32 
I). M. FERRY <f- CO’S DESCRIPTIVE CATALOGUE 
EGG FLHNT. 
Fr., Aubergine. Ger., Eierp/lanzc. 
The Egg Plant, when well grown and properly cooked, 
is a delicious vegetable, and it should find a place in 
every garden. 
Culture. — The seed germinates slowly, and should 
be started in strong heat, for in this, as in all sub-trop¬ 
ical plants, it is of importance to secure a rapid and con¬ 
tinuous growth from the first, the plants never recover¬ 
EN DIVE, 
Fr., Chicorce. Ger., Endivien. 
Endive in its natural state is very bitter, but when 
properly blanched its leaves make a fine salad, and 
maturing as it does after lettuce is past, it is very useful. 
Culture. — Endive may be grown at any season of the 
year, but is more generally used late in the fall. Sow 
the seed during June or July, in drills fourteen inches 
apart, and when well established, thin the plants to one 
use. Vines vigorous,‘fruiting early and abundantly; fruit 
uniformly straight and handsome, light green with a few 
white spines; flesh tender and of excellent flavor. 
Arlington. — A selection from the White Spine, being 
more pointed at each end. The young fruits arc un¬ 
usually crisp and tender and are of a very dark green 
Bismarck. 
color, so that the variety is considered by many to be 
the best for small pickles. 
Bismarck. — A cross between the White Spine and 
Long Green; established by careful selection. Fruit 
long, cylindrical, very handsome and constant in form 
and color; flesh very crisp and tender. 
Improved Long Green. 
Improved Long Green. — Produced by selection 
from the Long Green. Vines vigorous and productive, 
forming fruit fit for the table nearly as early as the 
shorter sorts; fruit about twelve inches long, firm and 
crisp, with very few seeds. The young fruit makes one 
of the best of pickles, and when ripe is the best of any 
for sweet pickles. 
Long Green 
—Fruit shorter 
than the above 
and makes a 
good pickle, 
but is less crisp 
and tender. 
Gh e r k i n, 
for Pickling. 
—A very small, 
oval shaped, 
prickly vari¬ 
ety, quite dis¬ 
tinct from all 
others, and 
only used for 
pickling. It is 
grown exclu¬ 
sively for pick- 
Gherkin. ling ; is the 
smallest of all the varieties, and should always be 
picked when young and tender. The seed is slow to 
germinate. 
ing from a check received when young, 
plants have formed two 
rough leaves, transplant to 
three or four inches apart. 
Keep the bed closed and 
very warm, shading from 
the direct rays of the sun, 
and giving abundance of 
water until the ground is 
warm and all danger, not 
only from frost, but from 
cold nights, is past; then 
harden off the plants by 
gradual exposure to the 
sun and air, and decrease 
the supply of water, then 
carefully transplant into 
very warm, rich soil, setting 
the plants two and a half 
When the 
Black Pekin. 
feet apart. If needed, shade the young plants and pro¬ 
tect them from the potato bug, which is very fond of 
them, and if not prevented, will often destroy them. 
Early Long Purple. —This is one of the earliest and 
most productive varieties; fruit long, dark rich purple, 
and of fine quality. 
Black Pekin.— Nearly as early as the last, and 
nearly as large as the later sorts. Very prolific, and de¬ 
sirable for market gardeners’ use. Fruit nearly round; 
skin smooth, black and glossy; flesh white, fine-grained 
and delicate. 
Large New York Purple. — Large, round or oval, of 
excellent quality; later than the preceding, and highly 
esteemed in the New York market. 
D. M. Ferry & Co’s Improved Large Purple. — 
The best variety in cultivation, being early, a sure crop- 
D. M. Ferry &. Co'S Improved Large Purple. 
per, and of fine quality. Plants large, vigorous, with 
light green leaves; fruit very large, oval, deep purple, 
with occasional dash of green about the stem; flesh 
white, tender, and of superior quality. 
