PETER HENDERSON & CO.'S CATALOGUE OP SEEDS. 51 



CELERY. 



German, Seleri. — French, Celeri.— Spanish, Apio. 



Our manner of treating the Celery crop of late years is very much simplified. 

 Instead of sowing the seed in a hot-bed or cold frame, as formerly, it is sown in the open 

 ground as soon as it is fit to work in April, and kept carefully clear of weeds until the 

 time of planting in June and July. The tops are shorn off once or twice before planting, 

 so as to insure " stocky '' plants, which suffer less on being transplanted. 



After the ground has been nicely prepared, lines are struck out on the level surface, 

 three feet apart, and the plants set six inches apart in the rows. If the weather is dry at the 

 time of planting, great care should be taken that the roots are properly " firmed." Our 

 custom is, to turn back on the row, and press by the side of each plant gently with the 

 foot. This compacts the soil, and partially excludes the air from the root until new 

 rootlets are formed, which will usually be in forty-eight hours, after which all danger is over. 

 This practice of pressing the soil closely around the roots is essential in planting of all 

 kinds, and millions of plants are annually destroyed by its omission. After the planting 

 of the Celery is completed, nothing further is to be done for six or seven weeks, except 

 running through between the rows with the cultivator or hoe, and freeing the plants of 

 weeds until they get strong enough to crowd them down. This will bring us to about 

 the middle of August, by which time we have usually that moist and cool atmosphere 

 essential to the growth of Celery. Then we begin the " earthing up," necessary for 

 blanching or whitening that which is wanted for use during the months of September, 

 October and November. The first operation is that of " handling," as we term it, that 

 is, after the soil has been drawn up against the plant with the hoe, it is further drawn 

 close around each plant by the hand, firm enough to keep the leaves in an upright posi- 

 tion, and prevent them from spreading. This being done, more soil is drawn against the 

 row (either by the plow or hoe, as circumstances require), so as to keep the plant in this 

 upright position. The blanching process must, however, be finished by the spade, which 

 is done by digging the soil from between the rows, and banking it up clear to the top on 

 each side of the row of Celery. Three feet is ample distance between the dwarf varieties, 

 but when large sorts are used, the width of the rows must be at least four and a half or 

 five feet. 



Per oz. >4 lb. Lb. 

 Henderson's Dwarf White. Our favorite market variety, of close 



habit, solid, crisp, and tender 50c. $150 $5 00 



Incomparable Dwarf White. An excellent dwarf variety, very 



solid and crisp 40c. 125 4 00 



White Solid. Of large size, solid and crisp 30c. 100 3 00 



Seymour's Superb White. One of the best of the large growing 



varieties 40c. 125 4 00 



Boston Market. A dwarf-growing, white variety, of excellent 



quality. A favorite with Boston market gardeners 50c. 150 5 00 



Hood's Dwarf Red. An excellent dwarf variety, solid, crisp, and 



juicy 40c. 125 4 00 



Leviathan. White, very large and solid, of fine flavor 50c. 1 50 5 00 



Carter's Dwarf Crimson. Very dwarf and solid, of fine dark 



crimson color and superior flavor 50c. 150 5 00 



CELERIAC, or TURNIP-ROOTED CELERY. 



French, Celerie-rave. — German, Knot Sellerie. 



A variety of Celery, having turnip-shaped roots, which may be cooked and sliced, 

 and used with vinegar, making a most excellent salad. It is more hardy, and may 

 be treated in the same manner as Celery. 



Peroz 30c. Peri lb $1 00 Perlb $3 00 



CHICORY. 



Large Rooted. Used to mix with, or as a substitute for coffee. Cultivation same as 

 the Carrot. 

 Peroz 15c. Per i lb 30c. Per lb fl 00 



COLEWORT, or COLLARDS. 



French, Chou — German, Blatter Kohl. 



Sow for succession from June to August, and treat as Cabbage, in rows one foot 

 apart. 



Peroz 20c. Per i lb 60c. Per lb $2 00 



