44 
D. M. Ferry &. Cos Descriptive Catalogue. 
Purple Top White Globe.—A variety of the purple 
top flat turnip, from which it originated. It is globular 
in form, and nearly as large as the Pomeranean White 
Globe; of beautiful appearance, of most excellent qual¬ 
ity, and equally desirable for table or stock. It keeps 
well, and is a fine market sort. 
Sweet German.—This variety is very popular in 
many sections, notably so in the New England States. 
It partakes largely of the nature of the ruta baga, and 
should be sown a month earlier than the flat turnips. 
The flesh is white, hard, firm and sweet, and it keeps 
nearly as well as the rutabaga. Highly recommended 
for winter and spring use. 
Seven Top.—Cultivated extensively in the south for 
the tops, which are used for greens. It is very hardy, 
and will grow all winter, but does not produce a good 
bulb, and is only recommended for the tops. 
YEUOW FRESHED SORTS. 
Early Yel¬ 
low Mont- 
mag ny.—A 
new early sort, 
the most beau¬ 
tiful of the 
yellow fl esh- 
e d varieties. 
Leaves medi¬ 
um sized, 
green stained 
with purple; 
bulb oval, me¬ 
dium sized, 
clear yellow 
stained w i t h 
bright purple 
at the top; 
flesh yellow, 
fine grained, 
sweet and ten¬ 
der. Among 
the earliest 
and promises 
to be an ex- 
c e e d i n g 1 y 
popular sort. 
Large Am¬ 
ber Globe.— 
Early Yellow Montmagny. One of the 
best varieties, cither for table use or for a field crop for 
stock. Flesh yellow, fine grained and sweet ; color of 
skin yellow, with green top. Hardy, keeps well, a good 
cropper,andgrowstoa very large size. Very popular south. 
Orange Jelly, or Robertson’s Golden Ball.—Un¬ 
doubtedly among the most delicate and sweetest yellow 
fleshed turnips yet introduced. Not of large size, but 
firm, hard and of most excellent flavor. Keeps well, and 
as a table variety is uperior. 
Purple Top Yellow Aberdeen.—Roots medium 
size, round form ; flesh pale yellow, tender and sugary ; 
hardy and productive, and keeps well. It is an old, 
esteemed variety, considered as approaching very nearly 
to the ruta baga in hardiness and firmness of texture, j 
Early Yellow Finland.—An early yellow fleshed 
variety, of beautiful form, medium size, flat shape. The 
flesh is remarkably fine and close grained, and of rich, 
sugary flavor. A most excellent early, garden variety, -sis' 
and said to be less troubled by worms eating the roots, 
than most sorts. 
Early Yellow Malta.—This is a beautiful, symmet¬ 
rical, early variety of medium size. Skin very smooth, 
bright orange yellow, fine grained, sweet and tender. 
Foliage small and bulbs can be grown quite close 
gether. One of the best yellow summer turnips in 
every respect. 
SWEDES, OR RUTA RAGAS. 
Yellow Swede or Ruta Baga.—This and the fol¬ 
lowing form a distinct class, and should be sown at least 
a month earlier than the preceding. Shape oblong ; 
dull reddish color above ground, but yellow underneath; 
is hardier than the common turnip, and will keep solid 
till spring. 
Carter’s Imperial Hardy Purple Top Yellow 
Ruta Baga.—A most excellent sort for either tabic use 
or feeding stock. Flesh yellow, solid, firm, sweet and 
rich. It is a hardy sort, yields heavily, with no ten¬ 
dency to long necks. 
Large Ovoid Purple Top Swede.—This variety is 
the result of a long selection of roots to obtain the high¬ 
est perfection of weight, qualily, purity, and permanence 
of type. In size it is mammoth, and is a very heavy 
cropper. It closely resembles D. M. Ferry & Co's cele¬ 
brated Improved Purple Top Yellow Ruta Baga, except 
in shape and size, this variety being longer and more 
oblong. When a large Swede of superior quality is de¬ 
sired, we recommend this variety. 
D. M. Ferry & Co’s Improved Purple Top Yel¬ 
low Ruta Baga.—The best variety of Swedish turnip 
in cultivation. Hardy and productive. Flesh yellow, 
of solid texture, sweet and well flavored; shape slightly 
oblong, terminating abruptly with no side or bottom 
roots; color deep purple above, and bright yellow under 
the ground; leaves small, light green, with little or no 
neck; the most perfect in form, the richest in flavor, 
and the best in every respect. 
Bangholm Ruta Baga.—A very superior variety, 
both in form and quality, and held in high estimation in 
many parts of England. Of large size, small neck, few 
or no side roots, and yields well. Flesh yellow, sweet 
and solid; skin yellow, with purple top. 
Sweet Russian, or White Ruta Baga.—This va¬ 
riety is a most excellent kind, either for the table or 
stock. It grows to a very large size; flesh white, solid, 
firm texture, sweet and rich; keeps better than any of 
the preceding, and is very popular. 
