CELERY 117 



We must buy the best and the freshest celery 

 seed. We may decide, instead, to start with plants. 

 In that case ? arrange with your market-gardener, 

 and have the celery strip ready when the plants 

 are to be delivered. Such a plan is an easier 

 shorter cut to the celery harvest and, for the first 

 year of gardening, it may be best. If we start 

 with seed, we must have the freshest from se- 

 lected stock, true to name. Choose the seedsman 

 that has had the most experience in the culture of 

 celery seed, a business in itself. Be willing to pay 

 the highest price, for price alone is a good guar- 

 antee of quality; order early, before the freshest 

 best seed is out of stock. 



There is a large number of varieties suited to 

 season and to taste. Suppose we choose Golden 

 Self-blanching for the early crop. It is short and 

 stocky in growth ; the stalks are broad and thick 

 and crisp; an unusually large heart, tender and 

 rich in flavor. Perhaps we had rather try White 

 Plume. That variety is more slender in growth ; 

 brittle-crisp in texture; and delicious in flavor. 

 It is more attractive as a garnish. For the winter 

 supply, we may select a slower growing kind, 

 Golden Dwarf or Boston Market for dwarf varie- 

 ties and Giant Pascal for big tall-growing plants. 

 All are excellent varieties and will bring satis- 

 faction. 



For the early crop, start the seeds in February 

 or March. The best plan for the first seeding is 



