D. M. FERRY & GO'S DESCRIPTIVE CATALOGUE. 25 



CELERY 



CULTURE— Sow the seed (which is slow to germinate) in shallow boxes indoors 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 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 temperature above 

 60* Fr. When the plants are one to two inches high, thin out and transplant so that they may stand three inches apart 

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



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. 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 fails 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, but celery 

 so blanched 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 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. 



rirklrl^n Y*»ll<rfciAr ^*»lf RIannliiTicr '^^^ ^^ *^^ ^^^^ celery for early use. Critical gardeners depend upon 

 VaOiaen l eillJW »:?C11 OiailClllIlg our stock of this sort to produce their finest early celery. Plants of a 

 yellowish green color, but as they mature the inner stems and leaves turn a beautiful golden yellow which adds much 

 to their attractiveness and makes the work of blanching much easier. The handsome color, crispness, tenderness, 

 freedom from stringiness and fine nutty flavor of this variety make it only necessary to be tried in order to 

 establish it as the standard of excellence as an early sort. Pkt. 5c; Oz. 45c; 3 Oz. 85c; h Lb. $1.50; Lb. $4.50 



Rose Ribbed Paris JZl. 



Golden Yellow 

 Self Blanching 



attractive and of 

 splendid quality. In gener- 

 al character this sort resembles the Golden Yellow Self 

 Blanching from which it originated, but the plant is more 

 compact, the stalks a little larger and the upper portions, 

 particularly of the heart stems, are a richer, deeper yel- 

 low beautifully blended with pink. The plant is vigor- 

 ous and as self -blanching as any variety in cultivation. 

 Outer leaves are dark green, but those of the heart are 

 deep yellow. The large, thick stalks are practically 

 stringless and wonderfully crisp, tender and well flavored. 

 We have carefully tested this sort and we believe it to be 

 one of the most Valuable kinds in cultivation both for 

 the home garden and those markets which demand 

 vegetables of high quality. Pkt. 5c; Oz. 35c; 3 Oz. 40c: 

 3^Lb.75c; Lb. $3.50 



Wliif *» Pliirr»*» While we are fully aware that this 

 TV IllLc I^iUnic variety is much in demand and has 

 merit as an early market sort, being as early as any and 

 very attractive when fit for use, we do not think that it 

 compares favorably with the Golden Yellow Self Blanch- 

 ing either in flavor or solidity, or that it will remain in 

 condition for use as long after it is earthed up. Leaves 

 light yellowish green with tips almost white. 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. If a fine appearing celery is required 

 for a minimum amount of labor, this variety will give 

 entire satisfaction. An Improved White Plume with 

 longer stems is being offered but careful comparison with 

 our stock shows that it is not equal in quality nor so 

 desirable as that we offer. Pkt. 5c; Oz. 30c; 3 Oz. 35c; 

 h Lb. 60c; Lb. $3.00 



f^rfcliinrtKia ^^ early maturing sort unsurpassed in 

 V^UlUlllUlcX. 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 ^vhen 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 suc- 

 cession Golden Yellow Self Blanching. Its quality is 

 certainly exceptionally fine, some connoisseurs consider- 

 ing it equal or even superior to either Golden Yellow Self 

 Blanching or Giant Pascal. {See cut page 3). Pkt. 5c; 

 Oz. 60c; 2 02. $1.00; % Lb. $1.75; Lb. $6.00 



PWARF WHITE SOLID. An erect, compact growing 

 variety. Stalks moderately thick and distinctly ribbed, 

 solid, crisp and of excellent quality. This variety is also 

 sold as Large Ribbed Kalamazoo and Kalamazoo. 

 Pkt. 5c; Oz. 15c; 3 Oz. 35c; % Lb. 40c; Lb. $1.50 



PERFECTION HEARTWELL. A medium green, second 

 early variety. The plants are taller than Dwarf White 

 Solid and a little later in maturing, being one of the ear- 

 liest green leaved sorts. The stalks are of medium size, 

 round, very solid, crisp, tender, white and. of fine flavor. 

 Pkt. 5c; Oz. 30c; 2 Oz. 35c; % Lb. 60c; Lb. $3.00 



