D. M. FERRY & CO S DESCRIPTIVE CATALOGUE 
25 
GHERKIN, FOR PICKIJNG.-A very small, oval, 
prieklv variety, quite- distinct from all others. It is grown 
exclusively for pickling: is the smallest of all the varieties 
and should always he picked when young and tender. The 
seed is slow to germinate, requiring usually from two to 
three weeks. 
egg plant. 
French, Aubergine. German, Eierpflanze. 
The Egg Plant, when well grown and properly cooked, is a 
delicious vegetable, and it should find a place in every 
garden. 
Culture. —The seed germinates slowly, and should be 
started in strong heat, for in this, as in all sub-tropical 
plants, it is of importance to secure a rapid and continuous 
growth from the first, the plants never recovering from a 
check received when young. When the plants have formed 
two rough leaves, transplant to three or four inches apart. 
Keep the bed closed and very warm, shading from the direct 
rays of the sun. and giving abundance of water until the 
ground is warm and all danger, not only from frost, but 
from cold nights, is past; then harden off the plants by grad¬ 
ual exposure to the sun and air. and decrease the supply of 
water, then carefully transplant into very warm, rich soil, 
setting the plants two and a-half feet apart. If needed, 
shade the young plants and protect them from the potato 
bug, which is very fond of them, and if not prevented will 
often destroy them. Some seasons Egg Plants will fail to set 
fruit, or will not begin bearing until too late to mature, no 
matter how faithfully they may have been cared for. This 
is especially liable to happen if the summer is cool and rather 
moist. We know of no remedy for this. Pinching off the 
ends of the branches after the plants begin to bloom, and not 
letting more than two or three fruits set will often effect 
something, and is a good practice any year. 
D. M. Ferry 4 Co's Improved Large Purple, (Spineless). 
EARL\ DOXG PURPLE.— This is one of the earliest 
anti most productive varieties; fruit long, dark, rich purple, 
and of fine quality. 
BLACK PEKIX.— Nearly as early as the last, and nearly 
as large as the later sorts. Very prolific and desirable for 
market gardeners’ use. Fruit nearly round; skin smooth, 
black and glossy; flesh white, fine grainei and delicate. 
NKW YORK PUKPI/E.— Large, round or 
oval, of excellent quality; later than the preceding and 
highly esteemed in the New York market. 
T). M. FERRY & CO’S IMPROVED LARGE PUR- 
PCR (spineless!.— This variety has almost superseded all 
others both for market and private use, owing to the large \ 
size and high quality of its fruits and its extreme productive¬ 
ness. Plants large spreading; foliage light green: fruit very ; 
large, oval or short pear shaped; color dark purple with an , 
occasional splash of green around the stem. Plants ripen \ 
usually two to six large fruits. Bear in mind that our stock i 
is spineless , which is a great advantage in handling. 
French, Chicoree. German, Endivien. 
Culture.—E ndive may be grown at any season of the 
year, but is more generally used late in the fall. Sow the 
seed during June or July, in drills fourteen inches apart, and 
when well established thin the plants to one foot apart. 
When nearly full grown, tie the outer leaves together over 
the center in order to blanch the heart of the plant, or better 
still, place a square box over each plant*and let remain about 
a week, when it will be thoroughly blanched. By covering 
every few days a succession may be kept up. 
GREEN CURDED.— Is the hardiest variety, with beauti¬ 
fully curled, dark green leaves, which blanch white, and are 
very crisp and tender. 
V MOSS CURDED. — A variety growing considerably denser 
A and having the leaves much finer cut than the Green Curled; 
in fact, the whole plant is more compact. When well 
blanched it makes a very attractive appearance. 
EVER WHITE CURDED.— By far the most beautiful 
variety. Plant moderately dense with divided leaves, which 
are coarser and less tender than those of the Green Curled; 
but the midrib is yellow and the leaves frequently almost 
white, so that the plant is very attractive and always brings 
the highest price on the market. 
Broad Leaved Batavian. 
BROAD DEAVED BATAVIAN.—Has broad, thick, 
plain or slightly wrinkled leaves, forming a large head which 
is preferred for stews and soups; but if the outer leaves are 
gathered and tied at the top, the whole plant will blanch 
nicely and make an excellent salad for the table. 
GARLIC. 
French, Ail. German, Knoblauch. 
A bulbous rooted plant, with a strong, penetrating odor, 
but much esteemed oy some for flavoring soups, stews, etc. 
We frequently receive orders for garlic seed, but we can 
supply bulbs only. 
Culture. -Prepare the ground the same as for onions, and 
plant the bulbs in drills eight inches apart, and four inches 
apart in the rows and cover two inches deep. When the 
leaves turn yellow, take up the bulbs and dry in the shade, 
and lay them up in a dry loft, as you would onions 
