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



19 



in forming a large head. Very hardy, and will endure 

 the cold of extreme northern climates. 



Late Flat Dutch. — A low growing variety ; heads 

 large, bluish green, round, solid, broad and flat on the 

 top, and often tinted with red and brown. An excellent 

 fall and winter variety, and a good keeper. 



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

 we consider superior to any late cabbage in cultivation. 

 It possesses all the g( o.l qualities of the Late Flat Dutch, 

 and is a sure header. Our stock of this variety is of our 

 own raising from carefully selected heads, and we think 

 it superior to any other strain of this popular variety. 



Large Drumhead.— The Drumhead cabbage is a 

 large fall or winter variety, with a broad, flat or round 

 head, short stump, tender and good flavored, and an ex- 

 cellent keeper; grown extensively for shipping purposes. 

 D. M. Ferry & Go's Premium Drumhead. — We 

 recommend this sort to market gardeners and growers, 

 for shipping purposes. In good, rich soil, and with a 

 favorable season, the heads will grow to enormous size; 

 very compact and solid, and of excellent flavor. 



Marbiehead Mammoth Drumhead. — The largest 

 cabbage known, weighing in some instances over fifty 

 pounds. Under good cultivation, acres have been grown 

 where the heads would average thirty pounds each. 



Quintal Drumhead.— A French variety correspond- 

 ing to our Flat Dutch, and one of the best of the 

 Foreign sorts. Heads quite flat on the top, with few 

 side leaves ; solid, firm, hard and of good flavor. 



Green Glazed. — A standard late variety in the south, 

 as it is not atfected by the heat. Heads large, but rather 

 loose and open. Very desirable, from the immunity it 

 enjoys from the attacks of insects. 



i^^'Our English friends think the Savoys alone are 

 fit for the table, and they are certainly of much better 

 flavor than the smooth sorts. 



Early Dwarf 

 U 1 m Savoy. — 

 One of the earli- 

 est and sweetest 

 of the Savoys. 

 Heads small, 

 round, solid; 

 leaves small, 

 thick, fleshy, of 

 fine deep green 

 color, and of most 

 r» r 111 o excellent quality. 



Dwarf Uim Savoy. Green Globe 



Savoy. — This does not make a firm head, but the whole 

 of it being very tender and pleasant flavored, is used for 

 cooking ; leaves wrinkled and dark green ; is very 

 hardy, and improved by frost. 



Improved American Savoy.— Closely approaching 

 the cauliflower in delicacy and delicious flavor. The 

 best of all the Savoys for general market or home use. 

 It has a short stump, grows to a large size, is compact 

 and solid, and is a sure header. 



Drumhead Savoy. — Grows to a large size. Heads 

 nearly round, a little flattened on the top ; color dark 

 green. 



CARROT. 



Fr. Carotte. — Ger. Moehren. 



The Carrot is one of the most healthful and nutritious 

 of our garden roots, and deserves to be more extensively 

 used for cuhnary purposes, and we urge our readers to 

 give some of the early table sorts a trial. As an agricul- 

 tural root, the Carrot is not surpassed for feeding horses 

 and milch cows, and every farmer should plant a few 

 for this purpose. 



Culture. — The Carrot succeeds best on a light. 



Earliest Short 

 Horn. 



sandy loam, made rich by manuring the pre'.'i<iiis year. 

 In freshly manured land, the rootj often grow jjionged 

 and ill shaped. It is better to sow as early in the spring 

 as the ground can be made ready, but if planting is ne- 

 cessarily delayed until late in the season, soak the seed 

 twenty-four hours in tepid water, then dry by mixing in 

 sifted ashes or plaster, and sow on freshly prepared soil. 



Earliest Short Horn (for 

 forcing).— The earliest variety in 

 cultivation, and best suited for 

 forcing. Tops small, finely divid- 

 ed ; root round, two inches in di- 

 ameter, with slender tap, and 

 grooved at the crown, reddish 

 orange. 



Early Scarlet Horn. — Best for 

 early planting out of doons. Tops 

 small, coarsely divided ; roots top 

 shapea, but tapering abruptly to a 

 small tap ; surface dented, orange 

 red ; flesh thick with indistinct 

 yellow core. 



Early Half Long Scarlet, Stump Rooted.— Ex- 

 cellent for early market and for field culture on shallow 

 soils. Of medium size ; flesh bright scarlet, brittle and 

 of fine flavor. 



Half Long Scarlet Nantes, Stump Rooted. 



Tops medium, finely divided, dark ; roots medium, cyl- 

 indrical, smooth, bright orange ; flesh orange, becoming 

 yellow in center, but with no distinct core, of the fine 

 quality. 



Danvers.— One of the most pro- 

 ductive, and best for field culture. 

 Tops medium, dark colored ; roots 

 large but short, tapering abruptly at 

 the point, very uniform and hand- 

 some ; flesh deep orange with yellow 

 center, sweet and tender. 



Long Orange.— A well known 

 standard sort. Roots long, thickest 

 near the crown, ta- 

 pering regularly to 

 a point ; color deep 

 orange ; suitable for 

 the table and main 

 field crop. It re- 

 quires a deep soil, 

 and the plants 



Early Half Long 



Scarlet, Stump 



Rooted. 



Danver 



Large White 

 Belgian. 



