D. M. FERRY & CO’S DESCRIPTIVE CATALOGUE. 
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 varieties 
and should always be picked when young and tender. The 
seed is slow to germinate, requiring usually from two to 
three weeks. 
EGG PLANT. 
French, Aubergine. German, Everpflanze. 
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 froma 
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. Some seasons Egg Plants will fail to set 
fruit, or will not begin bearing until too late to mature, no 
matter how faithfully they may have been cared for. This 
is especially liable to happen if the summer is cooland rather 
moist. We know of no remedy for this. Pinching off the 
ends of the branches after the plants begin to bloom, and not 
letting more than two or three fruits set will often effect 
something, and is a good practice any year. 
D. M. Ferry & Co's Improveo Larce Purp ce, (SPINELESS). 
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 Jater 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.W— Large, round or 
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oval, of excellent quality; later than the preceding and | 
highly esteemed in the New York market. 
D. M. FERRY & CO’S IMPROVED LARGE PUR- 
PLE (spPiINELEss).—This variety has almost superseded all 
others both for market and private use, owing to the large 
size and high quality of its fruits and its extreme productive- 
ness. Plants large spreading: foliage light green; fruit very 
large, oval or short pear shaped; color dark purple with an 
occasional splash of green aréund the stem. Plants ripen 
usually two to six large fruits. Bear in mind that our stock 
is spineless, which is a great advantage in handling. 
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ENDIVE. 
French, Chicoree. German, Endivien. 
CULTURE.—Endive may be grown at any season of the 
year, butis 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 center in order to blanch the heart of the plant, or better 
still, place a square box over each plant and let remain about 
a week, when it will be thoroughly blanched. By covering 
every few days a succession may be kept up. 
Ever Wuite Curtepb. 
GREEN CURLED.—Is the hardiest variety, with beauti- 
fully curled, dark green leaves, which blanch white, and are 
very crisp and tender. 
MOSS CURLED.—A variety growing considerably denser 
and having the leaves much finer cut than the Green Curled: 
in fact. the whole plant is more compact. When well 
blanched it makes a very attractive appearance. 
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. 
Broap Leaveo Bartavian. 
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. 
French, Ail. German, Knoblauch. 
A bulbous rooted plant, with a strong, penetrating odor, 
but much esteemed by some for flavoring soups, stews, ete 
We frequently receive orders for garlic seed, but we can 
supply 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 ina dry loft, as you would onions. 
