D . M . FERRY & CO’S 
F arly Cluster 
Bismark. —Very constant in color, uniformly' straight 
and well formed tender and crisp and of excellent 
flavor. 
Bismark. 
Improved Long Green —Selected for a number of 
years from the most perfect specimens, till it has be¬ 
come perfectly pure and true Undoubtedly' the best 
variety in cultivation for table or pickling. About one 
foot in length, firm and crisp . this variety produces 
seed sparingly. 
Improved Long Green. 
London Long Green. — A good bearer, about a foot 
in length, rather pointed at both ends, dark green firm 
and crisp It is a good kind for the table, and makes a 
beautiful pickle for those who like them hard and brit¬ 
tle. 
Long Green.—Is shorter than the London Long 
Green, equally as productive and makes a good pickle 
but is not quite so good a table variety', being less crisp. 
Gherkin, for Pickles.—A very small, oval-shaped, 
prickly variety, hav¬ 
ing somewhat the ap¬ 
pearance of a burr. It 
is grown exclusively 
for pickling; is the 
smallest of all the va¬ 
rieties. and should 
always be pickled 
when young and ten¬ 
der. The seed is slow 
to germinate. 
Boston Pickling.—A distinct variety' which has ob¬ 
tained a great degree of popularity in Boston markets, 
as a pickle. It is medium long, and a great producer 
D. M. Ferry & Co’s Perfection Pickling.—This 
valuable new variety is produced from seed imported by 
ourselves from Europe, and supplies a want long expe- 
lienced for a cucumber that exactly fills all the require¬ 
ments of a perfect pickle and table sort combined. If 
pickled at proper size, it fully' equals the celebrated 
Crosse Blaclnuell's Gherkins , which have obtained 
a world-wide celebrity for fine form and beautiful color. 
If permitted to grow to proper size it is superior to any 
of the old varieties for table cutting. It is a distinct 
variety'. uniformly’ marked with three well defined ribs : 
straight, well formed, handsome, about twelve inches 
>or^ ; tender and brittle, and produces a very large crop. 
Gherkin 
Culture. — Culture in the open air is of the simplest 
character. Merely dig a hole about a foot wide and six 
inches deep, fill it with rich, sandy soil, and raise it 
above the surface about six inches. The hills should 
be six feet apart each way. Any time in May sow a 
few seeds therein and the result is certain. If the 
weather be warm, they' will grow in a few days ; if the 
nights are cold, protect them. There is frequently a 
little bug which destroys the tender leaves ; soot and 
ashes sprinkled over them while wet with dew will 
ictard the progress of the depredator As soon as the 
vines have made three leaves, nip the points off to make 
them branch out • they will fruit sooner by so doing. 
Three vines in a hill are quite enough. 
EGG PLANT. 
Fr. Aubergine. — Ger. Cicrp/Ianze. 
The Egg Plant is called by some the Guinea Squash. 
They are cut into thin slices and fried and have a taste: 
\ cry similar to oysters 
Early Long Purple 
Early Long Purple.—This is one of the earliest 
varieties: very hardy' and productive Fruit long and 
of superior quality' ; good for general culture 
Black Pekin. — As early'as the Early Long Purple 
and as large as the later varieties Nearly round . skin 
black, glossy' and smooth more prolific and delicate 
than the old varieties Weighs eight to ten pounds. 
Flesh fine-grained and white. Very desirable for mar¬ 
ket gardener’s use. 
Large New York Purple. —Large round of excel¬ 
lent quality • later than the preceding, and highly 
esteemed in New York market 
D. M. Ferry & Co s Improved Large Purple.— 
The best variety' m cultivation. Fruit remarkably 
