38 RICHARD FROTSCHER’S ALMANAC AND GARDEN MANUAL 
plants a great deal. When tall enough, it should be earthed up to blanch to make it fit for 
the table. 
Large White Solid. This variety 
used to be planted exclusively, but since the 
introduction of hatf dwarf and dwarf kinds, 
it has been dropped, more so by market gar- 
deners. It is crisp, but not as fine flavored 
as the following kinds. 
Perfection Heartwell. This variety 
isin size between the Large White Solid and 
Dwarf kinds; it is of excellent quality, very 
thick, and when blanched the heart is of a 
beautiful golden yellow color; preferable to 
the White Solid, and one of the best kinds 
ever introduced. 
Dwarf Large Ribbed. This kind 
was brought: here several years ago from 
France. It is short, but very thick ribbed, 
solid and of fine flavor. The best dwarf 
variety for this section. 
Goiden Self Blanching. A French 
variety, of the best quality. The heart is solid, 
very tender, of a beautiful yellow color; the 
ribs brittle and of delicious flavor. Cannot 
be too highly recommended. 
Giant Pascal. This is a selection from 
the New Golden Self-Blanching Celery; it 
partakes of the best qualities of that variety, 
but is much larger and a better keeper. It is 
of a fine nutty fiavor; grows about two feet 
high; the stalks are very broad, thick and 
crisp, entirely stringless; the width and thick- 
ness of the stalks are distinctive features of 
this kind. It bleaches with but slight ‘‘earth- 
ing up” and very quickly, usually in five or 
six days. 
Celeriac or Turnip=-Rooted Cel- 
ery, is very popular in some parts «f Europe, 
but hardly cultivated here. It should be sown 
in the fall of the year, and transplanted six 
Perfection Heartwell Celery. Large White Solid Celery, 
