60 
1). M. FERRY <£• 
CO’S DESCRIFTIVE CATALOGUE. 
for stock feeding. It is round, flat; color white; often 
attains a very large size. The seed should be sown a 
little earlier than the table sorts. It is allowed to stand 
out during the winter in the South and South-West, 
where the tops are used for greens. 
Red Top Flat Norfolk.—A handsome, flat shaped 
root, purple above ground, with small top and tap root. 
An excellent variety, grown both for table use and stock. 
It differs but little in shape from the Purple Top Strap 
Leaved except in the form of the leaf, but is not so fine 
in quality. 
Pomeranean White Globe. — Is one of the most 
productive kinds; in good, rich soil the roots will fre¬ 
quently grow to twelve pounds in weight; it is of the 
most perfect globe shape; skin white and smooth; leaves 
dark green and of strong growth. 
Sweet German.—This variety is very popular in 
many sections, notably so in the New England States. 
It partakes largely of the nature of the Ruta Baga, and 
should be sown a month earlier than the flat turnips. 
The flesh is white, hard, firm and sweet, and it keeps 
nearly as well as the Ruta Baga. Highly recommended 
for winter and spring use. 
Seven Top. — Cultivated extensively in the South for 
the tops, which are used for greens. It is very hardy, 
and will grow all winter, but does not produce a good 
root, and is only recommended for the tops. 
YELLOW FLESHED SORTS. 
Early Yellow .Montmagny.—An early sort; the 
most beautiful of the yellow fleshed varieties. Leaves 
medium sized, green, stained with purple; bulb oval, 
medium sized, clear yellow, stained with bright purple 
at the top; flesh yellow, fine grained, sweet and tender. 
Among the earliest, and an exceedingly popular sort. 
Orange Jelly, or Robertson’s Golden Ball.— 
Undoubtedly among the most delicate and-sweetest yel¬ 
low fleshed turnips yet introduced. Not of large size, 
but firm, hard and of most excellent flavor. Keeps well, 
and as a table variety is superior. 
Large Amber Globe. — One of the best varieties, 
either for table use or for a field crop for stock. Flesh 
yellow,, fine grained and sweet; color of skin yellow, 
with green top. Hardy, keeps well, a good cropper, 
and grows to a very large size. Very popular South. 
Orange Jelly, on Robertson’s Golden Ball. 
Purple Top Yellow Aberdeen. — Roots medium 
sized, round; flesh pale yellow, tender and sugary; 
hardy and productive, and keeps well. It is an old, 
esteemed variety, considered as approaching very nearly 
to the Ruta Baga in hardiness and firmness of texture. 
SWEDES, OR RUTA SAGAS. 
Yellow Swede, or Ruta Baga. -This and the fol¬ 
lowing form a distinct class, and should be sown at least 
a month earlier than the preceding. Shape oblong; dull 
reddish color above ground, but yellow underneath; is 
hardier than the common turnip, and will keep solid till 
spring. 
Carter’s Imperial Purple Top Yellow Ruta 
- Baga.—A most excellent sort either for table use or 
feeding stock. Flesh yellow, solid, firm, sweet and rich. 
It is a hardy sort, yields heavily, with no tendency to 
long necks. 
D. M. Ferry &. Co’s Improved Purple Top Yellow 
Ruta Baga. 
Large Ovoid Purple Top Swede.—This variety is 
the result of a long selection of roots to obtain the high¬ 
est perfection of weight, quality, purity and permanence 
of type. In size it is mammoth, and is a very heavy 
cropper. It closely resembles D. M. Ferry & Co’s cele¬ 
brated Improved Purple Top Yellow Ruta Baga, except 
in shape and size, this variety being longer and more 
oblong. When a large Swede of superior quality is 
desired, we recommend this variety. 
D. M. Ferry and Co’s Improved Purple Top 
Yellow Ruta Baga.—The best variety of Swedish tur¬ 
nip in cultivation. Hardy and productive. Flesh yellow, 
of solid texture, sweet and well flavored; shape slightly 
oblong, terminating abruptly with no side or bottom 
roots; color deep purple above, and bright yellow under 
the ground; leaves small, light green; with little or no 
neck; the most perfect in form, the richest in flavor 
and the best in every respect. 
Bangholm Ruta Baga.—A very superior variety, 
both in form and quality, and held in high estimation in 
many parts of England. Of large size, small neck, few 
or no side roots, and yields well. Flesh yellow, sweet 
and solid; skin yellow with purple top. 
Sweet Russian, or White Ruta Baga.—This 
variety is a most excellent kind, either for the table or 
stock. It grows to a very large size; flesh white, solid, 
firm texture, sweet and rich; keeps better than any of 
the preceding, and is very popular. 
