FERRY & CO., DETROIT, MICH. 



36 



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 Api'il in straight rows so tliat 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. Tlie seed will not germiuace well if planted in a hotbed or where subjected to a temper- 

 ature above (50'-"' 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 usuallj- obtained from setting about the middle of June or first of July. The 

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

 weather. In settius. prepare broad trenches about six inches deep and four to six feet apart, in which tlie' plants should be set 

 six inches apart, ctittiug 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 aljout 

 three feet apart, bat celery so blanched is not so good in quality and is more likely to become pithy than that blanche"d 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 gro^^Ti 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 C If 131 k* '^^^^ ^^ ^^® standard celery for early use. It is in condition as early in the fall 



LiOlaen Y ellOW ijeir lDla.ncning^ as any and we have yet to find a straiu'better in qualitj- and appearance than cur 

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

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

 age. As thev 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 nuttv flavor have established it as a superior first 

 early sort. Pkt. 10c; J^ Oz. 50c; Oz. 85c; 

 2 Oz. $1.35; Va Lb. $2.25; Lb. $8.00 

 ■17I7-1 .. rji A handsome, very earlv variety. 



Wnite rlUme The leaves are light, bright green 

 at base, shading nearly white at tips. As the plants 

 mature, the inner stehis and leaves turn white and 

 require to be earthed up but a short time before 

 they are in condition for use. Although very attrac- 

 tive, we do not think that it compares favorably 

 with the Golden Yellow Self Blanching either in 

 flavor or soliditj-. 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 suitable also for the hrme 

 garden. Pkt. 10c; Oz. 35c; 2 Oz. 60c; V4 Lb. $1.00; 

 Lb. $3.50 

 f^ 1 1 • An early maturing sort of most excellent 



V^OlUmblcl shape and quality for the home market 

 and private garden. It is extensively 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 -^viih 

 tinge of yellow, becoming when blanched yellow Avith 

 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. 'S\ e con- 

 sider it unsurpassed in its rich nutty flavor. (See cut 

 and furtlier description, page -3 > 'Pkt. 10c; Oz. EOc; 

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



^ . Tj I This is a green leaved variety 



Viiant rascal developed from the Golden 

 Yellow Self Blanching and we recommend it as 

 being of the xery 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 tlie base. With high culture 

 this variety will give splendid satisfaction as a 

 large groT\Hng sorf for fall and winter use. In 

 the south it is prized more than almost any other 

 kind. Pkt. 10c; Oz. 35c; 2 Oz. 60c; 1/4 Lb. $1.00; 

 Golden Yellov/ Self Blanching Lb. $3.50 



WT' M. O !• This is considered the most attractive in color and the best in quality of any of the late keeping 



Winter Keliance sorts. Tlie plants are moderately dwarf, erect and compact, with sohd heart. The habit of growth 



is very well adapted for late keepinsr. Wlien readv for the late market the stalks are a very attractive light creamy yellow. 

 " The q'ualitv is unsurpassed by any variety of its class and is decidedly superior to most of the older, long keeping sorts. 



We recom'mend it as the best variety for' the late market. Pkt. 10c; Oz. 35c; 2 Oz. 60c; V4 Lb. $1.00; Lb. $3.50 



