D. M. Ferry &. Cos Descriptive Catalogue. 
37 
um sized, smooth, dark green. The tubers are produced 
abundantly, in a compact cluster, are large, oblong, of 
uniform size; and very handsome. The skin is white, 
covered with a minute russet netting. The flesh is 
white, of the finest quality either baked or boiled. The 
White' Star is suited to all soils and is fast becoming a 
standard sort in nearly every part of the country. 
Early Telephone.—A new and valuable variety, 
produced by a cross of the Snowflake and Peachblow. 
The skin is a light russety color, smooth and very hand¬ 
some The flesh pure white, fine grained, dry and 
mealy flavor exceedingly delicate. This potato is a 
great producer and splendid keeper. So far, this potato 
has been entirely free from rotting Ihe -potato » m 
all respects a very fine and des.rable one, and ranks 
among the very best. 
Beauty of Hebron.—One of the best of the early 
varieties. In some sections it proves earlier than the 
Early Rose, and in others it is reported as later. 
Vine vigorous, growing very rapidly ; productive, the 
tubers lying compactly in the hill. Tubers similar in 
shape to the Early Rose, but shorter. Skin tinged with 
pink at first, but becomes pure white during the winter. 
Flesh solid to the center, even in large specimens, and 
of the finest quality. 
PUMPKIN. 
Fr. Courge. —Ger. Kuerbis. 
The pumpkin more properly belongs to the farm than 
the garden, especially as it readily mixes with and in¬ 
jures the quality of the finer squash. 
Culture.— Pumpkins are not so particular in regard 
to soil as melons or cucumbers, but in other respects are 
cultivated in a similar manner, though on a larger scale. 
They are generally raised on cultivated farms between 
hills of corn, and may be planted with success, in fields 
by themselves. 
Early Long Scarlet Short 
Top Improved. 
Large Yellow.-Grows 
to a large size, and is ad¬ 
apted for cooking pur¬ 
poses and feeding stock. 
It is irregular in shape 
and size; some 
being depressed and 
flattened at the ends, 
others round or elongat¬ 
ed , of deep, rich yel¬ 
low color ; of fine grain 
and excellent flavor. 
Cushaw. — A great 
favorite in the Southern 
States, but too tender 
for general cultivation 
in northern climates. In 
form much resembling 
the Winter Crookneck 
Squash, though grow¬ 
ing to a very large size, 
frequently weighing 
seventy pounds; color 
light cream, sometimes 
slightly striped with 
green ; flesh salmon col¬ 
ored. Very productive. 
Sweet Cheese, or 
Kentucky Field.— 
By far the best variety 
for culinary use, large, 
oblong, mottled, light 
green and yellow, with 
very thick,sweet,tender 
yellow flesh. 
RADISH. 
Fr. Radis. —Ger. Ret tig;. 
Cultivated for its roots, which should always be eaten 
when quite young, as they are apt to be pithy aud 
tough when full grown. The young seed leaves are 
used as a small salad, and the green seed pods for a 
pickle. 
Culture. —A warm, sandy loam, made rich and light 
by some good, well rotted manure and a liberal dressing 
of sale, will be most likely to afford them brittle and 
free from worms. Sow in twelve-inch drills as early 
as the ground can be worked, and once in two 
weeks for succession, and thin to one or two inches 
apart as soon as the rough leaves appear. 
It should be borne in wind that radishes must have 
plenty of room , and be grown quickly , or they will 
invariably be tough and wormy. 
Early Long Scarlet, Short Top, Improved.— 
This is unquestionably the best standard variety for pri¬ 
vate gardens or market use. It grows six or seven 
inches long, half out of the ground; is very brittle and 
crisp, and of quick growth ; color bright scarlet ; small 
top ; and is uniformly straight and smooth. Highly 
recommended. 
Wood’s Early Frame.—A sub-variety of the pre¬ 
ceding, a little shorter and thicker at the top ; brilliant 
scarlet color, mild, brittle, of fine flavor, and better 
adapted to forcing. 
Early Round Deep Scarlet.—Similar in form tc 
the scarlet turnip 
bnt much darker 
in color. Flesh 
white, very crisp 
and tender; top 
small. Well 
adapted for grow¬ 
ing in frames, and 
the roots bring the 
highest price be¬ 
cause of their pe¬ 
culiarly beautiful 
color. 
Early Scarlet, 
Turnip Rooted. 
—A small, round, 
red, turnip shaped 
radish with a 
small top, and of 
very quickgrowth. 
A very early va- 
r i e t y, deserving 
general cultiva¬ 
tion on account of 
its rich color, crisp 
and tender quali- Ear, y Scarlet, Turnip Rooted, 
ties; should be used while young. The white and red 
do well mixed. 
Early Scarlet Turnip, White Tipped.—A beau¬ 
tiful variety, deep scarlet with white tip. It is very 
ornamental for table use, and is becoming very popu¬ 
lar as a market variety. It is of same size and shape as 
the Early Scarlet Turnip. 
Early White, Turnip Rooted.—A little flatter in 
shape than the preceding and pure white in color, with 
a very small top; flesh pure white, and semi-trans¬ 
parent. It is a few days later than the last, and will 
bear the heat longer without becoming spongy. 
Early Scarlet, Olive Shaped.—In the form of an 
olive, terminating in a very slim tap root. Skin fine, 
scarlet; neck small; flesh rose colored, tender and ex¬ 
cellent. Early, and well adapted for forcing or general 
crop. 
