/>. M. FERRY <(; CO’S DESCRIFTIVE CATALOGUE 
Culture. —A warm, sandy loam, made rich and light 
by some good, well rotted manure and a liberal dressing 
of salt, will be most 
likely to afford them 
brittle and free from 
popular on account of its greater size. Roots round, or 1 
slightly olive shaped, rich deep scarlet. Flesh white * 
and tender. 
Early White Turnip Rooted.—A little flatter in 
shape than the preceding and pure white in color, with. 
Non Plus Ultra. 
Early Scarlet. Turnip Rooted. 
Early Scarlet Turnip, White Tipped. 
worms. Sow ;n twelve inch drills as early as the ground j 
can be worked, and once in two weeks for succession, 
and thin to one or two inches apart as soon as the rough 
leaves appear. 
It should he borne in mind that radishes must have 
plenty of room , and he grown quickly , or they will 
itivariahly be tough and wormy. 
Non Plus Ultra. -By far the smallest topped and 
earliest forcing radish in cultivation. “ Roots small, 
round, deep rich red, with very crisp, tender, white flesh. 
This is the best variety for forcing, as it will mature in 
eighteen to twenty-one days, and the tops are so small 
that a large number can be grown in a single bed. 
Early Scarlet Turnip Rooted.— «A small, round, 
red, turnip shaped radish, with a small top and of very 
quick growth. A very early variety, deserving general 
cultivation on account of its rich color, crisp and tender 
qualities; should be used while young. The white and 
red do well mixed. 
a very small top; flesh pure white, and semi-transparent. 
It is a few days later than the last, and will bear the 
heat longer without becoming spongy. 
Early Scarlet, Olive Shaped. In the form of an 
olive, terminating in a very slim tap root. Skin line, 
scarlet; neck small; flesh rose colored, tender and excel¬ 
lent. Early, and well adapted for forcing or general 
crop. 
Early Deep Scarlet, Olive Shaped, Short Leaf. 
— This differs from the preceding in being deeper in 
color, terminating more abruptly at the tap, coming to 
maturity a little earlier, and in having fewer and shorter 
leaves, all of which qualities make it more desirable for 
forcing, and we think it the best of the intermediate 
sorts for this purpose. 
Early White, Olive Shaped.— Differs from the 
Scarlet Olive Shaped in color and in being a little longer. 
The roots when well grown, are clear white, crisp and 
mild flavored. 
Early Scarlet Turnip, White Tipped.— A beauti¬ 
ful variety, deep scarlet with white tip. It is very orna¬ 
mental for table use, and is becoming very popular as 
a market variety. It is of same size and shape as the 
Early Scarlet Turnip. 
Early Round Deep Scarlet. —Similar in form to 
the Scarlet Turnip but much darker in color. Flesh 
white, very crisp and tender; top small. Well adapted 
for growing in frames. The roots bring the highest 
price because of their peculiarly brilliant color. 
Vick’s Early Scarlet Globe.— Although this is a 
little stronger and coarser growing sort than the last, it i 
is a good forcing sort, and in some markets might prove 
French Breakfast.—A medium sized radish, olive 
shaped, small top, of quick growth, very crisp and ten¬ 
der, of a beautiful scarlet color, except near the root, 
which is pure white. A splendid variety for the table, 
not only on account of its excellent qualities, but for its 
beautiful color. 
Early Long Scarlet, Short Top, Improved.— 
This is unquestionably the best standard variety for 
private garden or market use, particularly for out door 
culture. It grows six or seven inches long, half out of 
the ground , is very brittle and crisp, and of quick 
growth; color bright scarlet; small top; and is uniformly 
straight and smooth. Highly recommended. 
