x 
in drills twelve inches apart and thin to such a distance in the 
row as to prevent crowding. A good dressing of nitrate of 
soda will greatly stimulate growth and insure tender, brittle 
roots. Successional sowings from one week to ten days apart 
will keep up a supply. After the hot weather of summer 
begins it is better to sow the summer .and winter varieties, as 
they do not become tough and stringy nor pithy so quickly as 
the early sorts. Radishes are much subject to root maggots, 
which make them useless for culinary purposes. We know 
of no effectual remedy for this pest. The best preventative 
measures with which we are familiar, are to avoid the use of 
rank manure and sowing on ground where radishes, turnips 
or cabbages were grown the year previous. 
NON PLUS ULTRA, GR EARLY DEEP SCARLET 
TURNIP, FORCING.—This has as small a top and is as 
early as any variety in cultivation, making it one of the best 
for forcing. Roots fit for use may be had in three weeks or 
less from time of sowing. Roots small, globular, deep rich 
red color; flesh white, crisp and tender when young. May 
be planted very closely owing to its small tops. 
EARLY SCARLET TURNIP, WHITE TIPPED, 
FORCING.—A beautiful variety, deep scarlet, with white 
tip. It is very ornamental for table use, and is becoming 
very popular as a market variety. Fully as early as Non 
- Plus Ultra; has as small a top and may be planted as closely 
and is, we think, more attractive in appearance. Cannot fail 
to give satisfaction as a forcing radish. Sold also as Rosy 
Gem, Rapid Forcing, etc. 
EARLY SCARLET GLOBE.—This variety makes roots 
fit to pull as early as Non Plus Ultra, but they are much 
larger when full size, and for this reason are very popular in 
some markets. Roots round or slightly olive sraped; color 
rich deep scarlet; flesh white and tender. We commend 
this especially to gardeners whose markets demand a large, 
round, forcing radish. 
EARLY SCARLET TURNIP, WHITE TIPPED.— 
One of the handsomest of all the turnip radishes and a great 
favorite in many large markets for early planting out doors. 
While it is not a distinctively forcing radish, it is but little 
later than the best of that class and will give entire satisfac- 
tion where extreme earliness is not the primary object. Roots 
slightly flattened on the under side, color very deep scarlet 
with a white tip; flesh white and of the best quality. We 
recommend this as one of the best for early planting, either 
for home or market use. 
EARLY SCARLET TURNIP ROOTED. A small, 
round, red, turnip shaped radish, with a small top and of 
very quick growth. A very early variety, deserving general 
cultivation on account of its rich color and crisp, tender flesh. 
Desirable either for forcing or early out door planting. 
EARLY ROUND DEEP SCARLET.—Similar in form 
to the Scarlet Turnip, but much darker in color. Flesh white, 
oy. crisp and tender; top small. Well adapted for growing 
in frames. 
EARLY WHITE TURNIP ROOTED.—A little flatter 
than the preceding, and pure white in color, with a very small 
top; flesh pure white, and semi-transparent. It is slightly 
later than the last, and will bear the heat longer without 
becoming spongy. 
EARLY DEEP SCARLET, OLIVE SHAPED, 
SHORT LEAF.—This differs from‘the Early Searlet Olive in 
being deeper in color, terminating more abruptly at the tip, 
coming to maturity a little earlier, and in having fewer and 
shorter leaves, all of which qualities make it more desirable 
for forcing, and we think it the best of the intermediate sorts 
for this purpose. 
EARLY SCARLET, OLIVE SHAPED. —In the form 
of an Olive, terminating in a very slim tap root. Skin 
scarlet; neck small; flesh rose colored, tender and excellent. 
Early and well adapted for forcing or general crop. 
EARLY WHITE, OLIVE SHAPED.—Differs from 
the Scarlet Olive shaped in color and in being a little longer. 
ts ane when well grown, are clear white, crisp and mild 
avored. 
FRENCH BREAKFAST.—A medium size radish, olive 
shaped, small top, of quick growth, very crisp and tender, of 
a beautiful searlet color, except near the tip, which is pure 
white. A splendid variety for the table, not only on account 
of its excellent qualities, but for its beautiful color. 
EARLY LONG SCARLET, SHORT TOP, IMPROV- 
ED.— This is a standard variety for private garden or market 
use, particularly for out door culture. It grows six or seven 
inches long, half out of the ground, is uniformly straight and 
smooth; is very brittle and crisp, and of quick growth; color 
bright scarlet; top small, 
LONG BRIGHTEST SCARLET, WHITE TIPPED. 
—The brightest and handsomest scarlet color we have seen 
in any radish. We think this variety is a decided improve- 
ment in earliness and color over other varieties of this class. 
It makes roots fit for use in about twenty-five days, when 
planted out doors, as shown by various plantings on our Trial 
Grounds; has a small top and no neck or tendency to neck- 
iness; is an exceedingly bright scarlet, having a white tip, 
making it one of the handsomest radishes we ever saw; it is 
also mild flavored when grown out doors; may be used for 
D. M. FERRY & CO’S DESCRIPTIVE CATALOGUE. 
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39 
forcing or planting out doors; grows to the same size as 
Wood’s Frame. Market gardeners should use this for early 
planting, as its color alone will make it sell. 
WOOD’S EARLY FRAME.—A sub-variety of the Early 
Long Scarlet, Short Top; is a little shorter and thicker and is 
better adapted toforeing. Color brilliant scarlet; fiesh mild, 
brittle and of fine flavor. 
IMPROVED CHARTIER.—Although this American 
variety is too strong growing to be used for forcing, it is one 
of the very best for sowing out of doors. The roots come to 
usable size very early and remain hard and crisp until they 
reach a diameter of one and one-half or two inches, and so 
furnish good roots two or three times as long as any of the 
above. Roots scarlet-rose above, shading into white at the 
tip. They are long, cylindrical for the upper two-thirds, and 
then gradually taper to the tip. Flesh white, crisp and mild 
flavored. 
LONG WHITE VIENNA.—Farlier than the last, with 
straight, smooth, white roots; flesh white, very tender, crisp 
and juicy. 
LONG WHITE NAPLES.—An early variety. 
white, flesh fine grained, crisp and of very good flavor. 
LARGE WHITE SUMMER TURNIP.—One of the 
earliest of the summer varieties, coming to a usable size in 
forty days from sowing. Root round, smooth, very white 
and handsome. Flesh crisp, tender and rather pungent in 
flavor. 
LONG BLACK SUMMER.—Unfortunately the Long 
Black Spanish winter radish is not adapted to late spring and 
summer culture, for the reason that when planted early it 
runs to seed very rapidly; while in this new and distinct sort 
we have a true summer radish, which may be planted from 
March to July and treated in every way as any other, and if 
planted late is as good in every respect for winter use as the 
Long Black Spanish Winter. Top very much smaller than in 
that variety; roots a little shorter, more symmetrical and 
with a smoother skin, and tapers more abruptly at the tip; 
eolor of skin much deeper black; flesh as white and firm, 
flavor about as pungent. Much the handsomest black radish 
we have seen, and is worthy of thorough trial by all our cus- 
tomers. 
WHITE STRASBURG.— Although this grows to the 
largest size it is usable when quite small, and thus covers a 
long season. The mature roots are four to five inches long 
and about two inches thick; very white, and the flesh is ex- 
ceedingly crisp and tender. One of the best of the large 
summer sorts. 
EARLY WHITE GIANT STUTTGART.—Root large, 
often four inches in diameter, top shaped. Skin white; flesh 
white and crisp, and not becoming strong or pithy until very 
late, so that those not used as a Summer radish can be stored 
for winter use. 
GOLDEN GLOBE.—This variety is very popular in the 
Southern States. It is of quick growth, tender and brittle, of 
perfect globe shape, and golden colored skin. It seems to 
produce tender radishes in the hottest climates. 
GRAY SUMMER TURNIP.—Round, turnip shaped, 
though often irregular in form. The skin of the upper part 
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. 
WINTER VARIETIES. 
CULTURE.—Sow about the same time as winter turnips, on 
light, rich soil, in drills eighteen inches apart: give frequent 
cultivation, and thin to two to six inches apart, owing to the 
size of the variety. For winter use, pull before severe frost, 
and store in damp sand in cellar. 
CALIFORNIA MAMMOTH WHITE CHINA, WIN- 
TER.— First introduced into this country by the Chinese in 
California. It is pure white, about one foot long, and two or 
three inches through, tapering regularly to the tip. The flesh 
is tender and crisp and keeps well through the winter. 
LARGE WHITE SPANISH, WINTER.—Roots iong, 
top-shaped, or sometimes 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. Skin’ white, slightly 
wrinkled, sometimes tinged with purple where exposed to 
the sun. Flesh white, solid and pungent, though milder than 
the Black Spanish. 
SCARLET CHINA, WINTER.—Roots cylindrical, or 
largest at the bottom, tapering abruptly to a small tap. 
Skin very smooth and of a bright rose color; flesh firm like 
the Black Spanish, but more pungent. 
ROUND BLACK SPANISH, WINTER.— Roots round, 
sometimes top shaped, three or four inches in diameter; skin 
black, flesh white, very compact and highly flavored. An 
excellent sort for winter, as the roots keep a long time. 
LONG BLACK SPANISH, WINTER.—One of the 
latest as well as the hardiest of the radishes, and is con- 
sidered an excellent sort for winter use. Roots, oblong, 
black, of very large size and firm texture. 
Skin 
