: D. M. FERRY & CO’S DESCRIPTIVE CATALOGUE. 
DANVERS.—Grown largely everywhere on account of 
its great productiveness and adaptability to al] classes of 
soils. Tops medium size, coarsely divided; roots deep 
orange, large but medium length, tapering uniformly toa 
blunt point, smooth and handsome; flesh sweet, crisp, tender 
and of a deep orange color. This variety produces as large 
a bulk with as short roots as any, making it cheaper to grow 
than the longer sorts. 
LONG ORANGE.—A well known standard sort. Roots 
long, thickest near the crown, tapering regularly to a point; 
color deep orange. It requires a deep soil, and the plants 
should stand eight inches apart, in eighteen inch drills, for 
the roots to attain their full size. 
IMPROVED LONG ORANGE.—An improvement on 
the precedirg, obtained by careful selection for years of the 
best formed and deepest colored roots. Roots proportion- 
ately shorter than the Long Orange, and smoother, but so 
uniform and true that the bulk of the crop will be greater. 
The most desirable sort for farm use on mellow soils. 
D. M. FERRY & CO’S IMPROVED SHORT 
WHITE.—This new and distinct variety is, we think, 
destined to take first rank as a field carrot, owing to 
its enormous productiveness and its growing well out of the 
ground, making it comparatively easy to harvest. Roots 
one-half long, smooth, very heavy at the shoulder, but taper 
regularly to the point: color light green above ground, white 
below; flesh rich, white, solid and crisp and of excellent 
flavor. This variety is a real acquisition as a heavy yielding, 
easily harvested, white carrot and is the best of this class. 
LARGE WHITE BELGIAN.—Grows one-third out of 
the ground. Root pure white, green above ground, with 
small top. Flesh rather coarse, but the roots on light, rich 
ground grow to a large size, and are extensively grown for 
stock feeding. 
CAULIFLOWER. 
French, Chou-fleur. 
The cauliflower, although one of the most delicious vege- 
tables, is but little grown except by professional gardeners, 
by reason of the erroneous notion that it is especially diffi- 
cult to manage and requires the aid of a skillful grower to 
bring it to perfection. We are certain that anyone will be 
reasonably successful with this most desirable vegetable if 
they will observe the cultural directions given below. 
CULTURE.—For spring and early summer crop sow in 
March or early in April in hot-bed and transplant to cold 
frame when sufficiently large and to the open ground when 
the weather is warm enough. The soil for cauliflower should 
be like that for cabbage, but it is better to be made richer 
than is ordinarily used for that crop. Give the plants 
thorough culture and keep free from worms with Bubach or 
insect powder. For late crop sow at same time as ‘or late 
cabbage and treat in the same manner. It should be borne 
in mind that cauliflower will not head up well in hot, dry 
weather and hence the sowings should be so regulated as to 
bring it in either in early summer or late fall. No crop 
responds more generously to the liberal use of water than 
this. and its frequent, thorough use will generally be repaid 
in the larger yield. Nine-tenths of the crops produced in this 
country are grown without any other watering than the 
ordinary rainfall, however. After the heads begin to form 
draw the leaves over them and pin or tie them together to 
protect from the sun and keep them white. They should be 
cut for use while the ‘“‘curd” is compact and hard, as they 
soon become tough and bitter after they open and separate 
into branches. 
Our cauliflower seed is produced by the most experienced 
growers in Europe, in such localities as are best suited to its 
proper development and the greatest care is taken to save 
seed from nothing but perfectly developed plants. It can 
therefore be relied upon to give entire satisfaction if properly 
planted and cared for and the season is such as to makea 
crop. 
EARLY SNOW BALL.—Probably grown more than all 
other varieties together for forcing or wintering over for 
early crop. It is exceedingly early and hardy and is one of 
the surest to make a solid, compact head. For these reasons 
it is growing also more and more in favor for planting for 
the late summer and fall crop. We have taken great pains 
to secure the best seed procurable and confidently recom- 
- mend it as equal to that offered by anyone. 
EXTRA EARLY DWARF ERFURT.—Our stock is 
almost as early as Early Snowball and is very desirable for 
forcing or for planting out doors. Plants compact with few 
narrow upright leaves, making it the best for Binge planting; 
forms solid, compact heads under very unfavorable condi- 
tions and is therefore one of the most desirable for general 
use. We think our stock of this is unsurpassed and want to 
assure our customers that it is as early as any catalogued as 
‘‘Karliest,”’ or ‘First Early.” 
EARLY FAVORITE.—This is a new variety in this 
country and is, we think, the best early large growing kind. 
The plants grow about the same size as Early Erfurt, forma 
medium size to large head which is solid, crisp, tender, of the 
very best quality, and keeps in condition for use a long time. 
German, Blumen-Kohl. 
19 
Several years’ experience has convinced us that it is one of 
the hardiest kinds in cultivation, and will form heads under 
more unfavorable circumstances than almost any other. We 
urge you to try it. 
EXTRA EARLY PARIS.—Heads large, white, compact 
and solid, of excellent flavor, tender and delicious. Leaves 
large, stock short. Being so early it must always be a favor- 
ite, especially with market gardeners. 
EARLY ERFURT.—One of the best for general cultiva- 
tion. Heads large, close, compact and very white. 
EARLY LONDON.This is a standard variety: very 
tender and quite early; heads compact, solid and of delicious 
flavor; good for general use. 
Earty SNOWBALL. 
EARLY PARIS, OR NONPAREIL.—A most excellent 
French variety, with good sized, uniform, close heads, which 
are tender and delicious. Planted at the same time with the 
Extra Early Paris, it will afford a succession. 
LE NORMAND’S SHORT STEM.—Considered by the 
French one of the very best sorts. Plant hardy, semi-dwarf, 
sure heading, and producing many leaves, which protect the 
close, solid curd, keeping it well blanched. 
LARGE ALGIERS.—A valuable late sort, sure to head. 
of the best quality, and very popular with market gardeners 
everywhere. One of the very best. 
VEITCH’S AUTUMN GIANT.—A distinct and valuable 
late variety. The heads are very large, beautifully white, 
firm and compact, and being well protected by foliage, remain 
a long time fit for use. The plants should be started and 
transplanted early in the season, to insure their full develop- 
ment 
CELERY. 
French, Celeri. German, Sellerie. 
Celery has come so generally into use that almost every 
garden has a bed devoted to its growth, and certainly no part 
of the garden will afford a better return in wholesome and 
delicious relish to every other variety of food. 
CULTURE.—Sow the seed (which is slow to germinate) in 
shallow boxes, or in a finely prepared seed bed out of doors, 
in straight rows, so that the small plants may be kept free 
from weeds. 
See to it that the seed bed is kept moist, almost wet, until 
the seeds germinate, as plenty of moisture is essential to get 
a satisfactory growth. When about twoinches high, thin out 
and transplant so that they may stand two inches apart, and 
when the plants are four inches high, cut off the tops which 
will cause them to grow stocky. The crop is usually made 
to succeed some earlier crop, and if good plants are used they 
may be set out as late as the middle of August, but the best 
results are usually obtained from setting about the middle of 
June or first of July. The most desirable time will depend 
upon local climate, and is that which will bring the plants 
to maturity during cool, moist weather. In setting, prepare 
broad, shallow trenches about six inches deep, and four feet 
apart, in which the plants should be set six inches apart, cut- 
ting off the outer leaves and pressing the soil firmly about th: 
roots. When the plants are nearly full grown they should be 
“handled,’* which is done by one man gathering the leaves 
together, while a second draws the earth about the plant to 
one-third its height, taking care that none of the earth falls 
between the leaves, as it would be likely to cause them to 
rust or rot. After afew days draw more earth about them 
and repeat the process every few days until only the tops of 
