DESCRIPTIVE CATALOGUE. 
35 
large, often measuring 
twelve inches m depth 
and nine inches in di¬ 
ameter, and weighing 
five to six pounds. 
Skin deep purple, with 
occasional stripes o f 
green about the stem. 
Plant hardy and 
stocky. Not so early 
as the Long Purple, 
but superior in flavor, 
much larger, and of 
longer duration. 
Culture, — Sow in 
D. M. Ferry & Co’s improved hot-bed. very early in 
Large Purple the spring, and trans¬ 
plant to two and n half feet apart each way, in very rich, 
warm ground Do not plant out till the weather be¬ 
comes settled and warm. Keep the plants well watered 
for a few days if hot when put out. When hot-beds are 
not convenient, a few plants can be started in flower 
pots or boxes, and, when planted out. must have a deep 
rich soil, and full exposure to the sun. Cultivate and 
hoe same as cabbages. 
ENDIVE. 
Fr Chicoree. —Ger. Endivien. 
Green Curled.—Ts the hardiest variety, with beauti¬ 
fully curled dark green leaves, which blanch white, and 
are very crisp and tender. 
Green Curled. 
Broad-Leaved Batavian.—Has broad, thick, plain 
or slightly wrinkled leaves. It is principally used for 
cooking, and making a larger head, is preferred for stews 
and soups. If the outer leaves are gathered and tied on 
the top, the whole plant will blanch nicely, and make 
an excellent salad for the table 
Broad-Leaved Batavian. 
Culture. —Sow from late in the spring to the middle 
of summer, in shallow drills fourteen inches apart ; thin 
the plants to one foot in the drills, and when fully 
grown, tie over the outer leaves of a few plants every 
week or fortnight, in dry weather, to blanch, which 
takes ten days in hot, and twenty days in cool weather. 
Draw up a little earth to the base of the plants. Rich, 
mellow soil, in an open situation, is most suitable. 
Garlic 
GARLIC. 
Fr. Ail —Ger. Knoback. 
A bulbous-rooted plant having a well known, strong, 
penetrating odqr, which is most powerful at mid-day. 
In some countries it is much esteemed for seasoning 
soups, stews, &c . and is useful in various medicinal 
forms. It should be remembered that the liulbs only, 
aud not Seed of Garlic arc supplied by us. Wc state 
this because wc frequently receive oiders for Garlic 
seed. 
Culture. —Prepare the ground the same as for onions, 
and plant the cloves 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. 
GOURD. 
Sugar Trough. — This variety grows to a very large 
size, and is valuable, when dry. for a variety of house¬ 
hold purposes, such as baskets, buckets, cans, &c. 
Culture. —The Gourd is a tender annual, and should 
not be planted till all danger of frost is over, and not 
less than six feet apart each way. in good, rich loam. 
Three plants in a hill will be sufficient to leave at last 
hoeing. For ornamental varieties , see Flower 
Seeds. - 
KALE. 
Fr. Chou Vert. — Ger. 
Kraus Kohl. 
“ Borecole.” ” Kale” or 
Green Kale ” are general 
terms applied to that class 
of cabbage which does not 
head, but is used as an es¬ 
culent in its open growth. 
When used, the crown or 
center of the plant is cut 
off, so as to include the 
leaves, which usually do 
not exceed nine inches in 
length. It boils well, and 
is most sweet, tender and 
delicate, provided it has 
been duly exposed to frosts 
Sow in sced-bed about the 
middle of spring, and when 
of suitable size, transplant 
to eighteen or twenty 
inches apart each way, and 
cultivate like cabbages. 
Sea (Chou Marin).— 
This is a very fine vegeta- 
