28 D. M. FERRY & CO’S DESCRIPTIVE CATALOGUE. 
with red as often to appear more red than green; forming a 
head of a dense mass of leaves rather than one like a cabbage, 
and very slow to run to seed; leaves large, nearly round, 
frilled at the edge and densely blistered. They are exceed- 
ing crisp, tender and good flavored, and do not become bit- 
ter nearly as early as those of other varieties. 
HANSON (SEED WHITE).—SO well known as to hardly need 
any description. Plant large, forming a large, flat head, re- 
sembling that of a cabbage, and so slow to run to seed that it 
often fails to form any seed stalk. Outer leaves bright green, 
with prominent, light colored veins, inner leaves white and 
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usually curved and twisted at the base, very tender and sweet. 
We have seen heads of this variety as large as Early York 
Cabbages and about as solid, though of course much flatter. 
It is the standard out door head lettuce. 
FRANKFORT HEAD, OR SALAMANDER (sEED 
BLACK).—The best light colored, smooth, thick leaved head 
lettuce. Plant light, bright green, with many broad, smooth 
leaves, nearly all of which are gathered into a dense, round 
head, which is slow to run to seed. Leaves very thick, the 
ioney ones blanched to a light yellow, tender and of a rich 
avor. 
BUTTERCUP (sEED WHITE).—Plants medium size, with 
mumerous round, smooth leaves, which are of a beautiful 
yellow color, and very sweet and tender. They form medium 
size fairly solid heads, which, when prepared for the table, 
are exceedingly attractive in appearance. 
PHILADELPHIA BUTTER, OR EARLY WHITE- 
MEAD (SEED WHITE).—Many prefer a thick leaved,;smooth 
jettuce, and to meet this demand we present this sort. Plant 
dark green, with many nearly round, thick leaves formed 
into a very solid, round head, which stands a long time with- 
PHILADELPHIA Butter. 
out running to seed. Leaves very thick, folded or puckered 
at the base, the inner ones blanched to a rich yellow color, 
and exceedingly rich and nutty in flavor. 
DEACON (SEED WHITE).—While this does not make as 
large a head as some others, the heads formed are very solid 
aud of excellent flavor, and remain in condition for use as 
long as any variety in cultivation. Plant medium size, with 
very few outer leaves; leaves light green, very thick. This 
is certainly one of the best varieties for summer use. 
LARGE DRUMHEAD, OR VICTORIA CABBAGE 
{SEED WHITE).—The largest of the heading lettuces. Plant 
very large, forming an immense, loose head, bright green 
without and light green or white within. Leaves very large, 
Sizes ly, veined, coarse, but the inner ones are very crisp and 
tender. 
BROWN DUTCH (sEED BRowNn).—An old sort, noted for 
its hardiness. Leaves large, thick, green, tinged with brown. 
it always forms a large, solid head, which is somewhat 
coarse looking, but the inner leaves are beautifully blanched, 
exceedingly sweet, tender and well flavored. Desirable 
because of its hardiness and fine quality. 
The Cos lettuces are distinct from the preceding sorts, in 
having long, narrow, spoon shaped leaves, which usually 
fold into loose sugar loaf shaped heads, which blanch better 
by having the outer leaves drawn about them and tied. 
They are justly celebrated throughout Europe on account of 
their excceding crispness, tenderness and delicate flavor, 
and are becoming more and more popular in this country as 
they become better known. 
COS, EARLY WHITE SELF-FOLDING (szzpD 
WHITE).—A new and distinct Cos lettuce which does not need 
tying up. The leaves are yellowish-white in color, Jong, 
narrow, upright, folding into a solid head like that of an 
Early York Cabbage. This isa truly self-blanching lettuce; 
is very crisp and tender, and of superior flavor. Sold also as 
rianon. 
MARTYNLA. 
A strong growing, hardy, annual plant, with curious 
shaped seed pods, which, when young and tender, are highly 
prized for pickling. The pods are produced in great abund- 
ance, and should be gathered when about half grown; after 
the hardening of the flesh they are worthless. 
CULTURE,—Sow seed after settled warm weather in rows 
three feet apart and thin the plants to two feet in the row. 
PROBOSCIDEA.—The common variety. Sow in rich, 
warm soil after corn is well up, in drills three feet apart, and 
thin the plants out to two feet in the row. 
MELON, MUSK. 
French, Melon. German, Zucker-Melone. 
The Musk Melon is too universally popular to need any 
special description. 
CULTURE.—Cultivate as recommended for cucumbers, ex- 
cept that the hills should be six feet apart. Rich earth for 
the young plants is far better than manure, but if the latter 
must be used, see that it is well rotted. If the plants grow 
very rank, more and finer fruit will be secured by pinching 
off the ends of the shoots when about three feet long. 
JENNY LIND.—An extra early green fleshed melon, and 
one of the sweetest in cultivation. Fruits globular or flat 
globe shaped, ribbed and covered with a shallow netting; 
medium size to small. One of the best melons for hotel ard 
restaurant use on account of its convenient size. 
SMALL GREEN NUT- 
MEG.—Fruit of medium size, 
slightly ribbed, globular. Skin 
dark green, becoming yellow 
when over ripe, and nearly 
covered with broad, shallow net- 
ting. Flesh green, very thick, a 
little coarse, but of fine flavor. 
This variety is in universal 
demand for both home and 
market use. It is the size so 
hotels and restaurants. 
stock is carefully grown and 
selected, and will be found first- 
class in every particular. 
EARLY WHITE JAPAN. Sma.t Green NutMec. 
—An old variety, but of very . 
fine quality. Fruit oval, white, with green flesh. One of the 
best for the home garden. Very early. 
BALTIMORE, ‘OR ACME.—Fruit medium size, oval, 
slightly pointed at stem end, slightly ribbed, covered when 
ripe with coarse netting. Flesh»thick, green, very! fine flavor- 
ed and sweet. We think this one of the most wniformly good 
melons we have on our list. 
Battimore, or Acme. 
IMPROVED LARGE GREEN NUTMEG.—We think 
we have by careful selection and growing, secured in this a 
variety of the largest size, but having all the good qualities 
of the old Green Nutmeg. Vines vigorous, hardy, productive; 
fruit very large, round, slightly flattened at both ends, ribbed. 
covered with coarse netting; flesh very thick, green, and of 
the highest flavor. 
