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



25 



IMPROVED LONG GREEN.- Produced by selection 



from the Long Green. 

 Vines vigorous and 

 productive, forming 

 fruit fit for the 

 table nearly as early 

 as the shorter sorts; 

 fruit about twelve 

 inches long, firm and 

 crisp, with very few 

 seeds. The young fruit 

 makes one of the best 

 of pickles, and when 

 ripe is the best of any 

 for sweet pickles. 



GHERKIN, FOR 

 PICKLING.— A very 

 small, oval, prickly 

 variety, quite distinct 

 from all others . 

 It is grown exclusively 

 for pickling; is the 

 smallest of all the vari- 

 eties, and should 

 always be picked when 



young and tender. The seed is slow to germinate, requiring 



usually from two to three weeks. 



EGG PLHNT. 



French, Aubergine. German. Eierpflanze. 



The Egg Plant, when well grown and properly cooked, is a 

 delicious vegetable, and it should find a place in every garden. 



Culture. — The seed germinates slowly, and should be 

 started in strong heat, for in this, as in all sub-tropical 

 plants, it is of importance to secure a rapid and continuous 

 growth from the first, the plants never recovering from a 

 check received when young. When the plants have formed 

 two rough leaves, transplant to three or four inches apart. 

 Keep the bed closed and very warm, shading from the direct 

 rays of the sun. and giving abundance of water until the 

 ground is warm and all danger, not only from frost, but 

 from cold nights, is past; then harden off the plants by grad- 

 ual exposure to the sun and air. and decrease the supply of 

 water, then carefully transplant into very warm, rich soil, 

 setting the plants two and a-half feet apart. If needed, 

 shade the young plants and protect them from the potato 

 bug. which is very fond of them, and if not prevented will 

 often destroy them . 



EARLY LONG PURPLE.— This is one of the earliest 

 and most productive varieties; fruit long, dark, rich purple, 

 and of fine quality. 



BLACK PEKIN.— Nearly as early as the last, and nearly 

 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 or 

 oval, of excellent quality: later than the preceding and 

 highly esteemed in the New York market. 



I). M. FERRY & COS IMPROVED LARGE PIR- 



PLE.— The best variety in cultivation, being early, a sure 

 cropper, and of fine quality. Plants large, vigorous, with 

 light green leaves; fruit very large, oval, deep purple, with 

 occasional dash of green about the stem; flesh white, tender 

 and of superior quality. 



ENDIVE. 



French, Chicoree. German, Endivien. 



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

 blanched its leaves make a fine* salad, and maturing as it 

 does after lettuce is past, it is very useful. 



Culture.— Endive 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 centre 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 tying up should 

 be done every few days in order to secure a succession. 



GREEN CURLED.— Is the hardiest variety, with beauti- 

 fully curled, dark green leaves, which blanch white, and are 

 very crisp and tender. 



D. M. Ferry A. Co's li 



IOVEO LARGE 



Ever White Curled. 



EVER WHITE CURLED.— By far the most beautiful 

 variety. Plant moderately dense with divided leaves, which 

 are coarser and less tender than those of the Green Curled; 

 but the midrib is yellow and the leaves frequently almost 

 white, so that the plant is very attractive and always brings 

 the highest price on the market. 



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. 



GHRLIC, 



French, Ail. German, Knoblauch. 



A bulbous rooted plant, with a strong, penetrating odor, 

 but much esteemed by some for flavoring soups, stews, etc. 

 We frequently receive orders for garlic seed, but we can 

 supply the bulbs only. 



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

 plant the bulbs in drills eight inches 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. 



GOURD, 



Culture. —The Gourd is a tender annual, and should not 

 be planted until 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. 



SUGAR TROUGH.— This variety grows to a very large 

 size, and is valuable, when dry. for a variety of household 

 purposes, such as baskets, buckets, cans. etc. 



