26 
D. M. Ferry &, Cos Descriptive Catalogue. 
Early Long Purple.—This is one of the earliest 
and most productive varieties; fruit long, dark rich 
purple and of fine quality. 
Black Pekin.—Nearly as early as the last, and as 
large as the later sorts. Very prolific, and desirable for 
market gardeners’ use. Fruit nearly round; skin smooth, 
black and glossy; flesh white, fine grained and delicate. 
Large New York 
Purple.—Large,round, 
of excellent quality; 
later than the preceding 
and highly esteemed in 
the New York market. 
D. M. Ferry&Co’s 
Improved Large Pur¬ 
ple.—The best variety 
in cultivation, being 
early, a sure cropper and 
of fine quality. Plants 
large,vigorous with light 
green leaves ; fruit very 
large, oval, deep purple, 
t with occasional dash of 
D M. Ferry &. Co S Im- green about the stem; 
proved Large Purple. flesh white, tender, and 
of superior quality. 
ENDIVE. 
Fr. Chtcoree. — Ger. Endivien. 
Endive in its natural state, is very bitter, but when 
properly blanched, its leaves make a fine salad, and com¬ 
ing as it does after lettuce is past, is very useful. 
Culture. —It may be grown at any season of the 
year, but is more generally used late in the fall. Sow 
the seed during June or July, in drills fourteen inches 
apart, and when well established, thin the plants to one 
foot apart. When nearly full grown, tie the outer leaves 
Green Curled Endive. 
together over the center in order to blanch the heart of 
the plant. This will usually be fit for the table in ten 
days, and continues in condition for use about one week, 
so that the tying up should be done every few days in 
order to secure a succession. 
Green Curled.—Is the hardiest variety, with beau¬ 
tifully curled, dark green leaves, which blanch white, 
and are very crisp and tender. 
Broad Leaved Batavian.—Has broad, thick, plain 
or slightly wrinkled leaves, forming a large head which 
is preferred for stews and soups; but if the outer leaves 
arc gathered and tied at the top, the whole plant will 
blanch nicely, and make an excellent salad for the 
table. 
GARLIC. 
Fr. Ail. —Ger. Knoblauch. 
A bulbous rooted plant with a strong, penetrating 
odor, but much esteemed by some for flavoring soups, 
stews. &c. We frequently receive orders for garlic 
seed y but we can supply the bulbs only. 
Culture. —Prepare the ground the same as for 
onions, and plant the bulbs in drills efght inches apart, 
and four inches apart in the rows, and cover two inches 
deep. When the leaves turn yellow, take up the bulbs 
and dry in the shade, and lay them up in a dry loft, as 
you would onions. 
GOURD. 
Sugar Trough.—This variety grows to a very large 
; size, and is valuable, when dry, for a variety of house¬ 
hold purposes, such as baskets, buckets, cans, &c. 
Culture. —The Gourd is a tender annual, and should 
1 not be planted till all danger of frost is over and not 
less than six feet apart each way, in good, rich loam. 
Three plants in a hill will be sufficient to leave at the 
last hoeing. 
p'or Ornamental Varieties , see Flower Seeds. 
HORSE RADISH. 
The best Horse Radish is produced 
from small pieces of root ; these are to 
be set small end down so that the top 
will be two inches below the surface. 
The soil should be very rich and well 
cultivated. It is also grown but of in¬ 
ferior quality from the crowns of the 
old plants. It is hardy and may be left 
in the ground until spring before dig¬ 
ging. We frequently receive orders 
for the seed of this vegetable, but we 
can supply the roots only. 
KALE. 
Fr. Chou Vert.—Ger. Blactter Kohl. 
Borecole, Kale, or German Greens 
are general terms applied to those classes of cabbage 
which do not form heads, but are used in their open 
growth. Some of the varieties are the most tender and 
delicate of any of the cabbage tribe. They are hardy, 
and improved rather than injured by frost. 
Culture. — As far north as New York, they may be 
sown in September and treated like spinage, although 
at the south they will live and grow throughout the 
winter without protection, or they may be planted and 
treated like winter cabbage, and will continue growing 
till very late. If cut when frozen, thaw out in cold 
water before boiling. 
Tall Green Curled Scotch. — This is very hardy, 
and improved by a moderate frost. About two feet 
high, with an abundance of dark green, curled and 
wrinkled leaves. It stands the winters in the Middle 
States without any protection. 
German Dwarf Purple Kale. 
German Dwarf Purple. — A dwarf, compact plant 
composed of a mass of large, finely frilled leaves of a 
deep purple color. Tender, and of excellent quality ; 
so handsome that it is frequently grown for ornament. 
German Dwarf Green.— A smooth leaved sort, 
very popular at the south, where, if sown in the fall, it 
needs no protection, growing vigorously all winter ; but 
is not equal to the other sorts for use at the north. 
