14 
D. M. FERRY & CO’S DESCRIPTIVE CATALOGUE. 
firmly over the seed. A supply may be had for winter use 1 
by storing the turnip, half long or long varieties in a cellar 
and keeping covered with sand, earth or sods, to prevent 
wilting, or they may be kept out. doors in pits such as are 
used for apples and potatoes. One or two ounces or single 
packets of four or five sorts will give a good supply. 
EXTRA EARLY EGYPTIAN BLOOD TURNIP. 
By many considered the best variety for forcing and is used, 
perhaps, more by market gardeners than any other for first 
early crop, being very early, with small top: leaf stems and 
veins dark red, leaf dark green.Adotted with red; roots very 
dark red, rounded on top, but Mat beneath, with very small tap 
roots; flesh dark red, zoned with lighter shade, hard, crisp 
and tender when young, but becoming woody with age. 
EARLY ECLIPSE. — An improved extra early sort. 
Tops small, dark purplish-green shading to lighter color on 
outside of the leaves. Roots nearly globular with a small tap 
root and very small collar. Flesh dark red, zoned with a 
lighter red, very sweet, crisp and tender, especially when 
young. One of the most desirable sorts for bunching. 
DETROIT DARK RED TURNIP.—This beet, intro¬ 
duced by us last year, gave the greatest satisfaction among 
all our customers, many of whom planted it in large 
quantities for market use. Its small upright-growing tops, j 
the splendid shape and color of the roots, coupled with the fact 
that it is very early and a long keeper, made for it at once a 
place in the esteem of every one who planted it. We cannot 
commend it too highly to every one who wants an attractive | 
beet of the finest quality for either home or market use. 
Tops small, upright-growing, so that the rows may be close 
together, leaf-stems and veins dark red, blade, green; roots 
globular or ovoid; color of skin dark blood red, flesh bright 
red, zoned with a lighter shade, very crisp, tender and sweet, 
and remaining so for a long time. 
IMPROVED EARLY BLOOD TURNIP.—An extra 
selected stock of blood turnip, having larger, coarser tops j 
and roots than the Detroit Dark Red, and requiring a consid¬ 
erably longer time to mature. One of the best for summer 
and autumn use. 
EDMAND’S EARLY BLOOD TURNIP.—This beet, 
of American origin, has, by careful selection, been brought ; 
to a uniformly smooth root and small top, making it among I 
the best for early table use. Tops low, small spreading; leaf j 
stalks and ribs dark red; blade of leaf bright green, and hav 
ing a markedly wavy j*dge; roots dark red. interior color- 
dark purplish red. zoned with a lighter shade; crisp, tender. | 
sweet, and an excellent keeper. One of the best, either for 
summer or winter use. 
BASTIAN’S EARLY BLOOI) TURNIP.—Tops small, 
stems purplish pink, leaves bright green, roots turnip-shaped 
with medium size tap, bright red. Flesh purplish .red, 
zoned with white, crisp, tender, and of good quality. 
EARLY BLOOD TURNIP.—Tops and necks medium 
size; leaf stems and veins red with green or red blades: 
roots turnip-shaped, deep purple, flesh blood red. zoned with 
lighter color, crisp, tender anu sweet. 
EARLY TURNIP BASSANO. Not maturing as early 
as the above, but growing to a large size, may be used early, 
and is the best variety to sow for greens. Tops large: leaf 
stems light red; leaves light green; roots large, round, turnip- 
shaped; flesh pink, zoned with white, very sweet and tender 
when young, becoming woody and tasteless with age. 
D. M. FERRY A CO S HALF LONG BLOOD.-This 
is an entirely new and distinct variety, by far the best for 
winter use. The roots are about one-half as long as the Long 
Dark Blood, but weigh as much on account of their thickness. 
They are always smooth and handsome, and their rich, dark 
red flesh is very sweet, crisp and tender, never becoming 
woody, even in portions above ground We consider this the 
most valuable sort of recent introduction for fall and winter 
use. ’ * 
IMPROVED LONG DARK BLOOD_ 1 Tops large; 
neck small; leaf stems and veins red; leaf green: roots large, 
tapering toward both ends, growing oven with the surface, 
dark red, flesh dark red, zoned with lighter shade, very tender 
and sweet, and remaining so when kept till spring. 
SWISS CHARD, SILVER OR SEA KALE BEET. 
— A distinct vegetable and much superior to the common 
beet for greens. If sown at the same time it will be fit for 
use before it. Later, the plants form broad, flat, beautiful 
wax-like steins to the leaves, which are very delicious cooked 
as beets, or pickled. We recommend all of our customers to 
try it. 
The following varieties are used for stock feeding. They 
are easily grown and harvested, keep well through the winter 
and give an immense amount of cattle food at a small cost, 
but need a rich, well prepared soil. Sow in drills thirty inches 
apart, as early as the ground can be got in condition! Culti¬ 
vate well when young, and thin out the plants to one foot 
apart in the row. If these thinnings are carefully handled, 
and the larger leaves cut off. they can easily be reset to fill 
vacancies, and will make the largest roots. Care should be 
taken not to break or bruise the roots in harvesting. 
FRENCH WHITE SUGAR, RED TOP:—This variety 
is the result of the careful selection 
and culture by one of the most exten¬ 
sive and scientific cultivators in 
F.urope. It unites capacity for a 
large yield, with an exceedingly rich 
flesh, making it the best for cattle 
feeding. We think that for this pur 
pose it is much superior to the larger 
and coarser mangel wurzels, and 
we urge our customers to try it. be¬ 
lieving they will find it superior to 
any field beet they have cultivated. 
Tops medium size; roots above me¬ 
dium size; long, top-shaped, growing 
I 2 3 
J BASTIANS EARLY BLOOD-TURNIP- 
2-PARLY EGYPTIAN-BLOOD-TURNIP- 
3 LONG ' PARK- BLOOD- 
T- 5 6 
4 -EARLY - BLOOD-TURNIP 
5 - EARLY • ECLIPSE- 
6 • D.ME & C~ HALF-LONG-BLOOD* 
