56 
E>. M. FERRY & CO’S 
up to t.tc stem, and remarkably solid. Color bright 
glossy crimson, without any tinge of purple. It is me¬ 
dium early, and will produce a great quantity of smooth, 
marketable tomatoes, at a season when they are pretty 
sure to bring a good price. It has taken a first class 
prize for four consecutive years. 
Acme.—This is one of the best varieties of recent in¬ 
troduction. Fruit of medium size, perfect form, round, 
slightly degressed at the ends, and very smooth. Color 
dark glossy red, with light purplish tinge. Ripens all 
over and through at same time, and has no green core, 
and but few see Is ; bears continuously till frost comes. 
Excellent for mark t use. for cann.ng purposes, or for 
shipping. 
Hathaway’s Excelsior.—Quite early, medium size, 
tolerably smooth, solid, and in every respect a desirable 
variety. 
T rophy. 
Trcpliy.— Undoubtedly the best new variety that has 
yet bee.i brought into notice. is medium early, of 
enormous size, uniformly smooth and well-formed ; solid 
to the center, and very heavy. 7 he sect/ we offer is 
our .1 growth , from stoch procured from Air. 
IVa' irgy the originator , and is perfectly pure and 
true. 
Gen Grant. 
Gn. Grant.—This is a good variety for canning 
purposes ; above the medium size, growing in clusters; 
form round, slightly flattened, very regular, symmetri¬ 
cal, and but little ribbed. Color brilliant glossy crimson; 
flesh ivm, solid, color ng well up to the stem, li ripens 
early, bears carnage ell, keeps in good condition a 
long time, and »s of excellent flavor. 
Larg*r Red. A standard variety, fruit somewhat 
flattened, inclining to globular in i:s general outline; 
large size ; skin ucep crimson ; flesh bright pink, or rose 
color. 
Large Red Fegee.—Fruit large, bright pink, some¬ 
times ribbed, but often smoc‘h • it is well filled, and 
cuts hard and solid, like an apple. A profitable variety 
for market, and not excelled for making catsup. 
Golden Trophy.—A sport from the well known 
Trophy, ripening about a week earlier. Flesh firm and 
solid, containing but few’ seeds. About the size of the 
Trophy, of a beautiful, light yellow, or straw color, oc¬ 
casionally faintly streaked with red. Resists drought 
better than any other variety. 
Large Yellow.—About the size and shape of the 
Large Red, but a little more flattened ; color bright 
yellow ; flesh firm ; used more particularly for pre¬ 
serving. 
Green Gage.—An English variety, highly recom¬ 
mended for preserving, and equally desirable for table, 
cooked or raw. In flavor, it combines the apple and 
tomato. i'piquant and highly agreeable. Of medium 
size. p.uin-shaped, and < f a bright yellow color. 
Red Cherry.—A 'in ill, round, red tomato, of the 
shape and size of cherries; cultivated mostly for pick 
ling ; is very early. We derive our stock from a plant 
growing wild in the Island of Cuba. 
Red Pear-Shaped.—This variety is beautiful in ap¬ 
pearance. bright red ; in form, like a pear. It is used 
mostly for pickling, but is not undesirable for table use. 
Turk’s Turban. — A 
new and singularly orna- 
mental variety, w’ith 
beamiful, scarlet fruit in 
the form of a Turk's cap. 
Said to be excellent for 
table use, besides being 
a curiosity on account of 
its form. 
Cui.turk. —The tomato 
is raised from seed, which 
should be sown in a hot¬ 
bed in March, or in pots 
in a warm window. They 
should be started as early 
and forwarded as rapidly as possible, whether by hot¬ 
bed or open air culture. When about two inches high, 
they should be transplanted, in single plants, to warm, 
light, rich soil. Water freely at the time of transplant¬ 
ing, and shelter from the sun a few days, or until well 
established. Train upon trellis w’ork, or support by 
driving sticks in the ground, and tying to them. 
White Egg. 
TURNIP. 
Fr. Afa?>et. —Gcr. Rucben. 
T his wholesome and 
agreeable vegetable has 
been cultivated from time 
immemorial, as a field crop, 
and in F.ngland and the 
Northern States, at the 
present day, it is one of the 
staple products of the farm. 
It is most easily affected 
in its form and flavor by 
soil, climate, and mode of 
culture. There are a great 
many varieties, but we 
have selected the following 
as the best for the garden 
or farm. 
white- flz sited 
SORTS. 
White Egg.—A new, 
quick-growing variety, per¬ 
fectly smooth, and nearlv 
