and treat- 

 ed like Spinage. al- 

 though in the' South 

 they will live and 

 groV throughout the 

 winter without pro- 

 tection, or the}' may 

 be planted and treat- 

 ed like winter cab- 

 bage, and will con- 

 tinue growing till 

 very late If cut 

 when frozen, thaw 

 out in cold water be- 

 fore boiling . The 

 young shoots which 

 start up in the spring 

 from the old stumps 

 are very tender and 

 make excellent 

 greens. 



TALL GREEN CURLED SCOTCH. -This is very hardy, 

 and improved by a moderate frost. About thirty inches tail, 

 with an abiuxlance of dark green leaves, which are densely 

 curled and cut. forming a very beautiful plant. It stands 

 the winters in the Middle States without any protection. 



DWARF CURLED SCOTCH, OR GERMAN GREENS.— 



Plant low and compact, but with large leaves curled, cut and 

 crimped until the whole \Ai\in seems like a bunch of moss. 

 It is well worth cultivation simply for its beauty. One of 

 the be.st sorts for use. and when well grown and' cooked is 

 one of the most palatable of vegetables. 



HALF DWARF MOSS CURLED.— A variety intermeiliate 

 iietween the tall and dwarf, having nuich of the hardiness <^f 

 the tall and the beauty <if the dwarf sorts. 



SIBERIAN.— Sometimes called "Sprouts" and ''Grennan 

 Greens. ■■ In this variety the very large green leaves are com- 

 paratively plain in the center, but coarsely cut and frilled on 

 the edge. The plant is low. but spreading and very hardy. 



GERMAN DWARF PURPLE.-Similar to the Dwarf 



Curled Scotch, but of a rich purple color. 



TALL GREEN CURLED SCOTCH. 



