DESCRIPTIVE CATALOGUE. 
59 
affected in its form and flavor by soil, climate, and mode 
of culture. There are a great many varieties, but we have 
selected the following as the best for the garden or farm. 
Culture. —All the sorts are propagated by seeds, 
which should be sown where the plants are to remain, 
as they do not succeed well when transplanted. Sow in 
drills fourteen inches apart, and half an inch deep, or 
broadcast, and be sure to have the ground freshly dug 
before sowing. Keep them perfectly free from weeds, 
and when the bottoms b~gin to enlarge, brush away the 
•earth from about the roots to the depth of half an inch 
or more, and give them a light dressing of wood ashes. 
This is the surest mode of obtaining fair and smooth 
turnips in old gardens, where they are almost certain to 
grow wormy if the earth is allowed to remain in contact 
with the roots. For the spring and summer crops, it is 
important to get them started very early so that they 
may have time to grow to sufficient size before the hot 
weather, when they will soon become tough and strong. 
TURNIPS.—For the fall and main crop, sow, in the 
Middle andWestem States,from the middle of July to the 
last of August, as directed for the spring sowing. In the 
iield, turnips are more generally sown broadcast, though 
much the larger crops are obtained by drill culture. 
RUT A BAG AS. — The ruta baga is usually sown 
from the 20th of June till the 15th of July, in two-foot 
drills, and thinned out to ten inches apart. It is neces¬ 
sary that the ground should be dry, and made very rich. 
To preserve turnips in good order for winter, store them 
in barrels placed alongside the wall of a cool cellar, and 
cover them with sand or turf to keep them fresh. An¬ 
other method is to put them in a cellar or dry pit, and 
•cover with straw, and then earth over to the depth of 
-eight or ten inches. Thus protected, they will keep well 
till spring. 
For /ceding stock in /all and winter , there is 
nothing superior to turnips and ruta bagas y and they 
will yield a larger amount 0/ /ood than almost any- 
-thing else y on the same space 0/ ground. We cannot 
too earnestly recommend/armers to largely increase 
their sowings , /or we are sure no crop will prove 
■more remunerative. 
WHITE-FLESHED SORTS. 
Early Purple Top Munich.— A very handsome, 
■early turnip, decidedly earlier than any other sort. 
Color white , with bright purplish-red top ; of fine qual¬ 
ity when young, but becoming bitter with age ; we can 
-recommend this variety as the best for first crop. 
Early White Stone.—This is an English, garden 
variety, of round shape, firm texture, quick growth, 
medium size, and is cultivated extensively as an early 
•market variety. 
Jersey Navet. — An 
exceedingly delicate, 
sweet, white turnip for 
table use. It is very pop¬ 
ular in Paris markets, 
where it is esteemed one 
of the best. Grows l< 5 ng, 
somewhat like a parsnip 
in form. 
Early White Flat 
Dutch.—A medium size, 
white, flat turnip.of quick 
growth, juicy, and of ex¬ 
cellent quality when 
young ; sow in spring or 
fall. It is des'igned for 
table use, and is spongy 
and inferior when over¬ 
grown. 
Early White Flat 
Jersey Nave* 
Dutch, Strap-Leaved.—A most excellent, early, gar* 
den variety, much used in the Southern States. Is sur# 
to bottom ; makes a very sweet, tender and rich early 
table sort. The seed we offer is our own growiag, from 
selected bulbs. 
Early Purple Top, Strap-Leaved.—This is very 
similar to the preceding except in color, being purple, 
or dark red on the top. It is of good quality, and rec¬ 
ommended highly for a garden turnip. The seed of 
this variety is imported. 
D. M. Ferry & Co’s Improved Purple Top, 
Strap-Leaved.—This is a very early* variety, and is 
rapidly taking the 
place of all other 
flat turnips, for 
table use; form 
round, flat, medi- 
u m size ; very 
small top, with 
but few leaves, 
which are of en¬ 
tire upright 
growth, more re¬ 
sembling horse¬ 
radish leaves in 
shape ; flesh fine¬ 
grained, and of 
exceedingly rich, 
buttery flavor; a 
purely American 
variety. O/ this 
variety, tue har- D. M. Ferry & Co’s Improved 
Pu ‘V' le T °P- Strap-Leaved. 
seed in one season , grown /rom selected bulbs , set out 
in the springs on our our* seed /arm. 
White Egg.—A new, quick-growing variety, per¬ 
fectly smooth, and nearly egg-shaped. In color it is 
pure white; of extraordinary firmness and solidity. 
Grows about half out of ground, has small top and rough 
leaves. It is particularly adapted for fall market pur¬ 
poses, as it does not require washing, the skin being so 
smooth and white, and it is of 
such quick growth # that good 
White 
Cow Horn. 
sized turnips can be had early in the season. The flesh 
is very sweet, firm and mild, never having the rank, 
strong taste of some varieties. 
Cow Horn, or Long White.—This variety is 
