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D. M. FERRY & CO’S 
rot-like in form, growing nearly half out of the ground, 
and generally slightly crooked. It is pure white, except 
a little shade of green near the top. It is delicate and 
well flavored, of very rapid growth, and has obtained 
considerable favor as a market sort for fall and early 
winter use. It is in increasing demand every vea»-. 
Improved Purple Top Mammoth.—Glo. eshaped, 
large, firm in texture, juicy, and of exceedingly quick 
growth, and very hardy. 
Large White Flat Norfolk. 
Large White Flat Norfolk.—A standard sort for 
field culture, and is extensively grown all over the wbrld 
for stock feeding. It is round, flat ; color white ; oiten 
attains to a very large size. The seed should be sovtfri a 
little earlier than the table sorts. It is allowed to stand 
out during the winter at the south and southwest, where 
the tops are used for greens. 
Red Top Flat Norfolk.—A handsome, flat shaped 
root, purple above ground, with small top and tap root. 
An excellent variety, grown both for table use and stock, 
differing but little in shape from the Strap-Leaved, ex¬ 
cept in the form of the leaf, though not of so fine a 
quality. 
Pomeranean White Globe. — Is one of the most 
productive kinds, in good, rich soil, the roots will fre¬ 
quently grow to twelve pounds in weight; it is of the 
most perfect globe shape; skin white and smooth; leaves 
dark green, and of strong growth. 
Pomeranean White Globe, Strap-Leaved.—This 
is an American variety which has become very popular, 
especially in the Southern States, where it is much 
grown for table use and for stock. The roots grow fully 
as large as those of the English variety, and being accli¬ 
mated, it is almost certain to produce a large crop. The 
leaves are of entire upright growth. 
Purple Top White Globe.—A variety of the purple 
lop flat turnip, from which it originated. It is globular 
in form, and quite as large as the Pomeraflean White 
Globe ; of beautiful appearance, of most excellent qual- I 
ity, and equally desirable for table or stock. It keeps | 
well, anti is a fine market sort. 
Sweet German.— j 
This variety is very 
popular in many sec¬ 
tions, notably so in the 
New England States. It 
partakes largely of the 
nature of the ruta bag a. 
and should be sown a 
month earlier than the 
flat turnips. The flesh I 
is white, hard, firm, and i 
sweet, and it keeps 
marly well as the 
rutabaga. Highly rcc- 
cmended for winter and 
Sweet German. spring use. 
Seven Top.—Cultivated extensively in the south for 
the tops, which are used for greens. It is very hardy, 
and will grow all winter, but does not produce a good 
bulb, and is only recommended for the tops. 
Early Yellow Finland. 
YELLOW-FLESHED SORTS. 
Early Yellow Finland.—An early, yellow-fleshed 
variety, of beautiful form, medium size, flat shape. The 
flesh is remarkably fine and close grained, and of rich, 
sugary flavor. A most excellent early, garden variety, 
and said to be never troubled by worms eating the roots. 
Early Yellow Malta. 
Early Vcllow Malta. Tins i- .. beautiful, symmet¬ 
rical, early variety, of medium size. Skin very smooth, 
bright orange yellow ; flesh pale yellow, fine grained, 
and exceedingly rich and buttery. Foliage small, and 
bulbs can be grown quite close together. One of the 
best yellow summer turnips in every respect. 
Orange Jelly, or Robertson’s Golden Ball. — Un¬ 
doubtedly among the most delicate and sweetest yellow- 
fleshed turnip yet introduced. Not of large size, but 
firm, hard, and of most excellent flavor. Keeps well, and 
as a table variety, has no superior. 
Purple Top Yellow Aberdeen. —Roots medium 
size, round form . flesh pale yellow, tender and sugary; 
hardy and productive, and keeps well It is an old, 
esteemed variety. considered as approaching very nearly 
to the ruta baga in hardiness and firmness of texture. 
Large Amber Globe.—One of the best varieties, 
either for table use or for a field crop for stock. Flesh 
