22 
D. M. Ferry <&. Co’S Descriptive Catalogue. 
Collards. 
Georgia, or Southern. —This is the variety so ex¬ 
tensively used in the south, where it furnishes an abun¬ 
dance of food for both man and beast. Forms a large, 
loose, open head, or a mass of leaves on a tall stem, 
which are the better for freezing. Sow thick, in drills, 
in rich ground, transplanting when four inches high. 
In the south, sow from January to May and August to 
October. Manure like cab K - ■- 
when in a few days more it will be fit to use. Care 
should be taken that the plants arc not disturbed while 
they, or the ground is wet, as it would be sure to injure 
them. A part of the crop may be simply “handled,” 
and then at the approach of severe freezing weather 
taken up and set out compactly so that all but the tops 
of the leaves can be covered with sand, in a light cellar 
or an unused cold frame, which can be kept just above 
the freezing point, and will then gradually blanch so 
that it may be used throughout the winter. 
Golden Heart.—A distinct variety, of sturdy, 
dwarf habit. Itissolid, an excellent keeper, and of 
fine nutty flavor. ‘When blanched, the heart, which is 
large and full, is of a light yellow, making this an ex¬ 
ceedingly showy and desirable variety for both market 
and private use 
Crawford’s Half Dwarf.- -The favorite variety 
with New York City market gar,!eners When blanched, 
it is of rather a yellowish white, and' is entirely solid, 
possessing the nutty flavor peculiar to the dwarf kinds, 
while it has much 
more vigor of growth, 
surpassing most of 
the large growing 
sorts in weight of 
bunch. 
Dwarf W h i t e 
Solid .— Dwarf, 
white, of stiff, close 
habit; solid, crisp and 
juicy. Said to keep 
in good order later 
in the season than 
any other variety. 
Boston Market.— 
The most popular sort 
in the markets of Bos¬ 
ton, and the only one 
planted by the mar¬ 
ket gardeners of that 
vicinity. It forms a 
cluster of heads, in¬ 
stead of a single large 
one, and is remark¬ 
ably tender and crisp. 
The best variety for 
light soils. 
Seymour’s White 
Dwarf White Solid. 
Solid.— A large sized, vigorous growing variety ; stalks 
white, round, very crisp, perfectly solid, and of superior 
flavor. 
Celeriac, or Turnip Rooted Celery. 
Incomparable Dwarf Crimson. 
The red varieties keep better through 
the winter, and are generally consider¬ 
ed to be of superior flavor, and they 
are yearly becoming more popular. 
This is a dwarf sort of deep, rich color, 
very crisp, and of the highest flavor. 
Celeriac, or Turnip Rooted.—The 
root of this variety is turnip shaped, 
tender, and marrow like, having a 
sweeter taste, and stronger odor than 
other varieties. It is used principally 
for seasoning meats and soups. 
CHICORY. 
Fr. CJiicoree. —Ger. Cigorien. 
Large Rooted, or Coffee.—Much 
used in Europe as a substitute for coffee, 
and large quantities of the prepared 
root are annually exported to this coun¬ 
try for similar use. In the fall, the 
roots require to be taken up and cut in 
small pieces and put where they will 
dry. Give the same treatment as in 
drying apples. When required for use, 
it should be roasted and ground like 
coffee. 
COI.LARDS. 
A species of cabbage, known in dif- 
ferent sections as “Cole” and “Cole- Chicory, 
wort.” It is almost universally used in the South for 
“greens,” where it continues in luxuriant growth all 
winter. 
