DESCRIPTIVE CATALOGUE. 
25 
Q. M. Ferry & Co’s Premium Flat Dutch. 
Fottler’s Early Drumhead. 
Red Dutch, for Pickling.—An esteemed sort for 
pickling; is also shreded and eaten raw, in vinegar; it 
forms very hard, oblong heads, round at the top, and, 
when pure, of a dark red, or purple color. 
Early Large Schweinfurt. 
Fine Blood Red. — Of remarkably deep blood-red 
color, and a great favorite with the Germans. It is very 
true and constant. 
Stone Mason Marblehead. — Characterized for its 
sweetness and delicacy of flavor, and for its reliability 
for forming a large head. Very hardy, and will endure 
the cold of extreme northern climates. 
Stone Mason Marblehead 
and fine. This and our Premium Drumhead are decid¬ 
edly the best late varieties for general cultivation. 
Large Drumhead.—The Drumhead Cabbage is a 
large fall or winter variety, with a broad, flat or 
round head, short stump, tender and good fla¬ 
vored, and an excellent keeper; grown extensively 
for shipping purposes. 
D. M. Ferry & Co’s Premium Drumhead.— 
We recommend this sort to market gardeners and 
growers, for shipping purposes. In good, rich soil, 
and with a favorable season, the heads will grow to 
enormous size ; very compact and solid, and of ex¬ 
cellent flavor. 
Marblehedd Mammoth Drum! ead.—The 
largest cabbage known, weighing in some instances 
over Ji/ty pounds. Under good cultivation, acres 
have been grown az>eragivg over thirty pounds 
each head. 
Quintal Drumhead. —An exceedingly large 
variety, of French origin. Heads quite flat on the 
top, with few side leaves ; solid, firm, hard, and of 
good flavor. 
Green Glazed. —A standard late variety in the South, 
as it is not affected by the heat. Heads large but rather 
loose and open. Very desirable from the immunity it 
enjoys from the attacks of insects. 
Early Dwarf Ulm Savoy. —One of the earliest and 
sweetest of the Savoys. Heads small, round, solid; 
leaves small, thick, fleshy, of fine deep green color, and 
of most excellent quality. 
Green Globe Savoy. —This docs not make a firm 
head, but the whole of it being very tender and pleas- 
ant-flavored, is used for cooking; leaves wrinkled and 
dark green ; is very hardy, and improved by frost. 
Imperial French Ox Heart. 
Late Flat Dutch.—A low-growing variety; heads 
large, bluish-green, round, solid, broad and flat on the 
top, and often tinted with red and brown. An excellent 
fall and winter variety, and a good keeper. 
D. M. Ferry & Co’s Premium Flat Dutch. — This 
we consider superior to any late cabbage in cultivation. 
It possesses all the good qualities of the Late Flat Dutch 
and_is a sure header. With good cultivation, on moist, 
nch ground, ninety-five in a hundred will head up hard 
