36 



FERRY & GO'S DESCRIPTIVE CATALOGUE 



CELERY 



Sow the seed (which is slow to gei'ininate) from about February 20 to April 20 in shallow boxes indoors or sow in a finely 

 prepared seed bed out of doors in April iu straight rows so that the small plants may be kept free from weeds. See ^o 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 with 

 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 a 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. 

 ^ U V 11 Q If Rl U* T^i^is is the standard celery for early use. It is in condition as early in the fall 



vaOlaen X ellOW delr Dla.ncning as any and we have yet to find a strain better in quality and appearance than our 

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

 celery. It is excellent for the home garden. The plants are of medium size, compact and stocky, with yellowish green foli- 

 age. As they mature the inner stems and leaves turn beautiful golden yellow so that blanching is effected at a minimum 

 expenditure of time and labor. Its handsome color, crispuess, tenderness, freedom from stringiness. and fine nutty flavor 

 have established it as a superior first early sort. Pkt. 5c; 5^ Oz. 40c; Oz. 65c; 2 Oz. $1.15; Vi Lb. $2.00; Lb. $6.50 



■■^Ti .. Tji A handsome, very early va- 



Wnite rlume rlety. The leaves are 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 before they are in condition for use. 

 Although very attractive, we do not think that 

 it compares favorably with the Golden Yellow 

 Self Blanching either in flavor or solidity, or that 

 it will remain in condition for use as long. White 

 Plume has been much in demand as a market 

 sort on account of its very attractive appear- 

 ance and requiring a very short time for blanch- 

 ing. It is suitable also for the home garden. 

 Pkt. 5c; Oz. 35c; 2 Oz. 60c; Vi Lb. $1.00; Lb.$3.50 



^1 1 . An early maturing sort of most ex- 



L^OlUmDia cellent shape and quality for the 

 home market and private garden. It is ex- 

 tensively grown for shipment. 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, however, 

 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 outer foliage of 

 the plant when growing is rather light green with 

 tinge of yellow, becoming when blanched yellow 

 with tinge of green. The heart when properly 

 blanched changes from yellow with tinge of 

 green to a light golden yellow. In season it 

 follows in close succession Golden Yellow Self 

 Blanching. We consider it unsurpassed in its rich 

 nutty flavor. {See further description, page 6) 

 Pkt.Sc; Oz. 50c; 2 Oz. 85c; 1/4 Lb. $1.40; Lb. $5.00 



rN c WTi 'l e !• j An erect, compact 



Uwarr White OOlld growing midseason 

 or fall variety. The stalks are moderately thick, 

 solid and crisp, becoming when blanched attrac- 

 tive light yellow ish white. This variety is also sold 

 as Large Ribbed Kalamazoo and Kalamazoo. 

 Pkt. 5c. (Packets only) 



j^, - r> 1 This is a green leaved variety 



Oiant rascal developed from the Golden 

 Yellow Self Blanching and w^e recommend it as 

 being of the very best quality for fall and early 

 winter use for the home garden and market. It 

 blanches to a beautiful yellowish white color, is 

 very solid and crisp, and of a fine nutty flavor. 

 The stalks are of medium height, very thick, the 

 upper portion nearly round but broadening 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. Pkt. 5c; Oz. 35c; 2 Oz. 60c; ^4 Lb. $1.00; 

 'LDEN Yellow Self Blanching Lb. $3.50 



