D. M. FERRY & CO’S DESCRIPTIVE CATALOGUE. 
33 
stews, etc. We frequently receive orders (or garlic 
seed y but we can supply the bulbs only. 
Culture. —Prepare the ground the same as for onions, 
and plant the bulbs in drills eight inches apart, and four 
inches apart in the rows, and cover two inches deep. 
When the leaves turn yellow, take up the bulbs and dry 
in the shade, and lay them up in a dry loft, as you 
would onions. 
GOURD. 
Culture.— The Gourd is a tender annual, and should 
not be planted till all danger of frost is over, and not 
less than six feet apart each way, in good, rich loam. 
Three plants in a hill will be sufficient to leave at the 
last hoeing. 
Sugar Trough.— This variety grows to a very large 
size, and is valuable, when dry, for a variety of house¬ 
hold purposes, such as baskets, buckets, cans, etc. 
Japanese Nest Egg.— The fruit of this plant resem¬ 
bles an egg in size and appearance. They are pure 
frhite, do not crack, are not injured by heat or cold, and 
so make the very best nest eggs. 
For Ornamental Varieties , see Floiuer Seeds. 
Ever White Curled. 
foot apart. When nearly full grown, tie the outer 
leaves together over the center in order to blanch the 
heart of the plant. This will usually be fit for the table 
in ten days, and continues in condition for use about 
one week, so that the tying up should be done every few 
days in order to secure a succession. 
Green Curled. —Is the hardiest variety, with beauti¬ 
fully curled, dark green leaves, which blanch white, and 
arejvery crisp and tender. 
Ever White Curled.— By far the most beautiful 
variety. Plant moderately dense with divided leaves, 
which are coarser and less tender than those of the Green 
Curled; but the midrib is yellow and the leaves frequently 
almost white, so that the plant is very attractive and 
always brings the highest price on the market. 
Broad Leaved Batavian. — Has broad, thick, plain, 
or slightly wrinkled leaves, forming a large head which 
Garlic Bulbs. 
HORSE RHDISH, 
Broad Leaved Bataviai 
The best Horse Radish is pro¬ 
duced from small pieces of root; 
these are to be set small end 
down so that the top will be two 
inches below the surface. The 
soil should be very rich and well 
cultivated. It is also grown, but 
of inferior quality, from the 
crowns of the old plants. It is 
hardy and may be left in the 
ground until spring before dig¬ 
ging. We frequently receive 
orders for the seed of this vege¬ 
table, but we can supply the roots 
only. 
Horse Radish. 
is preferred for stews and soups; but if the outer leaves 
are gathered and tied at the top, the whole plant will 
blanch nicely, and make an excellent salad for the table. 
GHRLIC. 
Fr., Ail. Ger., Knoblauch. 
A bulbous rooted plant, with a strong, penetrating 
odor, but much esteemed by some for flavoring soups, 
KHLE. 
Fr., Chou Vert. Ger., Blaetter Kohl. 
Borecole, Kale, or German Greens, are general terms 
applied to those classes of cabbage which do not form 
heads, but are used in their open growth. Some of the 
varieties are the most tender and delicate of any of the 
cabbage tribe. They are hardy, and improved rather 
than injured by the frost. 
