28 



M. FERRY & GO'S DESCRIPTIVE CATALOGUE. 



CELERY 



Sow the seed (wliich is slow to germinate) from about February 20 to April 20 in shallow boxes indoors or sow in a finely 

 prepared seed bed out of doors in April in straight rows so that the small plants may be kept free from weeds. See to it that 

 the seed is not covered too deep and that the bed is kept moist, almost wet, until the seeds germinate, as plenty of moisture is 

 essential to get a satisfactory growth. The seed will not germinate well if planted in a hotbed or where subjected to a temper- 

 ature above 60" F. When the plants are one to two inches high, thin out and transplant so that they may stand two or three 

 inches apart each way. When they are four inches high, cut off the tops, which will cause the plants to grow stocky. Plants 

 are usually set out when about five inches high. It is well to cut off the lower half of the roots before transplanting, 



The crop is usually made to succeed some earlier one, 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 middle of June or first of July. The 

 most desirable time will depend upon local climate and is that which will bring the plants to maturity during cool, moist 

 weather. In setting, prepare broad trenches about six inches deep and four to six 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. The compacting of the soil excludes 

 the air from the roots until new rootlets are started. The only care now necessary for about six weeks is to keep the plants free 

 from weeds by frequent cultivation. 



When the plants are nearly full grown they should be "handled" which is done by gathering the leaves together while the 

 earth is drawn about the plant to one-third its height, taking care that none of it 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 it may be blanched by pressing the leaves together with two wide boards held in place by 

 stakes or by wire hooks at the top. This is the method commonly used by market gardeners and the rows need to be only about 

 three feet apart, but celery so blanched is not so good in quality and is more likely to become pithy than that blanched -n ith 

 earth. Care should be taken that the plants are not disturbed while they are wet or the ground is damp; to do so increases the 

 liability to injury from rust. 



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, where the temperature 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. For further cultural information see list of books on inside of back cover. 



<^ I 1 V II C If Rl I," '^'^'^ ^^ *^® ^^^^ celery for early use. It is in condition as early in the fall as any 



VjOluen I ellOW iSBlr Olcincnin£^ and we have yet to find an extra earlj- sort equal in quality and appearance to our 

 stock of Golden Yellow Self Blanching. Critical gardeners generally depend upon our stock to produce their finest early 

 celery. Plants of medium size, compact and stocky, with yellowish green foliage. As they mature the inner stems and leaves 

 turn a beautiful golden yellow so that blanching is effected at a minimum expenditure" of time and labor. Its handsome 

 color, crispness, tenderness, freedom from stringiness, and fine nutty flavor have fully established it as the standard first 



earlv sort. Pkt. 5c; Oz. $1.65; 2 Oz. $2.85; 

 1/4 Lb. $5.25; Lb. $20.00 

 ■jjTi . iji A handsome, very early variety. 



Wnite rlume Leaves light, bright green at 

 base, shading nearly white at tips. As the plants 

 mature, the inner stems and leaves turn white 

 and require to be earthed up but a short time be- 

 fore they are in condition for use. Although very 

 attractive, we do not think that it compares favor- 

 ably with the Golden Yellow Self Blanching either 

 in flavor or solidity, or that it will remain in con- 

 dition for use as long. White Plume is much in 

 demand as a market sort on account of its very 

 attractive appearance and requiring a very short 

 time for blanching. Pkt. 5c; Oz. 30c; 2 0z.55c; 

 lALb. $1.00; Lb. $3.00 

 ^1 1 . An earlv maturing sort unsurpassed 



Columbia in shape and quality. The plant is. 

 of medium height but very stocky and heavy. 

 The stalks are thick, almost round, resembling in 

 shape those of Giant Pascal; the color has in it 

 more of the rich yellow tint of Golden Yellow Self 

 Blanching, which" variety it resembles very much 

 in appearance when trimmed and bunched for the 

 market. The foliage is of a distinctly light shade of 

 green with a tinge of yellow. In season it follows 

 in close succession Golden Yellow Self Blanching. 

 Its quality is certainly exceptionally fine, some 

 connoisseurs considering it equal or even superior 

 to either Golden Yellow Self Blanching or Giant 

 Pascal. Introduced by us in 1906. (See ci(t. and 

 Uirtlier description in .Slip} lenient, pogeC) Pkt. 5c; 

 Oz.85c; 2 Oz.$1.35; V4Lb. $2.25; Lb. $8.00 

 rx f WTi 'i o i*J An erect, compact 



Uwarr White COlld growing variety. 

 Stalks moderately thick, solid and crisp, lecoming 

 when blanched attractive light yellowish while. 

 This variety is also sold as Large Ribbed Kalama- 

 zoo and Kalamazoo. Pkt. 5c; Oz. 25c; 2 Oz. 40c; 

 1/4 Lb. 75c; Lb. $2.50 



Seymour's White Solid vigorous grow- 

 ing variety; stalks when blanched attractive light 

 yellow or nearly white, nearly round, crisp, solid 

 and of good flavor. Matures a little earlier than 

 Giant Pascal. Pkt. 5c; Oz. 20c; 2 Oz. 35c; 

 1/4 Lb. 60c; Lb. $2.00 

 /-,. . n 1 This is a green leaved variety 



Liiant rascal developed from the Golden 

 Yellow Self Blanching and we recommend it as 

 being of the very best quality for fall and early 

 winter use. It blanches to a beautiful yellowish 

 white color; is very solid and crisp and of a fine 

 nutty flavor. The stalk is of medium height, very 

 thick, the upper portion nearly round but broad- 

 ening and flattening toward the base. With high 

 culture this variety will give splendid satisfaction 

 as a large growing sort for fall and winter use. In the 

 south it is prized more than almost any other kind. 

 jQi BEN Yellow bELF bLANCHms Pkt. 5c; Oz. 25c; 2 Oz. 40c; V* Lb. 75c; Lb. $2.50 



