CELERY 



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become yellow-white. Leaves erect. This variety is the best for 



market-garden culture. 



Paris Golden Celery. — A very fine variety of Parisian origin ; 

 half-dwarf, compact, with well-developed leaves, of light green with 

 golden tints. The ribs are thick, broad, fleshy, and naturally ivory- 

 white, though to fit it for the table it is blanched the same as other 

 varieties. It is vigorous and early, easy of cultivation, and in every 

 way desirable ; but it calls for some care at the end of the season, 

 as it does not stand 

 wet so well as most of 

 the other sorts. 



Rose-ribbed Paris 

 Celery.— An excellent 

 variety selected from 

 the Golden Paris, of 

 which it possesses all 

 the good qualities, and, 

 like it, has broad, thick 

 ribs, and is not liable 

 to become hollow. It 

 is upright and com- 

 pact. The foliage has 

 a golden tinge which 

 increases and becomes 

 more conspicuous as 

 the autumn advances. 

 It is also distinguished 

 for the rosy colour of 

 the ribs. The stalks 

 are much less coloured 

 than those of the red 

 varieties, and, when 

 blanched, assume an 

 ivory colour slightly 

 tinged red, which is 

 very attractive. It is 

 cultivation. 



Pascal Celery. — A very vigorous and an extremely productive 

 variety, with short, broad, thick, tender and fleshy green ribs, which, 

 however, blanch very readily if only tied or earthed up. The 

 leaves are upright, vigorous, short, and dark green. It keeps quite 

 well under cover during winter. 



White Solid Arezzo Celery. — A very fine, tall, vigorous 

 variety, with dark green and slightly crimped leaves, and very thick, 

 broad, tender, and fleshy stalks. Its interest is rather for growers 

 in the south of France. 



Rose- ribbed Paris Celery, Self-blanching. 



one of the best celeries for autumn 



