IO F. W. BOLGIANO & CO., 
CELERY. 
One Ounce Will Produce About 3,000 Plants. 
Culture of Celery.—Sow the last of March or early in Ap.il, in an open border, in rich, mellow 
ground, in shallow drills, watering freely in dry weather. By rolling or pressing in the seed the result 
will be more satisfactory than when only covered. Cut the tops off once or twice before planting out, to 
make them stocky. When the plantsare 5 or 6 inches high, transplant the dwarf varieties 3 feet and the 
taller sorts 4 feet between the rows; plant 6 inches apart in the rows. Cultivate well, and when large 
enough blanch by earthing up. The first operation is that of ‘‘handling,”’ generally done the beginning 
of September; after the soil has been drawn up with a hoe, it is drawn closer around each plant by the 
hand to keep the leaves firm in an upright position and prevent spreading. When the plants have 
become ‘‘set’’ in an upright position, and the celery is wanted for early use, they should be ‘“banked.”’ 
This is done by throwing the soil up as close to the plants as possible with a plow and finishing it with a 
spade, bringing the earth up nearly to the tops of the plants. The method employed now for protecting 
is by covering the tops of the banks with waterproof felt paper. 
y FRENCH GOLDEN SELF-BLANCHING CELERY. 
This is the best celery in cultivation for market gardeners. 
Since its introduction, in 1884, is has been steadily increasing 
in sales, until now it is the main early celery raised by market 
gardeners in the vicinity of Baltimore. The beautiful appear- 
ance of the plant, with its close habit, compact growth and 
straight, vigorous stalks, is faithfully shown in the illustra- 
tion. The ribs are perfectly solid, crisp, brittle and of deli- 
cious flavor when blanched with earth; but when the blanch- 
ing is done with boards it is apt to be more stringy. It is 
self-blanching to a very remarkable degree, for without bank- 
ing up or any covering whatever, even the outer ribs become 
a handsome, fresh, yellowish white color. The heart is large 
and solid and of a beautiful, rich, golden yellow color. No 
variety can surpass it, indeed equal the French Golden— 
Packets, 5c. and10c. Ounce, 30c. 4+ Pound, $1.00. 4 Pound, 
\ $1.75. Pound, $3.50. 
yParis Golden Self-Blanching Celery.—An Ameri- 
can selection from the celebrated French Golden Self-Blanch- 
ing largely used by market gardeners— Packets, 5c. and 10c. 
Ounce, 15c. + Pound, 75c. 4 Pound, $1.50. Pound, $3.00. 
Your stock of French Golden Self-Blanching Celery was 
the largest and finest on the market. It brought the best 
prices. I send you three stalks which speak for themselves. 
PETER GARLAND, 
District of Columbia. 
SN 
“A rE 4 07) 
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NAIA Ti > : 
Y BOLGIANO’S GOLDEN HEART CELERY 
Is the Market Gardeners’ Favorite Celery. 
This is the old standard sort which has satisfied gar- 
deners these many years. It is crisp, solid, handsome, 
and most excellent flavor, with a beautiful golden heart. 
It holds its own against all the new sorts, and is more 
largely used than ever. And its merits will continue its 
great popularity with experienced growers. Packets, 5c. 
and Ioc. Ounce, 15c. % pound, 50c. % pound, 8oc. 
I pound, $1.50. 
LAVhite Plume.—This famous variety, which is of an 
entirely distinct type of this popular vegetable, should 
be grown only for fall and early winter use. Packet, Ioc. 
Ounce, I5c. % pound, 50c. Pound, $1.50. 
_. Perfection Heartwell.—Magnificent, large, golden 
—yellow heart, of very superior quality, excellent winter 
market sort. Packets, 5c. and roc. Ounce, I5c. Y% 
pound, 50c. Pound, $1.50. ‘ BOLGIANO’S GOLDEN HEART C 
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ELERY. 
