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



25 



Early Long Purple. — This is one of the earliest and 

 most productive varieties ; fruit long, dark rich purple 

 and of fine quality. 



Early Long Purple. 



Black Pekin.— Nearly as early as the last, and as 

 large as the later sorts. Very prolific, and desirable for 

 market gardeners' use. Fruit nearly round; skin smooth, 

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

 Large New York 

 Purple, — Large, round, 

 of excellent quality; 

 later than the preceding 

 and highly esteemed in 

 the New "\'ork market. 



D. M. Ferry&Co.'s 

 Improved Large Pur- 

 ple. — The best variety 

 m cultivation, being 

 t-arl)-, a sure cropper and 

 of fine quality. Plants 

 large, vigorous with light 

 green leaves; fruit very 

 large, oval, deep purple, 



Dij r- o /^_>„i„ with occasional dash of 



. M. Ferry & Co. s Im- u . .u 



J green about the stem ; 



proved Large Purple. flesh white, tender, and 

 of superior quality. 



Fr. Cliicori'c — Cii-r. Endivieii. 



Endive in its natural state, is very bitter, but when 

 properly blanched, its leaves make a fine salad, and com- 

 ing as it does after lettuce is past, is very usefuL 



Culture. — It may be grown at any season of the year, 

 but is more generally used late in the fall. Sow the 

 seed during June or July, in drills fourteen inches apart, 

 and when well established, thin the plants to one foot 

 apart. When nearly full grown, tie the outer leaves 

 together over the center in order to blanch the heart of 

 the plant. This will usually be fit for the table in ten 

 days, and continues in condition for use about one week, 

 so that the tymg up should be done every few days in 

 order to secure a succession. 



Green Curled. — Is the hardiest variety, with beau- 

 tifully curled, dark green leaves, which blanch white, 

 and are very crisp and tender. 



: Broad Leaved Batavian.— Has broad, thick, plain 

 or slightly wrinkled leaves, forming a large head which 

 IS preferred for stews and soups ; but if the outer leaves 

 are gathered and tied at the top, the whole plant will 



blanch nicely, and make an excellent salad for the 

 table. 



Broad Leaved Batavlan. 



OARI.IC. 



Fr. Ail. — (ler. Knoblauch. 



A bulbous rooted plant with a strong, penetrating 

 odor, but much esteemed by some for flavoring soups, 

 stews, &c. We frequently receive orders for garhc 

 seed., but we can supply the bulbs only. 



Culture.— Prepare the ground the same as for onions, 

 and plant the bulbs in drills eight mches apart, and 

 four inches apart in the rows, and cover two inches 

 deep. When the leaves turn yellow, take up the bulbs 

 and dry in the shade, and lay them up in a dry loft, as- 

 you would onions. 



Sugar Trough. -This variety grows to a very large 

 size, and is valuable, when dry, for a variety of house- 

 hold purposes, such as baskets, buckets, cans, &c. 



Culture. — The Gourd is a tender annual, and shoulcS 

 not be planted till all danger of frost is over and not 

 less than six feet apart each way, in good, rich loam. 

 Three plants in a hill will be sufficient to leave at the 

 last hoeing. 



"or Orna.iwnfal I'arh'ties, set' Floiuer Seeds. 



MORSB RADISH, 



The best Horse Radish is produced 

 from small pieces of root ; these are to 

 be set small end down so that the top 

 will be two inches below the surface. 

 The soil should be very rich and well 

 cultivated. It is also grown but of in- 

 ferior quality from the crowns of the old 

 plants. It is hardy and may be left in 

 the ground until spring before digging. 

 We frequently receive orders for the 

 seed of this vegetable, but we can supply 

 the roots only. 



KAI.E. 



Fr. Chou /Vr/,— Ger. Blaetter Kohl. 



Borecole, Kale, or German Greens arc Horse Radish 

 general terms applied to those classes of cabbage which 

 do not form heads, but are used in their open growth. 

 Some of the varieties are the most tender and dehcatewt 

 any of the cabbage tribe. They are hardy, and improv- 

 ed rather than injured by frost. 



Culture.— As far north as New York, they may be 

 sown in September and treated like spinage, although 

 at the south they will live and grow throughout the 

 winter without protection, or they may be planted and 

 treated like winter cabbage, and will continue growing 

 till very late. If tut when frozen, tliaw out in cold 

 water before boiling. 



Tall Green Curled Scotch.— This is very hardy, 

 and improved by a moderate frost. About two feet 

 high, with an abundance of dark green, curled and 



