20 
D. M. Ferry <&, Co s Descriptive Catalogue. 
Early Dwarf Ulm Savoy.—One of the earliest and 
sweetest of the Savoys. Heads round, solid ; leaves 
small, thick, fleshy, of fine deep green color, and of most 
excellent quality. 
Improved American Savoy. 
Green Globe Savoy.—This docs not make a firm 
head hut the whole of it being very tender and pleasant 
flavored, is used for cooking ; leaves wrinkled and dark 
green ; is very hardy and improved by frost. 
Improved American Savoy.—Closely approaching 
the Cauliflower in delicacy and delicious flavor. The 
best of all the Savoys for general market or home use. 
It has a short stump, grows to a large size, is compact 
and solid, and is a sure header. 
Drumhead Savoy.—Grows to a large size. Heads 
nearly round, a little flattened on the top; color dark 
green. 
CARROT. 
Fr. Carolte. —Ger. Moehren. 
The Carrot is one of the most healthful and nutritious 
of our garden roots, and deserves to be more extensively 
used for culinary purposes, and we urge our readers to 
give some of the early table sorts a trial. As an agricul¬ 
tural root, the Carrot is not surpassed for feeding horses 
and milch cows, and every farmer should plant a few 
for this purpose. 
Cui.turk. —The Carrot succeeds best on a light, 
sandy loam, made rich by manuring the previous year. 
In freshly manured land, the roots often grow pronged 
and ill shaped. It is better to sow as early in the spring 
as the ground can be made ready, but if planting is ne¬ 
cessarily delayed until late in the season, soak the seed 
twenty-four hours in tepid water, then dry by mixing in 
sifted ashes or plaster, and sow on freshly prepared soil. 
Earliest Short Horn, (for forcing.) —The earliest 
variety in cultivation, and best suited for forcing. Tops 
small, finely divided ; root round, two inches in diameter, 
with slender tap, and grooved at the crown, reddish 
orange. 
coarsely divided ; roots top shaped, but tapering abrupt¬ 
ly to a small tap; surface dented, orange red; flesh 
thick, with indistinct yellow core. 
Early Half Long Scarlet 
Stump Rooted.—Excellent for 
early market and for field culture 
on shallow soils. Of medium size; 
flesh bright scarlet, brittle and of 
fine flavor. 
Half Long Scarlet Nantes, 
Stump Rooted.—Tops medium, 
finely divided,dark; roots medium, 
cylindrical, smooth, bright orange; 
flesh orange, becoming yellow in 
center, but with no distinct core, 
of the finest quality. 
Danvers. -One of the most pro¬ 
ductive, and best for field culture. 
Tops medium, dark colored ; roots 
large but short, tapering abruptly 
at the point, very uniform and 
handsome, flesh deep orange with 
yellow center, sweet and tender. 
Long Orange.—A well known 
standard sort. Roots long, thickest 
near the crown, tapering regularly 
to a point ; color deep orange; 
suitable for the table and main field crop. It requires a 
deep soil, and the plants should stand eight inches 
apart, in eighteen inch drills, for the roots to attain 
their full size. 
Improved Long Orange.—An improvement on the 
preceding, obtained by careful selection for years, of the 
best formed and deepest colored roots. 
Large White Belgian.—Grows one-third out of the 
ground. Root pure white, green above ground, with 
small top. It will grow to a very large size on light, rich 
soil,and is very easily gathered. Flesh rather coarse ; 
is raised extensively for stock. 
Early Half Long 
Scarlet Stump 
Rooted. 
Improved Long Orange. 
Danvers 
