28 
D. M. Ferry <&, Cos Descriptive Catalogue. 
ly frilled, so that the whole plant forms a round mass 
closely resembling a bunch of moss. Quality good. 
Ferry’s Early Prize Head . — For home use the best 
lettuce ktunvn. It forms a mammoth plant, in which 
even the outer leaves are crisp and tender , and re¬ 
mains so throughout the season. It is slow to run up 
to seed , of superb flavor and very hardy. We desire to 
call the attention of families and amateurs to this vari¬ 
ety, as being decidedly the best in cultivation for home 
use, but it is unsuited for market gardeners, as it is too 
tender to bear much handling. 
Hanson. 
H anson.—A very fine heading variety of the largest 
size, and standing tlie sun better than any other sort. 
The heads are very large, solid, sweet, tender and crisp 
throughout, and entirely free from any bitter taste. 
We have a very fine stock of this variety, and can 
recommend it as one of the best on our list. 
Deacon Hine, or Ice.—Plant small, with very thick 
smooth, dark green leaves, which are very crisp and ten¬ 
der. Highly esteemed. 
Early Curled Silesia.—An early variety of very 
strong growth; leaves large, light yellow, wrinkled. In 
quality resembling the Cos varieties. It does not form 
a head, but is the best variety for cutting and bunching 
when young. 
Frankfort Head.—A dark green curled variety with 
close, round heads, which cut open finely blanched and 
very crisp. It remains a long time in head; seeds black, 
produced very sparingly. 
Large Drumhead, or Victoria Cabbage.—Heads 
remarkably large, somewhat flattened, compact ; pale 
green without, and white at the center, crisp and tender; 
one of the finest summer varieties ; seeds white. 
Philadelphia Butter, or Early White Head.— 
Medium size ; leaves smooth, thick, bluish green, form¬ 
ing a compact, hard head very early. Desirable for 
forcing and for very early planting out of doors, but 
does not stand the sun well. 
Brown Dutch. 
Brown Dutch.—An old sort, noted for its hardiness. 
Leaves large, thick, green, tinged with brown. It 
always forms a large, solid head which is somewhat 
coarse looking, but the inner leaves arc beautifully 
blanched, exceedingly sweet, tender and good flavored. 
Desirable because of its hardiness and fine quality. 
Green Fringed.—An exceedingly ornamental varie¬ 
ty. The inside of the leaves is white, the edges a deli¬ 
cate green, and beautifully fringed and crimped, mak¬ 
ing this the most beautiful variety on our list, and well 
worthy of cultivation for table decoration, although the 
quality is quite inferior. 
White Paris Cos.—The heads are long, upright, 
with oblong leaves. It is very hardy, of large size, and 
long in running to seed ; tender, brittle, and high flat 
vored. Considered in England to be far better than the 
other varieties. 
MARTVNIA. 
A strong growing, hardy, annual plant, with curious 
shaped seed pods, which, when young and tender, are 
highly prized for pickling. The pods are produced in 
great abundance, and should be gathered when about 
half grown; alter the hardening of the flesh they are 
worthless. 
Proboscidea.—The common variety. Sow in rich, 
warm soil after corn is well up, in drills three feet apart, 
and thin the plants out to two feet in the row. 
MELON, MUSK. 
Fr. Melon. —Ger. Zucker-Melone. 
The Musk Melon is too universally popular to need 
any special description. 
Culture. —Cultivate as recommended for cucumbers, 
except that the hills should be six feet apart, but avoid 
planting near those plants, as they will mix with and 
injure the quality of the melons; this and heavy rains 
at the time of ripening will destroy the flavor of the fin¬ 
est stock. Rich earth for the young plants is far bet¬ 
ter than manure, but if the latter must be used, see that 
it is well rotted. If the plants grow very rank, more 
and finer fruit will be secured by pinching off the ends 
of the shoots when about three feet long. 
Jenny Lind.—The earliest green fleshed melon, and 
we think the sweetest variety in cultivation. Quite 
small, round, much flattened at the ends, ribbed, finely 
netted. Flesh £rcen and very sweet, but not high 
flavored. 
Skillma n’s 
Fine Netted.- 
A very early mel¬ 
on of small size 
varying in shape 
from almost oval 
to a flattened 
globe. Skin green 
until the fruit is 
over ripe,when it 
becomes yellow, 
covered with fine 
netting. Flesh 
light green, very 
thick, sweet and 
of moderately 
high flavor. 
Surprise.-Skin 
yellowish white ; 
vines hardy and productive ; fruit not deeply ribbed, 
and the flesh a deep salmon color. Quality the very best . 
Improved Large Green Nutmeg-.—We think we 
have by careful selection and growing secured in this 
a variety of the largest size, but having all the good 
qualities of the old Green Nutmeg. We consider this the 
