D. M. FERRY & CO’S DESCRIPTIVE CATALOGUE. 
varieties is bringing them into favor as table fruit, and those 
who think of a yellow tomato as the rough fruit of the old 
yellow sorts will be surprised at this smooth, beautiful fruit, 
it being as smooth as the best of the red varieties, and of a 
fine and distinct fiavor. 
WHITE APPLE.—This old sort is often presented asa 
novelty under anew name. While no one should plant largely 
of it for market or home use, it isa good variety for eating 
from the hand asafruit. The fruit is about oneand one-half 
inches in diameter, round, perfectly smooth and of a yellow- 
ish-white color. Flesh very mild flavored and delicate, and 
is valued by some for making preserves. 
PEACH.—This is a distinct and very attractive appearing 
tomato, highly desirable for preserving, eating from the hand 
or table decoration. Fruit resembles a peach in shape, size 
and color, and is covered with a delicate furze, which makes 
the deception quite complete: fiesh tender and of good flavor. 
Should find a place in every garden. 
Reo Pear SHapPepD, 
RED PEAR SHAPED.— Used for preserves and to make 
**tomato figs.’ Fruit bright red, distinctly pear shaped, and 
with a peculiar flavor. Our stock is the true pear shaped, 
ue not the larger Red Plum tomato which is often sold under 
this name. 
YELLOW PLUM.—Fruit plum shaped, clear deep yel- 
low color; fiesh yellow and fine flavored; much esteemed for 
preserves. 
Reo CuHerry. 
RED CHERRY.—Fruit small, about five-eighths of an 
inch in diameter, perfectly round and smooth. Fine for pickles 
and preserves. 
bhp aks CHERRY .—Differing from the above only in 
color. 
GROUND CHERRY, OR HUSK TOMATO.—This is 
much liked by many for preserves and for eating from the 
hand. The seed we offer is that of the true Yellow Ground 
Cherry, and not the purple fruited sort which is scarcely 
edible. 
TURNIP. 
French, Navet. German, Rueben. 
This wholesome and agreeable vegetable has been culti- 
vated from time immemorial, as a field crop, and is one of 
the staple products of the farm. It is most easily affected in 
its form and flavor by soil, climate and mode of culture. 
There are a great many varieties, but we have selected the 
following as the best for the garden or farm. 
_ CuLTuRE.—Sow in drills fourteen inches apart, and half an 
inch deep, or sow 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 dirt 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 or 
45 
strong flavored 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 sufficient size before hot weather, when they 
will soon become tough and strong. 
For Turnies.—For the fall and main crop, sow in the Mid- 
dle 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 culture. 
For Ruta Baaas.—The Ruta Baga is usually sown from the 
20th of June till the 15th of July, in two-foot drills, and thinned 
outtoteninchesapart. It isnecessary 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. Another method 
is to put them in a cellar or dry pit, and cover with straw, 
and then earth over to the depth of eight orten inches. Thus 
protected, they will keep well till spring. 
For feeding stock in fall and winter, there is nothing supe- 
rior 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 recommend farmers to 
increase their sowings lurgely, fo? we are sure no crop will 
prove more remuneratice. 
EXTRA EARLY PURPLE TOP MILAN.—Tops very 
small, distinctly strap leaved, and growing very erect and 
compact. This forms roots the earliest of any sort, often be- 
Extra Earty Purpce Top Mitan. 
ing fit to use as quickly as the forcing radishes. The roots 
are turnip shaped, of medium size; skin purple on top of 
the root, clear white below; flesh white. The most desirable 
sort for forcing, or very early planting out doors. 
EARLY WHITE FLAT DUTCH, STRAP LEAVED. 
—A most excellent early garden variety, much used in the 
Southern States. Roots medium size, flat; color white; very 
early, sweet and tender. It is designed for table use, and is 
spongy and inferior when overgrown. 
Earcy Wuite Frat Dutcu, Strap Leaveo. 
D. M. FERRY & CO’S IMPROVED EARLY PUR- 
PLE TOP, STRAP LEAF.--This is an early variety and 
a great favorite for table use; form exceedingly flat, like a 
broad disk in shape, and of medium size; color purple or dark 
red above ground, white below; flesh white, fine grained and 
tender; leaves few, entire, upright in growth, resembling 
those of a horse radish; a purely American variety, and one 
of the best for general planting. 
WHITE EGG.—A quick growing, egg shaped. perfectly 
smooth, pure white variety, growing half out of the ground, 
with small top and rough leaves. Its smooth white skin and 
quick growth make it particularly adapted for fall market 
purposes. The flesh is very sweet, firm and mild, never hav- 
ing the rank, strong taste of some varieties. 
PURPLE TOP WHITE GLOBE.— A variety of the pur- 
ple top flat turnip, from which it originated. It is globular in 
. 
