D. M. FERRY & CO 
DETROIT, MICH. 
51 
WINTER VARIETIES 
Seed for winter radishes should be sown about tlie first of August in rich, warm, sandy 
loam, in rows about twenty inches apart, covering with half an inch of fine soil firmly 
pressed down. When well up thin to three inches apart in the row and give frequent culti¬ 
vation. For winter use, the roots should be pulled and packed in damp sand aud stored in a 
cool cellar. 
• Roots cylindrical, or largest near the bottom, stump rooted, blunt 
bcarlet Lanina, at both ends. Skin smooth, bright deep rose. Flesh white, firm, crisp 
and pungent. Tops moderately large with leaves distinctly cut and divided; leaf-stems 
tinged with rose. Roots when fully mature, usually four to five inches long by about 
two inches in diameter. Very extensively used for fall and winter. Known ‘also as 
Chinese Rose. Pkt. 5c; Oz. 10c; 2 Oz. 15c; V 4 Lb. 25c; Lb. 80c. 
— j . | Sold also as Chinese White Winter. Roots long, cylindrical, with beautiful 
Celestial Whit© skin and flesh, the whitest and usually the least pungent of the winter 
varieties; when fully mature six to nine inches long by 
about two and one-Vialf to three and one-half inches in 
diameter. Flesh compact and crisp. Pkt. 5c; Oz. 10c; 
2 Oz. 20c; V 4 Lb. 30c; Lb. $1.00 
v c • 1 Root long, tapering and 
Large White bpanish when fullgrown measur¬ 
ing six to nine inches long by two and one-half to three 
inches in diameter at shoulder. Skin white, flesh white, 
compact, crisp and decidedly pungent. (Sold out ) 
g-* i-r • .1 Roots white and when 
California Mammoth fully mature nine to 
China twelve inches long by three to four 
▼ v uitc v^miicz jncheg j n diameter just below the 
shoulder, tapering regularly to the tip. Flesh firm, 
crisp, decidedly pungent but well flavored, keeping well 
through the winter. (Sold out) 
D JDl 1C • 1 Roots round, sometimes 
Kound tSlack bpanisn slightly top shaped, 
three or four inches in diameter; skin black, flesh white, 
very compact and pungent, but well flavored. Keeps 
well through the winter. (Sold out) 
Half Long Black Winter and* cHsp! a pimgent 
but well flavored white flesh. Roots four to five inches 
long and one and one-half to two inches in diameter. 
This variety is intermediate in shape between the Round 
and the Long Black Spanish, and seems to combine the 
good qualities of both. (Sold out) 
I 01 1 c • One the latest and 
Long OlacK bpamsn hardiest long radishes, 
especially adapted for winter use. Roots rather long, 
thick, almost black, with white flesh of firm texture, 
decidedly pungent but well flavored. The roots when 
mature are usually seven to nine inches long by two to 
three inches in diameter at thickest part. Pkt. 5c; 
Oz. 10c; 2 Oz. 15c; V 4 Lb. 25c; Lb. 75c. 
Radish, Scarlet China 
RHUBARB, or Pie Plant 
Rhubarb, also known as Pie Plant, or Wine Plant, is the earliest spring vegetable and is 
grown for its leaf stalks which are extensively used for pies and sauce. 
Rhubarb succeeds best in deep, somewhat retentive soil and the richer this is and the 
deeper it is stirred, the better. Sow in drills an inch deep and thin out the plants to six inches 
apart. In the fall transplant into very highly manured and deeply stirred soil, setting them 
four to six feet apart each way and give a dressing of coarse manure every spring. The stalks 
should not be plucked until the second year. When a blossom stalk appears, it should be cut 
back well into the ground and the plant never allowed to exhaust itself by running to seed. 
Our seed is saved from selected plants of the Linnaeus, Victoria, Giant and other improved 
sorts, but like the seeds of fruit trees, rhubarb seed cannot be relied upon to reproduce the 
same varieties. 
SEED—Pkt. 5c; Oz. 15c; 2 Oz. 25c; V 4 Lb. 40c; Lb. $1.50 
ROOTS—by mail, prepaid, 15c each; by express, not prepaid, $1.25 per dozen. 
RADIS H— Continued 
D TFTTF A hardy annual, the leaves of which are long, smooth and glossy and when young are iised like 
w 1 A mustard for salads. When in condition for use the plants are from eight to ten inches high. Sow 
the seed in shallow drills about sixteen inches apart, in early spring and for succession every few weeks thereafter. Water 
freely. The young leaves will be ready for cutting in about six weeks from time of planting. Pkt. 5c; Oz. 15c; 2 Oz. 25c; 
Vi Lb. 40c; Lb. $1.25 
SALSIFY, or Vegetable Oyster 
One of the most desirable winter vegetables. The roots when cooked are very palatable and nutritious and are served in a 
variety of ways. The flavor is similar to oysters. Salsify succeeds best in a light, well enriched soil, which should be stirred to 
a good depth. Coarse and fresh manure should be avoided, as it will surely cause the roots to grow uneven and ill-shaped. Sow 
early and quite deep, giving the general culture recommended for parsnip. The roots are perfectly hardy and may remain out 
all winter, but should be dug early in spring, as they deteriorate rapidly after growth commences. Frost does not injure the 
roots, but before the ground freezes a quantity for winter use may be stored in a pit or in a very cool cellar. 
* I j This variety is large and strong growing with long, smooth, white, tapering roots, and 
island is less liable to branch than the other sorts. Tops grassy. It is invaluable for market 
gardeners’ use. Pkt. 5c; Oz. 20c; 2 Oz. 35c; V 4 Lb. 60c; Lb. $1.75 
Mammoth Sandwich 
C/^R R F I The improved varieties of Sorrel when well grown and cooked like spinach make a palatable dish. Sow in 
drills early in spring and thin the seedlings to six or eight inches apart in the row. One may commence 
cutting in about two months and the plants will continue in full bearing from three to four years. 
« * 11-1 The best garden variety, having large, pale green leaves of fine quality. Pkt. 5c; O*. 20c; 
Large Leaved rrench 20z.35c ; y 4 Lb.60c;Lb.$ 1.75 
