D. M. FERRY & CO’S DESCRIPTIVE CATALOGUE. 
37 
Dandelion... 
CULTURE— Sow early in the spring, on very warm, rich 
soil, in drills eighteen inches apart; thin the young plants to 
five inches in the row, and cultivate well: they will be fit for 
cutting the next spring. When grown for the roots sow in 
September and cultivate well during the fall and the following 
summer; the roots will be fit to dig in October. 
Cultivated, or French Common This is considered 
the best by man}’, and is not at all the same as our wild dande¬ 
lion, being greatly improved by careful selection, Pkt. 5c; 
Oz. 20c; 2 Oz. 35c; \ Lb. 00c; Lb. $2.00 
Improved Thick Leaved One of the earliest and best 
greens in cultivation. Pkt. 5c; Oz. 50c; 2 0z. 85c; \ Lb. $1.50; 
Lb. $5.00 
EGG PLANT— 
CULTURE— Egg Plant seed germinates slowly, and should be started in strong heat, 
for in this, as in all sub-tropical plants, it is of importance to secure a rapid and con¬ 
tinuous growth from the first, the plants never recovering from a check received 
when young. When the plants have formed two rough leaves, transplant to 
three or four inches apart. When the ground is warm, and all danger, 
not only from frost, but from cold nights, is past, harden off the 
plants by gradual exposure to the sun and air, and decrease the 
supply of water, then carefully transplant into the open ground, 
setting the plants two and a half feet apart. If needed, shade the 
young plants and protect them from the potato bug, which will 
often destroy them. Some seasons Egg Plants will fail to set 
fruit, or will not begin bearing until too late to mature, no matter 
how faithfully they may have been cared for. This is especially 
likely to happen if the summer is cool and rather moist. We 
know of no certain remedy for it, though pinching off the ends of 
the branches after the plants begin to bloom, and not letting more 
than two or three fruits set, is a good practice. 
Pstrlv I C\n6 T>nrtllp> This is oneof the earliest 
ECtl lj * UI and most productive varie¬ 
ties; fruit long, dark, rich purple, and of fine quality. Pkt. 5c; 
Oz. 20c; 2 Oz. 35c; % Lb. 60c; Lb. $2.00 
Rlar-li Ppkin Nearly as early as the Early Long 
■Won r * ■■ Purple, and nearly as large as the later 
sorts. Very prolific and desirable for market gardeners’ use. 
Fruit nearly round: skin smooth, black and glossy; flesh white, 
fine grained and delicate. Pkt. 5c; Oz. 30c; 2 Oz. 55c; ^ Lb. 
$1.00; Lb. $3.00 
D. m. Terry $ go's Improved targe Purple 
(spineless). This variety has about superseded all others 
both for market and private use. The large size and high 
quality of its fruit and its extreme productiveness make it the 
most profitable for market gardeners. Plants large, spreading; 
foliage light green; fruit very large, oval; color dark purple. 
Plants usually ripen four to eight large fruits. Bear in mind 
that our stock is spineless , which is a great advantage in hand¬ 
ling. Pkt. 5c; Oz. 35c; 2 Oz. 60c; \ Lb. $1.00; Lb. $3.50 
D. M. Ferry & Co’S Improved 
Large Purple Egg Plant. Spineless. 
ENDIVE 
Endive may be grown at any season of the year, but is more generally used 
late in the fall. Sow the seed in June or July, in drills fourteen inches apart, 
and when well stated thin the plants to one foot apart. When nearly full 
grown, tie the outer leaves together over the center in order to blanch the 
heart of the plant. By covering every few days a succession may be kept up. 
Large Green Curled Endive. 
Green Curled This is the hardiest variety, and very desir¬ 
able for the home and market garden. The deep green leaves 
are beautifully cut and curled, easily blanched, and become 
very crisp, tender and fine flavored. Pkt. 5c; Oz. 15c; 2 Oz. 
25c; h Lb. 40c; Lb. $1.50 
Large Green Curled A large, coarse, strong growing 
variety, which by tying up can be made to form finely blanched 
centers of good quality. Outer loaves well cut, and bright, deep 
green. Pkt. 5c; Oz. 20c; 2 Oz. 35c; % Lb. 60c; Lb. $2.00 
MOSS Curled A variety growing considerably denser and 
having the leaves much finer cut than the Green Curled; in fact, 
the whole plant is more compact. When well blanched is very 
beautiful. Pkt. 5c; Oz. 15c; 2 Oz. 25c; \ Lb. 40c; Lb. $1.50 
Broad Leaved Batavian This variety has broad, thick, 
plain or slightly wrinkled leaves, forming a large head and is de¬ 
sirable for stews and soups, but if the outer leaves are gathered 
and tied at the top, the whole plant will blanch and may be used 
for salad, l’kt. 5c; Oz. 15c; 2 Oz. 25c; H Lb. 40c; Lb. $1.25 
Ever White Curled A very beautiful sort in which the 
leaves are very light colored, even the outer ones being nearly 
white. Plant moderately dense, with divided leaves which are a 
little coarser than those of the Green Curled. Pkt. oc; Oz. 15c; 
2 Oz. 25c; H Lb. 40c; Lb. $1.50 
