D. M. Ferry &. Cos Descriptive Catalogue. 
21 
CAULIFLOWER. 
Fr. Chou-feur . — Ger. Blutnen-Kohl. 
The Cauliflower, although one of the most delicious 
of vegetables, is little known outside of our large cities. 
It needs, to bring it to perfection, a cool, moist atmo¬ 
sphere, and if this condition occurs when the plant is 
about to head, fine, large heads will result, while if the 
air is hot and dry, failure will result in spite of the best 
of seed and cultivation. The seed we offer is the finest 
procurable, and is obtained from the most careful 
growers in Europe. 
Culture. — For the spring and summer crop, sow the 
early varieties about the last of winter, in a hot-bed, 
and transplant into the open air as soon as the ground 
can be worked. For the late, autumn crop, sow the 1 
late kinds about the middle of spring, and transplant 
like winter cabbages. In dry weather, water freely, and 
as they advance in growth, hoe deep, and draw earth 
to the stems. After they begin to head, they should be 
watered every other day, and the leaves gathered and 
pinned together over the heads to protect them from 
the sun and keep them white. On the approach of 
frost, those plants which have not headed, may be set 
out in a cellar, where they can be aired in mild wea¬ 
ther. In two or three weeks the strongest will begin 
to form flower heads, which should be cut for use while 
the “ curd ” is close and compact. It is then tender 
and delicious, but later the head opens, separates into 
branches, and soon becomes coarse, fibrous, strongly 
flavored and unfit for use. 
Cauliflower. 
Extra Early Dwarf Erfurt.—An extra early vari¬ 
ety, much prized in Germany for early market use. 
Scarcely a plant fails to produce a good head. It is of 
dwarf habit, compact growth, short outside leaves, and 
can be planted twenty inches apart each way. The 
best for early market and family use, and we think can 
be entirely relied upon, as the seed is selected with 
extra care, by one of the most careful growers in Ger¬ 
many. 
Early Snowball. — Highly esteemed by market gar¬ 
deners, for its earliness and reliability as a sure header. 
Tested with several other varieties, it has proved to be 
as early, if not earlier than any other sort. 
Extra Early Paris.—Heads large, white, compact 
and solid, of excellent flavor, tender and delicious. 
Leaves large, stalk short. Being so early, it must al¬ 
ways be a favorite, especially with market gardeners. 
Early Erfurt.—One of the best for general cultiva¬ 
tion. Heads large, but close and compact and very 
white. 
Early London. — This is a standard variety ; Very 
tender and quite early; heads compact, solid; and of 
delicious flavor ; good for general use. 
Early Paris or Nonpareil.—A most excellent 
French variety with good sized, uniform, close heads, 
which are tender and delicious. Planted at same time 
with the Extra Early Paris, it will afford a succession. 
Le Normand’s Short Stem.—Considered by the 
French one of the very best sorts. Plant hardy, semi¬ 
dwarf, producing many leaves which protect the close, 
solid curd, keeping it well blanched. 
Large Algiers. — A valuable late sort, sure to head, 
of the best quality, and very popular with market gar¬ 
deners everywhere. One of the very best. 
Late London.—A fine, large, white, compact vari¬ 
ety, taller, with larger leaves, and somewhat later than 
the Early London. Sown at the same time it will afford 
a succession. 
Veitch’s Autumn Giant.—A distinct and valuable 
late variety. The heads are very large, beautifully 
white, firm and compact, and being well protected by 
foliage, remain a long time fit for use. The plants 
should be started and transplanted early in the season, 
to insure their full development. 
CELERY. 
Fr. Cfieri —Ger. Sellerie. 
This is becoming more and more popular, and whole 
farms are given up to its production. It delights in o 
rich, friable, well drained muck soil, but can be grown 
of excellent quality in any good garden soil. 
Culture. — Sow the seed (which slow tq germi¬ 
nate) in shallow boxes, or in a finely prepared seed bed 
out of doors, in straight rows so that the small plants 
may be kept free from weeds. When about two inches 
high thin out and transplant so that they may stand 
two inches apart, and when the plants are four inches 
high cut off the tops, 
which will cause them 
to grow stocky. The 
crop is usually made to 
succeed an earlier one, 
and if good plants are 
used they may be set 
out as late the middle of 
August, but the best re¬ 
sults are obtained from 
setting about the middle 
of June or first of July. 
In setting prepare broad 
shallow trenches about 
six inches deep and four 
feet apart, in which the 
plants should be set six 
inches apart, cutting off 
the outer leaves and 
pressing the soil firmly 
about the roots. In 
about six weeks the 
plants shound be “ han¬ 
dled,” which is done by 
one man’s gathering the 
leaves together, while a 
second draws the earth 
about the plant to one- 
third its height, taking 
care that none of the 
earth falls between the leaves as it would be likely to 
cause them to rust or rot. After a few days draw 
more earth about them and repeat the process every 
few days until only the top of the leaves arc visible, 
