4 
D. M. FERRY & CO’S DESCRIPTIVE CATALOGUE. 4E 
SAVOY LEAVED. The earliest variety and one of the MAMMOTH SUMMER CROOKNECK.—When we 
best to plant in autumn for early spring use. Plant of up- obtained the stock of this new and very valuable variety in 
right growth with narrow. pointed leaves, which are savoyed 1888. we found that quite a proportion of the vines made run- 
like those of a cabbage. It grows quickly to a suitable size ners. We set vigorously to work weeding out these and were so 
for use, but soon runs up to seed. successful that we introduced it three years ago with the claim 
ROUND SUMMER.—This variety is generally preferred that it was the best summer squash in the country. Our own 
for early spring sowing, and is the most popular with our 
market gardeners; the leaves are large, thick and fleshy. not 
quite so hardy as the Prickly Winter, but stands the winter 
very well. 
IMPROVED THiCK LEAVED.—An improvement on 
the’ preceding, with larger and thicker leaves, and of more 
substance. Particularly recommended for market garden use. 
LONG STANDING.—An improved round seeded strain 
of excellent merit, having all the good qualities of the ordin- 
ary sorts; what renders is especially desirable is the fact that 
it is much later in*going to seed than any other variety. This 
valuable property will be appreciated by market gardeners. 
LONG STANDING PRICKLY.—The plants mature a 
little later than the round leaved sorts. but furnish a large 
quantity of very thick and well flavored leaves. This is one 
of the best sorts for market gardeners. Has prickly seed. 
PRICKLY WINTER.—The hardiest variety, and will 
withstand the severest weather, with only a slight protection 
of leaves or straw. The seed is prickly, leaves triangular, 
oblong or arrow shaped. It is employed for fall sowing, 
which in this latitude is made about the first of September. 
SQUASH. 
French, Courge. German, Kuerbis. 
The squash is one of the most nutritious and valuable of all 
our garden vegetables. The summer varieties come to the 
table early in the season, while the winter sorts can be had in 
perfection from August until the summer varieties are again 
in condition. Few farmers appreciate the value of winter 
squash as food for stock. We think an acre of squash, cost- 
ing no more to cultivate and much less to secure, will give as 
much food available for feeding stock as an acre of corn. and 
we strongly urge our readers to try a “‘patch” for this purpose. 
MammotH SummeER CROOKNECK. 
experience and that of our customers the past summer, fully 
justifies this assertion. It zs the best summer squash. and for 
these reasons: It is twice as large as the ordinary Summer 
Crookneck, far more warty and several days earlier. This 
combination of earliness, large size and wartiness, which adds 
so much to its attractiveness, makes it altogether the most 
desirable squash for the market or private garden. 
Earnty Yettow Busu ScaLtop. SUMMER CROOKNECK.— One of the best: very early 
and productive. It is small. with crooked neck, covered with 
CULTURE.—The plants are very tender and sensitive to cold, warty excreseences: color bright yellow: shell very hard 
and planting must be delayed until settled warm weather. when ripe. : 
The general principles of culture are the same as those given 
for cucumbers and melons, but the plants are less particular 
as to soil. The summer varieties should be planted four feet 
apart each way. and the winter sorts eight feet. Three plants 
are sufficient for a hill. Care should be taken not to break 
the stems from the squashes intended for winter use, as the 
slightest injury will increase the liability to decay. 
EARLY YELLOW BUSH SCALLOP.—An early, flat. 
scallop shaped variety: color yellow: flesh pale yellow and 
well flavored; very productive: used when young and tender. 
Summer Crooxkneck. 
Earnty Wuite Busu Scattop. PERFECT GEM.—Vine coming into bearing late, but 
ae res - A ‘ very productive. Fruit four inches in diameter, nearly 1 
, Sener WHITE BUSH SCALLOP.—Similar in form ribbed, white; flesh yellowish-white and cooking ve! 
der pap nea tg te clear, white skin, and more ten- and well flavored. We think this is the best of t 
nd delicate flesh. y many considered the best of the mediate kinds, and many think it fully equal to t 
_ vicious } sree — ds, and many think it fully equal t 
