24 D. M. FERRY & CO’S DESCRIPTIVE CATALOGUE. 
any rich garden soil will grow good cucumbers. Plant the 
seed in rows six feet apart and four to six feet apart in the 
row, dropping fifteen to twenty seeds in a hill. After the 
plants begin to crowd and the striped beetles are pretty well 
gone, thin to three plants to the hill. Cultivate often, but 
shallow, until the plants make runners so long the cultivator 
can no longer be run between the rows. In field culture, 
plow furrows four feet apart across the field, and similar 
ones, but omitting every fourth furrow, at right angles to the 
first; this will form paths for the distribution of manure and 
the gathering of the fruit. At each intersection drop a 
shovelful or more of well rotted manure, which should be 
well mixed with soil, so as to form a low, flat hill. 
As soon as the plauts are up they will be liable to attack by 
the striped cucumber beetle. These may be kept off by fre- 
quent dusting with air-slacked lime, soot, or sifted ashes 
diluted with fine road earth; care should be taken not to use 
too much, for if too strong any of the above materials will 
kill the vines. We have found the following mixture quite 
effectual: Take unslacked lime, add enough water to slack; 
when it begins to steam sprinkle over it flowers of sulphur at 
the rate of one-half lb. per bushel of lime; cover and watch 
that the sulphur does not take fire—if it should, add a little 
water; when the lime is thoroughly slacked mix well and ap- 
ply by dusting on the leaves rather sparingly. This mixture 
should be used while fresh. 
In gathering, “pick all the fruit before it begins to ripen, as 
the vines will cease setting fruit as soon as any seed com- 
mences to mature. 
In gathering the pickles cut the stem, instead of pulling the 
fruit off, and be careful not to mar the fruit in any way, for 
if the skin is broken the pickles will not keep. 
We. pay particular attention to growing and selecting 
the various strains of Cucumber, so as to keep them pure 
and true to name. 
EARLY RUSSIAN.—Earliest and hardiest. Vines vigor- 
ous and productive. Fruit three to four inches long, small, 
oval, pointed at each end, covered with fine small spines. 
EARLY CLUSTER.—Vines vigorous, producing the bulk 
of the crop near the root and in clusters. Fruit short, hold- 
ing full size to each end, dark green, but paler at blossom 
Good for table use, but not adapted to pickling. 
end. 
Earty SHort GREEN, oR EaRLy FRAME. 
EARLY SHORT GREEN, OR EARLY FRAME.— 
Although it is not done usually, this variety ought to be 
ranked among the pickling sorts as it is first class for this 
purpose. Plants very vigorous and productive. Fruit 
straight, handsome, smaller at each end, bright green, lighter 
at the blossom end, with crisp, tender flesh, and when young 
makes excellent pickles. Our stock is very superior. 
~CHicaco PickLiNG. 
CHICAGO, OR WESTERFIELD PICKLING.—Very 
popular with Chicago market gardeners, and extensively 
grown in that vicinity. Fruit medium length, pointed at each 
end, with very large and prominent spines; color deep green. 
Jersey Pick.ina. 
JERSEY PICKLING.—Very popular in New Jersey. 
Intermediate between the Long and Short Green, forming a 
long, slender, cylindrical pickle, which is very crisp and 
tender. 
D. M. FERRY & CO’S PERFECTION PICKLING. 
—This variety is not only the best for pickles, but is one of 
the best for the table. Vines vigorous, producing their fruit 
D. M. Ferry & Co's PerFection PickLING 
early and very abundantly; fruit distinctly three-sided, 
tapering toward each end, of dark green color, which they 
retain as pickles; flesh very crisp and tender. 
BOSTON PICKLING, OR GREEN PROLIFIC.—A 
distinct variety very popular for pickles. Fruit short, nearly 
cylindrical, but pointed at each end, bright green and a great 
producer. 
PARISIAN PROLIFIC PICKLING.—This is a 
French sort. The fruit is very long, slender, cylindrical, 
densely covered with fine prickles. and deep, rich green in 
color. The flesh is very crisp and tender, making it one of 
the best for slicing as well as for pickles. 
Earty Wuite Spine. 
EARLY WHITE SPINE.—One of the best sorts for 
table use. Vines vigorous, fruiting early and abundantly; 
fruit uniformly straight and handsome, light green with a 
few white spines; flesh tender and of excellent flavor. In 
this country, this variety is used more, perhaps, than any 
other for forcing under glass. 
ARLINGTON.—A selection from the White Spine, being 
more pointed at each end. The young fruits are unusually 
crisp and tender, and are of a very dark green color, so that 
the porte is considered by many to be the best for small 
pickles. 
BISMARCK. 
BISMARCK.—A cross between the Long Green and 
White Spine, having the dark, slender pickle of the former 
and the color of the latter when full size. Fruit long, cylin- 
drical, very constant in form and color; flesh crisp and ten- 
der and excellent either for pickles or slicing. ‘Those who 
want a cucumber longer than White Spine, but with its other 
characters, will find in this variety all they desire. 
ImprRoveo Lone GREEN. 
IMPROVED LONG GREEN.—Produced by selection 
from the Long Green. Vines vigorous and productive, form- 
ing fruit fit for the table nearly as early as the shorter sorts; 
fruit about twelve inches long, firm and crisp. The young 
fruit makes one of the best of pickles, and when ripe is the 
best of any for sweet pickles. 
