Golden Plume 
182 Giant Pascal % 
Also known as Winter King (140 days) 
Stalks are thick, solid, entirely stringless, brittle, and of a rich, nutty 
_ flavor. Leaves are upright, short and dark green. When properly blanched, 
the stalks are a beautiful yellowish white. They are very broad and quite 
prominently ribbed, without, however, showing any signs of fiber. Giant 
Pascal is easy to grow, reasonably quick to blanch, and if properly stored 
can be kept throughout the winter. The favorite winter celery, following 
along in perfect succession after Golden Plume. 
Pkt. 10¢; 14 0z. 45¢; oz. 85¢; 1% Ib. $2.5¢ 
176 Golden Plume & 
Early maturing, blight resistant (115 days) 
A perfected type developed from the famous Golden Self-Blanching. 
Plants are semi-dwarf, but have taller, thicker stalks than Golden Self- 
Blanching. The creamy hearts are very large and tightly folded. When 
blanched, the stalks are an attractive light golden yellow. The flavor is 
rich and pleasing. Quite resistant to blight. It’s the favorite celery in the 
United States, since it combines great tolerance to varying soil and weather 
conditions with exceptionally fine eating quality. 
: Pkt. 10¢; %20z.45¢; oz. 85¢; 1% Ib. $2.59 
= Giant Pascal 
180 Cornell Nineteen ¥ 
(120 days) A new main crop and winter 
storage variety of great superiority. The 
stalks are exceptionally tall, smooth, and * 
well rounded, with remarkable crispness, 
flavor, and freedom from strings. The 
stalks are yellow, and the outer branches 
are of the same high quality as the inte- 
rior. This variety is not designed for an 
early crop, but for fall use and winter 
storage. Resistant to Fusarium yellows. 
Pkt. 25¢; 1 oz. 90¢; 
oz. $1.50; 1%, lb. $5.00 
177 Emperor 
or Fordhook 
(130 days) Stalks are always brittle, 
stringless, and blanch to a fine, silvery 
white. Delicious flavor. Hearts are large 
and tightly folded. Plants are stocky, 
dwarf, 15 to 18 in. high, and therefore 
easily blanched. Excellent for fall use; one 
of the best for winter storage. Pkt. 15¢; 
VY oz. 75¢; oz. $1.35; 1% lb. $4.00 
175 Golden Self-Blanching 
American grown from French strain (115 days) 
- Very popular because of its earliness and self- 
blanching tendency. The plants grow 18 to 20 in. tall, 
and form thick, solid stalks which readily blanch to a 
beautiful waxen yellow. Crisp, free from strings, and 
of a rich, nutty, delightfully sweet flavor. Easily the 
equal of the French strain from which it was grown. 
Pkt. 15¢; 1% 0z. 60¢; oz. $1.10; 1% lb. $3.10 
Celeriac 
188 Giant Prague 
(120 days) Celeriac is sometimes 
called turnip-rooted celery, or knob 
celery. The roots grow about 2 in. 
across and are as firm and flavorful 
as celery hearts. Often used in soups, 
salads, and dressings where it is con- 
sidered superior to celery in flavor 
and consistency. Culture like celery 
except that it is much easier, since 
no blanching is necessary. Roots 
may be stored for winter use, pro- 
longing the season for that delicious 
; celery flavor in your cookery. 
Celeriac Pkt. 15¢; 14 oz. 50¢; oz. 90¢ 
Planting Guide 
For earliest celery, sow the seed thinly in the house or hot- 
bed in February or early March. For a late crop for fall use or 
winter storing, sow the seed in frames or in the open ground 
as early in the spring as the soil can be worked. Cover seed 
with no more than 2% in. of fine soil. Keep evenly and moder- 
ately moist until the seeds sprout, which usually requires two 
weeks. Set plants 6 to 8 in. apart in single rows 4 ft. apart or 
double rows 1 ft. apart, allowing 4 ft. of space between each 
double row. Celery requires rich, well-manured soil and plenty 
of moisture for best results. A packet of seed will provide 
about 400 plants; one oz. about 7,500 plants; 34 lb. for an acre. 
WM. HENRY MAULE, SEEDSMAN 23 
