D. M. FERRY & CO'S DESCRIPTIVE CATALOGUE. 



19 



CHUL1FLOMER, 



French, Chou-fleur. German. Blumen-Kohl. 



The cauliflower, although one of the most delicious of 

 vegetables, is little known outside of our large cities. It 

 n^^ds. to bring it to perfection, a cool, moist atmosphere, 

 and if this condition occurs when the plant is about to head, 

 fine, large heads would result, while if the air is hot and drv, 

 failure will result in spite of the best of seed and cultivation. 

 The seed we offer is the finest procurable, and is obtained 

 from the most careful growers in Europe. 



Culture.— For the spring and summer crop, sow the early 

 varieties about the last of winter in a hot-bed. and trans- 

 plant into the open air as soon as the ground can be worked. 

 For the late, autumn crop, sow the Tate kinds about the 

 middle of spring, and transplant like winter cabbages. In 

 dry weather water freely, and as they advance in growth. 

 hoe deep and draw earth to the stems" After they begin to 

 head, they should be watered every other day, and the 

 leaves gathered and pinned together over the heads to pro- 

 tect them from the sun an<] keep them white. On the 

 approach of frost those plants which have not headed ma^v 

 be set out in a cellar, where thev can be aired in mild 

 weather. In two or three weeks the strongest will besrin to 

 form flower heads, which should be cut for use while the 

 •curd'" is close and compact. It is then tender and delicious, 

 but later the head opens, separates into branches, and soon 

 becomes coarse, fibrous, strongly flavored and unfit for use. 



In cauliflowers very much depends upon the quality of the 

 seed, and we have expended a great deal of time and money 

 to satisfy ourselves where we could obtain the best, and 

 believe the seed we offer this year to be the best in the world 

 It is the product of very carefully selected heads, and grown 

 in the sections where the best cauliflowers in the world are 

 produced, and consequently is high priced, but we think it 

 really the most economical and best to buy, as every plant 

 with good culture will produce a good head/ 



FERRY'S EARLY PI RITAN. -We have given a great 

 deal of attention to securing an extra earlv. sure heading 

 cauliflower, and think we have in this strain all the require- 

 ments of a first class forcing sort. Plants upright, compact, 

 short stemmed, producing large heads of fine color when 

 properly blanched. 



EARLY SNOWBALL.-Highlv esteemed by market 

 gardeners for its earliness and reliability as a sure header 

 Its hardiness, sure heading and compact growth make it one 

 of the best for forcing or wintering over, while it is fully as 

 good for planting for the late crop. Our stock of this is of 

 the best procurable, and will be found fully equal to that 

 offered by anyone, whether in " sealed " packages or not. 



EXTRA EARLY DWARF ERFUBT.- An extra earlv 

 variety, much prized in Germany for earlv market use. It 

 is of dwarf habit, compact growth, short outside leaves and 

 can be planted twenty inches apart each way. We think 

 this stock can be entirely relied upon, as the seed is selected 

 with extra care by one of the most careful grov 

 Germany. 



EXTRA EARLY PARLS.-Heads large, white, compact 

 and solid, of excellent flavor, tender and delicious. Leaves 

 large, stock short. Being so earlv. it must always be a favor- 

 ite, especially with market gardeners. 



EARLY ERFURT.— One of the best for general cultiva- 

 tion. Heads large, close, compact and very white. 



EARLY' LONDON.— This is a standard variety: very 

 tender and quite early: heads compact, solid and of delicious 

 flavor: good for general use. 



EARLY PARIS, OR NONPAREIL.— A most excellent 

 French variety with good sized, uniform, close heads, which 

 are tender and delicious. Planted at the same time with the 

 Extra Early Paris, it will afford a succession. 



LE NORLAND'S SHORT STEM.— Considered by the 

 French one of the very best sorts. Plant hardy, semi-dwarf, 

 sure heading, and producing many leaves, which protect the 

 close, solid curd, keeping it well blanched. 



LARGE ALGIERS.— A valuable late sort, sure to head, 

 of the best quality, and very popular with market gardeners 

 everywhere. One of the very. best. 



YEITCH'S AUTUMN GIANT.— A distinct and valuable 

 late variety. The heads are very large, beautifully white, 

 firm and compact, and being well protected by foliage, 

 remain a long time fit for use. The plants should be started 

 and transplanted early in the season, to insure their full 

 development. 



CELERY, 



French. Celeri. German, Sellerie. 



This is becoming more and more popular, and whole farms 

 are given up to its production. It delights in a rich, friable. 

 well drained muck soil, but can be grown of excellent quality 

 in any good garden, although an abundance of water while 

 growing, and cool, moist weather when blanching, at- 

 rial for good celery. 



Culture. — Sow the seed (which is slow to germinate, in 

 shallow boxes, or in a finely prepared seed bed out of 

 in straight rows, so that the small plants may be kept free 

 from weeds. When about two inches high, "thin out and 

 transplant so that they may stand two inches apart, and 

 when the plants are four inches high, cut off the tops which 

 will cause them to grow stocky. The crop is usually made 

 to succeed some earlier crop and if good plants are used they 

 may be set out as late as the middle of August, but I 

 results are usually obtained from setting about the middle of 

 June or first of July. The most desirable time will depend 

 upon local climate. 'and is that which will bring the plants to 

 maturity during cool, moist weather. In setting, prepare 

 broad, shallow trendies about six inches deep, and four feet 

 apart, in which the plants should be set six inches apart, cut- 

 ting off the outer leaves and //;< ssing the soil firmly about the 

 roots. When the plants are nearly full grown they should be 

 •• handled." which is done by one man gathering the leaves 

 together, while a second draws the earth about the plant to 

 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 tie I 

 the leaves are visible, or the leaves may I 

 by two wide boards held firmly a few inches apart 1 

 ties and stakes, when in a few days more it will 1>. 

 use. Care should be taken that the plants are not disturbed 

 while they or the ground is wet. as it would be sure to injure 

 them. A part of the crop may lie simply u handl( 



