D. M. FERRY & CO’S DESCRIPTIVE CATALOGUE. 
early as any and requiring no more labor to blanch it than 
Golden Yellow Large Solid, and being very attractive when fit 
for use, yet we do not think that it compares favorably with 
the Golden Yellow either in flavor or solidity, or that it will 
stay in condition to use so long after it is earthed up. Plants 
light yellowish-green with tips of leaves almost white. As 
they mature the inner stems and leaves turn nearly white 
and require to be earthed up but a short time until they are 
in condition for use. Where a fine appearing celery at a 
‘minimum amount of labor is the object, this variety will give 
entire satisfaction. An Improved White Plume is being 
offered, but careful comparison of it with our stock failed to 
show that it is in any way superior to that we offer. 
PERFECTION HEARTWELL.—The best flavored, 
most crisp and tender of the white varieties. The plants are 
a little taller than the Crawford’s Half Dwarf, and a little 
later in maturing. The stalks are medium size, round, very 
solid, crisp and tender and of exceedingly fine and nutty flavor. 
SEYMOUR’S WHITE SOLID.—A large size, vigorous 
growing variety; stalks white, round, very crisp, perfectly 
solid and of superior flavor. : 
INCOMPARABLE DWARF CRIMSON.—The red 
varieties keep better through the winter, and are generally 
considered to be of superior flavor, and they are yearly be- 
coming more popular. This is a dwarf sort, of deep, rich 
color, very crisp and of the highest flavor. 
CELERIAC, 
OR TURNIP-ROOTED CELERY. 
French, Celeri-rave. German, Kynoll-Sellerie. 
CULTURE.—Sow the seed at the same season and give the 
same treatment as common celery. Transplant the young 
plants to moist rich soil, in rows two feet apart and six inches 
apart in the row. Give thorough culture. As the roots are 
the edible portion of this vegetable it is not necessary to 
earth up or ‘“‘handle” it. After the roots have attained a 
diameter of two inches, or over, they will be fit for use. To 
keep through winter pack in damp earth or sand and put 
in the cellar, or cover with earth and straw like beets or car- 
lots, and leave out doors. 
TURNIP ROOTED.—The root of this variety is turnip- 
shaped, tender and marrow-like, having a sweeter taste and 
stronger odor than other varieties. It is used principally for 
seasoning meats and soups. 
Larce SmootH Pracue. 
LARGE SMOOTH PRAGUE.—An improved form of 
turnip-rooted celery, producing large and smooth roots, which 
are almost round, and with very few side roots. 
vigorous, with large, deep green foliage. 
CHERVIL. 
French, Cerfewil. German, Gartenkerbel. 
A hardy annual, much used for flavoring and in salads. 
The curled variety is quite as useful for garnishing as Parsley. 
CULTURE.—Sow in early spring, in rich, well prepared soil, 
and when plants are well established, transplant to about one 
foot apart. 
_ CURLED.— Greatly superior to the old plain variety, which 
it has almost wholly superseded, having fully as fine perfume 
and flavor, being earlier and much handsomer. 
COLLARDS. 
A variety of cabbage known in different sections as ‘‘ Cole” 
and “Colewort.”’ It is extensively used in the South for 
greens,’ where it continues in luxuriant growth all winter. 
Plants 
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GEORGIA, SOUTHERN, OR CREOLE.This is the 
variety so extensively used in the South, where it furnishes 
an abundance of food for both man and beast. Forms a 
large, loose, open head, or a mass of leaves on a tall stem. 
Freezing improves their quality. Sow thick in drills, in rich 
ground, transplanting when four inches high, or sow in drills 
where the plants are to remain, and thin to two or three feet 
apart in the row, when the proper size. In the South sow 
from January to May and August to October. 
CHICORY. 
French, Chicoree. German, Cigorien. 
LARGE ROOTED, OR COFFEE.— The dried and pre- 
pared roots of this are used quite extensively as a substitute 
for and adulterant of coffee. Sow the seed as early in the spring 
as the ground can be prepared, in a rather light, moderately 
rich soil, in drills fifteen inches apart for garden and two to 
two and one-half feet for field culture. When the plants are 
sufficiently large thin to four to six inches apart in the row. 
Keep clear of weeds, and in the fall dig the roots, slice them 
and dry in an apple evaporator, or kiln constructed for 
the purpose. Where the roots are grown in quantity for the 
manufacturers of the ‘‘ prepared”* chicory, they are usually 
brought to the factory in the *‘ green” state and there dried 
in kilns constructed for the purpose. 
CORN, BROOM. 
Broom Corn is grown as a staplecrop in many sections of 
the country, especially west of the Mississippi river, for the 
brush and for the seed, which is valuable for stock feed. 
CULTURE.—Prepare the ground as for corn and plant about 
the same time in drills three and one-half to four feet apart 
and thin to six inches in the row. 
DW ARF.—Grows from three to five feet high, and pro- 
duces short, fine brush, suitable for whisk brooms and 
brushes. 
IMPROVED EVERGREEN.—Grows to a height of 
seven to nine feet: early, and produces a very fine brush of 
good length and of green color. 
CORN SALAD. 
FETTICUS, OR LAMB'S LETTUCE. 
French, Mache, Salade de ble. German, Ackersalat, Lam- 
marsalat. 
This small salad’is used during the winter and spring 
months as a substitute for lettuce and is also cooked and 
used like spinage. In warm weather the plants will mature 
in from four to six weeks. 
CULTURE.—Sow the seed in shallow drills about one foot 
apart, during August and September. If the soil is dry, it 
should be firmly pressed over the seed in order to secure 
prompt germination. On _the approach of severely cold 
weather, cover with straw or coarse litter. The plants will 
also do well if the seed is sown very early in the spring, and 
like most salad plants, are greatly improved if grown on 
very rich soil; indeed, the ground can scarcely be made too 
rich for them. 
CORN. 
French, Mais. German, Mats. 
CuLTURE.—A rich, warm, alluvial soil is best, and immedi- 
ately before planting this should be as deeply and thoroughly 
worked as possible. Give thorough but shallow cultivation 
until the tassels appear. 
SWEET, OR SUGAR. 
WHITE COB CORY.—We began selecting this type of 
Cory several years ago and have not been satisfied to offer it 
before, as the proportion of red cob ears seemed too large to 
justify it. We have succeeded in reducing the number to 
such an extent that there is now only an occasional ear with 
a red cob, and we offer this stock as the purest and best 
White Cob Cory in the country. The ears are fully as large 
and well filled, and are just as early as ordinary Cory and 
have the great advantage of a white cob, which removes the 
one remaining objection to this variety as the best extra early 
market corn. We hope all our friends will plant largely of 
this for early crop, as we feel sure that it will give entire sat- 
isfaction. 
CORY.—Resembling the Marblehead, but of stronger 
growth, with larger, lighter colored ears, and one of 
the largest of the extra early sorts. The plant does not 
sucker so much as the Marblehead, and it will mature a full 
crop earlier than that variety. All the red cobbed corns 
should be cooked quickly by dropping the ears into boiling 
water to which a little salt has been added, for if simmered 
over a slow fire, or allowed to stand in the water after cook- 
ing, the red cob will discolor the kernels. 
NORTHERN PEDIGREE.W—We have been selecting 
this corn for three years to a larger ear than the ordinary 
stock of this variety, while retaining its extreme earliness, 
and now offer it as the best stock to be had of this sort and 
the earliest sweet corn. Stalks three to four feet 
