PETER HENDERSON & CO.—VEGETABLE SEED NOVELTIES. 11 
NEW CELERY, “HENDERSON'S WHITE PLUME,” 
(See full page Illustration in front of Catalogue.) 
—___>—2 +> 2+ _—__ 
This season,(1884,) for the first time, is introduced a new kind of Celery, that we feel satisfied 
will so simplify its culture that the most inexperienced can now grow Celery, blanched in the 
proper condition for the table, just as easily as a Cabbage or Lettuce. The peculiarity of the 
Celery known as “ White Plume” is, that wa/ura//y its stalk and portions of its inner leaves and 
heart are white, so that, by closing the stalks, either by tying them up with matting, or by simply 
drawing the soil up against the plant and pressing it together with the hands, and again drawing 
up the soil with the hoe or plow, so as to keep the soil that has been squeezed against the Celery 
in its place, the work of blanching is completed; while it is well known that in all other kinds 
of Celery, in addition to this, the slow and troublesome process of high ‘“banking’’ or 
earthing up with the spade is a necessity. 
Another great merit of the ‘“ White Plume” Celery is, that it far exceeds any known vege- 
table as an ornament for the table, the inner leaves being disposed somewhat like an ostrich 
feather, so as to suggest the name we have given it of “ White Plume.” 
It is well known that one-half the value of a Celery, particularly in our best hotels and 
restaurants, is held to be its fitness as a table ornament, and for this purpose this new variety 
is admirably fitted. In addition to this, its eating qualities are equal to the very best of the 
older sorts, being cris, solid, and having that nutty flavor peculiar to the “ Walnut” and some 
of the red sorts. Altogether, we cannot find words sufficient to describe its many merits as it 
deserves. 
The great bugbear in the cultivation of Celery, by those engaged in growing it for market, 
has been the labor entailed in the “banking” to whiten or blanch it; and with the unskilled 
amateur growing a few hundred for private use, the troublesome process of “ banking” has 
usually been a detriment sufficient to prevent him from trying. Now he can grow this new 
sort just as simply as any other vegetable. In the first week of October of 1882, the Celery 
banks in Hudson County, New Jersey, must have cost at least $15,000 in labor to erect; but 
a rain storm of twenty-four hours’ duration washed the banks down and destroyed the work 
of weeks. Had this new Celery been under process of blanching, no high banks would have 
been needed, and the storm would have been nearly harmless, as the ‘‘wash’’ would have 
done but a trifling injury. 
But absolute perfection is hardly to be expected in anything, and the “ White Plume’ 
Celery has one’ drawback; the very qualities that make its culture so simple in the fall and 
early winter months, unfit it for a late Celery that will keep until Spring, as its tenderness and 
crispness of structure cause it to rot quicker than the old green kinds; but for use during the 
months of October, November, December, and the early part of January, we advise it to be 
grown, if the saving of labor and quality be considerations. It is equally as hardy against 
frost as the other kinds. In size and weight it is very similar to those popular kinds, the 
‘ Golden Dwarf” and “ Henderson’s Half Dwarf;’’ in fact, it originated in what is known as 
a “sport” from “‘ Henderson’s Half Dwarf;” that is, a single plant showed the whiteness 
of stem and peculiar feathery leaves, which, fortunately, were permanently reproduced from 
seed, and gave us this entirely new type of Celery. Its culture is in all respects the same as 
that directed for the other sorts, with the exception that we are saved the trouble of high 
“banking” or earthing up. 
Last season a few thousand bunches were sold for the first time in the New York markets, 
and were quickly disposed of at nearly double the price of the ordinary sorts of the same size. 
It was purchased exclusively by the purveyors for the leading hotels, and, from its beautiful 
appearance, created an interest in this vegetable which never had been shown before. Its 
only drawback, as we have said, is that, from its tenderness, it will not keep as well into late 
winter as the green sorts; but as it can be had in perfection through the Christmas holidays, 
the time when Celery is in greater demand than at any other season, it will without doubt at 
once be lergely grown, and grown to supply the holiday demand, to the exclusion of all 
other kinds. Our illustration shows a bunch of four, the usual way in which Celery is put up 
for the New York Markets. 
Price, 50 cents per packet. 
