D. M. FERRY & CO ? S DESCRIPTIVE CATALOGUE. 
21 
CABBAGE.. 
For many years Cabbage Seed lias been a leading 
specialty with us. Our Cabbage Seeds are all 
grown from approved stock seeds which are 
largely of our own development on our Oak view 
Seed Farm; they are all grown under our per¬ 
sonal inspection and supervision. There is none 
more reliable, none that can be more implicitly depended uj)on to give planters uniformly satisfactory results. 
C\ II TIJRE The requisites for complete success are: First . good seed; this plant is largely dependent upon the best seed 
__.—- for its success: no satisfactory results can possibly be obtained from poor stock. Second , rich, well prepared 
ground. Third, frequent and thorough cultivation. A heavy, moist and rich loam is most suitable. It should be highly 
manured and worked deep. Cabbage is universally grown all over the country, and specific directions regarding the time and 
methods of planting applicable to all localities cannot be given. In general, north of the 40th parallel, the early sorts should 
be sown very early in hot beds, hardened off by gradually exposing them to night air, and transplanted as early as the ground 
is in good condition, setting eighteen to thirty-six inches apart, according to size of variety. South of the 40th parallel sow 
about the middle of September, or later according to latitude, transplanting into cold frames if necessary to keep through 
winter, and setting in open ground as early as possible in the spring. 
The late autumn and winter varieties may be sown from the middle to the last of spring, and transplanted when four 
to six inches high. Shade and water the late sowings in dry weather to get them up. It is important that the plants 
should not be crowded iu the seed bed, or they will run up weak and slender, and be likely to make long stems. 
One of the most successful eastern market gardeners recommends sowing cabbage for family use as follows: At 
the desired time sow the seed in hills six to twelve seeds in a place, and after the plants are of sufficient size thin to a single 
plant to the hill, and cultivate as usual. This is a very simple method and in some cases is very successful. 
1 Cabbages should be hoed every week, and the ground stirred as they advance in growth, drawing up a little earth 
to the plants each time until they begin to head, when they should be thoroughly cultivated and left to mature. Loosen¬ 
ing the roots will sometimes retard the bursting of full grown heads. 
Of late years many crops of early cabbages have been destroyed by maggots at the roots. The best remedy seems to 
be to remove the earth from around the stem and apply an emulsion of kerosene (coal oil) made as follows: Add one quart 
of kerosene oil to two quarts of boiling soft soap which has been thinned to the consistency of cream. Stir the oil thor¬ 
oughly by churning or other method until it has united with the soap and forms a cream-like substance. Then dilute with 
five times as much water. . . . , . 
Tobacco dust, ashes, slacked lime and coal dust are all recommended as preventives, and with us have proved valu¬ 
able in the order named. These are scattered about the plants, leaving one here and there untreated for the flies to 
congregate around and deposit their eggs upon,'when the plants should be pulled up and destroyed. 
The cabbage worms which destroy the leaves and heads later, may be killed by dusting with pyrethrum powder. 
If the disease called club root should get a foot-hold, do not plant the land with auy of the cabbage family for a year 
or two. This is usually an effective remedy. 
To preserve cabbages during the winter, pull them on a dry day. and turn them over on the heads a few hours to drain. 
Set them out in a cool cellar, or bury them in long trenches in a dry situation, covering with boards or straw so as to 
keep out frost and rain. \ . 
A great many of the varieties of cabbages are simply strains rather than distinct sorts and are really the same as some 
older and better known kinds. We think there is not a single variety offered in this country which we have not seen both 
in trial and in fields, and we are confident that every good quality can be found iu a greater degree in the varieties we offer 
than in any other kiuds. ^ 
FIRST EARLY CABBAGES 
Early Jersey Wakefield 
The Earliest and Hardest Heading of Extra Early Cabbages 
Most gardeners depend upon it for the bulk of their extra early crop. Our stock is 
grown and selected with the greatest care and there is none better and there are few as 
good. Heads conical, very compact, solid and of excellent quality. The thick, stout 
leaves and compact habit make it 
THE BEST FOR WINTERING OVER AND VERY EARLY SETTING _ 
l»kt. 5c; Oz. 35c; 2 Oz. GOc; 
Lb. $1.00; Lb. $3.50 
Early Jersey Wakefield Cabbage. 
1/PnV PAD! V FTAIIAPFQ Similar to the well-known Jersey Wakefield, 
f LKl L/AKLI L I r\lfiri_o The plants are lighter colored, but not omte 
hardy. The heads are fully as large, not quite so hard, but are of excellent 
„io,^ “Earliest of All,” “Wonderful,” etc. 
l’kt. 5c; Oz. 15c; 2 Oz. 25c; H Lb. 40c; Lb. $1.50 
FA Dl V FYPDF^ An extra early sort, in which the plants 
L/\KLI LArifLoo are compact, with round, thick leaves, 
and form an oval head, which is astonishingly large for the size of the 
ts. The heads are comparatively thicker and less pointed than those of 
EXTRA 
plants 
only slightly later than that sort. 
the Jersey Wakefield, and it is only 
J l>kt. 5c; Oz. 15c; 2 Oz. 25c; h Lb. 40c; Lb. $1.60 
Very Early Etampes Cabbage. 
Charleston, or 
Large 5Qakefield 
A strain of Wakefield in which the 
plant is larger and a little later, the 
head larger and not so pointed. 
On account of the fine, solid heads of this variety it is 
deservedly very popular with market gardeners and 
shippers to follow the Jersey Wakefield which is only a 
few days earlier than this splendid variety. 
Pkt. 5c; Oz. 35c; 2 Oz. GOc; % Lb. $1.00; Lb. $3.50 
Charleston, or Large Wakefield Cabbage. 
EARLY SPRING , OR FLAT PARISIAN 
(See Supplement.') 
