50 
D. M. FERRY & CO’S 
siblc; and for soups and coffee, absolutely necessary. 
We keep constantly on hand a large stock of all these 
varieties, obtained from the Province of Ontario, where 
the bugs do not infest them. Our customers may rely 
on having the seed pure, and free from bugs. 
PEPPER. 
Fr. Piment. —Ger. P/eJjTer. 
The Pepper is much esteemed for its seasoning quali¬ 
ties. In all the various methods of preparation, it im¬ 
parts vitality and promotes digestion. It is extensively 
used for pickling, and is valuable for feeding to fowls 
during winter, a few chopped up with their feed once a 
week having a marked influence in increasing the num¬ 
ber of eggs. 
Culture. —Should be the same as for egg plant, and 
the plants need quite as much heat to perfect them, but 
taking a shorter time to mature, the seed may he sown 
later, or even planted out of doors after warm weather 
has fairly set in. Guano, hen dung, or any other bird 
manure, applied to the surface and hoed in, when the 
plants are about six inches high, will be found to in¬ 
crease the product wonderfully. 
Chili. — Pods sharply conical, 
nearly two inches in length, and 
half an inch in diameter ; brilliant 
scarlet when ripe, and exceedingly 
piquant. This is the variety so 
extensively used in the manufac¬ 
ture of pepper sauce. Requires a 
long, warm season, and plants 
should be started quite early in 
hot-bed. 
Long Red Cayenne.—A long, 
slim pod, rather pointed, and when 
ripe, of a bright red color. Ex¬ 
tremely strong and pungent, and 
is the .sort used for commercial 
purposes. 
Large Squash.—Large and 
thick ; flat, tomato-shaped ; fruit 
compressed, more or less ribbed ; 
skin smooth and glossy ; flesh mild 
and pleasant to the taste, although possessing more pun¬ 
gency than many other sorts ; very productive, and the 
best variety for pickling alone. 
Long Red 
Cayenne. 
Large Squash, Bell, or Bull Nose. 
Large Bell, or Bull Nose.—A very large sort, 
of square form, mild, thick and hard ; suitable for filling 
with cabbage, &c., and for a mixed pickle. Less pun¬ 
gent than most othsr sorts; notwithstanding its size, it 
is one of the earliest varieties. 
Sweet Mountain.—Nearly identical with the pre¬ 
ceding, though perhaps somewhat larger. 
POTATOES. 
Every year we receive samples of a score or more of 
new potatoes, each of which is claimed to be new, dis¬ 
tinct, and superior in some respects to any in the mar¬ 
ket. These are all carefully tested, and are usually 
found to be practically identical with, or inferior to, 
some established variety ; but among these hundreds of 
seedlings it would not be strange if one was occasionally 
found which was really an improvement, and we aim u> 
j include in our list all such new sorts, together with the 
I best of the older kinds. 
White Star.—This medium early, white potato has 
been grown several seasons, and seems to be by far the 
most promising sort yet introduced. It originated in 1875 
with Mr. E. S. Brownell, who selected it from a large 
number of seedlings grown from seed balls of the Excel¬ 
sior fertilized from the White Peachblow, and has been 
pronounced by one who has been familiar with all the 
1 new sorts that have been introduced in tire last fifteen 
years to be the coming potato. The vine is strong, 
| semi-erect, branching, a single stem being produced 
from each eye. The foliage is very abundant and vig¬ 
orous, the leaves medium sized, smooth, dark green, 
and stand the sun better than those of any variety we 
know of. The tubers are produced abundantly, in a 
compact cluster, are large, oblong, of uniform size, and 
very handsome. The skin is very white, and covered 
with a minute russet netting. The flesh is white, of the 
finest quality, either baked or boiled, and the variety is 
one of the best keeping sorts we have on our list. We 
can confidently recommend this sort as not only the best 
of the new kinds, but one that will speedily become as 
popular as the Early Rose, and those who secure seed 
this spring will be abie to sell alt they can raise at a 
good price. For illustration, see colored plate, and for 
further description, see supplement. 
Early Ohio.—The marketmen of this vicinity regard 
this as their best early potato. With them, it is fully a 
week earlier than the Early Rose, and a more certain 
and abundant yielder. The vines are quite similar to 
those of the Rose, but are more vigorous and less liable 
to blight. The tubers are nearly round, and about the 
color of the Rose. The flesh is solid, and cooks dry and 
mealy, but is not pure white, although of the finest 
quality. 
Beauty of Hebron. —One of the best of the early 
varieties. In some sections it proves earlier than the 
Early Rose, and in others it is reported as decidedly 
later. Vine vigorous, growing very rapidly ; productive, 
the tubers lying compactly in the hill. Tubers similar 
in shape to the Early Rose, but shorter. Skin tinged 
with pink at first, but becomes pure white during the 
winter. Flesh solid to the center, even in large speci¬ 
mens, and of the finest quality. 
Clark’s No. 1.—Vines the most vigorous of any of the 
early sorts. Tubers similar to, but lighter colored than, 
