JD. M. FERRY A CO’S JD ESC RIF TIVE CATALOGUE 
41 
Culture. —Mushrooms can be grown in the cellar, in 
sheds or in hot-beds in open air, on shelves, or out-of- 
the-way places. Fermenting horse manure, at a tem¬ 
perature of about 70 degrees, is made into beds the size 
required, eighteen inches deep. In this bed plant the 
Mushroom Bed. 
broken pieces of spawn six inches apart, covering the 
whole with two inches of light soil, and protect from 
cold and severe rains. The mushrooms will appear in 
about six weeks. Water sparingly and with luke warm 
water. 
N ASTURTIUM. 
The flower buds, scarcely formed, and the green seed 
pods preserved in vinegar, make a pickle greatly 
esteemed by many. 
For other varieties see Flower Seeds. 
MUSTRRD. 
Fr., Moutard. Ger., Sen/. 
Mustard is not only used as a condiment, but the 
green leaves are used as a salad or cut and boiled like 
Spinage. 
Culture.— Should be the same as that of Cress. 
Golden.—A new and very superior sort, having broad 
leaves of a rich, lemon color which they retain after 
cooking. In flavor it is superior to the old sorts and is 
also fully equal to them in hardiness. 
Southern Giant Curled.—This mustard is very 
highly esteemed in the South, where the seed is sown in 
the fall, and the plants used very early in the spring as 
a salad. The seed is brown and produces plants which 
grow about two feet high and form enormous bunches, 
six 0/ which will fill an ordinary barrel. 
White English.—The leaves are light green, mild 
and tender when young; seed light yellow. 
OK RH. 
Fr., Combo. Ger., Ocher. 
This is an annual from the West Indies, cultivated for 
its green seed pods, which are used in soups or stewed 
and served like Asparagus. It 
is highly esteemed in the South 
for making gumbo soup. The 
pods when young and tender 
should be sliced in sections, 
strung on a thread and hung 
up in the shade to cure like 
dried apples; in this condition it 
can be used for soup at any time. 
Culture. — Sow the seed 
thinly in dry, warm soil, in shal¬ 
low drills two feet apart. After 
the plants are up, thin them 
out to nine inches apart; hoe 
frequently and draw a little 
earth to the stems as they con¬ 
tinue to grow. Gather the pods 
when quite green, and about an 
inch and a half long. 
White Velvet. — This 
provement on the old White or the Green. The 
plant is of medium height, bearing a large crop of 
the white, smooth, tender pods, which retain their 
tenderness until nearly full sized. 
Dwarf White.— The longest podded variety. 
Two and a half feet high, very productive; mature 
pods a foot long, very thick and fleshy. 
ONION. 
Southern Giant Curled. 
NHSTURTIUM. 
Fr., Capucine. Ger., Kapuziner Kress. 
Culture. — Sow after the ground is warm, in drills 
one inch deep, by the side of a fence, trellis work, or 
some other support, to climb upon. They will thrive in 
good ground, in almost any situation, but are more 
productive in a light soil. 
Tall Mixed.—Cultivated both for use and ornament. 
Its beautiful, orange colored flowers serve as a garnish 
for dishes, and the young leaves are excellent for salads. 
Fr., Ogno?i. Ger., Zwiebeln. 
The onion not only contains considerable nutriment 
and has valuable medicinal properties, but is most use¬ 
ful in counteracting the bad effects of sedentary life. 
The disagreeable odor it imparts to the breath may be 
avoided in a great measure by thorough cooking, or 
by eating a few leaves of parsley. 
There is no vegetable where the quality of the seed 
exerts a greater influence upon the crop than in onions. 
On our trial grounds we have found a difference of over 
400 per cent, in the marketable product of two rows of 
