H. W. BUCKBEE, ROCKFORD, ILLINOIS. « 



THE VERY BEST OP CELERY. 



German, Seleri; French, Celeri; Spanish, Apis; Swedish, Selleri. 

 rjTTT r rTT"R"R 1 Celery has come so generally into use that almost every garden has a bed devoted to its growth, and if the 

 ^ 1 ivJJ. soil is rich and the plants well cared for, the Celery will be one of the most prized products of the garden. 

 Sow the seed (which is slow to germinate) in shallow boxes, or in a finely-prepared seed bed, out of doors, in straight rows, so that 

 the small plants may be kept free from weeds. See to it that the seed is kept moist, almost wet, until the seeds germinate, as 

 plenty of water is necessary to get a satisfactory growth. When about 2 inches high, thin out and transplant so that they may 

 stand 3 inches apart, and when the plants are 4 inches high, cut off the tops, which will cause them to grow stocky. The 

 crop is usually made to succeed some earlier crop, but in order to grow good Celery, the soil must be made as rich as possible; the 

 essentials to success being very rich soil and plenty of water. If good plants are used, they may be set out as late as the middle of 

 August, but the best results are usually obtained from setting out about the last of June or the first of July. The most desirable 

 time will depend upon t.i e local climate, and is that which will bring the plants to maturity during cool, moist weather. In setting, 

 prepare broad, shallow trenches about 6 inches deep and 4 feet apart, in which the plants should be set 6 inches apart, 

 cutting off the outer leaves and pressing the soil firmly about the roots. When the plants are nearly full grown they should be 

 "handled," which is done by one person gathering the leaves together while the second draws the soil about the plant to one-third 

 its height, taking care that none of the earth falls between the leaves, as it would be likely to cause them to rust or rot. After a 

 few days draw more earth about them, and repeat the process every few days until only the tops of the leaves are visible; or the 

 leaves may be pressed together by two wide boards held firmly a few inches apart by cross tics and stakes, when in a few days it 

 will be fit for use. Care shouldbetakenthattheplantsarenot disturbed whilethcy or the ground are wet, as it would be sure to 

 injure them. A part of the crop may be simply "handled" and then, at the approach of severe freezing weather, taken up and set 

 out compactly in a dark cellar or an unused cold frame, which can be kept just above the freezing point, and it will then gradually 

 blanch so that it may be used throughout the winter. Should the plants begin to wilt, water the roots without wetting the stalks or 

 leaves, and they will revive again. Celery is sometimes grown by what is termed the new process, which consists in making a spot 

 as rich as possible, and there setting the plants 6 to 8 inches apart each way. If the soil is very rich and there is an abun- 

 dance of water, the plants will blanch each other, and the pro luct will be very white and handsome, but we think it is inferior in 

 quality to that grown by the old method. 



I can supply the following varieties of Celery, which are too well known to need extended descriptions, at the 

 uniform price ofPkt. 3c; oz. 10c; 2oz.l8c; % lb. 35c; % lb. 65c; lb. $1.25. 



BOSTON MARKET CRAWFORD'S HALF DWARF GOLDEN DWARF, OR GOLDEN HEART 



GIANT WHITE SOLID WHITE WALNUT DWARF WHITE SOLID *. 



EARLY ARLINGTON NEW ROSE LONG-RIBBED RED GIANT 



Buckbee's Genuine Golden Heart— Original Private Stock, the Best Late Celery— This variety has a very strong and vigorous 

 plant with large, very white, crisp, brittle, tender and fine flavored stalks. It is late, and requires the whole season to develop, but 

 will keep longer than any other sort. We recommend it as worthy of the first place as a late Celery. Pkt. 5c; oz. 20c; 2 oz. 35c; 

 U lb. 60c; 'Alb. $1.10; lb. $2.00. 



Golden Yellow Large Solid, or Golden Self Blanching— This is the best Celery for early use. Plants of a yellowish-green 

 color when young, but as they mature, the inner stems and leaves turn a beautiful golden yellow, which adds much to their attrac- 

 tiveness and makes the work of blanching much easier. The handsome colors, crispness, tenderness, freedom from stringiness 

 and fine nutty flavor of this variety make it only necessary to be tried in order to establish it as the standard of excellence as an 

 early sort. Pkt. 5c; oz. 20c; 2 oz. 35c; JUb. 60c; 'A lb. $1.10; lb. $2.00. 



Giant Pascal— The latest and best variety of Celery. It is a selection from the Golden Self-Blanching, and adds to the general 

 good qualities of its parent, superior keeping qualities. The stalks are very large, thick, solid, crisp, and of a rich, nutty flavor, 

 free from any trace of bitterness. It blanches very easily and quickly, and retains its freshness a long time after being ma rketed. 

 The heart is golden-yellow; very attractive. Pkt. 4c; oz. 12c; 2oz.22c; K lb. 40c; % lb. 70c. ; lb. $1.25. 



Buckbee's Perfected Kalamazoo— It is an acknowledged fact that more good Celery is grown in the famous "Kalamazoo Celery 

 Fields" than anywhere in the country. For years our heaviest sales of Celery Seed have been in that section, and I have devoted 

 much time to the improvement of the justly celebrated variety grown in that section, until we now have this acme of perfection in 

 Celery— of creamy-white color, ideal size and perfect shape. It is alike profitable either for market or family use. There is no 

 waste in preparing it for the table. M. M. Gangwer, of Stockertown, Pa., writes: "I highly prize your Perfected Kalamazoo Celery 

 It is the grandest of Celeries." I control the entire product of this strain of seed. Send to Buckbee for the choicest stock seed 

 Pkt. 4c; oz. 12c: 2 oz. 23c; % lb. 45c; V, lb. 80c; lb. $1.50. r 



Perfection Heartwell— A hne flavored, crisp and tender variety. The plants are a little smaller than the Crawford's Half 

 Dwarf, and a little later in maturing. The stalks are medium sized, round, very sofjd, crisp and tender, and of exceedingly fine and 

 nutty flavor. A. L. Holbrook, Minooka, Grundy County. III., writes: "I have planted large quantities of your seed, and every 

 seed grows. I shall recommend your seed to my friends." Pkt. 3c. ; oz. 12c; 2 oz. 22c ; K lb. 40c. ; !4 1b. 70c; lb. $1.25. 



Soup, or Cutting Celery— This variety is adapted to sowing thick in rows and cutting when 3 or 4 inches high to use for 

 soup flavoring. It can be cut repeatedly and will furnish a succession throughout the season. Pkt. 3c; oz. 10c; 2 oz. 20c. ; M lb. 

 30c. ; % lb. 55c; lb. $1.00. 



Celery Seed for Flavoring— Oz. 5c; 2 oz. 8c; Z A lb. 12c; M lb. 20c; lb. 30c. 



BUCKBEE HAS MADE CELERY AN ESPECIAL STUDY. HIS SEED IS THE BEST. 



