■ 
IK M. 
FERRY <( 
CO’S DESCRIPTIVE CATALOGUE. 
55 
WINTER VARIETIES. 
Early Prolific Marrow.—A new sort 
developed by selection from the Boston Mar¬ 
row, but much earlier, and the earliest of 
ihc winter varieties. Fruit small, of deep 
Early Prolific Marrow. 
orange color netted with cream; shape similar to Boston 
Marrow; flesh thick, deep yellow, of fine quality. 
Improved American Turban (Essex Hybrid).— 
“Developed by selection and crossing from the old 
American Turban, and differing from it in being of a 
richer color, having a hard shell, and in its remarkable 
keeping qualities. We kept a fruit of the growth of 85 
in an ordinary cellar until new squashes were fit for use. 
It is of medium size, and the skin is a rich orange red. 
Flesh deep, rich colored, very thick, and of excellent 
quality. 
Improved American Turban. 
Hubbard. 
country, and think our customers can plant it in perfect 
confidence that every fruit will be a pure Hubbard. 
Butman. — This is a cross between the Yokohama 
and Hubbard. The flesh is between a salmon and a 
lemon color. It has all the qualities of a first class 
squash, being very dry, fine grained, and of excellent 
flavor. Size medium; color light stone, distinctly striped 
and splashed with yellowish-white. 
Marblehead. — It is unquestionably an excellent 
keeper, and is finer grained and drier than any sort we 
have seen. About the size of the Hubbard, with shell 
of bluish-green, and bright orange flesh. Requires the 
whole season to mature. 
Boston Marrow. 
Boston Marrow. — A fall and winter vari¬ 
ety, very popular in the Boston market. Of 
oval form; skin thin; when ripe, bright orange 
mottled with light cream color; flesh rich salmon 
yellow, very dry, fine grained, and for sweet¬ 
ness and excellence, unsurpassed, but not as dry 
as the Hubbard. We have an unusually good 
stock of this sort. In a five acre field we were 
unable to find a single fruit which gave the 
least indication of crossing or mixture. 
Hubbard.— This is a superior variety, and 
the best winter squash known; flesh bright 
orange yellow, fine grained, very dry, sweet and 
rich flavored; keeps perfectly good throughout 
the winter; boils or bakes exceedingly dry, 
and is esteemed by many to be as good baked 
as the sweet potato. We have taken the utmost 
pains with this sort and can recommend our 
stock as in all probability the best in the 
