D. M. Ferry &. Co s Descriptive Catalogue. 
19 
D. M. Ferry & Co’s Premium Flat Dutch. 
stump, and heads very close and firm; color yellowish 
green. 
Red Dutch, for Pickling.—Excellent for pickling 
or for eating raw. Forms very hard, oblong heads, 
round at the top, of a dark red, or purple color. 
Fine Blood Red. Of remarkably deep, blood red 
color, and a great favorite with the Germans. It is 
very true and constant. 
Stone Mason Marblehead.—Characterized by its 
sweetness and delicacy of flavor, and by its reliability 
in forming a large head. Very hardy, and will endure 
the cold of extreme northern climates. 
Late Flat Dutch.—A low growing variety; heads 
large, bluish green, round, solid, broad and flat on the 
top, and often tinted with red and brown. An excellent 
fall and winter variety, and a good keeper. 
D. M. Ferry & Co’s Premium Flat Dutch.— 
This we consider superior to any late cabbage in culti¬ 
vation. It possesses all the good qualities of the I^atc 
Flat Dutch, and is a sure header. Our stock of this va¬ 
riety is of our own raising from carefully selected 
heads, and we think it superior to any other strain ot 
this popular variety. 
Large Drumhead.—The Drumhead cabbage is a 
large fall or winter variety, with a broad, flat or round 
head, short stump, tender and good flavored, and an ex¬ 
cellent keeper ; grown extensively for shipping pur¬ 
poses. 
D. M. Ferry & Co’s Premium Drumhead.—We 
recommend this sort to market gardeners and growers, 
for shipping purposes. In good, rich soil, and with a 
favorable season, the heads will grow to enormous size; 
very compact and solid, and of excellent flavor. 
Marblehead Mammoth Drumhead.—The largest 
cabbage known, weighing in some instances over fifty 
founds. Under good cultivation, acres have been grown 
where the heads would average thirty pounds each. 
Quintal Drumhead.—A French variety correspond¬ 
ing to our Flat Dutch, and one of the best of the 
foreign sorts. Heads quite flat on the top, with few 
side leaves; solid, firm, hard, and of good flavor. 
Green Glazed.—A standard late variety in the south, 
as it is not affected by the heat. Heads large, but rather 
loose and open. Very desirable, from the comparative 
immunity it enjoys from the attacks of insects. 
fSP^Our English friends think the Savoys alone are 
fit for the table, and they are certainly of much better 
flavor than the smooth sorts. 
Early Dwarf Flat Dutch. 
use, being a very sure header, and will grow a hard 
head under circumstances where most sorts would fail .) 
Heads regular conical shape, very hard, and keep well 
bo h summer and winter. It seems also to suffer less 
from the cabbage worm than any other sort. 
Filderkraut.—Similar to but larger, much more 
pointed, and heading up with fewer outside leaves than 
the Winnigstadt, and highly esteemed for making 
kraut. Good either for first or second crop. 
Filderkraut. 
Fottler's Early Drumhead, or Brunswick Short Stem. 
Fottler’s Early Drumhead, or Brunswick Short 
Stem.—An excellent second early sort, and particularly 
recommended for the South, as it withstands the heat 
well, and is a sure header. Heads low on the stump, 
tcompact, solid, weighing from ten to fifteen pounds. 
Early Large Schweinfurt.— Forms a very large , 
showy head of excellent quality, but docs not stand the 
heat well. When grown in perfection, one of the hand¬ 
somest of the second early sorts. 
Imperial French Oxheart.—Grows low on the 
