18 



D. M, Ferry & Go's Descriptive Catalogue. 



little earth to the plants each time, until they begin to 

 head, when they should be thoroughly cultivated and 

 left to mature. Loosening the roQts will sometimes re- 

 tard the bursting of full grown heads. 



To preserve cabbages during the winter, pull them 

 on a dry day, and turn them over on the heads a few 

 hours to drain. Set them out in a cool cellar, or bury 

 them, with the head downwards, in long trenches, in a 

 dry situation. In the Middle States, bury the head 

 and part of the stump in the open ground, and place 

 over them a light covering of straw or boards, to pro- 

 tect them in severe weather. 



Early Jersey 

 Wakefield. — 

 Heads very com- 

 pact, of medium 

 size, conical. An 

 early, sure heading 

 ' ^ sort; very popular 

 ^ with eastern 

 \^ I market gardeners. 

 -^■^^ Very Early 

 Etampes. — Ma- 

 tures nearly or 

 quite as early as 

 Jersey Wakefield, 

 _ but is not so point- 



j- , ." ^ \A/ I r- ij ^^- Forms small, 



Early Jersey Wakefield. compact heads as 



early as the earliest, and is of excellent quality. Well 

 worthy of a trial by every one who plgjits either for 

 market or home use. 



Early York. — A very valuable early variety. Heads 

 small, heart shaped, firm and tender; of very dwarf 

 grow-th, and may be transplanted fifteen or eighteen 

 inches apart. 



Early Large York. — Succeeds the Early York, and 

 is equally desirable. It is of larger size, about ten days 

 later, more robust, and bears the heat better. 



Early Sugar 

 Loaf. — A very 

 compact growing 

 variety, and 

 the plants may 

 be set as close as 

 sixteen inches 

 apart each way ; 

 very early, but is 

 more affected by 

 the heat than most 

 earlv varieties. , , _ 



Little Pixie.— Very Early Etampes. 



Heads small, very hard, and of very fine flavor. Plants 

 dwarf but vigorous. 



Henderson's Early Summer.— The earliest, large 

 heading cabbage ; growth compact, so that it may be 

 set as close as the smaller sorts. Heads large, flat or 

 slightly conical, handsome, and they keep longer with- 

 out bursting than most of the early sorts. Valuable for 

 both family and market. 



Newark Early Flat Dutch.— The favorite second 

 early sort with Long Island market gardeners. Heads 

 large, solid, broad and roundish, very tender, fine 

 grained and of the best flavor. Not only an excellent 

 summer market sort, but well adapted for second crop 

 for fall and winter use. 



Early Dwarf Flat Dutch.— An excellent second 

 early sort which does particularly well in the Southern 

 States. Head of medium size, solid, flat, grows low on 

 the stump, and is of good flavor. 



Early Winnigstadt. — One of the best for general 

 use, being a very sure header, and will grow a hard head 



Early Winnigstadt. 



under circumstances where most sorts would fail. 

 Heads regular conical shape, very hard, and keep well 

 both summer and winter. 



Early Bleichfield Giant.— This new, German cab- 

 bage has been highly commended wherever tried, and 

 is worthy of extensive cultivation. It is short stemmed, 

 a reliable and very solid header, and of the highest 

 quality. 



Filderkraut.— Similar to but larger, much more 

 pointed, and heading up with fewer outside leaves than 

 the Winnigstadt, and highly esteemed for making 

 kraut. Good either for first or second crop. 



Fottler's Early Drumhead, or Brunswick Short 

 Stem. — An excellent second early sort, and particularly 

 recommended for the South, as it withstands the heat 

 well, and is a sure header. Heads low on the stump, 

 compact, solid, weighing from ten to fifteen pounds. 



Early Large Schweinfurt. — Forms a very large^ 

 showy head of excellent quality, but does not stand the 

 heat well. When grown in perfection, one of the hand- 

 somest of the second early iorts. 



Imperial French Oxheart.— Grows low on the 

 stump, and heads very close and firm ; color yellowish 

 green. 



Red Dutch, for Pickling.— Excellent for pickling 

 or for eating raw. Forms very hard, oblong heads, 

 round at the top, of a dark red, or purple color. 



Fine Blood Red. — Of remarkably deep, blood red 

 color, and a .^reat favorite with the Germans It is very 

 true and constant 



Stone Mason Marblehead — Characterized by its 

 sweetn ' ' i^> of flavor, and b> its reliability 



D. M. Ferry &. Go's Premium Flat Dutch. 



