36 



D. M. FERRY & CO'S DESCRIPTIVE CATALOGUE 



CELERY 



Sow the seed (which 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, cat 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' 1 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. 

 f* U V 11 C \C IJ1 k* This is the standard celery for early use. It is in condition as early in the fall 



VjOlden 1 ellOW .jell Olancning 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 our 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, crispness, tenderness, freedom from stringiness, and fine nutty flavor 

 have established it as a superior first early sort. Pkt. 10c; Vi Oz. 60c; Oz. $1.00; 2 Oz. $1.75; l A Lb. $3.25; Lb. $12.00 



W* r 1 Tnis variety is similar in many respects to Golden Yellow Self Blanching. It matures fully as early 

 OndertUl as that variety and in many localities has been found to be more resistant to attacks of blight and 

 rust. The plants are semi-dwarf, stocky and vigorous growing with very full heart which bleaches quickly to a rich golden 

 yellow color. Of very attractive appearance, superior quality and fine nutty flavor. Recommended as a very profitable var- 

 iety for giowers for either the home or distant markets 

 and also as a desirable sort for the home garden. Pkt. 

 10c; % Oz. $1.50; Oz. $2.50; 2 Oz. $4.50; %Lb. $8.00 



•wXT-i... ni A handsome, very early variety. 



W nite rlUme 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 re- 

 quire 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 soli- 

 dity, 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 appearance and 

 requiring a very short time for blanching. It is suit- 

 able also for the home garden. Pkt. 10c; Oz. 35c; 

 2 Oz. 60c; Va Lb. $1.00; Lb. $3.50 



ED| i . A comparatively new early 



asy Olancning variety recommended for both 

 the home and market garden. The plants make a 

 rapid and vigorous growth producing rather thick, 

 solid stalks of excellent quality and rich nutty flavor. 

 Although one of the earliest varieties to blanch it is 

 also an excellent keeper and if stored when green will 

 be found to be as satisfactory in this respect as many 

 of the late maturing sorts. Pkt. 10c; Oz. $1.00; 

 2 Oz.$1.60; y 4 Lb. $2.75; Lb. $10.00 



f* 1 l • An early maturing sort of most excellent 



VsOllimDia shape and quality for the home market 

 and private garden. It is extensively grown for ship- 

 ment. 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 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 con- 

 sider it unsurpassed in its rich nuttv flavor. Pkt. 

 10c; Oz. 50c; 2 Oz. 85c; y 4 Lb. $1.40; Lb. $5.00 



This is a 



Go Lms is a green leaved variety 



lant 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 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 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. 

 Pkt. 10c; Oz. 50c; 2 Oz. 85c; V 4 Lb. $1.40; Lb. $5.00 



Golden Yellow Self Blanching 



