18 
D. M. Ferry 6l Co s Descriptive Catalogue. 
brocoli. 
Fr. Chou Brocoli. —Ger. Spur gel Kohl. 
Although originating from a very distinct type, the 
modern improved sorts of Brocoli can scarcely be dis¬ 
tinguished from Cauliflower; the points of difference 
being that it is generally taller and the heads more 
divided. By some considered more delicate than the 
Cauliflower. 
Culture.—T he same as that given for Cauliflower 
on page 21. 
Early Purple Cape.—This is the best variety for 
our climate. It produces large heads, of a brownish 
purple color, very close and compact, and of excellent 
flavor. 
BRUSSELS SPROUTS. 
Fr. Chou de Bruxelles. —Ger. Sprossen Kohl. 
Culture. —The plant grows two or three feet high, 
and produces from the sides of the stalk numerous little 
sprouts one or two inches in diameter, resembling cab¬ 
bages. The leaves should be broken down in the fall, 
to give the little cabbages more room to grow. They 
should be treated in all respects like winter cabbage or 
kale. 
CABBAGE. 
Fr. C/toux Pom hies. —Ger. Kop/kohl. 
There is no vegetable which is more universally culti¬ 
vated than this. It is found in the poorest and smallest 
garden and it responds so readily to better care, that it 
claims a place in the finest garden, and the attention of 
the most skillful gardener. 
Culture. —The requisites for complete success are: 
First , good seed ; there is no vegetable where the seed 
has more influence on the quality of the product than 
in this, and gardeners should invariably select the best 
procurable. Second % rich, well prepared ground. Thirds 
frequent and thorough cultivation. A heavy, moist and 
fresh loam is most suitable, which should be highly ma¬ 
nured and worked deep. The early sorts should be 
sown very early in hot-beds, hardened off by gradually 
exposing them to night air, and transplanted eighteen to 
twenty-four inches apart, early in the spring. At the 
south, sow from the middle of September to middle of 
October, and transplant into cold frames to preserve 
through winter, setting into open ground as early as 
possible. 
The late autumn and winter varieties may be sown 
from the middle to the last of spring, and transplanted 
when about six inches high, three feet apart each way. 
Shade and water the late sowings in dry weather to get 
them up. It is important that the plants should stand 
thinly in the seed bed, or they will run up weak and 
slender, and be likely to make long stumps. In trans¬ 
planting, they must beset into the ground up to the first 
leaf no matter how long the stem may be. 
Cabbages should be hoed every week, and the ground 
stirred deeper as they advance in growth, drawing up a 
little earth to the plants each time, until they begin to 
head, when they should he thoroughly cultivated and 
left to mature. Loosening the roots will sometimes re¬ 
tard the bursting of full grown heads. 
Of late years many crops of early cabbage have been 
destroyed by maggots at the root. The best remedy 
seems to be to remove the earth from around the stem 
and apply an emulsion of kerosene oil made as follows: 
Add one quart of kerosene oil to two quarts of boiling 
soft soap which has been thinned to the consistency of 
cream. Stir the oil thoroughly until it has united with 
the soap and then dilute with five times as much water. 
The cabbage worms which destroy the plants later 
may be killed by sprinkling the plants with the same 
emulsion, or by dusting with pyrethrum powder. 
To preserve cabbages during the winter, pull them 
on a dry day, and turn them over on the heads a few 
hours to drain. Set them out in a cool cellar, or bury 
them, with the head downwards, in long trenches, in a 
dry situation. In the Middle States, bury the head 
and part of the stump in the open ground, and place 
over them a light covering of straw or boards, to pro¬ 
tect them in severe weather. 
Early Jersey 
W a k e fi e 1 d . — 
Heads very com¬ 
pact, of medium 
size, conical. An 
early, sure heading 
sort; very popular 
with eastern 
market gardeners 
and the best for 
wintering over in 
cold frames. 
Very Early 
Etampcs.— Simi¬ 
lar to J e rse y 
c 1 1 va/ 1 £■ 1 j Wakefield, but is 
Early Jersey Wakefield. not so pointedi nor 
so hard. Forms small, compact heads as early as the 
earliest, and is of excellent quality. Well worthy of a 
trial by every one who plants either for market or home 
use. 
Early York.— 
A very valuable 
early variety. 
Heads small, heart 
shaped, firm and 
tender; of very 
dwarf growth, and 
may be transplant¬ 
ed fifteen or eigh¬ 
teen inches apart. 
Early Large 
York. — Succeeds 
the Early York, 
and is equally desirable. It is of larger size, about ten 
days later, more robust, and bears the heat better. 
Very Early Etampes. 
Early Sugar Loaf. — A very compact growing va¬ 
riety, and the plants may be set as close as sixteen 
inches apart each way ; very early, but is more affected 
by the heat than most early varieties. 
Little Pixie. — Heads small, very hard, and of very 
fine flavor. Plants dwarf but vigorous. 
Henderson’s Early Summer.—The earliest, large 
heading cabbage ; growth compact, so that it may be 
set as close as the smaller sorts. Heads large flat or 
slightly conical, handsome, and they keep longer with¬ 
out bursting than most of the early sorts. Valuable 
for both family and market. 
Newark Early Flat Dutch. — The favorite second 
early sort with Long Island market gardeners. Heads 
large, solid, broad and roundish, very tender, fine 
grained and of the best flavor. Not only an excellent 
summer market sort, but well adapted for second crop 
for fall and winter use. 
Early Dwarf Flat Dutch. — An excellent second 
early sort which does particularly well in the Southern 
States. Head of medium size, solid, flat, grows low on 
the stump, and is of good flavor. 
Early Winnigstadt.— One of the best for general 
