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



Early Long Scarlet, Short Top, Improved.— 



This is unquestionably the best standard variety for pri- 

 A-ate gardens or market use. It grows si.x or sewn 

 inches lon'^,half out of the ground ; is very brittle and 

 crisp, and of quick growth ; color bright scarlet ; small 

 lop : tapjrs regularly to the root, and is uniformly 

 straig'it and smooth. Highly recom:nc;nded. 



Wood's Early ^rame.— A sub-variety of the pre- 

 cedinji, brilliant scarlet color, mild, brittle, of fine flavor, 

 and su table for forcin,' and early m irket garden.. 



Early Round Deep Scarlet. — An improvement on 

 the Scarlet Turnip Radish, much darker and more beau- 

 tiful in color, so much so as to attract attention, and 

 readily bring a higher price. Flesh white, very crisp 

 and tender ; top small. Well adapted for growing in 

 frames. 



Early Scar- 

 1 e t , Turnip 

 R o o t e d . — A 

 small, round, red, 

 turnip shaped 

 radish, with a 

 small top, and of 

 \ery quick 

 growth. A very 

 early variety, de- 

 s e rv i n g general 

 cultivation on ac- 

 count of its rich 

 color, crisp and 

 tender qualities ; 

 should be used 

 while young. 

 The white and 

 red do well mix- 

 ed. 



. Early Scarlet 

 Turnip, White 

 Tipped , — A 

 beautiful variety, 

 deep scarlet with 



Scarlet, Turnip Rooted. white tip. It is 

 very ornamental for table use, and is becoming very- 

 popular as a market variety. It is of same size and 

 shape as the Early Scarlet Turnip. 



Early W^hite, Turnip Rooted. — Like the preced- 

 ing in shape, but in color, pure white ; flesh pure white, 

 and semi-transparent. It is a few days later than the 

 preceding, and will bear the heat longer without becom- 

 ing spongy. 



Early Scarlet, Olive Shaped. — In the form of an 

 oliye, terminating in a very slim tap root. Skin fine 

 scarlet ; neck small ; flesh rose colored, tender and ex- 

 cellent. Early, and well adapted for forcing or general 

 crop. 



French Breakfast.— A medium sized radish, olive 

 shaped, small top, of quick growth, very crisp and ten- 

 der, of a beautiful scarlet color, except near the root, 

 which is pure white. A splendid variety for the table, 

 not only on account of its excellent qualities, but for its 

 beautiful color. 



Golden Globe. — This variety is very popular in the 

 Southern States. It is of quick growth, tender and brit- 

 tle, of perfect globe shape and golden colored skin. It 

 seems to produce tender radishes in the hottest climates. 



Early Yellow Summer Turnip. — An oblong, tur- 

 nip shaped and russet colored sort, growing much larger 

 than the White or Red Turnip varieties, and having a 

 larger top. The best kind for the south, as it stands 

 the extreme heat and drought better than any other kind. 



Grey Summer Turnip. —Round, turnip shaped, 



.....Cisp 



though often irregular in form. The skin is mottled 

 with greenish brown, wrinkled and often marked with 

 transverse white lines. Flesh mild, of greenish white color, 

 and tolerably solid. Half-early, and a good variety for 

 summer use. 



Long White Naples.— Skin white, and of fine tex- 

 ture ; flesh tms grained, crisp, and very good flavored 

 A late, fall variety, 



Dayton. — This splen- 

 did radish, in size, is in- 

 termediate between th< 

 California M a m m o t li 

 Winter and the White 

 China Winter, being six 

 or seven inches in length 

 and three inches in diam- 

 eter at the crown, taper- 

 ing pretty regularly to 

 the point. The skin is 

 very thin, clear white 

 with greenish purple 

 tinge at top ; flesh pure 

 white, crisp and firm ; 

 flavor very pleasant and 

 free from any sharp taste. 

 It is a late summer or 

 fall radish. It is in con- 

 dition for table use when 

 quite small, and con- 

 tinues so during its full 

 period of growth. 



WINTER VARI- 

 ETIES. 



CuLTL'RE. — Sow about 

 the same time as winter 

 turnips, on light, rich 

 soil, in drills eighteen 

 inches apart ; give fre- 

 quent cultivation, and 

 thin to two or three 

 inches apart. For winter use, pull 

 and store in damp sand in cellar. 



Scarlet China, Winter. —Form rather conical, and 

 very smooth ; of a bright rose color ; flesh firm, like the 

 Black Spanish, but more pungent. Cultivation the 

 same as for that variety. 



White China, Winter.— Similar in shape to the 

 preceding, though more regular in form. Average speci- 

 mens average about five inches in length, by two inches 

 in diameter. Flesh rather piquant, solid and brittle, 

 and skin white and clean ; tops large. A most excellent 

 sort for late fall and winter use. 



Long Black Spanish, Winter. — One of the latest 

 as well as the hardiest of the radishes, and is considered 

 an excellent sort for winter use. Roots oblong, black. 

 of very large size and firm texture. 



Large White Spanish, Winter. — Roots somewhat 

 fusiform, retaining their diameter for two-thirds their 

 length, sharply conical at the base, and when full grown. 

 measuring seven or eight inches in length, by about 

 three inches in diameter at the fullest part. Skin white. 

 slightly wrinkled, sometimes tinged with purple, where 

 exposed to the sun. Flesh white, solid and pungent, 

 though milder than the Black Spanish. 



California Maminoth White China, Winter. 

 First introduced into this country by the Chinese, in 

 California. It is pure white, about one foot lon^, and 

 two or thre"" inches through, tapering regularly to the 

 root. The flesh is tender and c;isp, and it keeps per- 

 fectly well through the winter. 



Dayton. 



before severe frost, 



