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



21 



Dwarf White Solid. 



fo one-third its height, taking care that none of the earth 

 falls between the leaves as it would be likely to cause 

 them to rust or rot. After a few days draw more earth 

 about them and repeat the process every few days until 

 only the top of the leaves are visible, when in a few 

 days more it v.ill be fit to use. Care should be taken 

 rfN that the plantsare not 



•' ■^'^•'|r3 ^4jfe, disturbed while they, 



'ij^, ^-^^ ^''^"^ "^ "-^^ ground is v/et. 



injure them. A part 

 of the crop may be 

 simply " handled," 

 and then at the ap- 

 proach of severe 

 freezing weather 

 taken up and set out 

 compactly so that all 

 but the tops of the 

 leaves can be covered 

 with sand, in a light 

 cellar or an unused 

 cold frame, which can 

 be kept just above the 

 freezing point, a n d 

 will then gradually 

 blanch so that it may 

 be used throughout 

 the winter. 



Golden Heart.— 

 A distinct variety, of 

 sturdy, dwarf habit. 

 It is solid, an excel- 

 lent keeper, and of 



fine nutty flower. When blanched, the heart, which is 



large and full, is ul a pure golden yellow, making this 



an exceedingly showy and desirable variety for both 



market and private use. 



Crawford's Half Dwarf. — The favorite variety with 



New York City market gardens. When blanched, it is 



of rather a yellowish white, and is entirely solid, pos- 

 sessing the nutty flavor peculiar to the dwarf kinds, 



while it has much 



more vigor of 



growth, surpass- 

 ing most of the 



large growing 



sorts in weight of 



bunch, when 



grown under tlv 



same conditions 

 DwarfWhite 



Solid.— Dwarf 



white, of stiff 



close habit; solid 



crisp and juicy 



Said to keep in 



good order later ■^ 



in the season ^^ 



than any other ^ 



variety. ^fe 



Boston Mar- ^ 



ket.— Tile m ,-r ~"~| 



popular suit ii 



the markets u 



Boston, and the 



only one planted 



by the mar ke t 



gardeners of that vicinity. It forms a cluster of heads, 



instead of a single large one. and is remarkably tender 



and crisp. The best vi.ri(ay for ligiit soils. 



Seymour's White Solid.-— A larfe sized, vigorous 



growing variety ; stalks white, round, very crisp, per- 

 fectly solid, and of superior flavor. 



Incomparable Dv.?arf Crimson.— The red varieties 



Boston MdrKet 



Celeriac, or Turnip Rooted Celery, 

 keep better through the winter, and are generally con- 

 sidered to be of superior flavor, and they are yearly be- 

 coming more popular. This is a dwarf sort of deep, 

 rich color, very crisp, and of the highest flavor. 



Celeriac, or Turnip Rooted. — The root of this va- 

 riety is turnip shaped, tender, and marrow like, having 

 a sweeter taste, and stronger odor than other varieties. 

 It is used principally for sea.soning meats, and soups. 



CHICORY. 



Fr. CJiico7'ee. — Ger. Cigorien. 

 Large Rooted, or Coffee. — Much u.sed in Europe 

 as a substitute for coffee, and large quantities of the 

 prepared root are annually exported to this country for 

 similar use. In the fall, the roots require to be taken 

 up and cut in small pieces and put where they will dry. 

 Give the same treatment as in drying apples. When 

 required for use, it should be roasted and ground like 

 coffee. 



Collards. 



