36 
D. M. Ferry &, Co'S Descriptive Catalogue. 
making soups, and in the manufacture of coffee. It is 
highly essential to have them as free from bugs as pos¬ 
sible, and for soups and coffee, absolutely necessary. 
We keep constantly on hand a large stock of all these 
varieties, obtained from the north, where the bugs do 
not infest them. Our customers may rely on having the 
seed pure and free from bugs. 
PEPPER. 
Fr. Pinient. —Ger. Pfeifer. 
The Pepper is much esteemed for its seasoning quali¬ 
ties. In all the various methods of preparation, it im¬ 
parts vitality and promotes digestion. It is extensively 
used for pickling, and is valuable for feeding to fowls 
during winter, a few chopped up with their feed once a 
week having a marked influence in increasing the num¬ 
ber of eggs. 
Culture. — Should be the same as for egg plant, and 
the plants need quite as much heat to perfect them, but 
taking a shorter time to mature, the seed may be sown 
later, or even planted out of doors after warm weather 
has fairly set in. Guano, hen dung, 
or any other bird manure, hoed 
into the surface soil when the 
plants are about six inches high, 
will be found to increase the pro¬ 
duct wonderfully. 
Chili.—Used in the manufac¬ 
ture of pepper sauce. Pods sharp¬ 
ly conical, brilliant scarlet, and 
exceedingly pungent when ripe. 
Requires a long, warm season, 
and plants should be started quite 
early in hot-bed. 
Long Red Cayenne. — Along, 
slim, pointed pod, and when ripe, 
of a bright red color. Extremely 
strong and pungent. 
Large Squash.—Fruit large, 
flat, tomato shaped, more or less ribbed ; skin smooth 
and glossy ; flesh mild, thick meated, and pleasant to 
the taste, although possessing more pungency than the 
other large sorts ; very productive, and the best variety 
for pickling. 
Large Squash. Large Bell,or Bull Nose. 
Large Bell, or Bull Nose.—A very large sort, of in¬ 
verted bell shape, suitable for filling with cabbage, &c., 
and for a mixed pickle. Flesh thick, hard and less pungent 
than most other sorts, and one of the earliest varieties. 
Sweet Mountain.—Plants very vigorous and pro¬ 
ductive, growing upright with moderately large leaves, 
fruit very large, long, often eight inches or more in 
length by two or three in diameter, very smooth and 
handsome, being when green of a bright deep green col¬ 
or, entirely free from any purple tinge, and when ma¬ 
ture, of a rich red. Flesh very tl/ick, sweet and mild 
flavored. Well suited to use as a stuffed pickle. 
Monstrosum.—Fruit the largest of any, often eight 
inches or more in length and two to three inches thick. 
Quality good, and desirable for pickling. 
POTATOES. 
Fr. Pom vies de terre. — Ger, Kartoffeln. 
Every year we receive samples of a score or more of 
new potatoes, each of which is claimed to be new, dis¬ 
tinct, and superior in some respects to any in the mar¬ 
ket. These are all carefully tested, and are usually 
found to be practically identical with, or inferior to 
some established variety; but among these hundreds of 
seedlings, there is occasionally an improvement, and we 
aim to include in our list all such new sorts together 
with the best of the older kinds. 
Early Mayflower.--We think we have found in the 
Mayflower what we have been looking for, namely an 
early potato 
which is of the 
best quality. It 
is an excellent 
keeper, and does 
not start readily 
in the spring, 
and needs high 
culture and 
rich soil. It is 
of medium size, . . . f . 
the crop running Early Mayflower, 
very evenly, with scarcely any very large or very small 
potatoes, slightly flattened oval shape, light lemon col¬ 
or, with smooth skin well covered with very fine net¬ 
ting. Eyes few, small, and nearly even with the 
surface ; flesh white, solid ; cooks evenly and thorough¬ 
ly without falling to pieces, and has no hard center or 
spots so common to many of the modern varieties, and 
is entirely free from any strong or earthy flavor. We 
recommend it as the best early potato and the best va¬ 
riety for culture in the garden. 
White Star. 
White Star.—This valuable variety is proving 
to be all we claimed for it, that is the best sort for 
general crop. The vine is strong, semi-erect, branch¬ 
ing, a single stem being produced from each eye. The 
foliage is very abundant and vigorous, the leaves medi- 
Early Telephone. 
