42 



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



Culture. — Sow in drills fourteen inches apart, and 

 half an inch deep, or they may be sown broadcast, but 

 in either case be sure to have the ground freshly dug. 

 Keep them perfectly free from weeds, and when the 

 bottoms begin to enlarge, brush away the earth from 

 about the roots to the depth of half an inch or more, 

 and give them a light dressing of wood ashes. This is 

 the surest mode of obtaining fair and smooth turnips in 

 old gardens, where they are almost certain to grow 

 wormy if the earth is allowed to remain in contact with 

 the roots. For the spring and summer crops, it is im- 

 portant to get them started very early so that they may 

 have time to grow to sufficient size before hot weather, 

 v;hen they will soon become tough and strong. 



For Turnips. — For the fall and main crop, sow, in the 

 Middle and Western States, from the middle of July to 

 the last of August, as directed for the spring sowing. 

 In the field, turnips are more generally sown broadcast, 

 though much the larger crops are obtained by drill cul- 

 ture. 



For Ruta Bagas. — The Ruta Baga is usually sown 

 from the 20th of June till the 15th of July, in two-foot 

 drills, and thinned out to ten inches apart. It is neces- 

 sary that the ground should be dry, and made very rich. 

 To preserve turnips in good order for winter, store them 

 in barrels placed alongside the wall of a cool cellar, and 

 cover them with sand or turf to keep them fresh. An- 

 other method is to put them in a cellar or dry pit, and 

 cover with straw, and then earth over to the depth of 

 eight or ten inches. Thus protected, they will keep 

 well till spring. 



For /eeding stock in fall and rvinter^ there is noth- 

 ing suJ>erior to turnips and ruta bagas, and they will 

 yield a larger amount of food than almost anything 

 else, on the same space of ground. We cannot too 

 earnestly recommeiid farmers to increase their 

 sowings largely, for we are sure no crop will prove 

 more re?nunerative. 



WHITE FLESHED SORTS. 



Early Purple Top Munich. — A very handsome, 

 early turnip, decidedly earlier than any other sort. 

 Color white, with bright purplish red top ; of fine qual- 

 ity when young, but becoming bitter with age ; we can 

 recommend this variety as the best for first crop. 



.^-. rv—- White Egg. — A quick 



growing, egg shaped, per- 

 fectly smooth, pure white 

 variety, growing half out of 

 the ground, with small top 

 and rough leaves. Its 

 smooth, white skin and 

 ^g quick growth make it par- 

 ' ~ ticnlarly adapted for fall 

 market purposes. The 

 flesh is very sweet, firm 

 and mild, never having the 

 )-ank-, strong taste of some 

 \'arieties. 



Early White Stone.— 

 'J'his is an English, garden 

 \ariety, of round shape, 

 firm texture, quick growth, 

 medium size, and is culti- 

 vated extensively as an 

 early market variety. 



Jersey Navet. — An ex- 

 ceedingly delicate, sweet, 

 white turnip for table use. 

 It is very popular m Paris markets, where it is esteemed 

 one of the best. Grows long, somewhat like a parsnip 

 in form. 



Early White Flat Dutch. — A medium sized, white, 



White Egg. 



Early Purple Top Munich. 



flat turnip, of quick growth, juicy, and of excellent qual- 

 ity when young. Sow in spring or fall. It is designed 

 for table use, and is spongy and inferior when over- 

 grown. 



Early White Flat Dutch, Strap Leaved. — A 

 most excellent, early, garden variety, much used in the 

 Southern States Is sure to bottom ; very early, sweet 

 and tender, and grown for table use. The seed we oifer 

 is our own growing, from selected bulbs. 



Early Purple Top, Strap Leaved. 



Early Purple Top, Strap Leaved.— This is very 

 similar to the preceding, except in color, being purple, 

 or dark red on the top. It is of good quality, and rec- 

 ommended highly as a garden turnip. 



D. M. Ferry & Go's Improved Purple Top, 

 Strap Leaved. — This is a very early variety, and is 

 rapidly becoming the favorite for table u--;e; form round, 

 flat, medium size, very small top, with but few leaves, 

 which are entire and of upright growth,, resembling 

 horseradish lea\-es in shape ; flesh fine grained and len- 

 der ; a purely American variety. 



Cow Horn, or Long White.— This variety is car- 

 rot like in form, growing nearly half out of the ground, 

 and generally slightly crooked. It is pure white, except 

 a little shade of green near the top. It is delicate and 

 well flavored, of very rapid growth, and has obtained 

 considerable favor as a market sort for fall and early 

 winter use. It is in increasing demand every year. 



Improved Purple Top Mammoth. — Globe shaped, 

 large, firm in texture, juicy, and of exceedingly quick 

 growth, and very hardy. 



Large W^hite Fl-.t TJcrfolk.— A standard sort for 



