THE VERY BEST VARIETIES OF CELERY. 



German, Seleri, French, CeUri. Spanish, A%>is. Swedish, SelUri. 



IT I TT I J I? F Celery has come so generally into use that almost every garden has a bed devoted to its grov^th, and if the soil la 

 iVi-<« tjjg plants vrell 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 theseeds germinate, as plenty of water is neces- 

 sary to get a satisfactory growth. When about two inches high thin out and transplant so that they may stand three inches apart, 

 and when the plants are four 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 about the last of June or the first of July. The most desirable time will depend upon the local climate, and Is 

 that which will bring the plants to maturity during cool, moist weather. In setting, prepare broad, shallow trenches, about six inches 

 deep and tour feet apart, in which the plants should be set six 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 ties and stakes, when in a few days it will be fit for use. Care should be taken that the plants are not disturbed 

 while they 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 aud 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 six to eight inches apart each way. 

 If the soil is very rich and there is an abundance of water, the plants will blanch each other, and the product will be very white and 

 handsome, but we think it is inferior in quality to that grown by the old method. 



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



price of Pkt. 3c, oz. 10c, X lb. 35c, X 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 LONG RIBBED RED GIANT 



BUCKBEE'S IMPROVED GOLDEN HEART— The best for family and 

 market use. The quality is grand and far superior to the orig- 

 inal stock of Golden Heart in habit of growth, and isconsiderably 

 better than the parent stock. 

 The stalks are very thick, beau- 

 tifully formed, perfectly solid, 

 of excellent flavor. Another 

 requisite is its excellent keep- 

 ing quality. In this respect it 

 is the best Celery for winter 

 storage, for market or private 

 planting. You will find it an 

 indispensable variety. Pkt. 5c, 



oz. 20c, ^ lb. 60c, X lb. §1.10, 

 lb. $2.00. 



NEW 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 par- 

 ent, superior keeping qualities. 

 The stalks are very large, thick. 



Buckbee's Perfected Kalamazoo. 



the choicest stock seed. 

 SLID, lb. 12. OQ 



solid, crisp and of a rich nutty 

 flavor, free from any trace of bitterness. It blanches very easily 

 and quickly, and rciains its freshness a long time after be- 

 ing marketed. The heart is golden yellow, very attractive. 

 Pkt. 4c, oz. 12c, H lb. 45c, >< lb. SOc, lb.'S1.50. 

 CELERY SEED FOR FLAVORING— Oz. 5c, J^lb. 12c, K lb. 20c, lb. 85c. 



NEW GOLDEN YELLOW LARGE SOLID— Plants of a yellowish- 

 green color when young, but as they mature the inner 

 sterns and leaves turn a beautiful golden yellow, which adds 



much to their attractiveness 



and makes the work of blanch- 

 ing much easier. The hand- 

 some color, crispness, tender^ 

 ness, freedom from stringinesB 

 and fine nutty flavorof this var- 

 iety make it only necessary to 

 be tried in order to establish it 

 as The Standard of Excellence as 

 an Early Sort. Pkt. 5c, oz. SOc, 

 1^ lb. 60c, }4 lb. «;1.10, lb. S2.00, 



PERFECTION HEARTWELL — A 



fine flavored, crisp and tender 

 variety. The plants are a lit- 

 tle taller than the Crawford's 

 Half Dwarf, and a little later 

 in maturing. The stalks are 

 medium sized, round, very solid, 

 crisp and tender, and of ex- 

 ceedingly fine and nutty flavor. 

 SOc, lb. $1.50. 



The color is a beautiful shade of 

 solid, crisp and entirely free 



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 heaviestsalesof Celery Seed 

 have been in that section, and I have devoted much time in 

 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 f or 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 

 KaJamaz'io Celery. It is t?ie grandest of Celeries." Icontrolthe 

 entire product of this strain of seed. Send to Buckbee for 



Pkt. 5c, oz. 20c, U lb. 60c, }4 lb. 



Pkt. 4c, oz. 12c, 1^ lb. 45c, lb 



NEW ROSE— A first-class Celery, 

 rose, of exceptionally fine flavor, 



from stringiness. A splendid variety for family and market use, 

 keeping well. Pkt. 4c, oz. 15c, lb. SOc, ^ lb. SOc, lb. $1.50 



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