34 
D. IV! . Ferry &, Co s Descriptive Catalogue. 
Culture.— For early peas, the soil should be light, | 
warm and sheltered, but for general crop, a moderately 
heavy soil is better. Sow as early as possible a few of 
the earliest variety on warm, quick soil prepared the fall 
before. The general crop can be delayed until later, I 
but we have met with better success from sowing all the I 
varieties comparatively early, depending for succession I 
upon selecting sorts that follow each other in ripening. 1 
The first sowing will be earlier if covered only one inch I 
deep ; the other sorts should be covered from two to six I 
inches deep, the deep planting preventing mildew, and B 
prolonging the season. Fresh manure, or wet, mucky ■ 
soil should be avoided, as they cause the vines to grow I 
too rank and tall. 
The crop should be gathered as fast as it becomes I 
/or use. 1 /even a Jew pods begin to ripen, young | 
pods will not only cease to form , but those partly ad- I 
vanced will cease to enlarge, 
All Wrinkled Peas are superior to, more delicate I 
in Jlavor , and remain longer in season than the I 
smooth sorts,/or, as in sugar corn, the wrinkled ap~ I 
pearatice indicates a greater amount o/ saccharine I 
! matter. 
■ 
EXTRA EAREY SORTS. 
Ferry’s First and Best.—Another season of careful I 
comparison convinces us that this is the earliest and y 
most uniformly ripening pea in existence, and decidedly I 
the best of any for market garden use, maturing all the ft 
pods in about forty-five days, so that frequently the I 
ground can be ready fora second cro , in seven weeks f 
I from planting. Vine small, about ei ghteen inches high, I 
bearing three to seven straight handsome pods, each I 
containing six to eight medium sized round peas of 
good quality. 
D. M. Ferry & Co's Extra Early. For family use, | 
this is probably equal to the 'ceding, though it does 
not ripen as evenly. Peas .ge enough to eat are 
afforded as early as from any variety,and the vines con- I 
tinue bearing fora week or ten days, which, for family I 
use, is a desirable quality. The Rural New Yorker pea f 
which is offered at a high price has proved on our I 
grounds very similar but in no way superior to our Extra 
Early. 
Bliss’ American Wonder. — A variety,whose stout, I 
branching vines grow only about nine inches high, and I 
are covered with long, well filled pods containing seven I 
or eight large, exceedingly sweet, tender and well fla¬ 
vored peas, and are produced nearly as early as First and 
Best. We have taken particular pains in raising our I 
stock, to be sure it was true and of the best quality, as 
some spurious stock is being offered. 
Kentish Invicta.-Vinesabout two leet in height.with j 
straight, handsome, well filled pods. Peas superior in . 
flavor to the white sorts; when ripe of a dull blue color. I 
Tested by the side of our Extra Early, it proved only 
two days later; it is the earliest of the blue sorts. 
Laxton’s Alpha.—The earliest wrinkled pea known. 
About three feet high ; seeds much indented and 
wrinkled, light blue, very tender, and of delicious flavor; I 
one of the best in every respect. 
Ferry’s Extra Early Tom Thumb.—Established 
by many years’ selection from the Common Tom Thumb I 
Vine dwarf, about nine inches high, so that it can be 
planted in rows ten inches apart. Peas small, round, 
and not of the best quality. 
Blue Peter. — Sometimes called Blue Tom Thumb. 
A blue pea of fine quality; as dwarf as the Tom Thumb, 
and a great producer. An excellent pea in all respects, 
and one of the best of the dwarf varieties. Peas large, 
round, semi-wrinkled; dull blue in color. 
Ferry's First and Best. 
transplanted when they are two inches high. The 
oftener they are transplanted and cut back,the finer and 
more perfect the leaves will be. When well grown, 
each plant will form a handsome rosette eighteen inch¬ 
es or more in diameter. 
Carter’s Fern Leaved.—A new variety, of most 
beautiful form and coloring, and is well adapted for 
garnishing dishes on the table, and also makes a very 
ornamental plant in the flower garden, 
Fine Triple Curled Parsley. 
Fine Triple Curled. A fine, dwarfish, curled vari¬ 
ety, which, when well grown, resembles a tuft of finely 
curled moss. It is hardy, and slow in running to seed, 
but liable lo degenerate, as it constantly tends to in¬ 
crease in size, and to become less curled. 
Myatt’s Garnishing.—This variety is larger, and 
the plant of stronger habit than the preceding, with 
foliage as finely curled. The leaves are bright green 
above, paler beneath. Admirably adapted for garnish¬ 
ing purposes. - 
PEAS. 
Fr. Pois. —Ger. Erbsen. 
In spite of the multitude of varieties now in cul¬ 
tivation, there are each year many new sorts 
brought out, each of which is claimed to be su¬ 
perior. We take great pains to secure and test on 
our trial grounds samples of all these new sorts, 
and present the following list as containing all 
which are really desirable. 
